Are there other recipes for Grape Leaves ...?

Question

than stuffing them? I love stuffed grape leaves but I was wondering if there is anything else they are used in or for?

Answer 1

Grilled Grape Leaf Wrapped Salmon

Yield: 6 servings

10 grape leaves, fresh or jarred

5 preserved kumquats, chopped

1 tablespoon chopped dill

1 teaspoon minced garlic

1 teaspoon chili paste

1/2 teaspoon salt

1 teaspoon sweet Moroccan paprika

6 (4-ounce) salmon fillets

Preheat a grill to medium heat.

If using jarred grape leaves, rinse well. If using fresh grape leaves, boil about 5 minutes until they change color and soften.

Mix the kumquats, dill, garlic, chili paste, salt, and paprika together in a bowl. Lay a grape leaf out on a cutting board and spread about 2 teaspoons of the kumquat mixture in the center. Lay a piece of salmon on top of the mixture and roll it in the grape leaf by folding the bottom part of the leaf over the fish and then the sides and rolling the fish so it is completely covered.

Grill the salmon about 3 to 4 minutes on each side. Remove the grape leaf packages from the grill and serve immediately.

Grilled Red Mullets with Garlic-Walnut Sauce (in the style of Corfu)

Yield:  4 servings

4 red mullets or grey mullets, 8 to 10 ounces each, cleaned and gutted, heads on

Greek extra-virgin olive oil

1 fresh lemon, cut lengthwise into 8 wedges

Salt

Freshly ground black pepper

12 large fresh grape leaves, wiped clean

Bunch fresh parsley, washed

4 stems fresh oregano

Garlic-Walnut Sauce, recipe follows

Preheat the grill.

Lightly rub the outside of the mullets with olive oil and sprinkle lightly with lemon juice. Sprinkle the insides of the mullets with lemon juice, salt and pepper.

Place 3 grape leaves on a work surface, overlapping slightly. Place several parsley stems and 1 oregano stem in the center. Place the fish on top of the herbs and enclose with the leaves. Secure with toothpicks. Lightly oil the outside of the leaves. Repeat with the remaining leaves, herbs, and fish.

Place the wrapped fish on the grill and cook until cooked through, 5 to 6 minutes per side. Remove from the grill and remove the toothpicks.

To serve, place 1 wrapped fish on each of 4 plates. Slit open the grape leaf package and drizzle with the sauce. Serve with the remaining lemon wedges on the side.

Garlic-Walnut Sauce:

3 home-style slices bread, crusted removed

6 cloves garlic, peeled and smashed

1/2 teaspoon salt

1 cup finely chopped toasted walnuts

2 to 3 tablespoons red wine vinegar

1 cup Greek extra-virgin olive oil

Run the bread under cold running water to saturate. Squeeze dry and crumble into a bowl.

In a food processor, process the garlic with the salt to form a paste, scraping down the sides as needed. Add the walnuts and process until mealy. Add the soaked bread and 2 tablespoons of the vinegar and process. With the machine running, add the oil in a steady stream and process until creamy. (If the mixture is too thick, first adjust, to taste, with vinegar, then add water 1 to 2 teaspoons at a time.)

Adjust the seasoning, to taste, and transfer to a decorative bowl for serving with the grilled fish.

Fresh Fruit Platter  ***

Yield:  10 to 12 servings

Suggested list of ingredients:

2 small ripe melons

1 "golden" pineapple

2 bunches grapes

1 pint fresh figs

1 pint raspberries

1 pint strawberries

1 pint blueberries

1 red papaya

I like to begin the platter with a base of ripe, colorful, sliced melons and pineapple--for example, cantaloupe, honeydew, Galia, or Cavaillon melons, plus the new "golden" pineapples. Peel the outside of a whole melon, cut it in half through the stem end, and scoop out the seeds. Place the melon halves cut side down on a board, and slice them straight across into 1/2-inch-thick slices. Fan each half-melon out slightly and arrange it on the platter. Next, cut off the top and bottom of the pineapple, peel the outside, and use a sharp knife to remove the "eyes." Cut the pineapple in half lengthwise and remove the core by cutting a "V" down the center of each half. Again, place the pineapple halves, cut side down, on a board and slice them straight across into 1/2-inch-thick slices. Fan the slices out and arrange them next to the melon on the platter.

