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When I made the spice-crusted lamb, I mentioned the grape-almond port sauce from the Sunday Suppers winter dinner. I love being surprised by things, and the grapes in the sauce definitely did that for me. And I left that dinner wanting to make it again.
Only the next time I made lamb, I couldn’t give up my mint. So I switched the sauce to a side and was equally happy with the result.
We didn’t have port on hand, and I am not sure if I would have used it in the rice regardless, but wine we do have and I figured it would amp up the rice … it works great it risottos. I subbed half the water (or stock) that I normally use in rice for red wine, giving the grain a vivid color and bright taste.