THE VILLAGE VOICE

"For before the harvest, as soon as the bud blossoms And the flower becomes a ripening grape, Then He will cut off the sprigs with pruning knives And remove and cut away the spreading branches." ~ Isaiah 18:5 ~ Awaiting harvest ______________________ STUFFED GRAPE LEAVES with HERB GOAT CHEESE ~ Simple tried and true classic since biblical days __________________________ 1 jar (16-oz) preserved grape leaves 3 Tbsp. toasted pine nuts (shake raw pine nuts over medium heat for 5 minutes and set aside) 8 oz. crumbled creamy goat cheese 2 Tbsp. extra-virgin olive oil 1/4 cup minced fresh herbs (rosemary, thyme, basil, oregano, chives, tarragon, etc.) 1 Tbsp. rinsed capers sea salt freshly ground black pepper extra-virgin olive oil for brushing 2 Tbsp. freshly squeezed lemon juice lemon zest fresh grapes for garnish mint leaves Rinse grape leaves under cold water and pat dry. Remove tough stems and ends. Place vein side up on clean flat surface. Combine goat cheese, olive oi...

"There is no fruit like the ripened grape ... reaping both colossal pleasure and heartache." ~ Ho-Hum Housewife ~ Fruit of the vine ________________ PAN-SEARED SCALLOPS with CHAMPAGNE GRAPES & ALMONDS "In sauces or sides, roasted or sauteed, grapes add a burst of flavor to all kinds of autumn dishes," says Nina Elder. "Despite their name, Champagne grapes aren't used to make the sparking wine. Legend has it that the grapes were so named because the tiny clusters of fruit resemble the bubbles in a glass of Champagne." This delicious shared recipe is compliments of a beloved clipping from Bon Appetit (October 2005) * 16 large sea scallops, side muscles removed 5 Tbsp. unsalted butter, divided 1 12 Tbsp. minced shallots 2/3 cup Champagne grapes (about 4 oz.) or black grapes, halved 1 1/2 Tbsp fresh lemon juice 1/3 cup toasted sliced almonds 1 1/2 Tbsp. chopped fresh Italian parsley Sprinkle scallops with salt & pepper. Melt 3 Tbsp. butter ...