Magnificent Grapes
Judith Garry
This is Shirley Corriher’s recipe, but Frannie and I used a similar recipe in preparing for a baby shower some time ago. These are wonderful, as they can be replenished constantly, so the presentation never seems to tire, and they look very festive. The recipe that we used called for Roquefort rather than horseradish- so I’m including both recipes.
ingredients
- 3 cups finely chopped pecans
- 3 tbsp butter
- 1/2 tsp and 1/3 tsp (scant 3/4 tsp total) salt
- 2 (8 oz) packages cream cheese, softened
- 1/2 jar horseradish (4 oz) well drained
- 1 medium bunch seedless grapes, washed and drained (the red are usually sweeter)
- 1 large, attractive bow
- Several grape or other large, non-poisonous leaves
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