Friday, November 1, 2013

Honeycomb and Roasted Grapes Make For A Luscious Cheese Tray

Want to know the #1 thing I look for at a farm stand or farmer's market? Honeycomb. A beautiful block of "made by the bees" honeycomb.  A marvel of nature that I don't think gets the admiration it deserves.  The structure is beautiful, the contents delicious and it is made by instinct - fascinating.

I bought one of these clear boxes of honeycomb (above) at the Shadowland Seed booth within the Sara Hardy Farmer's Market in Traverse City.  It was of the highest quality and I served it several times with cheeses and roasted grapes on an appetizer tray.
Roasted grapes, you say?  Yes, a new favorite of mine to keep appetizer hour interesting.  This particular night, I roasted seedless red grapes on the vine. Placed a piece of nonstick aluminum foil on a rimmed cookie sheet, wash and then drape the grape clusters onto the tray, drizzled them with a touch of olive oil and a few splashes of balsamic vinegar and roast the grapes at 450 degrees for approx 8-10 min - watching closely.

The grapes were delicious - very lush and sweet; they took on the flavor of a roasted apple, believe it or not.  I did find that "plucking" the roasted grape from the stem often resulted in loosing the inside of the grape - the skin came off but the flesh clung.  

Now I remove most of the grapes from the vine and roast them scattered on a cookie sheet, with just one small clump left on the vine for effect.  That makes the grapes much easier to pick up and eat.  

The next time you are hosting a party, try roasting grapes! Thanksgiving, perhaps?  

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