Best Grapes A La Creme Recipes

20 BEST GRAPE DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a grape treat in 30 minutes or less!

GRAPES A LA CREME

Steps:

• Marinate grapes in sherry or brandy for 2 to 3 hours. Drain well.
• Whip the cream. Add sugar, vanilla and sour cream. Continue beating. Fold in grapes. Spoon into parfait glasses. Sprinkle brown sugar on top.
• Chill in the refrigerator for 6 hours or more. Serves 6 to 8.

SCALLOPS CREME DE LA CREME

Steps:

• Heat a small amount of oil in pan, add scallops and cook both sides until opaque. Set to one side.
• Heat cream in pan, add sherry, lemon juice, stock, garlic and Gruyere stir until cheese has melted. Mix a small amount of water to cornflour add to cream and stir until sauce has thickened.
• In a bowl beat egg yolks and add a few tablespoons of cream mixture to yolks and stir (this prevents eggs from scrambling when added to cream.) Slowly add egg to pan stirring continuously while adding. Add pepper and parsley stir to combine and heat through.
• Place 4 scallops per shell, pour sauce over each to cover completely. Top each shell with extra Parmesan cheese and breadcrumbs,place under grill and grill until bubbly and browned.

MARSHMALLOW CREME GRAPE SALAD

Steps:

• Wash grapes in a colander under running water, and remove all stems. Place in a large bowl.
• In a separate bowl, stir together the cream cheese and marshmallow creme until smooth and creamy.
• Pour the mixture over the grapes.
• Using a rubber spatula or large serving spoon, fold the mixture into the grapes until well coated.
• Fold in the almonds.
• This salad may be served immediately, or covered and refrigerated for 1 hour to set slightly, and to allow flavors to blend.

EMINCE DE VEAU A LA CREME

Steps:

• Julienne veal and prosciutto.
• Heat the butter and when hot (but not browning) add the veal and stir rapidly.
• Salt and pepper. Add the prosciutto and stir fry briefly. Use a slotted spoon to remove the meat.
• Add mushrooms to skillet and cook until wilted. Add the shallots and cook about a minute, then add the wine.
• Cook, stirring, until liquid is almost completely reduced, then add the cream.
• Cook about 5 minutes over high heat, stirring. Add the meats and juices.
• Combine and cook quickly until piping hot.
• Check seasoning; salt and pepper as desired.
• Serve immediately with rosti potatoes (traditional) or egg noodles.

GRAPES IN SOUR CREAM

Steps:

• Mix the sour cream and brown sugar together.
• Toss with the fruit.

CHICKEN A LA CREME

Steps:

• Melt half of the butter in a large skillet over medium-high heat.
• Season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes.
• Add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
• Pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through.
• Serve with fresh crusty French bread for sopping up the sauce.