Harvest Recipes from Grape Country

Sauteed Prawns with Grapes and Fennel

Ingredients:

2 Tbsp. olive oil
1 Tbsp. (4 cloves) minced garlic
1 Tbsp. crushed or coarsely ground fennel seed
1/8 tsp. crushed red chile
1-1/2 pounds (21 to 25 count) peeled and deveined prawns
1 thinly sliced fresh fennel bulb (about 1 1/2 cups)
1 cup green seedless grapes
1/4 tsp. salt
1/4 cup white wine or vermouth
3 Tbsp. diced butter
1 Tbsp. chopped fennel grass from top of fennel bulb

Preparation:

Heat olive oil in large nonstick frying pan over high heat. Add garlic, fennel seed and chili flakes. Stir. Let cook about one minute until garlic just begins to brown. Add prawns and continue to cook, stirring occasionally, until prawns just turn pink, about two to three minutes. Add the sliced fennel bulb, grapes and salt, and continue to cook for two more minutes. Add white wine or vermouth and simmer briefly - only about 30 seconds. Add butter and swirl pan to incorporate. Adjust seasoning to taste; sprinkle with fennel grass and serve.

Yields: 4 servings

---California Table Grape Commission

Spinach Salad with Grapes and Pancetta

Ingredients:

2 bunches (10-ounce) spinach leaves, washed and dried
3 Tbsp. balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 tsp. salt
1/4 tsp. black pepper, ground
1/2 cup (4 ounces) pancetta or bacon
1/4 cup pine nuts
1 cup red, black or green seedless grapes
1/2 cup red onion, thinly sliced (about 1/4 medium onion)
1/2 cup (2 ounces) Parmesan cheese, shaved or grated

Preparation:

Place spinach in a large bowl; set aside. In small bowl, combine balsamic vinegar, olive oil, salt and pepper. Set aside. In large saute pan, cook pancetta or bacon over medium-high heat until almost crisp, about five to seven minutes. Do not drain fat. Add pine nuts and cook, stirring constantly, for about one minute. Add grapes and red onions, and continue to cook for one minute. Add balsamic dressing and bring to a boil, about 30 seconds. Turn off heat and pour hot dressing over spinach. Toss quickly to coat leaves. Salad should be barely warm. Sprinkle with Parmesan shavings and serve.

Yields: 6 servings

---California Table Grape Commission

Grape and Almond Gazpacho

Cindy Pawlcyn, owner-chef of Mustards Grill in the Napa Valley, created this gazpacho, which is easy to prepare and refreshing to eat on hot summer days. The recipe is from her cookbook, Mustards Grill.

Ingredients:

Soup:
2 pounds seedless green grapes
1 small cucumber, peeled, seeded and coarsely chopped
1/4 cup almonds, toasted
2 scallions, white and light green parts only, coarsely chopped
1/4 cup rice vinegar
1/2 cup plain yogurt
3 ounces cream cheese
2 Tbsp. extra-virgin olive oil
1/4 cup buttermilk
1/2 to 3/4 tsp. salt
1/4 tsp. freshly ground white pepper
2 large dill sprigs, minced
1/8 to 1/4 tsp. ground cayenne pepper

Garnishes:
minced fresh chives
thin cucumber slices

Preparation:

To make the soup, combine the grapes, cucumber, almonds, scallions, vinegar, yogurt, cream cheese, olive oil and buttermilk in a blender or food processor. Process until almost smooth with just a bit of texture remaining. Stir in the salt, white pepper, dill and cayenne until incorporated. Cover and refrigerate until cold.

To serve, ladle the cold soup into well-chilled bowls and garnish with the chives and cucumber slices.

Yields: 6 servings

---From the Sacramento Bee