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Wow, those roasted grapes sound fantastic. I might have to give that a try.

Just made a "winemaker's cake" from one of the Moosewood cookbooks -- a very dense cake, not too sweet, which incorporates olive oil, a shot of wine, and rosemary -- and 3 cups of whole grapes. Unusual, and not very sweet, but intriguing (it reminded me of a mind-meld of pound cake and foccacia).

I served it at a dinner party and everyone liked it, and everyone was also saying that it would also make for a REALLY good breakfast.

These recipes look great, but the ones I glanced at called for seedless grapes...what about those with seeds? I ended up just making juice with mine and will probably make jelly later, but I would love some other alternatives.