Custard Tart with Wine-Poached Grapes

Sweet, citrusy custard and a nutty almond crust make a perfect backdrop for the tender poached grapes in this elegant dessert.

For the crust

• 
  
  3-1/2 oz. (7 Tbs.) chilled unsalted butter, cut into 1/2-inch pieces; more for the pan
  
  


• 
  
  3-3/8 oz. (3/4 cup) unbleached all-purpose flour
  
  


• 
  
  1/4 cup toasted, slivered almonds
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1 large egg yolk, chilled
  
  

For the filling

• 
  
  2 large eggs
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  3 Tbs. fresh lime juice
  
  


• 
  
  3 Tbs. dry white wine, preferably Sauvignon Blanc
  
  


• 
  
  1/2 cup heavy cream
  
  

For the topping

• 
  
  1/2 cup dry white wine, preferably Sauvignon Blanc
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  65 seedless red grapes (2-1/4 cups)
  
  

Make the crust

Butter a 4x13 1/2-inch rectangular fluted tart pan with a removable bottom. Combine the flour, almonds, sugar, and salt in a food processor and process until the almonds are finely chopped, about 40 seconds. Add the butter and pulse until the mixture resembles coarse meal, about 15 seconds. Add the egg yolk and process until moist clumps form. With lightly floured hands, press the dough evenly over the bottom and up the sides of the prepared tart pan. Freeze until firm, about 45 minutes.

Position a rack in the center of the oven, put a rimmed baking sheet on the rack, and heat the oven to 375°F. Bake the crust on the heated baking sheet until light golden on the bottom and golden-brown on the edges, about 15 minutes. Cool completely.

Make the filling

In a medium heavy-duty saucepan, whisk the eggs, yolks, sugar, lime juice, and white wine until well blended. Cook over medium-high heat, whisking frequently, until the mixture boils and thickens, about 3 minutes. Transfer the filling to a medium bowl and let cool until warm.

Whisk the cream into the filling and pour the mixture into the baked tart shell. Bake at 375°F until the filling begins to slightly puff and bubble around the edges, about 15 minutes. Let cool to room temperature.

Make the topping

In a medium heavy-duty saucepan, boil the wine, honey, sugar, and lime juice over medium heat until the mixture reduces to a thick syrup and begins to darken slightly, 4 to 5 minutes—you should have about 1/4 cup. Reduce the heat to low, add the grapes, cover, and poach gently over low heat until tender, about 3 minutes. With a slotted spoon, transfer the grapes to a dinner plate. Continue to boil the poaching liquid until syrupy, about 1 minute. Randomly place the grapes on top of the tart, pressing slightly into the filling. Gently brush the glaze over the grapes. Let the tart cool completely at room temperature for at least 4 hours before serving.

Grilled Halloumi with Rosemary-Grape-Walnut Relish and Garlic Bread

Halloumi, a goat and sheep’s milk cheese from Cyprus, is perfect for grilling: It softens over the heat but doesn’t melt. This cheese plate, complete with grilled grapes and rustic bread, is an elegant way to start off a special-occasion meal, or it can be the meal itself with a green salad.

• 
  
  1 medium red onion, cut into 3 to 4 thick slices
  
  


• 
  
  2 Tbs. plus 4 tsp. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  12 oz. halloumi cheese, cut into 3/8-inch-thick slabs (or aged provolone, cut into 1/2-inch-thick slices)
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  1 small loaf ciabatta (about 8 oz.),cut into 1/2-inch-thick slices
  
  


• 
  
  1/2 cup walnuts
  
  


• 
  
  1 tsp. minced fresh rosemary
  
  


• 
  
  1 large bunch seedless black or red grapes (about 1-1/4 lb.)
  
  


• 
  
  2 to 3 tsp. balsamic vinegar
  
  

Prepare a high gas or charcoal grill fire.


Drizzle the onion slices with 2 tsp. of the oil and lightly season them with salt and pepper. Pat the cheese dry and drizzle with 2 tsp. of the oil. In a small bowl, mix the remaining 2 Tbs. of oil, the garlic, and a pinch each of salt and pepper; brush the mixture evenly over one side of the bread slices.


Meanwhile, toast the walnuts in a small skillet over medium heat, stirring frequently, until golden-brown, 4 to 5 minutes. Coarsely chop the walnuts while still hot and transfer them to a medium bowl. Mix in the rosemary.


