These took longer to make than I expected, but it was worth it. Eating them was a completely sensual experience. I started by chopping some candied ginger and some roasted almonds. The ginger was then put in the blender with 3 oz. of cream cheese and mixed until the ginger was well chopped and the cream cheese was especially creamy. Red seedless grapes were rolled in the cream cheese mix and then in the chopped nuts and placed on waxed paper. The grapes were then chilled for several hours. They turned out sweet, creamy, and crunchy. A wonderful ending to our stuffed pepper dinner. Delightfully paired with some "3-buck Chuck" Pinot Grigot.
|Once again we learn that food photography is a special skill. They were much better than they look here.|