I am looking to sweeten a batch of cream cheese to use for Stuffed
Grapes and I was curious if any of you had a recommendation for how I can do
this a more unusual way than just adding sugar. I'd rather it not be grainy
when piped into large Red Globe Grapes. The grapes will be hollowed out to
remove the seed then dipped in Crushed Pistachios. Would I use powdered
sugar to sweeten the cheese and maybe some vanilla? I need to be able to
pipe this mixture into the grapes, so I can't make it into a stiff
consistency than regular cream cheese would be. I'd actually like it a
little fluffier than that, which will come with mixing it. Any suggestions?
Maple Syrup? Corn Syrup? Something else? Add a touch of alcohol for an
unusual flavor? What would go well with Grapes if I did add a little shot of
liquor? Thanks for any and all replies!


--
Bunny McElwee
Event Coordinator & Membership
Lowcountry Miata Club
www.lowcountrymiataclub.net

1991 Mariner Blue with Red & White Stripes
"BlueFlash"

Honey ? Also, cane syrup is good. Perhaps even molasses.

Dean G.

Bunny McElwee wrote:
> I am looking to sweeten a batch of cream cheese to use for Stuffed
> Grapes and I was curious if any of you had a recommendation for how I
can do
> this a more unusual way than just adding sugar. I'd rather it not be
grainy
> when piped into large Red Globe Grapes. The grapes will be hollowed
out to
> remove the seed then dipped in Crushed Pistachios. Would I use
powdered
> sugar to sweeten the cheese and maybe some vanilla? I need to be able
to
> pipe this mixture into the grapes, so I can't make it into a stiff
> consistency than regular cream cheese would be. I'd actually like it
a
> little fluffier than that, which will come with mixing it. Any
suggestions?
> Maple Syrup? Corn Syrup? Something else? Add a touch of alcohol for
an
> unusual flavor? What would go well with Grapes if I did add a little
shot of
> liquor? Thanks for any and all replies!
>
>
> --
> Bunny McElwee

No question.

Jalapeno jelly. Mix to taste. No, it's not hot.

Pierre

definitely a sweet/savory jelly would be good, jalapeno, or green chile
or red chile (available online definitely or at specialty stores)

for a simpler filling, you could use some brown sugar and a little
almont extract. they roll slightly damp grapes in powdered sugar or
bakers' sugar crystals.

also a good ideas for grapes is to go savory instead of sweet, and mix
cream chesse with shredded, good quality sharp cheeses. a sharp cheddar
goes nicely with grapes. mix in a little roasted red pepper perhaps. a
good emmanthaler or jarlsberg would work too, with a touch of mustard
seed.

definitely a sweet/savory jelly would be good, jalapeno, or green chile
or red chile (available online definitely or at specialty stores)

for a simpler filling, you could use some brown sugar and a little
almont extract. they roll slightly damp grapes in powdered sugar or
bakers' sugar crystals.

also a good ideas for grapes is to go savory instead of sweet, and mix
cream chesse with shredded, good quality sharp cheeses. a sharp cheddar
goes nicely with grapes. mix in a little roasted red pepper perhaps. a
good emmanthaler or jarlsberg would work too, with a touch of mustard
seed.

> wrote in message
oups.com...
> Honey ? Also, cane syrup is good. Perhaps even molasses.
>
> Dean G.

Jam! I just did just that the other day. On a lark, I bought some
*beautiful* cherry-champagne jam at an exotic goods shop, and mixed them
together to slather on shortbread. And, wow, think of this : rose petal or
*violet* jelly!

- Tess!

I would whip the cream cheese with some softened butter and a little
confectioners' sugar. Not as much sugar as if you were following a cookbook
recipe for cream cheese frosting; use about 1/3 the amount of sugar called
for. It will be nice and fluffy, not stiff.

I'm not sure what stuffed grapes would taste like, but I'd go very light on
the sweetener, actually. Grapes have their own sweetness, and a competing
sweetness.

Hmm, cream cheese whipped with goat cheese and a little cream might be nice,
especially with the pistachios. Maybe some fresh herbs.






"Bunny McElwee" > wrote in message
...
> I am looking to sweeten a batch of cream cheese to use for Stuffed
> Grapes and I was curious if any of you had a recommendation for how I can
> do
> this a more unusual way than just adding sugar. I'd rather it not be
> grainy
> when piped into large Red Globe Grapes. The grapes will be hollowed out to
> remove the seed then dipped in Crushed Pistachios. Would I use powdered
> sugar to sweeten the cheese and maybe some vanilla? I need to be able to
> pipe this mixture into the grapes, so I can't make it into a stiff
> consistency than regular cream cheese would be. I'd actually like it a
> little fluffier than that, which will come with mixing it. Any
> suggestions?
> Maple Syrup? Corn Syrup? Something else? Add a touch of alcohol for an
> unusual flavor? What would go well with Grapes if I did add a little shot
> of
> liquor? Thanks for any and all replies!
>
>
> --
> Bunny McElwee
> Event Coordinator & Membership
> Lowcountry Miata Club
> www.lowcountrymiataclub.net
>
> 1991 Mariner Blue with Red & White Stripes
> "BlueFlash"
>
>

Raisin molasses. Get it at a Middle Eastern store.