Parmesan "Grapes"
"I got this recipe from an advertisement, I believe, in Homemakers' Magazine. Be sure to use Parmigiano-Reggiano. This makes fairly firm "grapes"; use a little more cream to make them softer if you want. "
photo by Jenny Sanders
- Ready In:
- 4hrs 30mins
- Ingredients:
- 5
- Serves:
-
32
ingredients
- 1 cup whipping cream
- 2 cloves garlic
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon ground pepper
- 6 ounces grated parmesan cheese
directions
- Bring the cream, garlic, nutmeg and pepper to a boil.
- Reduce heat to low; stir constantly.
- Discard the garlic after a minute or two.
- Add the cheese, 1/2 cup at a time, stirring constantly, until melted and smooth.
- Pour into a bowl to cool.
- When cool, cover and refrigerate until firm, 4 hours to overnight.
- Scoop out with a melonballer.
- Arrange the balls like a bunch of grapes, garnished with a paper or real "grape" leaf.
- Serve at room temperature with slices of baguette, crackers or rusks.
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Reviews
-
My best guess is that I overcooked this. It just didn't work and tasted less than festive.
RECIPE SUBMITTED BY
Jenny Sanders
Cambridge, Ontario
I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.
