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Featuring: Le Grand Fromage | my food blogging friend, Brie

Nov 15, 2010

A few weeks ago, I spent an evening with my friend Brie to work on a project for her.  She’s entered a food blogging competition and is now in Round 7!  It’s been narrowed down from around 2,000 people and now she’s in the top 48!  Their assignment for Round 7 was to create a video of themselves making a recipe, kind of like you’d see on TV, so we decided to put my video making skills to the test!  I’m really proud of the finished product, so take a look and then go vote for Brie!  Voting for this round is November 15th – 18th, so please visit her profile on Foodbuzz to vote.  I also copied and pasted the recipe below in case you’d like to try it out, but visit her blog, Le Grand Fromage, for lots of great tips and recipes on organic eating!

Blog Le Grand Fromage

Le Grand Fromage, Grape Dumplings – Project Food Blog from Kylene Gay on Vimeo.

Grape Dumpling Purses
Printable Recipe

1 cup all-purpose flour
1 1/2 tsp baking powder
2 tsp turbinado
1/4 tsp kosher salt
1 tbsp coconut oil
2 1/4 cups grape juice, divided

4 layers organic phyllo dough
2 tbsp melted butter
2 tbsp turbinado
4 pieces of 6″ kitchen string

Mix dry ingredients together, then add the coconut oil. Next stir in 1/4 cup grape juice. Roll the dough out to 1/4″ thick and cut into 1/2″ strips.

Bring 2 cups grape juice to a low boil and add the strips, cooking for 10 – 12 min and stirring occasionally.

Lay the phyllo dough on a flat surface and coat with melted butter on one side. Then sprinkle the turbinado over the melted butter. Carefully flip the phyllo dough over so the turbinado caramelizes on the outside of the purses. Add 1/4 cup grape dumplings in four pockets on the plain side of the phyllo dough. Use a pizza cutter to cut the four individual purses. Gently gather the corners of the phyllo dough ensuring none of the grape dumplings can leak out and tie the purses loosely with the string.

Place the purses on a buttered baking sheet, transferring with a spatula to keep them intact. Bake in a 400*F oven for 10 min until the phyllo dough is brown and caramelized on the outside. Serve immediately.

~Yields 4 purses (with extra grape dumplings left over).

~Original by Brie.

image potpo