| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
September 1 |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Cream cheese; softened |
| 2 |
tb |
Finely chopped crystallized ginger; (available at |
|
|
; specialty foods |
|
|
; shops and some |
|
|
; supermarkets) |
| 30 |
|
Green seedless grapes |
| 1 |
c |
Pecans; toasted lightly, |
|
|
; cooled completely, |
|
|
; and chopped fine |
INSTRUCTIONS
In a bowl cream together the cream cheese and the ginger. Put 1 teaspoon of
the mixture in the palm of one hand and roll it around a grape, using both
palms to coat the grape completely. Coat the remaining grapes in the same
manner and on a wax-paper-lined tray chill them for 15 minutes. Roll the
cheese-coated grapes in the pecans coating them completely, and chill them
until the coating is firm.
Makes 30 grapes.
Gourmet September 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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