Rosemary & Concord Ginger Shortbread with Fairy Dust

October 3rd, 2013 § 0 comments § permalink

2013-10-03 12.14.41

Makes 6 dozen cookies


2 ¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon coarse salt
1  teaspoon fresh rosemary, chopped fine
10 tablespoons (1 ¼ sticks) unsalted butter, softened
1 cup sugar
2 tablespoons extra-virgin olive oil
2 tablespoons heavy cream
2 tablespoons Concord Grape Ginger Jam ( Recipe Follows)
1 large egg
Rosemary Fairy Dust  for sprinkling ( Recipe Follows)


Preheat oven to 350ËšF. In a large bowl, whisk flour, baking soda, salt and chopped rosemary; set aside.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in olive oil. Reduce speed to low. Mix in flour mixture. Add cream;  concord jam and mix until well combined, about 2 minutes. Add egg and mix until just combined.

Shape dough into ¾ inch balls and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers and sprinkle with Rosemary Fairy Dust

Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheet or wire racks. Store in airtight container.

2013-10-03 11.49.302013-10-03 12.16.51

Rosemary  & Ginger  Cinnamon Concord Jam

Makes 1 cup of jam


2 pounds concord grapes, chopped finely in a food processor ( do not discard juices)
1 tablespoon fresh ginger, peeled and chopped
2 cups turbinado sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
2 cinnamon sticks
½ teaspoon ground cinnamon
2 teaspoons fresh rosemary leaves, chopped fine
Pinch of cracked black pepper
¼ teaspoon salt


Place all the ingredients in a heavy bottom pan and place on medium heat.  Bring the mixture to a boil and then reduce to a simmer and cook for about 30 minutes or until the mixture is thick.  Allow to cool. Refrigerate for up to 2 weeks.

Rosemary Fairy Dust

Makes ½ cup of fairy dust


½ cup turbinado or sugar in the raw
2 teaspoons of fresh rosemary, leaves, chopped fine
½ teaspoon lemon zest


Using a mortar and pestle, grind up all ingredients until a fine powder is created, like a dust.  Store in an airtight jar for up to a few weeks, un-refrigerated.  Alternatively, use a (clean) coffee grinder or a rolling pin on a cutting board.


October 10th, 2012 § 0 comments § permalink

Serves 6


2 tablespoon butter
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
6 fresh sage leaves, chopped fine
½ cup hazelnuts, toasted
1 teaspoon fresh nutmeg
1 teaspoon cinnamon
2 cups pumpkin, prebaked, peeled and  pureed
½ cup parmesan cheese
12  premade  fresh pasta sheets
Melted butter
Pumpkin Spiced Caramelized  Onions (Recipe Follows)
Concord Grape Sauce (Recipe Follows)


Preheat oven to 350°F.

Bake the concord grapes according to the recipe below.

Use 1 tablespoon of butter and grease a casserole dish and set aside. In a medium size sauté pan over medium heat, add 1 tablespoon butter and olive oil and cook onion until translucent, 5 to 7 minutes. Add garlic and cook for 1 more minute. Remove from heat.
In a medium-size bowl, combine the onions and garlic with the  sage, hazelnuts, nutmeg, cinnamon , pumpkin and parmesan and mix together well until all ingredients are  fully incorporated and smooth. Take each pasta sheet and spoon on the filling down the middle of the sheet in a tube shape.  Roll up the sheet and place it seem side down in the casserole dish.  Repeat with remaining pasta sheets until all are snuggly together in the baking dish.  Brush with melted butter and sprinkle a little cheese on the top.  Bake for about 20 minutes.  In the meantime prepare the caramelized onion and finish the concord grape sauce according to the recipes.  Once the cannelloni has baked for 20 minutes take it out of the oven and lay the caramelized onions over the top.  Spoon the concord grapes sauce over the tops of each of the cannelloni and place in the oven to bake for 10-12 more minutes or until the pasta sheets begin to brown.  Serve.

Caramelized Pumpkin Spiced Onions
Makes 1 cup


3 tablespoons olive oil
1 large yellow onion, sliced
1 tablespoon fresh sage, leaves chopped
2 teaspoons pumpkin pie spice


In a large skillet over medium  to low heat, add 2 tablespoons olive oil.  Cook onions sage and spiced slowly until onions are soft and caramelized, about 20 minutes.

Concord Grape Sauce
Makes 1 cup


2 cups concord grapes, destemmed but left whole
3 cloves garlic, chopped
1 tablespoon chopped red shallot
2 teaspoons fresh thyme leaves
2 teaspoons salt
1 teaspoon black pepper, freshly cracked
2 tablespoons olive oil
¼ cup honey


Pre-heat oven to 400 ° F. In a bowl toss together the grapes, garlic, shallot, and thyme leaves and sprinkle with salt and pepper. Toss with the olive oil and honey until all the grapes are well coated. Place the mixture in a glass baking dish and place in the oven for about 30 minutes or until the grapes just begin to caramelize. Push the baked mixture through a mesh strainer using the back of a spoon to push through everything you can. The mixture should be thick and jammy.

Velvety Chesnut Soup with Grape Honey

February 2nd, 2011 § 0 comments § permalink

Serves 8


For the soup

1 cup whole chestnuts, roasted and peeled
2 tablespoons butter
1 tablespoon pumpkin oil
1 small shallot, chopped fine
½ of a sweet yellow onion, chopped fine
¼ cup celery, chopped fine
1 medium parsnip, peeled and chopped fine
1 bouquet garni of fresh herbs in a cheesecloth sack: parsley, thyme, rosemary (a few springs of each)
2 fresh bay leaves
½ cup sweet Madeira
4 cups of sweet onion broth (see recipe)
½ cup heavy cream
Black pepper

For the grape honey

1 cup frozen concord grapes or fresh black grapes, chopped
¼ cup water
½ cup honey
Pinch of cinnamon
Pinch of fresh nutmeg
1 teaspoon ginger, freshly grated
1 teaspoon cardamom
½ tablespoons black pepper, freshly cracked


For the sweet onion broth

In a large soup pan, add a bunch of red onions skins, shallot skins, carrot pieces, parsnip pieces, and 4½ cups of water. Add 2 tablespoons salt, ½ cup honey, and 1 tablespoon black pepper. Bring to a boil, and simmer for about 20 minutes. Strain, and set aside.

For the soup

In a large heavy bottom soup pan, over medium high heat, add butter and pumpkin oil. Cook shallots and onions, until translucent, about 3-4 minutes. Add the celery and parsnips, and cook for another 3 to 4 minutes. Add bouquet garni, bay leaves, and Madeira. Add the 4 cups of sweet onion broth, and simmer for about 20 minutes. Remove bouquet garni and bay leaves and blend with hand held immersion blender until smooth.

For the grape honey

Place all ingredients in a medium sauce pan, and bring to a boil. Reduce heat, and simmer about 4 to 5 minutes. Take off heat. Cool. Place in blender, and blend until smooth. Strain using a fine mesh strainer.

To serve soup, place in bowl, and swirl in grape honey.

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