Did you know grapes are among the top “lucky fruits” to eat on Chinese New Year?
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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Step aside, dried candy fruit. We’re reinventing fruitcake (hint: the fruit & nuts go on top!)
This tangy, refreshing bubbly is perfect for celebrating just about any occasion – including TGI Friday!
2 cups green, red, or black seedless California grapes
3 tablespoons fresh lemon juice (juice of 1 lemon)
2 to 4 ounces vodka
2 ounces champagne
1/4 cup sugar (optional)
Blend all but one grape with the lemon juice. Strain through a fine-mesh sieve. Measure 2 parts juice to 1 part vodka into a small pitcher or measuring cup. Divide the juice and vodka mixture evenly between the glasses and top off with a splash of champagne. Serve immediately.
Optional Sugar-Rimmed Glass: Spread the sugar onto a small plate. Slice the reserved grape in half and use it to moisten the rims of two martini glasses. Dip the rims in the sugar and shake off any excess. Fill glass with drink mixture and enjoy.
Makes 2 drinks
Nutritional analysis per serving: Calories 333; Protein 1 g; Carbohydrate 56 g; Fat < 1 g; .02% Calories from Fat; Cholesterol 0 mg; Sodium 6 mg; Potassium 349 mg; Fiber 1.7 g.
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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.