Hot Weather Treats – Hot Ice Cream and Frozen Grapes

Not long ago I was fascinated to read about a revolutionary new way to prepare grapes. The piece went on and on about drying them. The clincher was, drying them on the vine as a new gourmet food item to hit the markets. What, they never heard of raisins? Never had raisins dry up in a bowl on the table? I’m sorry, this seems a bit desperate.

But last weekend we escaped the city heat by visiting some friends who live in the foothills just inland from the ocean. They suggested driving down to a seaside town that has an oyster fishery to purchase some fresh mollusks for a supper barbecue. Which we did, feasting among oohs and ahhhs as the several versions created by our host were served. In a word, we were piggies, but in such a good cause. I shall revisit barbecued oysters sometime in future, but the point of this regards the little frozen treat that we carried in the car to munch on during our ride to the oyster farm. Frozen grapes.

That’s right – frozen grapes, and they were amazing, refreshing, and delicious. A bit of a crunch through the frozen skin, then a big squirt of grape juice from the innards. Who needs Popsicles?

 The recipe is easy: Purchase grapes (preferably the seedless red variety – any color would work, but do make sure that they’re seedless). Wash, strip from stems, and freeze. You can place them in a zip-lock bag and lay it out more or less flat until they’re frozen, then put them in a plastic container with a tight lid. I’m thinking that these would make interesting “ice cubes” in a cold beverage or cocktail.

Speaking of hot weather treats, I recommend an old family favorite that I haven’t encountered anywhere else. We always called it “hot ice cream.”

I vaguely recall a story from childhood. It had something to do with a very demanding king and his chef. One day he tells the chef (threatens him, actually) that he wants something “cold as winter and hot as summer.” Facing the dilemma, the chef finally comes up with the hot fudge sundae.

This family recipe is somewhat like a sundae in reverse, only skip the hot fudge. Instead, cook some pudding and when it is thick, but still hot, spoon it into serving bowls. Plop a generous serving of ice cream in the middle, and serve it instantly. Any pair of flavors will do: my preference has been for dark chocolate pudding with creamy vanilla bean ice cream. Try it once and you’ll be hooked.