Put the onion slices and bunch of grapes on the grill grate. Cover and grill, turning once, until the grapes are bursting and the onions are grill marked, about 10 minutes. Transfer the grapes to the bowl with the walnuts, and the onions to a cutting board. Use tongs to simultaneously pull the grapes from their stems and crush them, dropping them into the bowl. Chop the grilled onions and add them to the bowl. Season to taste with the vinegar, salt, and pepper.


Clean and oil the grill grate. Put the bread and cheese on the grate and grill uncovered, turning once, until marked on both sides, 4 to 5 minutes (about 1 minute if using provolone).


Divide the cheese, bread, and relish among 4 plates and serve immediately.

Duck Breast with Saba and Grapes

Reduced grape must (saba) boosts the grape flavor in this rich, sweet sauce. Serve with wilted spinach and roasted turnips or potatoes.

• 
  
  4 small or 2 large boneless duck breasts (1-3/4 to 2 lb. total)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 cups seedless Autumn Royal or other purple or red grapes
  
  


• 
  
  1/4 cup minced shallot
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  1 cup lower-salt chicken broth
  
  


• 
  
  3 Tbs. saba
  
  


• 
  
  1 Tbs. chopped fresh flat-leaf parsley
  
  

With a sharp knife, score the duck skin in a diamond pattern, being careful not to cut all the way through to the meat. Season the duck all over with salt and pepper. Put the duck skin side down in a cold 12-inch skillet. Cook over medium heat without moving, spooning off the excess fat occasionally, until the skin becomes light golden-brown, 8 to 9 minutes.

Loosen the duck from the pan with a spatula. Raise the heat to medium high and continue cooking, skin side down, until the skin is thin, crisp, and browned, about 4 minutes. Turn the duck and continue cooking until an instant-read thermometer registers 135°F in the thickest part of a breast for medium rare, about 10 minutes more. Transfer the duck to a plate.

Pour off all but 1 Tbs. of the fat from the skillet. Add the grapes and cook over medium-high heat, stirring often, until lightly browned but still firm, about 3 minutes. With a slotted spoon, transfer the grapes to the plate with the duck. Add the shallot to the skillet and cook until slightly softened, about 1 minute. Add the wine and cook, stirring up the browned bits, until all the liquid evaporates, 2 to 4 minutes. Add the chicken broth and saba and boil until the mixture reduces to 2/3 cup, 5 to 6 minutes. Season to taste with salt and pepper. Add the grapes, duck, and any juices from the plate to the skillet. Simmer gently for about 1 minute, turning the duck to coat it with the sauce. Thinly slice the duck and divide it among 4 plates. Spoon the sauce and grapes over the duck. Sprinkle with the parsley and serve immediately.

Braised Chicken with Gewürztraminer and Grapes

The honey-floral fragrance of Muscat grapes makes them particularly well-suited for this braise, where they echo the floral notes of Gewürztraminer wine.

• 
  
  1 Tbs. olive oil
  
  


• 
  
  12 bone-in, skin-on chicken thighs, trimmed (about 3-1/2 lb. total)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 cups red or green seedless grapes or Muscat grapes
  
  


• 
  
  2 cups finely chopped yellow onion
  
  


• 
  
  2 medium cloves garlic, chopped
  
  


• 
  
  One 750-ml bottle medium-dry Gewürztraminer
  
  


• 
  
  2 cups lower-salt chicken broth
  
  


• 
  
  1 Tbs. chopped fresh thyme or 1 tsp. dried, crumbled
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  2 tsp. cornstarch
  
  


• 
  
  Freshly ground black pepper
  
  

Heat the oil in a 7- to 8-quart enameled Dutch oven over medium-high heat. Season the chicken generously with salt. Working in batches so as not to crowd the pan, sear the chicken, turning once, until golden-brown, 10 to 12 minutes per batch. Transfer the chicken to a large bowl.

When all the chicken is browned, pour off all but 2 Tbs. of fat. Add the grapes and cook until just tender, about 3 minutes. With a slotted spoon, transfer the grapes to a small bowl. Reduce the heat to medium and add the onions and a pinch of salt to the pan. Cook, stirring frequently, until tender, about 7 minutes. Add the garlic and cook, stirring, to soften, 1 to 2 minutes. Pour in the wine and simmer, stirring up the browned bits on the bottom of the pan, until the wine reduces by almost half, about 5 minutes.

Return the chicken to the pan, along with any accumulated juices. Add the broth and sprinkle with thyme. Bring to a simmer, reduce the heat to medium low, cover, and cook until the chicken is very tender, about 25 minutes. Transfer the chicken to a bowl.

