LEMON CREAM-STUFFED GRAPES
"This is a refreshing snack on a hot summer day," notes field editor Janis Plourde from Smooth Rock Falls, Ontario. "It's simple, plus it offers a light change from heartier party foods."
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, beat cream cheese, confectioners' sugar, lemon juice and peel until blended. Cover and refrigerate for 1 hour., Cut a deep "X" in the top of each grape to within 1/4 in. of bottom. Carefully spread each grape apart. Transfer cream cheese mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe filling into grapes. Refrigerate until serving.
Nutrition Facts : Calories 67 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 29mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
STUFFED GRAPE LEAVES AND GRECIAN LEMON SAUCE
Take a tour of the Mediterranean with these Stuffed Grape Leaves. Soon I will add my recipe of Italian Stuffed Grape Leaves with Zesty Italian Sausage to use your other half of the jar of grape leaves.
Provided by Tiffany Bannworth
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 21
Steps:
- 1. Remove grape leaves from jar. Place on a flat surface. Toward the bottom of the leaf, remove the thick, fibrous stem and vein. Discard stem etc. Set leaves aside.
- 2. For grape leaf filling, place all ingredients in a pot with enough water to cook quinoa/rice/couscous. Bring to a boil, then reduce heat to medium and cover.
- 3. When both grain and meat are cooked, remove meat and debone. Then place meat back in and put entire mix into the food processor. Give a quick rough chop. Set aside temporarily.
- 4. To start sauce, melt butter in sauce pan then add flour to make your roux. Stir.
- 5. Add milk, lemon, bay leaf, and anise star. Cook over a medium to low heat, covered. Stirring occasionally while you roll grape leaves.
- 6. In a side dish, combine white wine and dry herbs. Set aside.
- 7. Preheat over to 325.
- 8. To roll grape leave, place a large spoon full in the center in a rectangular shape, fold in sides, then roll from top of the leave to bottom. Place in a casserole dish sprayed with olive oil. Continue until all filling is finished.
- 9. Back to lemon sauce, your sauce should be thickened now. Remove anise star, lemon, and bay leaf. Pour in wine/herbs and whisk thoroughly. Add salt and pepper to taste.
- 10. Pour sauce over grape leaves. Optionally place lemons from pot atop. This will make it taste zest heavy.
- 11. Place in over for 20 minutes. Then serve.
- 12. I like to serve this with my other two recipes. https://www.justapinch.com/recipes/sauce-spread/fruit-sauce/mediterranean-fruit-spiced-applesauce.html https://www.justapinch.com/recipes/side/vegetable/baked-tandoori-lentils.html
MY OWN FAMOUS STUFFED GRAPE LEAVES
These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.
Provided by Patti Moschonas
Categories Appetizers and Snacks Fruit
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
- Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
- Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 30.9 g, Fat 18.7 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 573.2 mg, Sugar 1.2 g
STUFFED GRAPE LEAVES WITH EGG LEMON SAUCE
This is a Frugal Gourmet recipe. I know it's not authentic that way, but I always use ground beef. Note 1 hour resting time. (I'll be honest--I cheat and don't always let them rest for an hour. They smell too good and I can never wait.)
Provided by iris5555
Categories Lamb/Sheep
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Mix all the ingredients for the filling.
- Pick out the smallest leaves in the jar and set aside. Use some of these leaves to place a single layer on the bottom of a 2-quart dutch oven.
- Cut the stems off the grape leaves.
- Place a leaf on the counter, bottom side up, stem end toward you.
- Place 1 teaspoon of the filling in the center of the leaf. Fold the stem end over the filling, then fold the sides over to secure the filling, then roll from you toward the tip of the leaf.
- Do not wrap too tightly as the rice will expand as it cooks.
- Place the rolled leaves on top of the single layer in the bottom of the pot.
- Cover them with a layer of unrolled leaves, then add another layer of rolled leaves. Continue layering stuffed leaves and then top with the remaining unrolled leaves.
