Grape And Wine Decorations : Room Decorated
Grape And Wine Decorations
- A thing that serves as an ornament
- The process or art of decorating or adorning something
- (decorate) award a mark of honor, such as a medal, to; "He was decorated for his services in the military"
- (decorate) make more attractive by adding ornament, colour, etc.; "Decorate the room for the party"; "beautify yourself for the special day"
- (decorate) deck: be beautiful to look at; "Flowers adorned the tables everywhere"
- grapeshot: a cluster of small projectiles fired together from a cannon to produce a hail of shot
- any of numerous woody vines of genus Vitis bearing clusters of edible berries
- A berry, typically green (classified as white), purple, red, or black, growing in clusters on a grapevine, eaten as fruit, and used in making wine
- A dark purplish red color
- any of various juicy fruit of the genus Vitis with green or purple skins; grow in clusters
- a red as dark as red wine
- drink wine
- An alcoholic drink made from fermented grape juice
- An alcoholic drink made from the fermented juice of specified other fruits or plants
- fermented juice (of grapes especially)
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Stuffed Grape Leaves
I have become quite a forager this spring thanks to my inspiring friends over in the A Slow Year flickr group. I've found all kinds of beautiful and edible things growing semi-wild in my suburban neighborhood and love putting them to good use in my garden. Just last week I discovered that it was grape leaf season so I harvested some from a vine growing out of the community garden and set to work stuffing them.
Most of the recipes I came across called for filling the blanched grape leaves with a mixture of cooked meat and uncooked rice and then simmer/steaming them in a thin layer until the rice was cooked. I wasn't sure about that whole system so I made up my own recipe. These were good. So good I had to pack these four up for lunch the next day before I inhaled them along with the other dozen I had made.
Totally Not Authentic Stuffed Grape Leaves
1/3 lb ground beef
1 tbs goose fat or other cooking fat if necessary
1/2 white onion, diced fine
1/2 tsp dried spearmint
1/4 tsp dried dill
salt and pepper
2/3 cup rice
1/3 cup canned tomatoes, diced with their liquid
1cup chicken stock or water
12 young grape leaves the size of your hand
Trim the stems from the grape leaves with scissors or a sharp knife. Pile six leaves together and dunk them in boiling water, holding them with your tongs, until they change color to a darker, almost olivey green. Take them out and rinse them under cold water. Repeat with the second batch. You want to hold onto them because you want them to stay whole and not tear. Handle them carefully before and after blanching.
Cook up the ground beef along with the onion, salt, pepper, mint and dill. Add more fat to the pan if it's looking dry and add the rice to the pan. Stir and cook until the rice is coated in oil and starting to look a little translucent around the edges. Add the tomatoes, chicken stock and/or water and stir to combine. I added another pinch of mint at this time.
Bring rice mixture to a boil, turn the heat down to a simmer and cover. Cook approximately 20 minutes until the rice is cooked, but the contents are still a little wet. Turn out onto a plate or shallow bowl so it can cool a little.
Lay one grape leaf down on your work surface shiny side down. Add about 2-3 tbs of filling on the "palm" of your grape leaf in a little rectangle or log shape. Fold the bottom of the grape leaf over the filling, then the two sides in. Then roll the filling into the leaf as tightly as you can without ripping the leaf or spilling the filling.
Lay the filled leaf, seam side down, in a bamboo steamer basket and continue to fill the rest of the leaves. When they are all filled and in the steamer place over boiling water and steam for just a few minutes to heat through.
Serve warm or room temperature, as is or with a yogurt sauce. Nuts and dried fruit could easily be added to the filling for an authentic variation.
turpan - dionysian dance
Turpan, Xinjiang, China
A Uyghur couple dancing for tourists in the grape harvest house.
Taken by Voigtlander Bessaflex TM + Mir 20M 3.5/20mm + Agfa RSX II 100.
Scanned by Minolta Scan Dual IV.
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