Raise the heat to medium high and boil the liquid until reduced to about 2-1/2 cups, about 12 minutes. In a small bowl, whisk the cream with the cornstarch, then whisk the cream mixture into the sauce. Cook, whisking constantly, until the sauce simmers and thickens to the consistency of heavy cream, 1 to 2 minutes. Season to taste with salt and pepper. Return the chicken to the pan. Simmer gently over medium-low heat until the chicken is heated through. Stir in the reserved grapes. The chicken skin will be soft—remove it prior to serving, if desired.

Red Grape, Polenta & Olive Oil Cake

This rustic Italian-style cake, excerpted from the cookbook Cake Keeper Cakes, is fragrant from olive oil and juicy with roasted grapes.

• 
  
  1 cup unbleached all-purpose flour
  
  


• 
  
  1⁄2 cup yellow cornmeal
  
  


• 
  
  1-1⁄2 tsp. baking powder
  
  


• 
  
  1⁄4 tsp. table salt
  
  


• 
  
  2 large eggs
  
  


• 
  
  2⁄3 cup granulated sugar
  
  


• 
  
  1⁄2 cup extra-virgin olive oil
  
  


• 
  
  1⁄3 cup milk
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1 tsp. grated lemon zest
  
  


• 
  
  1-3⁄4 cups (about 10 oz.) red seedless grapes, washed and dried
  
  


• 
  
  Confectioners’ sugar for dusting
  
  

Tip:

If you add all the grapes at once, they’ll sink to the bottom, so reserve half and scatter them on top of the cake after it’s been in the oven for 10 minutes. They’ll sink slightly but still be visible. Dust the cake with confectioners’ sugar before serving for a pretty presentation.

Preheat the oven to 350ºF. Grease a 9-inch round springform pan. Whisk together the flour, cornmeal, baking powder, and salt in a medium bowl.

Combine the eggs and sugar in a large mixing bowl. Beat on medium-high speed until light in color and increased in volume, about 5 minutes. With the mixer on low speed, add the oil in a slow, steady stream. Turn the mixer to medium speed and beat for 1 minute. Stir in the milk, vanilla, and lemon zest on low speed.

With the mixer on low speed, add the flour mixture, 1⁄2 cup at a time, until just incorporated. Stir in 1⁄2 of the grapes. Scrape the batter into the prepared pan and bake for 10 minutes.

Scatter the remaining grapes over the top of the partially baked cake and continue to bake until the cake is golden and a toothpick inserted in the center of the cake comes out clean, about 40 minutes longer.

Transfer the pan to a wire rack and let cool for 5 minutes. Release the sides from the pan and let the cake cool completely before dusting with confectioners’ sugar, cutting into wedges, and serving.

Fried Goat Cheese Salad with Grapes and Hazelnuts

This bistro-style salad pairs crispy cakes of fried goat cheese with mildly bitter radicchio, peppery arugula, crunchy hazelnuts, and sweet grapes.

• 
  
  8 oz. fresh goat cheese
  
  


• 
  
  1 cup plain panko
  
  


• 
  
  1 Tbs. minced fresh flat-leaf parsley
  
  


• 
  
  1 tsp. dry mustard, such as Coleman’s
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 large egg
  
  


• 
  
  1 cup vegetable oil
  
  


• 
  
  2 Tbs. sherry vinegar
  
  


• 
  
  1-1/2 tsp. pure maple syrup
  
  


• 
  
  1/4 cup roasted hazelnut or walnut oil, or extra-virgin olive oil
  
  


• 
  
  1/2 small head radicchio, cored and thinly sliced (about 3 cups)
  
  


• 
  
  3 oz. baby arugula (about 3 cups)
  
  


• 
  
  12 oz. seedless red grapes, halved (about 2 cups)
  
  


• 
  
  1/4 cup toasted, skinned hazelnuts, coarsely chopped
  
  

Slice the goat cheese into four 2-oz. disks. Shape the disks into 2-1/2-inch cakes. Freeze in a single layer until firm, about 10 minutes.

Combine the panko, parsley, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl. In another small bowl, beat the egg with 1 Tbs. water.

Dip the goat cheese cakes in the egg mixture, shaking off any excess, and then in the panko mixture. Repeat, coating each cake twice.

Heat the vegetable oil in a 12-inch skillet over medium heat until shimmering hot. Fry the cakes, flipping once, until golden-brown on both sides, 3 to 4 minutes total. Transfer to a paper-towel-lined plate.

