Miniature grapes: what are they and what can you do with them? - recipes

Sunset, Oct, 1988

Lilliputian size distinguishes Black Corinth grapes, whose clusters are so small and artistically formed they seem to have been made by elves. These grapes are, nevertheless, a true seedless variety grown for many years in the West and dried to make Zante currants.

Sometimes sold as "champagne grapes," flavorful Black Corinths are in season from mid-July to mid-October. Because you use one small cluster per serving, they add a bountiful look to fall dishes.

Here we capitalize on Black Corinths' decorative appeal. Balance a double cluster on the rim of a glass of fruity sparkling wine and pluck the tiny berries to enjoy as you drink-some people munch the most tender stems with the fruit.

You can grace a platter of cheese and crackers with these grapes. Or combine them with chicken to make an elegant variation on the classic veronique; briefly warm clusters in the sauce-to eat, push fruit from stems with your knife, For dessert, you can add sparkle to clusters with egg white and sugar, then freeze.

Sauteed Chicken with Corinth Grapes

2 chicken legs with thighs attached

(about 1 lb. total)

1/2 cup late-harvest sweet white wine,

such as Johannisberg Riesling

1/2 cup whipping cream

2 clusters Black Corinth grapes (each

about 1 1/2 in. wide, 4 in. long)

Salt and pepper

In a 10- to 12-inch frying pan over medium-high heat, cook chicken, turning occasionally until brown, about 12 minutes. Reduce heat to medium-low, cover, and cook until chicken is no longer pink at thigh bone (cut to test), about 15 minutes longer. Put chicken on plates; keep warm. Discard fat from pan.

To pan, add wine; boil, uncovered, on high heat until reduced to 2 tablespoons, about 3 minutes.Stir in cream. Place grapes in pan, reduce heat to medium; turn clusters several times until grapes are slightly softened and sauce is slightly thicker, about 3 minutes. Place clusters beside chicken, then pour sauce over both. Add salt and pepper to taste. Serves 2.

Per serving : 461 cal; 30 g protein; 9. 2 g carbo.; 34 g fat, 169 mg chol.; 121 mg sodium.

Frosted Corinth Grapes

Make a few or many clusters. One large egg white and 3/4 cup sugar will frost about 1 1/2 pounds of grapes.

Lay clusters of rinsed, dry Black Corinth grapes flat (with stems, each should be about 1 1/2 in. wide and 4 in. long). Lightly brush all over with slightly beaten egg white, turning fruit as you brush.

Have a helper hold each cluster horizontally by stem and fruit ends over a sheet of plastic wrap. Sprinkle evenly with sugar, turning each cluster as you work.

Holding stem, clip it with a clothespin to a freezer rack or cake rack taped on top of an empty can; be sure nothing touches grapes. Put plastic wrap beneath grapes to catch drips. Freeze until solid, about 3 hours. Nibble as is, or pair with lemon sherbet, sorbet, or ice cream. Store frozen grapes in plastic bags up to 2 months.

Per grape cluster 64 cal; 0.5 g protein, 17 g carbo.;0.l g fat,0 mg chol.;4.l mg sodium.