Concord Grape and Rosemary Focaccia

Special equipment

stand mixer with dough hook

Ingredients

serves makes 16 servings, active time 25 minutes, total time 1 hour 25 minutes

• 1/2 cup extra virgin olive oil, divided
• 1 1/2 teaspoons active dry yeast
• 1 cup water, warmed to about 110°F
• 1 teaspoon granulated sugar
• 2 3/4 cups unbleached all-purpose flour
• 2 teaspoons fine sea salt
• 3/4 pound Concord grapes, stems removed
• 3 small sprigs fresh rosemary, stemmed
• Coarse sea salt

Procedures

1. Position a rack in the center of the oven and preheat to 400°F. Lightly coat a 9 by 13-inch metal baking dish with 2 tablespoons of the oil.
   
2. In the bowl of a stand mixer fitted with the hook attachment, mix the yeast, water, 3 tablespoons of the oil, the sugar, flour, and fine sea salt on low speed until a ball forms, 3 to 4 minutes. Remove the bowl from the mixer, pour 1 tablespoon of the oil over the dough, and rub with the oil to completely coat. Cover the bowl with plastic wrap and set aside to rise until doubled in size, 30 to 45 minutes.
   
3. Cut the grapes in half and remove the seeds, keeping the skins with the grapes, if they come away from the fruit. Set aside until ready to use.
   
4. Transfer the risen dough to the prepared baking dish and evenly press the dough into the pan, covering the entire surface. Dock the dough with your fingertips, making holes all the way through. Drizzle the dough with the remaining 2 tablespoons oil. Sprinkle with rosemary needles, grapes and skins, and coarse sea salt. Lightly cover the pan with plastic wrap and set aside to rise until doubled in size, 20 to 30 minutes. Carefully remove the plastic wrap and bake until golden brown and a thermometer inserted into the center of the focaccia reads at least 200°F, 20 to 25 minutes.
   
5. Let the focaccia cool in the pan until warm. Slice and serve with ice cream (if using).

Cardamaro Concord Cocktail

Special equipment

blender, fine mesh strainer

Ingredients

serves 1 cocktail, makes enough Concord puree for 4 cocktails, active time 10 minutes, total time 10 minutes

• For the Concord Grape Puree:
• 1 1/2 cups concord grapes, stems removed (8 ounces with stems)
• 1/4 teaspoon juice from 1 liemon
•  
• For the Cocktail:
• 1 1/2 ounces bourbon
• 1 ounce Concord grape puree
• 1 ounce Cardamaro
• 1/4 ounce simple syrup (see note above)

Procedures

1. For the Concord Grape Puree: Puree the grapes on medium until only small pieces of skin remain. Strain through a fine mesh sieve, pressing and stirring the solids to extract as much liquid as possible. Discard the solids, stir the lemon juice into the the resulting liquid, and refrigerate if not using immediately.
   
2. For the Cocktail: Fill a cocktail shaker with ice. Add bourbon, Concord grape puree, Cardamaro, and simple syrup. Shake until well chilled, about 20 seconds. Strain into an ice-filled old fashioned glass.

Scotch, Sherry, and Concord Cocktail

Special equipment

blender, fine mesh strainer

Ingredients

serves makes 1 cocktail, makes enough grape syrup for about 12 cocktails, active time 20 minutes, total time 4 hours

• For the Concord Grape Syrup:
• 1 1/2 cups Concord grapes, stems removed (8 ounces with stems)
• 1/2 cup sugar
• 1/2 cup water
•  
• For the Cocktail:
• 1 1/2 ounces blended Scotch
• 3/4 ounce Oloroso Sherry
• 3/4 ounce Concord grape syrup
• 1/4 ounce juice from 1 lemon
• 2 dashes Angostura bitters
• Lemon peel, for garnish (optional)

Procedures

1. For the Concord Grape Syrup: Pulse the grapes a few times on low speed in a blender then puree on low for a few seconds, until the grape skins are chopped and the grape flesh is slightly broken down. Combine the rough grape puree with the water and sugar in a small saucepan. Cook over very low heat for 15 minutes, stirring frequently. The mixture should only simmer for the last 3 minutes of its cooking time. Remove from heat, strain through a fine mesh sieve, gently pressing the solids to extract the liquid. Refrigerate until completely cool.
   
2. For the Cocktail: Fill a cocktail shaker with ice. Add the Scotch, sherry, grape syrup, lemon juice, and bitters. Shake until well chilled, about 20 seconds. Strain into a coupe glass and garnish with lemon peel if desired.

Concord Grape and Lemon Upside Down Cake

Special equipment

Pie plate/cake pan, whisk, spatula, microplane

Ingredients

serves Serves 8, active time 15 minutes, total time 45 minutes

• For the Caramel:
• 1/2 cup sugar
• 2 teaspoons honey
• 2 tablespoons butter
•  
• For the Cake:
• 1 1/2 cups seedless Concord (Thomcord) Grapes (about 8 ounces)
• 3/4 cup plus 2 tablespoons all purpose flour
• 1/4 cup plus 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup plain yogurt
• 1/3 cup milk
• 1/8 teaspoon vanilla extract
• 2 tablespoons butter, melted and cooled
• 2 teaspoons zest from 1 lemon, plus lemon flesh cut into supremes and diced

Procedures

1. For the Caramel: Set rack in center of oven. Preheat oven to 375°F. Combine sugar, honey and butter for caramel in small saucepan over medium heat. Once butter is completely melted, stir occasionally to emulsify. Cook until very light brown in color, about 3 minutes. Immediately pour into 9-inch pie or cake pan. Lift pan carefully by edges and gently swirl caramel to evenly coat entire bottom surface. Set aside to cool and harden.
   
2. For the Cake: Once caramel is set, lightly brush inner sides of pan with soft butter. Add grapes to pan, adding or removing some to create a single but densely packed layer of grapes. Set aside.
   
3. In a medium mixing bowl, combine flour, sugar, baking powder, baking soda, and salt, whisk to combine and set aside. In a separate mixing bowl, whisk together yogurt, milk, and vanilla. Pour melted butter in one steady stream while whisking to emulsify. Stir in lemon zest, then fold in lemon pieces. Add wet mixture to dry and gently fold together until just combined. Pour into prepared pan and bake until a skewer or paring knife inserted in center comes out slightly moist but not covered in batter, 20 to 25 minutes, turning once half way through baking. Allow cake to cool for 3 to 5 minutes before running a paring knife around the edge and inverting onto a plate or serving platter. Allow to cool to almost room temperature before serving.