Whisk the vinegar, maple syrup, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl. Slowly whisk in the nut or olive oil until emulsified.

Toss the radicchio, arugula, and grapes in a large bowl with enough dressing to lightly coat. Divide the salad among 4 plates, top each with a goat cheese cake, sprinkle with the hazelnuts, and drizzle with more of the dressing.

Fried Goat Cheese Salad with Grapes and Hazelnuts

This bistro-style salad pairs crispy cakes of fried goat cheese with mildly bitter radicchio, peppery arugula, crunchy hazelnuts, and sweet grapes.

• 
  
  8 oz. fresh goat cheese
  
  


• 
  
  1 cup plain panko
  
  


• 
  
  1 Tbs. minced fresh flat-leaf parsley
  
  


• 
  
  1 tsp. dry mustard, such as Coleman’s
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 large egg
  
  


• 
  
  1 cup vegetable oil
  
  


• 
  
  2 Tbs. sherry vinegar
  
  


• 
  
  1-1/2 tsp. pure maple syrup
  
  


• 
  
  1/4 cup roasted hazelnut or walnut oil, or extra-virgin olive oil
  
  


• 
  
  1/2 small head radicchio, cored and thinly sliced (about 3 cups)
  
  


• 
  
  3 oz. baby arugula (about 3 cups)
  
  


• 
  
  12 oz. seedless red grapes, halved (about 2 cups)
  
  


• 
  
  1/4 cup toasted, skinned hazelnuts, coarsely chopped
  
  

Slice the goat cheese into four 2-oz. disks. Shape the disks into 2-1/2-inch cakes. Freeze in a single layer until firm, about 10 minutes.

Combine the panko, parsley, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl. In another small bowl, beat the egg with 1 Tbs. water.

Dip the goat cheese cakes in the egg mixture, shaking off any excess, and then in the panko mixture. Repeat, coating each cake twice.

Heat the vegetable oil in a 12-inch skillet over medium heat until shimmering hot. Fry the cakes, flipping once, until golden-brown on both sides, 3 to 4 minutes total. Transfer to a paper-towel-lined plate.

Whisk the vinegar, maple syrup, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl. Slowly whisk in the nut or olive oil until emulsified.

Toss the radicchio, arugula, and grapes in a large bowl with enough dressing to lightly coat. Divide the salad among 4 plates, top each with a goat cheese cake, sprinkle with the hazelnuts, and drizzle with more of the dressing.

Endive, Walnut & Grape Salad

This bright, fresh salad is a wonderful contrast to the other rich dishes in the Nordic Christmas Feast menu. In Scandinavia, chicory (Belgian endive) is called yule salat because we eat it mostly during the Christmas season.

• 
  
  6 medium heads Belgian endive (1 lb. total), trimmed and cut lengthwise into 6 wedges each
  
  


• 
  
  1 cup halved green grapes
  
  


• 
  
  3/4 cup walnuts, toasted and coarsely chopped
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  1-1/2 Tbs. Dijon mustard
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  2 Tbs. grapeseed oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Arrange the endive wedges on a large serving platter and scatter the grapes and walnuts over them.

In a small bowl, whisk the lemon juice, mustard, and honey until combined. Slowly whisk in the oil until emulsified, and season to taste with salt and pepper. Drizzle the dressing over the salad and serve.

Roasted Red Grapes with Mascarpone and Rum

You can use any grape variety in this 15-minute dessert, though some types will collapse and get juicy more quickly than others. Adjust the baking time as needed.
This simple but elegant dessert is perfect for Thanksgiving dinner guests who opt out of pie. Watch the Video Recipe to see how this dish comes together.

• 
  
  1 lb. seedless red grapes, left on the stems and cut into small clusters
  
  


• 
  
  4 tsp. honey
  
  


• 
  
  1 tsp. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. flaky sea salt
  
  


• 
  
  1/2 cup mascarpone
  
  


• 
  
  1-1/2 Tbs. regular or spiced dark rum
  
  


• 
  
  1 tsp. finely grated orange zest
  
  

Position a rack in the center of the oven and heat the oven to 475°F.

In a large bowl, gently toss the grape clusters, 2 tsp. of the honey, the oil, and the salt. Spread the grapes on a large rimmed baking sheet in a single layer and roast, flipping halfway through, until collapsed, juicy, and somewhat caramelized, about 15 minutes.

Meanwhile, stir together the mascarpone, rum, zest, and remaining 2 tsp. honey in a medium bowl.

