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Grape

Summer Fruit Salad with Mint Sugar

Active time: 20 min Start to finish: 25 min

Mixed Greens and Fruit with Mustard Dressing

The fruit in the salad can be varied with the season. In summer, add cantaloupe; in winter, oranges are good.

Orange, Grapefruit, and Grape Compote

Active time: 30 min Start to finish: 30 min

Frosted Grapes

These grapes make for both an elegant winter centerpiece and a sweet treat for the holidays. Active time: 30 min Start to finish: 2 1/2 hr

Roasted Garlic, Brie and Grape Crostini

Grapes marinated in Port with rosemary and them combined with the mild garlic and the creamy cheese lead to an inventive appetizer. Use both red and green grapes for a pretty presentation.

Juan Diego Michel's Cheese-Stuffed Poblanos

This recipe for chiles en macedonia combines ingredients from three states—Jalisco, Colima, and Michoacan. It came from the late Juan Diego Michel, who taught in Billy Cross's schools in Napa Valley and PuertoVallarta. The dish was a favorite of the Michel family in Jalisco, where, in his younger days, Juan Diego had his own restaurant and used the recipes from 200 years ago that had been passed down to him. To Cross, he was a Mexican-cooking mentor.

Frosted Grapes

A pretty garnish for the Caramel-Coated Pumpkin Flan , these grapes could also dress up a platter of cheeses.

Maytag Blue Cheese Souffles with Black Corinth Grapes and Muscat Grape Reduction

At the restaurant Charlie Trotter bakes these small soufflés in thimble-shaped molds and sets them atop rounds of his own dried-fig brioche. Although he likes to use white Muscat grapes for the sauce, the recipe works well with any color or variety of grape. We used red seedless grapes, and they yielded a beautiful dark-pink sauce.

Twelve-Fruit Compote

This dessert traditionally should have twelve different fruits to represent the Apostles. But as long as you have a good variety, it will be delicious.

Poached Duck Foie Gras with Grape Chutney

Active time: 25 min Start to finish: 2 1/2 days The USDA recommends cooking foie gras to an internal temperature of 160°F to be sure any harmful bacteria are killed. Though we prefer the results of chef Laurent Manrique's French method, we've included both options in the procedure.

Waldorf Salad

This simple apple salad got its name from the luxurious Waldorf-Astoria Hotel in New York. Invented in 1896 not by a chef but by the maître d'hôtel Oscar Tschirky, the Waldorf salad was an instant success. As often happens, many variations evolved—some with raisins, some with chopped nuts. This one has green apples and red seedless grapes.

Warm Almond Cakes With Grapes

We like serving these chewy, moist almond cakes, which are based on the financier, a French pastry, in individual gratin dishes, but the batter can also be baked in a 9-inch glass pie plate for 30 to 35 minutes.

Sangria Jell-O Salad

Until powdered gelatin came on the market in the 1890s, making gelatin molds was a labor-intensive endeavor. By the twenties, electric refrigeration and the Jell-O brand made the salads so easy to prepare that cookbooks were filled with recipes for them. This one incorporates the flavors of sangria. Serve it as a side dish or as a dessert.

Malaga Almond Gazpacho

Ajo Blanco Malagueño This gazpacho from Málaga gets its pure white color and creamy consistency from blanched almonds. Sweet green grapes are the essential counterpoint to the tang of garlic and vinegar. The addition of shrimp comes from chef Bartolomé Rodrigo Lucena.
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