Make your Valentine swoon with these three chocolate dipped, drizzled and skewered confections!
Did you know grapes are among the top “lucky fruits” to eat on Chinese New Year?
All of the Zaninovich “Nonas” (grandmothers) made this easy recipe, marrying the fruit of their Croatian Adriatic Sea and the fruit they grew on the islands of Hvar and Vis. Served with crusty bread, it is a delicious one-pot meal.
This palate and eye-pleaser is perfect for impromptu gatherings and holiday entertaining!
One bunch (about 1 pound) red, green or black seedless California grapes
Small sprig of fresh thyme
2 teaspoons extra virgin olive oil
2 teaspoons balsamic vinegar
To roast grapes, toss with olive oil and vinegar to coat, then place on a baking tray in a 425° F oven for 10-15 minutes, or until soft and juicy. Add
Variation: Remove grapes from stems prior to tossing in olive oil and vinegar; roast in a single layer on sheet pan.
Serve with French bread and a variety of hard and soft cheeses (see Food & Wine article here for ideas); garnish with mint.
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Give your holiday cranberry sauce a fresh tasting twist, roasting cranberries along with red California grapes. The relish is both sweet and tart, a refreshing addition to a turkey dinner.
1 lb. red California seedless grapes, stemmed
Two 10-oz. bags fresh or thawed frozen cranberries
2/3 cup sugar
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
pinch of salt
Preheat oven to 425 degrees.
Into a large bowl, toss the grapes with cranberries, sugar, lemon zest, lemon juice, and pinch of salt.
Pour onto a parchment-lined baking sheet and roast, stirring halfway through, until the cranberries and grapes just start to burst, about 15-20 minutes.
Let cool before serving.
Roasted Cranberry-Grape Relish can be made ahead; refrigerate for up to 3 days.
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This wild rice stuffing will add a fresh & flavorful twist to rice dishes, for special occasions or any time of year.
2 cans (28 fl. oz. total) low-sodium chicken broth
1 cup wild rice
4 slices bacon, diced 1/4 inch
1 tablespoon butter, unsalted
1 large onion (1 1/2 cups chopped), diced 1/4 inch
2 stalks (3/4 cup chopped) celery, diced 1/4 inch
1 1/2 cups button mushrooms, sliced
2 cloves garlic, fresh, minced
1 teaspoon thyme, fresh, minced
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 cup parsley, fresh chopped
1 cup hazelnuts, toasted and coarsely chopped
2 cups California seedless grapes, picked from stem and rinsed
In heavy saucepan, bring chicken broth to a boil. Add wild rice and stir. Cover pan and reduce heat to low. Let simmer for one hour, until rice is tender and has popped open.
Meanwhile, cook bacon in a frying pan over medium until almost crisp, about 8-10 minutes.
Add butter to bacon pan, add onions, celery, mushrooms, garlic, thyme and salt and pepper. Cook over medium heat for 5-7 minutes, until onions are translucent. Remove from heat and fold in parsley, hazelnuts and grapes.
Add rice with any remaining liquid in pan, to vegetable mixture and toss well to combine.
Stuffing may be used to fill turkey, game hens, or chicken.
Stuffing may also be baked separately in a casserole dish covered with foil: bake at 350 F for 20-30 minutes until hot throughout.
To toast hazelnuts, place in 350 F oven for 9-12 minutes. Rub in a clean dishtowel to remove skins. If you make ahead and refrigerate, cook time will be 30-40 minutes until hot.
6 + 1/4 Cups
Nutritional analysis per serving: Calories 166; Protein 5.4 g; Carbohydrate 21 g; Fat 8 g; 40% Calories from Fat; Cholesterol 5 mg; Sodium 126 mg; Fiber 2.6 g.