Transfer the roasted grapes to serving dishes and serve warm, with a dollop of the sweetened mascarpone.

Endive, Walnut & Grape Salad

This bright, fresh salad is a wonderful contrast to the other rich dishes in the Nordic Christmas Feast menu. In Scandinavia, chicory (Belgian endive) is called yule salat because we eat it mostly during the Christmas season.

• 
  
  6 medium heads Belgian endive (1 lb. total), trimmed and cut lengthwise into 6 wedges each
  
  


• 
  
  1 cup halved green grapes
  
  


• 
  
  3/4 cup walnuts, toasted and coarsely chopped
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  1-1/2 Tbs. Dijon mustard
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  2 Tbs. grapeseed oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Arrange the endive wedges on a large serving platter and scatter the grapes and walnuts over them.

In a small bowl, whisk the lemon juice, mustard, and honey until combined. Slowly whisk in the oil until emulsified, and season to taste with salt and pepper. Drizzle the dressing over the salad and serve.

Frisée and Grape Salad with Verjus and Blue Cheese

Use a colorful assortment of grapes for this elegant salad. Verjus is pressed unfermented juice from unripe grapes.

• 
  
  3 Tbs. verjus
  
  


• 
  
  2 Tbs. grapeseed oil
  
  


• 
  
  1-1/2 Tbs. finely chopped shallot
  
  


• 
  
  8 cups lightly packed baby frisée or mixed salad greens, separated into leaves
  
  


• 
  
  2 cups mixed grapes, halved, and seeded if necessary
  
  


• 
  
  1/2 cup crumbled blue cheese, such as Point Reyes or Maytag (about 2 oz.)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

In a salad bowl, whisk the verjus and the oil. Add the shallot and let sit for 5 minutes. Add the frisée, grapes, and cheese and toss to combine. Season to taste with salt and pepper

Grape Schiacciata

This is one of those seasonal recipes that I can’t wait to make each fall, when tiny champagne grapes (also known as Black Corinth grapes) are briefly available at my local farm stand. After a casual meal, I serve squares of this traditional Tuscan flatbread with a selection of Italian cheeses, including an aged pecorino and a soft taleggio (or some of the soft goat cheese I get from my friend Lisa’s farm), and small glasses of sweet Vin Santo instead of dessert. If champagne grapes are not available, don’t be tempted to use regular table grapes. They have a nice crunch when you eat them out of hand, but they have more water than flavor inside. Instead, try my variations, which also pay homage to Tuscany and also pair well with cheese and Italian dessert wine. 

• 
  
  15.67 oz. (3-1⁄2 cups) unbleached all-purpose flour
  
  


• 
  
  2-1⁄4 tsp. instant yeast
  
  


• 
  
  1⁄2 tsp. fine sea salt or kosher salt
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  2-1⁄2 Tbs. olive oil
  
  


• 
  
  1 Tbs. red wine
  
  


• 
  
  1 large egg
  
  


• 
  
  1 cup water
  
  


• 
  
  1 tsp. grated orange zest
  
  


• 
  
  3 cups champagne or Concord grapes
  
  

Combine the flour, yeast, salt, honey, oil, wine, egg, water, and orange zest in the bowl of a standing mixer fitted with a dough hook. Give the mixture a few turns with a rubber spatula until a rough dough forms. Knead on medium-high speed until smooth and silky, 6 to 8 minutes.

Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature for up to 1-1⁄2 hours.

Oil the bottom and sides of a rimmed baking sheet. Turn the dough onto a lightly floured countertop and divide into 2 equal pieces. With a floured rolling pin, roll 1 of the pieces into a rectangle measuring about 15 by 12 inches. Place the rectangle on the prepared baking sheet and press the dough so that it covers the bottom and comes up the sides of the sheet.

Sprinkle three-quarters of the grapes evenly over the dough. Roll out the remaining piece of dough and place it on top of the grapes, stretching it to cover. Sprinkle the remaining grapes evenly over the dough. Allow the schiacciata to sit, uncovered, for 20 minutes.

Preheat the oven to 400°F. Bake the schiacciata in the middle of the oven until well-browned, 45 to 50 minutes. Let cool on the baking sheet for 10 minutes, and then lift it with a large spatula onto a wire rack to cool completely before cutting into squares. Grape Schiacciata will keep at room temperature in an airtight container for up to 2 days.

Custard Tart with Wine-Poached Grapes

Sweet, citrusy custard and a nutty almond crust make a perfect backdrop for the tender poached grapes in this elegant dessert.

