Faster Concord Grape Kuchen Recipe
Ingredients
| Concord grapes | 1 1⁄2 Cup (24 tbs), stems removed | |
| Granulated sugar | 1⁄4 Cup (4 tbs) | |
| All purpose flour | 1 Tablespoon | |
| Lemon juice | 3⁄4 Teaspoon | |
| All purpose flour | 3 Cup (48 tbs), unsifted | |
| Active dry yeast | 1 | |
| Milk | 3⁄4 Cup (12 tbs) | |
| Water | 1⁄4 Cup (4 tbs) | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Granulated sugar | 1⁄2 Cup (8 tbs) | |
| Salt | 1 Teaspoon | |
| Eggs | 2 | |
| Dairy sour cream | 1⁄2 Cup (8 tbs) | |
| All purpose flour | 1⁄4 Cup (4 tbs) | |
| Light brown sugar | 2 Tablespoon | |
| Ground cinnamon | 1⁄8 Teaspoon | |
| Butter | 2 Tablespoon |
Directions
For puree: Remove grape skins by pinching each grape at end opposite stem end.
Save skins.
Put pulp (with seeds) in a saucepan.
Carefully cook over low heat until soft.
Do not boil or delicate flavor will be destroyed.
Put pulp through a food mill or sieve to remove seeds.
Return grape pulp to pan.
Add skins.
Stir in sugar, flour and lemon juice.
Cook and stir over low heat until thickened.
Remove from heat.
Puree thickens as it stands.
For batter: Measure 1 cup flour into a large mixer bowl.
Blend in yeast.
In a saucepan, combine milk, water, butter, sugar and salt.
Heat to 120°F to 130°F, stirring constantly.
Pour warm mixture into flour mixture.
Add eggs and sour cream.
Beat with an electric mixer for 30 seconds on low speed, scraping bowl constantly.
Beat 3 more minutes at high speed.
Stop mixer.
Gradually stir in remaining 2 cups flour.
Grease a 13x9x2 inch casserole dish.
Pour in batter.
Cover and let stand 20 minutes.
For streusel: Mix flour, brown sugar and cinnamon.
Cut in butter until crumbly.
To assemble: Top batter with half of streusel, then the grape puree, then remaining streusel.
Pierce batter with skewer here and there so that puree runs down.
Cover and let rise above a bowl of warm water, in a turned off electric oven or microwave oven or similar draft free place, about 45 minutes, or until double in bulk.
Preheat oven to 375°F (but remove casserole before you do!).
Bake 35 minutes, or until kuchen pulls away from sides of casserole and tests done with toothpick.
Save skins.
Put pulp (with seeds) in a saucepan.
Carefully cook over low heat until soft.
Do not boil or delicate flavor will be destroyed.
Put pulp through a food mill or sieve to remove seeds.
Return grape pulp to pan.
Add skins.
Stir in sugar, flour and lemon juice.
Cook and stir over low heat until thickened.
Remove from heat.
Puree thickens as it stands.
For batter: Measure 1 cup flour into a large mixer bowl.
Blend in yeast.
In a saucepan, combine milk, water, butter, sugar and salt.
Heat to 120°F to 130°F, stirring constantly.
Pour warm mixture into flour mixture.
Add eggs and sour cream.
Beat with an electric mixer for 30 seconds on low speed, scraping bowl constantly.
Beat 3 more minutes at high speed.
Stop mixer.
Gradually stir in remaining 2 cups flour.
Grease a 13x9x2 inch casserole dish.
Pour in batter.
Cover and let stand 20 minutes.
For streusel: Mix flour, brown sugar and cinnamon.
Cut in butter until crumbly.
To assemble: Top batter with half of streusel, then the grape puree, then remaining streusel.
Pierce batter with skewer here and there so that puree runs down.
Cover and let rise above a bowl of warm water, in a turned off electric oven or microwave oven or similar draft free place, about 45 minutes, or until double in bulk.
Preheat oven to 375°F (but remove casserole before you do!).
Bake 35 minutes, or until kuchen pulls away from sides of casserole and tests done with toothpick.
Chef
