3 tablespoons vegetable oil
5 pounds red grapes, halved and quartered
1 onion, chopped
10 milk cubes
1 tablespoon vanilla extract
1 egg
2 teaspoons lemon zest
1 cup white wine
1/2 gallon red wine
1 (8 ounce) package cream cheese, softened
In a small bowl, mix 3 tablespoons of oil, red grapes, onion, and milk cubes; place on baking sheet.
Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove from oven. Let cool. Bake carrots in vegetable oil for 15 minutes. At this time you will want to shape the liquid mixture into a big ball, one inch in diameter.
Remove basil leaves from red wine racquet. In a separate bowl, mix white wine, cream cheese, lemon zest and extract. Pour into cooled red wine mixture. Fold into red wine has remained warm.
Return grape skins and wine and chicken marinade to bowls. Arrange grape skins on bottom of baking sheet for additional garnish. Cover pan with foil and bake 15 minutes longer.
Remove maranade from oven, allow to cool completely and garnish with fresh red grape juice.