For the crust

• 
  
  3-1/2 oz. (7 Tbs.) chilled unsalted butter, cut into 1/2-inch pieces; more for the pan
  
  


• 
  
  3-3/8 oz. (3/4 cup) unbleached all-purpose flour
  
  


• 
  
  1/4 cup toasted, slivered almonds
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1 large egg yolk, chilled
  
  

For the filling

• 
  
  2 large eggs
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  3 Tbs. fresh lime juice
  
  


• 
  
  3 Tbs. dry white wine, preferably Sauvignon Blanc
  
  


• 
  
  1/2 cup heavy cream
  
  

For the topping

• 
  
  1/2 cup dry white wine, preferably Sauvignon Blanc
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  65 seedless red grapes (2-1/4 cups)
  
  

Make the crust

Butter a 4x13 1/2-inch rectangular fluted tart pan with a removable bottom. Combine the flour, almonds, sugar, and salt in a food processor and process until the almonds are finely chopped, about 40 seconds. Add the butter and pulse until the mixture resembles coarse meal, about 15 seconds. Add the egg yolk and process until moist clumps form. With lightly floured hands, press the dough evenly over the bottom and up the sides of the prepared tart pan. Freeze until firm, about 45 minutes.

Position a rack in the center of the oven, put a rimmed baking sheet on the rack, and heat the oven to 375°F. Bake the crust on the heated baking sheet until light golden on the bottom and golden-brown on the edges, about 15 minutes. Cool completely.

Make the filling

In a medium heavy-duty saucepan, whisk the eggs, yolks, sugar, lime juice, and white wine until well blended. Cook over medium-high heat, whisking frequently, until the mixture boils and thickens, about 3 minutes. Transfer the filling to a medium bowl and let cool until warm.

Whisk the cream into the filling and pour the mixture into the baked tart shell. Bake at 375°F until the filling begins to slightly puff and bubble around the edges, about 15 minutes. Let cool to room temperature.

Make the topping

In a medium heavy-duty saucepan, boil the wine, honey, sugar, and lime juice over medium heat until the mixture reduces to a thick syrup and begins to darken slightly, 4 to 5 minutes—you should have about 1/4 cup. Reduce the heat to low, add the grapes, cover, and poach gently over low heat until tender, about 3 minutes. With a slotted spoon, transfer the grapes to a dinner plate. Continue to boil the poaching liquid until syrupy, about 1 minute. Randomly place the grapes on top of the tart, pressing slightly into the filling. Gently brush the glaze over the grapes. Let the tart cool completely at room temperature for at least 4 hours before serving.

Grape-Cucumber Ice Pops

There's nothing quite so refreshing as these cool-as-a-cucumber pops on a hot, sticky day. Juniper berries infuse the base of puréed green grapes, with diced cucumbers adding a little crunch. Create your own customized ice pop recipe with the Recipe Maker.

• 
  
  1/2 cup granulated sugar
  
  


• 
  
  Pinch of kosher salt
  
  


• 
  
  1 Tbs. juniper berries, lightly crushed
  
  


• 
  
  2 cups green seedless grapes
  
  


• 
  
  1 cup small-diced cucumber
  
  

Combine the sugar, salt, and 1/2  cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the juniper berries. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the grapes in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the diced cucumber among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the diced cucumber. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Endive, Walnut & Grape Salad

This bright, fresh salad is a wonderful contrast to the other rich dishes in the Nordic Christmas Feast menu. In Scandinavia, chicory (Belgian endive) is called yule salat because we eat it mostly during the Christmas season.

• 
  
  6 medium heads Belgian endive (1 lb. total), trimmed and cut lengthwise into 6 wedges each
  
  


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  1 cup halved green grapes
  
  


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  3/4 cup walnuts, toasted and coarsely chopped
  
  


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  3 Tbs. fresh lemon juice
  
  


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  1-1/2 Tbs. Dijon mustard
  
  


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  1 Tbs. honey
  
  


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  2 Tbs. grapeseed oil
  
  


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  Kosher salt and freshly ground black pepper
  
  

Arrange the endive wedges on a large serving platter and scatter the grapes and walnuts over them.

In a small bowl, whisk the lemon juice, mustard, and honey until combined. Slowly whisk in the oil until emulsified, and season to taste with salt and pepper. Drizzle the dressing over the salad and serve.

Frisée and Grape Salad with Verjus and Blue Cheese

Use a colorful assortment of grapes for this elegant salad. Verjus is pressed unfermented juice from unripe grapes.

