I am so excited to participate in this week’s Sunday Supper which features summer’s best pot luck recipes. As I am currently visiting California on my virtual culinary tour of America, I wanted to share a California inspired recipe. Walnut grapes are easy to make and are a nice addition to a potluck or cocktail party.
When I am invited to a potluck or social event that involves everyone bringing a dish, I always like to bring something different. Depending on the season, I love to incorporate seasonal produce in my dish. Having just attended the Food Wine Conference in Orlando earlier this month, I have spent the last few weeks reading up on the history of California agriculture and farming. Born and raised in the golden state, I grew up eating an abundance of fruits and vegetables. I am currently reading the book, “California Home Cooking” by Michele Anna Jordan and came across the recipe for walnut grapes. It made me smile as I reflected on my childhood and how we used to have a few walnut trees in our yard. To this day, walnuts are one of my favorite types of nuts.
This is probably the easiest recipe you will ever encounter and it will really “wow” your guests. I love fruit, nuts and cheese and these little treats combine all those flavors into one bite. Simply combine a nice blue-veined cheese with heavy cream in a food processor until the mixture is nice and smooth, roll some large table grapes (seedless) in the cheese mixture then roll them in a bowl of finely chopped walnuts until they are evenly coated. Place them on a baking sheet and chill for at least two hours prior to serving. I am telling you, they are fantastic!
You can do so much with these walnut grapes. Serve them on a nice cheese platter with an assortment of charcuterie, bread and other cheeses. Add them to a salad for an elegant twist or just enjoy them with a glass of wine which is what I did last night.
I am still swooning over the CK Mondavi Sauvignon Blanc I enjoyed at Food Wine Conference a few weeks ago and even ordered a case at work to add to our wine list. I picked up a bottle to enjoy this weekend and it paired beautifully with my walnut grapes.
As I was making these yesterday, I was thinking about my grandfather Dominick and how much he would enjoy these. He loved grapes, wine and cheese and I have one very vivid memory of him that always makes me smile. Whenever he would come visit us in California from Utah, we would always spend a day in Napa. As a child, I absolutely hated going to wineries and my brother and I would be beyond bored. (Funny how things change). This one day, I was whining (no pun intended) about being forced to go to all the boring wineries with my family and my grandfather handed me some grapes and told me that grapes produced wine. I think I was about 7 or 8 at the time, but I was suddenly intrigued. He knew that my brother and I were getting restless and instead of getting upset, he found ways to entertain us while teaching us something at the same time. That same day we had a picnic at his favorite winery, Via Sattui, and I still, to this day, can taste the bread, cheese and salami that we enjoyed while sitting on the grass on their gorgeous grounds. If you are ever in St. Helena, be sure to stop by and you can thank me later.
I never miss a visit to Via Sattui when I am out there and it always reminds me of my grandfather. Here is a picture of him with my dad and two uncles in Italy. (My dad is the oldest on the far left).
I hope you all have a wonderful holiday weekend with your families and enjoy lots of good food while making memories. Be sure to check out some of these great recipes from the Sunday Supper Family below.
- 1 lb seedless table grapes (red preferred)
- 6 oz Roquefort or other blue-veined cheese
- 3/4 cup heavy cream
- 1 cup toasted walnuts, finely chopped
- Wash the grapes thoroughly, pluck their stems and then dry thoroughly. Place them in a medium bowl and set aside.
- Lay the walnuts out on a cookie sheet and toast in the oven. Let them cool and then place in a food processor and pulse until finely chopped. Place nut mixture into a medium bowl.
- In a food processor or blender, combine the blue cheese and heavy cream until the mixture is smooth. Transfer the cheese mixture to a medium bowl.
- Add 4 grapes at a time to the cheese mixtures and use either a spoon or your hands (with gloves of course) and roll each grape in the cheese mixture until it is fully coated. Transfer the grapes to the bowl with the walnut mixture and shake the bowl so that the grapes become fully coated with the walnuts.
- Carefully place each grape on a baking sheet (preferably lined with parchment paper if you have it) and chill in the refrigerator for 2 hours prior to serving.
- Place the walnut grapes on a serving platter either alone or with a nice arrangement of cheeses and fruit. Enjoy!
- You can use any of the left over blue cheese/cream mixture to stuff figs or dates.
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- Coronation Chicken Deviled Eggs by Food Lust People Love
- Creamy Ranch Tortilla Pinwheels with Roasted Red Peppers by Dizzy Busy and Hungry
- Roasted Corn Salsa by Casa de Crews
- Walnut Grapes by Eat, Drink and be Tracy
- Watermelon Salad with Feta Cheese Recipe by April Golightly
Sides and Salads
- Amish Broccoli and Cauliflower Salad by My World Simplified
- Antipasto Pasta Salad by A Mind “Full” Mom
- Arugula Pesto Pasta Salad with Grilled Chicken by Hardly A Goddess
- Cheddar Bacon Ranch Potato Salad by Cupcakes & Kale Chips
- Chopped Caprese Salad by Angels Home Sweet Homestead
- Crunchy Coleslaw by A Day in the Life on the Farm
- Cumin Scented Quinoa with Black Bean and Corn Salsa by The Hungry Goddess
- Easy Summer Chickpea Salad by She Loves Biscotti
- Elotes by Culinary Adventures with Camilla
- Frog Eye Salad by Turnips 2 Tangerines
- Gluten Free Grilled Corn Salad by Gluten Free Crumbley
- Layered Salad with Green Goddess Dressing by Delaware Girl Eats
- No Mayo Potato Salad by Simple and Savory
- Roasted Vegetable Couscous Salad by My Life Cookbook
- Spaghetti Salad with Italian Dressing by Kitchen Gidget
- Summer Grain Salad by Pook’s Pantry
- Summer Tortellini Salad by Palatable Pastime
- Tarragon Marinated Veggies by Beauty and the Beets
- Steve’s Fried Chicken by Monica’s Table
- Blueberry Ginger Parfaits by Cindy’s Recipes and Writings
- Blueberry Slab Pie by The Chef Next Door
- Caramel Icebox Cake by Cookin’ Mimi
- Caramel Syrup “Doughnut” Cake by What Smells So Good?
- Cherry Crumb Bars by The Redhead Baker
- Chocolate Eclair Cake by Tramplingrose
- Coconut Lime Ice Cream by Cosmopolitan Cornbread
- Cookie Butter Caramel Swirl Brownies by Grumpy’s Honeybunch
- Double Chocolate Blondies by Family Around The Table
- Frozen Champagne Salad by Moore or Less Cooking
- How to make a Pineapple Summer Cake by Asian In America
- Lemon Icebox Bars by Hezzi-D’s Books and Cooks
- Mini Strawberry-Rhubarb Crisps with Coconut by The Wimpy Vegetarian
- No-Bake Summer Berry Cream Cheese Tarts by Magnolia Days
- Peach Dumplings by Fantastical Sharing of Recipes
- Peanut Butter Bars by Confessions of a Cooking Diva
- S’mores Blondies by Alida’s Kitchen
- Strawberry Pretzel Pie by My Imperfect Kitchen
- Summertime S’Mores by The Freshman Cook
- Triple Peanut Butter Cookies by Cooking With Carlee
- White Sheet Cake by That Skinny Chick Can Bake
- Whole Wheat Blueberry Galette by The Bitter Side of Sweet
Plus Lemon Yogurt Pound Cake and Best Potluck Dishes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.