Once the base is set, you can add any kind of fruit that's available. I like to have one thing that is taller than the rest, such as a large bunch of grapes or a decoratively cut papaya, to give the platter height. Then I add raspberries, strawberries, blueberries, and fresh figs in casual but organized groups. The platter can look like a bowl of M&M's if there are too many colors scattered with no order. Visually, your eye needs to have a focal point and to be able to see each type of fruit. After all the fruit is arranged, I add flat green leaves around the outside of the fruit, to set off the colors. Use lemon and galax leaves from your florist, or fig leaves and grape leaves from your garden. Make sure they are pesticide-free and well washed.

Any kind of fruit will work well on this platter. For special occasions, add persimmons, kiwi, passion fruit, Queen Anne cherries, fresh apricots, and mangos. Choose whatever is colorful and seasonal.

*** Note:

May also add you favorite cheeses to the platter.

hope these help.              good luck and enjoy.

Answer 2

http://www.epicurious.com/tools/searchre...

there are a lot of neat ideas at the above link. good luck

Answer 3

Most of the recipes here are for stuffed grape leaves, but you may find something else.

There are 88 here.

Answer 4

I love this recipe, it's still stuffed but different:

Ricotta-Stuffed Grape Leaves with Caponata Recipe

http://homecooking.about.com/library/arc...

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GRAPE LEAVES:  other recipes & uses

You can bake, steam or microwave grape leaves. Aluminum foil or pot may discolor (darken) the leaves. For either method, line pan with open extra leaves to prevent sticking.

Lebanese cooks sometimes use sliced tomatoes for this. Cover the top layer with other open leaves. You line the dish or pan with some torn leaves, place the rolled leaves with the seam side down in layers, no more than 4 layers deep. Cover with a few more loose leaves. Then put a heavy plate or lid right on top of the rolls to keep them in place. Finally, pour the hot water/broth and lemon juice or oil over the whole arrangement.

Bake: Cover tightly. Oven is preheated to 350 o. Pour on your 2-4 C broth/ water. 30-60 minutes, depending on size and whether the broth was hot when you started.

Steam: Put a small heavy plate over the top of the rolls to keep them in place. 60 rolls, 2-4 C broth or water, bring to simmer, lower heat, steam 40-60 minutes covered for usual small size, though it can take longer if the rolls are large or leaves tough. You can use the broth you drain off to make your sauce.

Microwave: Make 2 dozen at a time. Prepare the stuffing using the "saute the rice" method. Put the rolls in a SINGLE layer just touching each other in a 9x11 glass pan. Add 1 1/2 cups broth or water, cover tightly with microwave-safe plastic wrap. Microwave 10-12 minutes at 700 watts- if your oven is high wattage (1000 watts), reduce the power level to 70%.

All methods, cool in the broth, drain and serve. They keep about a week in the refrigerator. If you drain and chill them, you may want to pour a little olive oil and lemon juice over all.

Seasoning variations for the broth/ water: some cooks pour 1/4 -1/2 cup olive oil over the full pan after the broth is added, and some folks add 1/4 C lemon juice to the liquid, or slices of lemon between the layers.

Recipes for sauces:

These sauces contain eggs and dairy products. They should be refrigerated immediately if not being served at once. They can be reheated.

Cucumber and Yogurt:

2 C plain yogurt

1 large cucumber, grated and drained

1-2 T fresh dill or mint, chopped

2-3 cloves of fresh crushed garlic are sometimes added.

Mix together and let stand a few hours.

Egg and lemon, Greek style:

4 egg yolks, beaten till thick and lemony

4 T fresh lemon juice

2 T hot pan broth

Beat yolks, beat in lemon juice, carefully beat in enough hot broth to thicken slightly.

Egg and lemon, Cypriot style:

2 T butter

2 T flour

1 1/2 C chicken broth or lamb stock

1-2 T lemon juice

2 beaten eggs

salt and pepper to taste

Make just like a standard white sauce, mixing the eggs into the last half of the broth before you add it.

Serving traditions

Traditionally served warm or room temp in portions of 3 to 5 small rolls with sauce for appetizers. A glass of retsina is a pleasant addition.

Storing

Refrigerate, covered, with a little olive oil to keep them moist, for up to 5 days.