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  3 Tbs. verjus
  
  


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  2 Tbs. grapeseed oil
  
  


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  1-1/2 Tbs. finely chopped shallot
  
  


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  8 cups lightly packed baby frisée or mixed salad greens, separated into leaves
  
  


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  2 cups mixed grapes, halved, and seeded if necessary
  
  


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  1/2 cup crumbled blue cheese, such as Point Reyes or Maytag (about 2 oz.)
  
  


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  Kosher salt and freshly ground black pepper
  
  

In a salad bowl, whisk the verjus and the oil. Add the shallot and let sit for 5 minutes. Add the frisée, grapes, and cheese and toss to combine. Season to taste with salt and pepper

Custard Tart with Wine-Poached Grapes

Sweet, citrusy custard and a nutty almond crust make a perfect backdrop for the tender poached grapes in this elegant dessert.

For the crust

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  3-1/2 oz. (7 Tbs.) chilled unsalted butter, cut into 1/2-inch pieces; more for the pan
  
  


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  3-3/8 oz. (3/4 cup) unbleached all-purpose flour
  
  


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  1/4 cup toasted, slivered almonds
  
  


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  1/4 cup granulated sugar
  
  


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  1/2 tsp. table salt
  
  


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  1 large egg yolk, chilled
  
  

For the filling

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  2 large eggs
  
  


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  2 large egg yolks
  
  


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  1/2 cup granulated sugar
  
  


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  3 Tbs. fresh lime juice
  
  


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  3 Tbs. dry white wine, preferably Sauvignon Blanc
  
  


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  1/2 cup heavy cream
  
  

For the topping

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  1/2 cup dry white wine, preferably Sauvignon Blanc
  
  


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  2 Tbs. honey
  
  


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  2 Tbs. granulated sugar
  
  


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  1 Tbs. fresh lime juice
  
  


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  65 seedless red grapes (2-1/4 cups)
  
  

Make the crust

Butter a 4x13 1/2-inch rectangular fluted tart pan with a removable bottom. Combine the flour, almonds, sugar, and salt in a food processor and process until the almonds are finely chopped, about 40 seconds. Add the butter and pulse until the mixture resembles coarse meal, about 15 seconds. Add the egg yolk and process until moist clumps form. With lightly floured hands, press the dough evenly over the bottom and up the sides of the prepared tart pan. Freeze until firm, about 45 minutes.

Position a rack in the center of the oven, put a rimmed baking sheet on the rack, and heat the oven to 375°F. Bake the crust on the heated baking sheet until light golden on the bottom and golden-brown on the edges, about 15 minutes. Cool completely.

Make the filling

In a medium heavy-duty saucepan, whisk the eggs, yolks, sugar, lime juice, and white wine until well blended. Cook over medium-high heat, whisking frequently, until the mixture boils and thickens, about 3 minutes. Transfer the filling to a medium bowl and let cool until warm.

Whisk the cream into the filling and pour the mixture into the baked tart shell. Bake at 375°F until the filling begins to slightly puff and bubble around the edges, about 15 minutes. Let cool to room temperature.

Make the topping

In a medium heavy-duty saucepan, boil the wine, honey, sugar, and lime juice over medium heat until the mixture reduces to a thick syrup and begins to darken slightly, 4 to 5 minutes—you should have about 1/4 cup. Reduce the heat to low, add the grapes, cover, and poach gently over low heat until tender, about 3 minutes. With a slotted spoon, transfer the grapes to a dinner plate. Continue to boil the poaching liquid until syrupy, about 1 minute. Randomly place the grapes on top of the tart, pressing slightly into the filling. Gently brush the glaze over the grapes. Let the tart cool completely at room temperature for at least 4 hours before serving.

Moroccan-Spiced Seared Scallops with Green Grape and Lemon Relish

A blend of six spices you probably have in your pantry and a preserved-lemon shortcut make this impressive, exotic dish feasible for a weeknight meal. 

