Contributed by Djordjevich Farm (with recipes from various sources

4 fabulous recipes featuring Coronation Grapes! Many thanks to Jovanka Djordjevich of Djordjevich Farm for compiling some of their family's favourite ways to use Coronation grapes (besides eating them, of course!).

Ingredients

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Instructions

BAKED CORONATION GRAPE PANCAKE (customer favourite adapted from grapegrowers.bc.ca)

This is one of the favourite desserts at the farm, but it makes a nice addition to a brunch or breakfast as well.

1 cup Coronation grapes
¼ cup sugar
2 tbsp butter
1/2 cup flour
dash of salt
1/2 cup milk
2 eggs, slightly beaten
icing sugar

Preheat oven to 425°F.

Butter a 9-inch ovenproof glass casserole of deep pie dish.
Sauté grapes, sugar and butter in skillet over medium heat for 2-3 minutes, stirring frequently until
sugar is melted and grapes are well coated. Remove from heat.

Combine flour, salt, milk, and eggs in a bowl and beat with a hand mixer until combined. Place grapes in single layer in the glass baking dish. Pour batter evenly over grape mixture.

Bake for 20 minutes until pancake is golden brown and puffy. Cut in wedges and dust with icing sugar.
Serve immediately.

CORONATION GRAPE MUFFINS (adapted from grapegrowers.bc.ca)

This is one of the favourite snacks here at the farm. Mom also makes it in cake form...easier washing up I suspect.

2 1/2 cups all purpose flour
1 cup plain yogurt or 1 cup buttermilk
3/4 cup sugar
2 medium eggs, well beaten
2 1/2 tsp. baking powder
1/2 cup melted butter
1/4 tsp. Salt
1 1/2 cups grapes

Preheat oven to 375oF (190oC). Butter muffin tins.

Combine flour, sugar, baking powder and salt. Make a well in the centre. Add yogurt, beaten eggs and melted butter. Stir until ingredients are just combined. Lightly fold in grapes.

Bake 25 minutes or until golden brown on top. Cool in pan. Makes 12 muffins.

GRAPE COFFEE CAKE (friend favourite adapted from relishmag.com)

Streusel:
1/4 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons light brown sugar
2 tablespoons cold butter, cut into small pieces
3 tablespoons rolled oats

Cream Cheese:
4 ounces cream cheese, softened
3 tablespoons granulated sugar

Cake:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter
2/3 cup granulated sugar
1 egg
3/4 teaspoon vanilla extract
2/3 cup milk
2 cups Coronation Grapes

Preheat oven to 350F. Butter an 8 inch round baking pan. To prepare the streusel, combine flour, granulated sugar and brown sugar. Cut in butter with a pastry blender until crumbly. Stir in rolled oats. To prepare the cream cheese, combine cream cheese and granulated sugar; stir until smooth. To prepare the cake, beat butter, granulated sugar, egg, and vanilla extract until evenly blended. Turn to low speed, add flour, baking powder and salt alternately with milk; beat until blended. Pour into prepared pan.

Top with small spoonfuls of cheese mixture. Top with grapes and sprinkle with streusel. Bake 50 minutes or until cake begins to pull away from sides of pan. Cool. Enjoy.

UPSIDE-DOWN GRAPE AND MASCARPONE CHEESECAKE (adapted from Bon Appetit)

vegetable oil
3 1/4 cups Coronation grapes, divided
1 cup sugar, divided
2 teaspoons cornstarch
1 1/2 teaspoons raspberry vinegar
1 1/2 8-ounce pkgs cream cheese,
At room temp
1 1/2 cups all purpose flour
1 8-ounce pkg mascarpone cheese
3 large eggs

Preheat oven to 350°F. Oil 9-inch-diameter cake pan with 2-inch-high sides. Puree 1 cup grapes in blender until as smooth as possible. Pour puree into medium saucepan. Add 1/4 cup sugar and cornstarch; stir to dissolve cornstarch. Add remaining 2 1/4 cups grapes. Stir over medium heat until mixture thickens, boils, and becomes clear, 2 to 3 minutes (grapes will remain whole); mix in vinegar. Pour into prepared cake pan. Spread grapes in single layer; cool.

Beat cream cheese, flour, and 3/4 cup sugar in large bowl until smooth. Beat in mascarpone, then eggs, 1 at a time. Spoon batter over grape mixture.

Bake cake until just set in centre, about 45 minutes. Place cake directly into refrigerator; chill uncovered until cold, at least 4 hours.

Cut around cake. Place plate over pan; hold plate and pan together and invert. Lift off pan.

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