Concorde Recipes

Steps:

• Sort and wash grapes, and remove stems. Place them into a large kettle and crush them. Add water, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 10 minutes. Remove from heat, and extract juice. Allow the juice to stand in a cool place overnight to prevent the formation of crystals in the jelly.
• Strain the juice through a double thickness of damp cheesecloth. Measure 4 cups of the juice into a large pot. Stir in the sugar. Quickly bring to a full rolling boil. Stir in pectin, and allow to boil hard for 1 minute. Remove from heat, and skim off foam. Pour into hot sterile jars, and process for 5 minutes in a boiling water bath.

Steps:

• 1. Place an oven rack on the middle shelf of the oven and the second rack on the top shelf. Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. On the first baking sheet, trace two 8-inch circles on the parchment paper, using the bottom or an 8-inch cake pan as a template. Trace a third circle on the second baking sheet. Turn the parchment paper over on the baking sheets so that you can see the outline but the meringue won't come in contact with the markings when you pipe it onto the parchment.
• 2. To make the meringue: In a large bowl, beat the egg whites and cream of tartar with an electric mixer at low speed until foamy. Increase the mixer speed to medium high and continue beating until soft peaks form. Continue beating, adding the superfine sugar 1 tablespoon at a time, until stiff, glossy peaks form. Beat in the vanilla.
• 3. Sift the confectioners' sugar, cocoa powder, and salt together. Using a rubber spatula, carefully fold the cocoa mixture into the meringue just until no streaks of cocoa remain. Do not fold the cocoa mixture in any more than is necessary, as overmixing will deflate the meringue. You want the mixture to hold stiff peaks, which ensures that the meringue disks will hold their shape.
• 4. Fit a 16- or 18-inch piping bag with a 3/8-inch (No. 5) plain tip. Fill the bag with the meringue. Starting from the center of each circle, squeeze out the meringue in a spiral. Pipe the remaining meringue into long strips on the baking sheet with 1 meringue circle.
• 5. Bake the meringues for 2 hours, or until crisp. If the oven seems too hot, or the meringues are beginning to color, reduce the oven temperature to 175 degrees F and prop the oven door open slightly with the handle of a wooden spoon. Turn the oven off and let the meringues cool in the oven for 1 hour. Cut the meringue strips into 1/4- to 1/2-inch pieces.
• 6. To make the chocolate mousse: Place the chopped chocolate in a medium bowl.
• 7. In a small saucepan, combine 3/4 cup of the cream with the coffee mixture. Heat over medium heat until bubbles start to form around the edges of the pan and the cream is just about to boil. Immediately pour the hot cream over the chocolate and let sit for about 30 seconds to soften the chocolate. Stir until smooth.
• 8. Let the chocolate mixture cool until it is at room temperature but still malleable. In a large bowl, beat the remaining 1 1/4 cups cream until soft peaks form. Using a rubber spatula, fold the whipped cream into the chocolate mixture until thoroughly blended.
• 9. To assemble: Place 1 meringue circle on a serving plate. With a small palette knife or offset spatula, spread one third of the mousse over the surface of the meringue. Cover with a second circle of meringue and spread with another one third of the mousse. Place the final meringue disk on top of the cake. Frost the top and the sides of the cake with the remaining mousse. Press the broken meringue sticks into the top and sides of the cake. Dust the entire cake with confectioners' sugar and cocoa powder. Refrigerate for at least 1 hour or up to 1 day before serving. The meringue will soften slightly the longer it sits in the refrigerator, but remains just as delicious.

Steps:

• In a large saucepan combine grape juice, lemon juice, butter, and pectin. Bring mixture to a rolling boil over high heat, stirring constantly. Boil for 1 minute. Add sugar and stir until dissolved. Keep stirring and bring mixture to a rolling boil and boil hard for no longer than 1 minute, stirring constantly. Remove from heat and skim foam if necessary. Ladle hot jelly into hot sterilized jars leaving 1/4-inch head space. Adjust 2-piece caps. Process 5 minutes in hot boiling water canner.

Steps:

• Sterilize jars:
• Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put jars on a rack in canner or deep pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil for 10 minutes. Remove from heat, leaving jars in water. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat, leaving lids in water. Keep the jars and lids submerged in hot water, covered, until ready to use.
• Cook jam:
• Chill 2 small plates (for testing jam).
• Slip skins from grapes and purée skins with 1 cup sugar in a food processor, then transfer to a 4- to 6-quart wide heavy pot. Stir in lemon juice, peeled grapes, and remaining 4 cups sugar and boil over moderate heat, stirring frequently and skimming foam, until pulp is broken down, about 20 minutes. Force jam through food mill set over a large bowl. Discard remaining solids. Return jam to pot and cook at a slow boil, skimming foam occasionally and stirring frequently as mixture thickens to prevent scorching, 35 minutes, then test for doneness.
• To test jam, remove from heat, then drop a teaspoonful on a chilled plate and chill 1 minute. Tilt plate: Jam should remain in a mound and not run. If jam runs, continue cooking at a slow boil, testing every 5 minutes, until done, up to 25 minutes more.
• Seal, process, and store jars:
• Drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle jam into jars, leaving 1/4 inch of space at top. Wipe off rims of filled jars with a clean damp kitchen towel, then top with lids and firmly screw on screw bands. Put sealed jars on rack in canner or pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. With tongs, transfer jars to a towel-lined surface to cool.
• Jars will seal; if you hear a ping, it signals that vacuum formed at the top of cooling preserves has made lid concave. Remember that you may or may not be around to hear that ping (some jars make the sound after you remove them from water, and others in same batch may take a few hours); the important thing is for jars to eventually have concave lids. Preserves will thicken as they cool.
• After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift off lid with your fingertips. If you can't, lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first.

Steps:

• On a lightly floured work surface, roll 1 piece of pate brisee into a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes. Repeat process for rolling out dough. Using a 4-inch grape leaf cookie cutter, cut out 4 leaves from dough. Transfer to a baking sheet, cover with plastic wrap, and refrigerate overnight.
• Remove skins from grapes by pinching the ends of each grape, reserving both the pulp and skins separately, discarding any accumulated liquid.
• Place pulp in a saucepan; bring to a boil. Cook until the seeds separate from the pulp and the pulp breaks down, about 6 minutes. Strain mixture through a sieve into the bowl with the reserved skins; discard solids. Let cool to room temperature before placing in the refrigerator for 2 hours.
• Preheat oven to 450 degrees. Remove grape mixture from refrigerator. Stir in sugar and cornstarch. Pour into prepared pie shell. Beat egg with 1 tablespoon water. Brush edge of pie shell with egg mixture, reserving any remaining mixture. Transfer pie to oven; bake 10 minutes. Reduce heat to 350 degrees, and continue baking until filling jiggles when shaken, about 30 minutes. Transfer pie to a wire cooling rack; let cool overnight.
• Preheat oven to 450 degrees. Remove reserved grape leaves from refrigerator and brush with remaining egg and water mixture. Bake until golden brown, 15 to 20 minutes. Transfer to a wire cooling rack; let cool.
• Before serving, place grape leaves on top of filling.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack.
• Wash and stem grapes; squeeze grapes out of their skins. Save the skins and set aside. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium-low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
• In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
• In preheated oven on sheet pan for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Allow to cool before serving.