Grapes work in salads and soups just as well as in sweet preparations like cakes and tarts.
And while the tartness of Thomcord grapes makes them a natural fit for sweet recipes, the inverse is true for sweet table grapes, like the kind you find in bunches in the grocery store. They’re hardy and can stand up to roasting and savory applications, their juices caramelizing and complementing umami flavors., I grill green grapes along with fennel to make a smoky version of the classic Spanish soup, garnished with more of the charred grapes .
But my favorite thing to do with virtually any grape variety is roast them simply with salt and pepper — or fennel seeds, as in this recipe for from our archives — so their juices are concentrated and lightly caramelized. Cooked this way, they pair as well with roasted meat for dinner as they do with some cheese and crackers for an afternoon snack.This simple cake has sweet corn flavor and a layer of jammy, bright Thomcord grapes. The key to this cake’s texture is soaking the cornmeal in the wet ingredients, which allows it to fully cook during baking so there’s no unpleasant grainy texture.
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