At the West End Alexandria Farmers Market this week, I bought concord grapes at Papa’s Orchard. I had never eaten a concord grape-well, besides jelly that is. OK, I’ll cop to drinking Manischewitz wine and liking it too. So, when I popped one in my mouth, the first thing that struck me was that the grape tasted….grape-y! It tasted like grape bubble gum, or grape water ice. While the skin was a tad bitter, the inside of the grape was intense.
With grapes in hand, at home I began googling “concord grape sauce” and found many recipes that paired the grape with pork. Although it sounded delicious, I’ve done the pork with fruit thing a lot, and was looking for something along the lines of dessert and I eventual found a dish which had inspired me before. Stephanie Izard, the most recent winner of Top Chef, made an amazing gorgonzola cheesecake with sweet potato puree and a concord grape sauce. It was a risky dish, but a true winner according to the judges, so I took her idea and applied it to this blintz dish.
With equal parts Gorgonzola, ricotta and cream cheese, the filling for these blintzes is creamy and piquant, and plays nicely against the sweet grape sauce, thickened by reduction.
To read more and view this delicious recipe from The Houndstooth Gourmet click on link: www.houndstoothgourmet.com