The Grape Ape Bowla Recipes

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RED APPLE HOOCH BOWLA



Red Apple Hooch Bowla image

Provided by Guy Fieri

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ice
5 ounces whiskey, premium quality
2 red apples, cored and sliced, plus more for garnish
4 ounces Cinnamon Simple Syrup, recipe follows
2 ounces apple schnapps
1 1/2 cups cranberry juice
Splash sweet and sour mix
Cinnamon sticks, for garnish
2 cups water
4 cinnamon sticks
1 1/2 cups sugar

Steps:

  • Fill a large pitcher or bowl with ice. Add whiskey, apples, cinnamon syrup and apple schnapps. Pour in cranberry juice and splash of sweet and sour mix.
  • Pout into glasses and garnish with cinnamon sticks and red apple slices.
  • In a small sauce pot add water and cinnamon and bring to boil. Simmer for 10 minutes, and strain out cinnamon sticks. Bring water back to a boil, add sugar and stir until sugar is dissolved.

THE GRAPE APE BOWLA



The Grape Ape Bowla image

Provided by Guy Fieri

Categories     beverage

Time 5m

Yield 6 portions or 1 large

Number Of Ingredients 9

1/3 cup vodka
1/3 cup rum
1/3 cup gin
1/4 cup Triple Sec
1 1/2 cups grape juice
1 1/2 cups lemon lime soda
3 cups ice cubes
1 cup red grapes
4 lime wedges

Steps:

  • In large bowl or fish bowl, pour ingredients over ice, stir and garnish with grapes and lime wedges. Serve with long straws.

GRAPE DUMPLINGS



Grape Dumplings image

Grape dumplings are a favorite treat among southeastern Indigenous nations. Originally made with strained muscadine or possum grapes, they've been adapted by modern cooks using other dark grape varieties and bottled Concord grape juice. In a blend of old and new, this take on the popular indigenous recipe pays homage to the historic use of cornmeal while observing popular contemporary practices of adding flour and sweetener. The dumplings incorporate blue cornmeal and whole-wheat flour to intensify the rich evening shades of the dish, and the sauce substitutes agave for granulated sugar. Pair them with vanilla ice cream and a sprig of fresh tarragon for a delightful explosion of perfectly purple goodness.

Provided by Kevin Noble Maillard

Categories     dumplings, dessert

Time 30m

Yield 6 servings

Number Of Ingredients 13

1/2 cup/75 grams blue cornmeal (or medium-grind yellow)
1/2 cup/70 grams whole-wheat flour, plus more for kneading
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/4 cup Concord grape juice (see Tip)
1 egg
2 teaspoons melted butter
2 teaspoons agave (optional)
4 cups Concord grape juice (see Tip), plus more if needed
1 1/2 teaspoons cornstarch
2 cups/10 ounces dark, seedless grapes, plus more for serving
2 teaspoons agave (optional)
Vanilla ice cream and fresh tarragon leaves, for serving

Steps:

  • Prepare dry dumpling ingredients: Sift all dry ingredients into a medium bowl. Use a fork or whisk to blend thoroughly. Dump the contents of the bowl onto a flat, clean workspace. Using your hands, make a round mound at least 1 ½ inches tall, then use fingers to clear a hole in the middle. It should go all the way down to the surface to accommodate all of the wet ingredients.
  • Combine wet dumpling ingredients: In a small bowl, whisk together grape juice, egg, melted butter and agave, if using. Pour the mixture into the well of the dry ingredients.
  • Blend dough: Using a fork, gradually fold the dry mixture along the perimeter of the well into the wet mixture in the center, stirring to integrate. Do not overmix. When combined, use your hands to form a ball.
  • Roll out dough: Sprinkle a small amount of flour onto a dry, clean work surface. Use your hand to spread the flour into a 12-by-12-inch square. Roll the ball of dough into the flour, coating all sides. Generously sprinkle additional flour onto the workspace and slowly mash the ball with your hand. Use a floured rolling pin to flatten dough into a large rectangle approximately ¼-inch thick and 8-by-12 inches wide, dusting the pin with flour as needed to prevent sticking.
  • Cut dumplings: Using a dry knife or pizza cutter, cut dough into strips to make 1-inch squares. Using a fork, prick each square in three parallel lines, all the way to the work surface. This will help aerate the dough to absorb the grape juice as it simmers.
  • Make the sauce: Pour 4 cups well-shaken grape juice into a wide, high-sided skillet and turn heat to medium. Dissolve cornstarch in 2 tablespoons of cold water before whisking into grape juice. Add grapes and agave, if desired. Bring to a rolling boil over medium heat.
  • Cook the dumplings: Using a rubber spatula, carefully add dumplings to boiling juice until skillet is full but not crowded. Stir the dumplings to immerse; the dumplings may touch, but not stack. Reduce heat to low, cover, and cook for 10 minutes. Check for overcrowding after 5 minutes, removing extra dumplings if needed. (Discard any remaining uncooked dumplings, or simmer in additional grape juice, if desired.)
  • Thicken sauce: Uncover simmering dumplings and keep temperature at medium-low. Cook for 5 minutes until the sauce thickens but does not bubble. It should be the consistency of a thick syrup. Remove from heat and let cool for 5 minutes.
  • Spoon mixture over vanilla ice cream and garnish with fresh grapes and tarragon.

CREAMY GRAPE SALAD



Creamy Grape Salad image

Everyone raves when I bring this refreshing, creamy grape salad to potlucks. For a special finishing touch, sprinkle it with brown sugar and pecans. -Marge Elling, Jenison, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 24 servings.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/3 cup sugar
2 teaspoons vanilla extract
2 pounds seedless red grapes
2 pounds seedless green grapes
3 tablespoons brown sugar
3 tablespoons chopped pecans

Steps:

  • In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. , Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.

Nutrition Facts : Calories 131 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 35mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

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