- Place a medium plate over the top of the leaves as a weight.
- Mix the chicken stock and lemon juice for the broth and pour over the leaves in the pot.
- Cover and bring to a light simmer. Cook 1 hour.
- Remove the pan from the heat and allow it to cool for 1 more hour. Do not remove the lid or the leaves will darken.
- Serve warm with Egg-Lemon Sauce on top.
- Egg Lemon Sauce.
- Heat chicken stock in a saucepan.
- In a separate pan, melt butter and mix in flour.
- Add butter/flour mixture to stock to thicken.
- Whip eggs, lemon juice and water together in a bowl until frothy.
- Add egg mixture to thickened stock, stirring constantly.
- Warm the mixture, but do not boil, continuing to stir until thick.
- Add salt and pepper to taste.
STUFFED GRAPE LEAVES WITH EGG-LEMON SAUCE BY SY
One of my all-time favorite Greek Dishes! The Egg-Lemon Sauce and squeezed lemon wedges really makes this dish delicious! If you can't find ground lamb you can just use ground beef. Further, I sometimes use ground turkey! However if you do, you need to make sure this dish is cooked throughly.
Provided by SkipperSy
Categories Lamb/Sheep
Time 2h15m
Yield 15 serving(s)
Number Of Ingredients 22
Steps:
- GRAPE LEAVES DIRECTIONS: Sauté onions and celery with 1 tablespoon butter, until wilted In a big bowl add ground meat, onion and celery, rice, mint, parsley, pine nuts (optional) and salt & pepper; mix well!
- Remove grape leaves from the jar and open up onto a big plate.
- Remove one leaf (the bigger the better) and place onto a flat surface; with the shiny side down.
- Place a small amount of the filling toward the stem side of the leaf and then roll up (tuck in the left and right side as you roll) toward the top of the leaf.
- Make sure you do not put to much filling in each one.
- Then place them in a Corningware dish or sauce pan as noted below.
- In a large Corningware dish (or saucepan) grease the bottom with a little oil and then line the bottom with some of the smaller grape leaves.
- Place some of the smaller grape leaves in the dish/pan.
- Put into the dish/pan the rolled grape leaves and arrange in layers with each grape leaf close together.
- Add chicken stock, juice of 1 lemon, dry wine and remaining tablespoons of butter.
- In order to prevent the grape leaves from opening up during cooking, place a small flat Corningware plate on top of the grape leaves.
- Then place the Corningware glass cover upside down and onto the small flat plate.
- Cook, simmer on a low heat for about 1 hour.
- While cooling make the Egg-Lemon Sauce; See directions below.
- Place several grape leaves on a dish and then pour some of the hot Egg-Lemon Sauce on top.
- Serve with lemon wedges on the side.
- EGG-LEMON SAUCE DIRECTIONS: Lightly beat 2 egg yolks with 1/4 cup water.
- Squeeze juice from 2 lemons and add water for a total of 3/4 cup liquid.
- Add salt.
- Heat oil in a small pan and then add the cornstarch stirring; add a little of the lemon juice/water to prevent it from becoming lumpy.
- Next add a little of the lemon juice/water until smooth, then gradually add all the liquid and continue stirring until smooth.
- Remove from the heat for about 1 minutes.
- Then gradually add the beaten egg yolks stirring/whisk until smooth (Keep in mind that heating will cause the eggs to set, which you don't want to do).
- NOTE: The next day the grape leaves will taste even better, when heated up in a frying pan and then served with the Egg-Lemon Sauce.
- Or Microwave the grape leaves with some of the Egg-Lemon Sauces on top, prior to heating.
Nutrition Facts : Calories 176, Fat 10.8, SaturatedFat 4.1, Cholesterol 50.6, Sodium 661.9, Carbohydrate 10.7, Fiber 0.5, Sugar 1.1, Protein 8
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