Seedless Grapes and Sour Cream The New Basic Cookbook Hazeltine and Dow Yield: 4 servings 2 cups seedless grapes 1 to 2 Tbsp. brown sugar 2 Tbsp. sour cream 1 Tbsp. cognac (if you like) Strip the washed grapes from the stems; mix in a bowl with the brown sugar and sour cream until the grapes are coated with the cream; stir in the cognac if used. Chill for several hours. I have used only two recipes from this cookbook (used in a food science class at Cornell); Rich Blueberry Muffins and this. This is very simple but very good. And it matched my cooking skills at the time.

Home

Table of Contents

Desserts Index