Let’s Talk about Diets

1. 3 Responses to “Looking for a recipe for grape kuchen. This is a yeast cake that has concord grapes in the middle?”

2. By Joanz on Jul 19, 2009 | Reply

   GRAPE KUCHEN

   Ingredients :
   1 pkg. (1/4 oz.) dry yeast
   1/4 c. warm water
   2 tbsp. sugar
   2 tbsp. butter
   1/2 c. milk
   1/4 tsp. salt
   1 egg
   2 to 2 1/4 c. flour
   Grape puree (see below)

   Preparation : In large bowl soften yeast with water. In small pan combine sugar, butter, milk and salt. Heat to lukewarm. Add to yeast mixture. Stir in egg. Gradually add flour, beating well to form stiff dough. Cover, let rise 30 to 45 minutes. Spread in one well greased 9 x 13 inch pan or 2 (8 inch pans). Spread grape puree on top. Let rise again about 20 minutes. Bake in 350 degree oven for 30 to 35 minutes.

   To prepare grapes: Pinch grapes (4 cups) and slip pulp out of skins into small pan. Set skins aside. Heat pulp over medium heat until seeds separate, about 10 minutes. Press through sieve to remove seeds. Add skins to pulp and stir.

3. By peppy_girl84 on Jul 21, 2009 | Reply

   I got you a back up grape kuchen. If you cant find what your looking for here you go!!!!!!!!!!!!

   Servings: Makes 8 to 12 servings.
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   Ingredients
   Equipment: One 9-inch (23-cm) springform pan

   Butter and flour for preparing the cake pan
   2 large eggs, at room temperature
   2/3 cup (135 g) sugar
   4 tablespoons (2 ounces; 60 g) unsalted butter, melted
   1/4 cup (6 cl) extra-virgin olive oil
   1/3 cup (8 cl) whole milk
   1/2 teaspoon pure vanilla extract
   1 1/2 cups (200 g) unbleached all-purpose flour
   3/4 teaspoon baking powder
   A pinch of sea salt
   Grated zest (yellow peel) of 1 lemon
   Grated zest (orange peel) of 1 orange
   10 ounces (300 g) small, fresh purple grapes (see above for varieties)
   Confectioners’ sugar, for garnish
   Preparation
   1. Preheat oven to 350°F (175°C; gas mark 4/5).

   2. Generously butter and flour the springform pan, tapping out any excess flour. Set aside.

   3. In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk, and vanilla extract, and mix until blended.

   4. Sift the flour, baking powder, and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour. Spoon the mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.

   5. Stir about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.

   6. Place the pan in the center of the oven. Bake for 15 minutes, then sprinkle the top of the cake with remaining grapes. Bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 minutes more, for a total baking time of 55 minutes. Remove to rack to cool. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Sprinkle with confectioners’ sugar just before serving. Serve at room temperature, cut into thin wedges.

   Wine suggestions
   Grape cake is an ideal match for vin santo,the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates.

   In a purple haze
   Over time, I have identified the mystery that discourages many shoppers from buying grapes: the inevitable hazy white film. Though one might understandably assume it’s due to a spray of pesticide, the film is in fact a natural substance produced by the grape. It acts as a protective covering to prevent moisture from penetrating the fruit. It also keeps the skin from cracking when the grape loses moisture. Even better, the film contains nothing toxic! You will find the same harmless film on plums.

4. By allexgirl on Jul 23, 2009 | Reply

   KUCHEN

   FOR THE DOUGH

   1 package dry yeast
   1 cup lukewarm milk
   3 tablespoons sugar
   1 teaspoon salt
   3 to 3 and 1/4 cups flour
   1 egg
   2 tablespoons unslated butter or lard, melted and cooled.

   FOR THE CUSTARD

   1 cup sour cream
   2 eggs
   1/2 cup milk
   3 tablespoons sugar
   1 teaspoon vanilla
   1 tablespoon flour

   FOR THE TOPPING

   4 tablespoons (1/2 stick) unsalted butter, at room temperature
   7 tablespoon sugar
   1/4 cup flour
   4 cups fresh or 3 cups dried fruit, such as grapes, cherries, plums, appricots, raisins, figs, or prunes

   Prepare the dough: Combine the yeast, milk, and sugar in a large mixing bowl
   or in the bowl of an electric mixer. Stir to dissolve the yeast. When
   there are some bubbles on top of the liquid, after about 2 minutes, add the salt and mix well. Add 1 cup of the flour, then the egg and the melted butter, and mix thoroughly. Continue adding the flour, 1 cup at a time, mixing well after each addtion. When the dough is too stiff to mix, turn it out onto a
   well-floured surface and knead in enough flour so the dough doesn’t stick
   (it should still be soft.) Return the dough to the mixing bowl, cover with a towel, and let rise in a warm spot (68 to 70 degrees) until doubled
   in bulk. (If you are preparing the dough the night before, place it in the bowl, cover tightly with aluminum foil, and refrigerate overnight.)

   Prepare the custard: Whisk the sour cream and the eggs together in a medium-size
   bowl until combined. Then add the milk, sugar, and the vanilla if you are using it, and mix well. Whisk in the flour, and set aside. ( If you are making this the night before, refrigerate, covered, until ready to use.)

   In a small bowl, mix together the butter sugar, and flour for the topping until
   combined. (The mixture will be crumbly.) Set aside. (If you are making this the
   night before, refrigerate, covered, until ready to use.)

   Preheat the oven to 400 degrees. Lightly butter a 10 x 15-inch baking
   pan.

   Turn the dough out onto a floured surface. Roll it out to form a rectangle slightly larger than the baking pan, and then transfer it to the pan. Using your fingers, crimp the edges to make a border 1/2-inch higher than the bottom of the dough.

   Pour the fruit into the pan, and then pour the custard over the fruit. Crumble the topping over all.

   Bake in the center of the oven until the dough is puffed and golden around the
   edges and the custard is lightly set, 25 minutes. Remove from the oven and cool on a wire rack for 10 minutes before cutting. Makes 8 to 10 servings.

   Note: Cut fresh fruit, such as plums and apricots, in quarters. If you are using dried fruit, such as figs or prunes, coarsely chop them.

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