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  1 medium lemon
  
  


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  Kosher salt
  
  


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  1-1/2 cups seedless green grapes, quartered lengthwise and at room temperature
  
  


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  1/4 cup extra-virgin olive oil
  
  


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  2 scallions, thinly sliced
  
  


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  2 Tbs. chopped fresh cilantro
  
  


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  2 Tbs. chopped fresh mint
  
  


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  1 tsp. ground cumin
  
  


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  1 tsp. sweet Hungarian paprika
  
  


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  1 tsp. ground turmeric
  
  


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  1/4 tsp. ground cinnamon
  
  


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  1/4 tsp. ground ginger
  
  


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  1-1/2 lb. large all-natural “dry” sea scallops, side muscles removed
  
  


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  Freshly ground black pepper
  
  

Using a vegetable peeler, remove the zest from the lemon in strips (yellow part only). Reserve the lemon. In a small saucepan, combine the lemon zest with 1/2 cup water and 1 tsp. salt. Bring to a simmer over medium-low heat and cook until the liquid reduces to about 1 Tbs., about 10 minutes. Drain, rinse, drain again, and pat dry. Finely mince the lemon zest and combine it with the grapes, 2 Tbs. of the olive oil, scallions, cilantro, and mint in a medium bowl.

In a small bowl, combine the cumin, paprika, turmeric, cinnamon, and ginger.

Pat the scallops dry. Season them liberally with salt and pepper and coat them with the spice mixture.

Heat 1 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add half of the scallops and cook, turning once, until seared on the outside but still translucent in the center, 1 to 2 minutes per side. Transfer to a warm plate. Repeat with the remaining 1 Tbs. oil and scallops.

Divide the scallops among 4 plates and serve with the relish. Cut the reserved lemon into quarters and squeeze over the scallops and relish. Serve immediately.

Grilled Halloumi with Rosemary-Grape-Walnut Relish and Garlic Bread

Halloumi, a goat and sheep’s milk cheese from Cyprus, is perfect for grilling: It softens over the heat but doesn’t melt. This cheese plate, complete with grilled grapes and rustic bread, is an elegant way to start off a special-occasion meal, or it can be the meal itself with a green salad.

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  1 medium red onion, cut into 3 to 4 thick slices
  
  


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  2 Tbs. plus 4 tsp. extra-virgin olive oil
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  12 oz. halloumi cheese, cut into 3/8-inch-thick slabs (or aged provolone, cut into 1/2-inch-thick slices)
  
  


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  2 large cloves garlic, minced
  
  


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  1 small loaf ciabatta (about 8 oz.),cut into 1/2-inch-thick slices
  
  


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  1/2 cup walnuts
  
  


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  1 tsp. minced fresh rosemary
  
  


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  1 large bunch seedless black or red grapes (about 1-1/4 lb.)
  
  


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  2 to 3 tsp. balsamic vinegar
  
  

Prepare a high gas or charcoal grill fire.


Drizzle the onion slices with 2 tsp. of the oil and lightly season them with salt and pepper. Pat the cheese dry and drizzle with 2 tsp. of the oil. In a small bowl, mix the remaining 2 Tbs. of oil, the garlic, and a pinch each of salt and pepper; brush the mixture evenly over one side of the bread slices.


Meanwhile, toast the walnuts in a small skillet over medium heat, stirring frequently, until golden-brown, 4 to 5 minutes. Coarsely chop the walnuts while still hot and transfer them to a medium bowl. Mix in the rosemary.


Put the onion slices and bunch of grapes on the grill grate. Cover and grill, turning once, until the grapes are bursting and the onions are grill marked, about 10 minutes. Transfer the grapes to the bowl with the walnuts, and the onions to a cutting board. Use tongs to simultaneously pull the grapes from their stems and crush them, dropping them into the bowl. Chop the grilled onions and add them to the bowl. Season to taste with the vinegar, salt, and pepper.


Clean and oil the grill grate. Put the bread and cheese on the grate and grill uncovered, turning once, until marked on both sides, 4 to 5 minutes (about 1 minute if using provolone).


Divide the cheese, bread, and relish among 4 plates and serve immediately.

Frisée and Grape Salad with Verjus and Blue Cheese

Use a colorful assortment of grapes for this elegant salad. Verjus is pressed unfermented juice from unripe grapes.

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  3 Tbs. verjus
  
  


• 
  
  2 Tbs. grapeseed oil
  
  


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  1-1/2 Tbs. finely chopped shallot
  
  


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  8 cups lightly packed baby frisée or mixed salad greens, separated into leaves
  
  


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  2 cups mixed grapes, halved, and seeded if necessary
  
  


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  1/2 cup crumbled blue cheese, such as Point Reyes or Maytag (about 2 oz.)
  
  


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  Kosher salt and freshly ground black pepper
  
  

In a salad bowl, whisk the verjus and the oil. Add the shallot and let sit for 5 minutes. Add the frisée, grapes, and cheese and toss to combine. Season to taste with salt and pepper