Ingredients:
60 gm butter
8 quail (bateir)
375 gm seedless white grapes
Salt and black pepper
1 tsp ground ginger

Procedure:
Melt the butter over a low heat in a heavy frying pan just large enough to take all the birds lying flat. Add the quail and fry for 10 minutes, turning regularly, until they are lightly browned.

Meanwhile, puree three-quarters of the grapes in a food processor. Strain the resulting pulp, reserving the juice. Season the quail and sprinkle over the ginger. Add the grape juice, turn the quail breast-side down, cover and cook over a low heat for 10 minutes.

Slice the remaining grapes in half and add to the pan. Turn the birds breast-side up and leave to cook for a further 3-4 minutes, until the grapes are warmed through.

For a less creamy soda, omit the cream. Try using grape ice cream if it is available.
Ingredients:
1 tbsp heavy cream
2/3 cup black grape juice
Soda
2 scoops vanilla ice cream
1 tsp lemon juice

Procedure:
Place the cream in a tall glass and add the juice. Stir and add sufficient soda to three-quarters fill the glass. Add the ice cream, then top up with more soda.

Ingredients:
8 oz macaroni
2 cups chopped boneless chicken breast (cooked)
1 cup sliced almonds,
2 cups green seedless grapes
1 cup sliced water chestnuts

Procedure:
Cook macaroni according to package directions, drain well. Cool. Rinse macaroni in water to cool quickly. Drain well. Add remaining ingredients and toss lightly with 1 cup salad dressing. Chill before serving.

Ingredients:
Seedless white grapes, 1/3 cup for each serving
Sliced roasted chicken,
3 to 4 slices for each serving
Lettuce
1/4 cup rice wine vinegar
3/4 cup vegetable oil
1/4 cup sesame seed oil
1/2 tsp sugar
walnut pieces, about 1 tbsp

Procedure:
Combine vinegar, oils and sugar to make dressing. Mix well. Arrange chicken slices atop mixed bed of greens. Top with sliced and whole grapes, walnut pieces and dressing.

Ingredients:
Salt and freshly ground pepper
2 whole chicken breasts, split
4 chicken thighs, 4 chicken legs
All-purpose flour, small amount butter
1 cup minced onion, 1 cup chicken broth
1 cup dry white wine
1 lb. fresh mushrooms, sliced
2 cups seedless grapes

Procedure:
Salt and pepper the chicken pieces, then roll in flour and brown in small amount of butter. Place in a shallow casserole dish. Saute the onions until soft, then add broth, wine and mushrooms. Mix in the seedless grapes and pour over the chicken. Bake at 375 degrees F for 1 hour.

Ingredients:
1 pint heavy cream
1 cup unsweetened grape juice
1/3 cup sugar
Few drops of fresh lemon or lime juice

Procedure:
A simple and surprisingly delicious ice-cream, the color of lilacs. Mix the cream, grape juice, and sugar together and stir until the sugar is dissolved. Add fresh lemon or lime juice to taste. Freeze in a hand-cranked or electric ice cream maker. Makes 1 quart.

Ingredients:
1 cup seedless white grapes
2 tbsps chopped fresh dil
1 cucumber, peeled and chopped
1 apple, peeled, cored, and chopped
3 scallions (white and green parts), sliced
1 cup plain yogurt or butter milk
1 cup ice water
Salt and pepper to taste.
4 radishes, sliced paper thin

Procedure:
Combine all ingredients except radishes. Remove half the solids and place in a food processor. Do not use a blender. Pulse briefly and stir into remaining soup. Chill for 2 hours. Garnish each serving with sliced radishes.

Ingredients:
Pastry
150 gm plain flour, sifted
50 gm caster sugar
75 gm butter
1 egg yolk
Filling:

225 gm cream cheese
5 tbsp white grape juice
1 egg, separated
25 gm plain flour, sifted
50 gm caster sugar
Finely grated rind of 1 lemon
Topping:
100 gm small seedless grapes, halved
1 1/2 tsp arrowroot
100 ml white grape juice
1 fresh vine leaf or other edible leaf

Procedure:
Mix the flour and sugar in a bowl, then rub in the butter. Mix to a firm dough with the egg yolk. Use to line a deep-sided, 8-inch fluted flan tin. Chill until firm, then bake in a preheated 375 degree F, Gas mark 5 oven for 30 minutes.

Meanwhile, beat together the cream cheese, grape juice, egg yolk, flour, half the sugar and the lemon rind. Whisk the egg white until stiff and whisk in the remaining sugar a little at a time. Fold into the cheese mixture and transfer to the cooled pastry case. Bake for a further 30 minutes in a preheated 350 degree F, Gas mark 4 oven.

Leave to cool to room temperature. When the filling has set, arrange the grapes to look like a bunch on top of the tart.

Mix the arrowroot with the grape juice and bring to the boil in a small saucepan. Simmer for 1-2 minutes, stirring constantly. Leave to cool slightly.

Arrange a vine leaf on the surface of the tart and brush the glaze over the whole surface. Leave to cool.

This is a rich but refreshing dessert that would make a pleasant end to a dinner party. Serve with a chilled sparkling white wine.

Ingredients:
450 gm large, sweet, white grapes
12 ml maraschino syrup
275 ml thick cream
175 gm brown sugar

Procedure:
Skin and seed the grapes and put them into a flameproof dish 7-inch in diameter. Sprinkle over the maraschino. In a bowl, beat the cream until it is thick but not buttery and spread in a thick layer over the grapes. Put in the refrigerator overnight to chill. Heat the grill to high about 10 minutes before you are ready to serve the dessert. Cover the cream with an even layer of sugar and grill for 5-8 minutes until the sugar melts. Serve immediately. Overnight chilling, then 30 minutes.