Grape Fro-Yo Mini Pies

Grape Fro-Yo Mini Pies

These light and refreshing mini-pies might just be the perfect addition to your holiday entertaining!

Ingredients

1 cup graham cracker crumbs (about 9 squares)
2 tablespoons unsalted butter, melted
1/2 cup grape juice concentrate (divided use)
1 tablespoon lemon juice
1 1/2 cups California grapes
1 tablespoon corn starch
3 1/2 ounces vanilla frozen yogurt (softened)
Frozen grape clusters for garnish
Lemon slices (optional garnish)

Directions

Preheat the oven to 350 F. Line 12 muffin tins with foil cup liners and set aside.
In a small bowl, mix the graham cracker crumbs with the butter. Place 1 tablespoon of the graham cracker mixture into each muffin cup and gently press to form a crust in the baking cups. Bake for 7 minutes; set aside.

Combine 1/4 cup of the grape juice concentrate, lemon juice, and grapes in a small sauce pan over medium heat. Meanwhile combine the remaining grape juice with corn starch and mix well, then add to the sauce pan. Bring the mixture to a boil for 1-2 minutes until thick. Allow to cool. Once this mixture cools, pour into a blender and blend until smooth. Add the softened yogurt and blend for a few pulses until just combined.

Place about 4 tablespoons of the grape-yogurt mixture into each muffin tin. Place in the freezer for 4 hours or more. Serve with small clusters of frozen grapes and enjoy.

Servings

12 mini pies

Nutritional Information

Nutrition information per serving: Calories 211; Protein 6 g; Carbohydrate 36 g; Total fat 6 g (22 percent calories from fat); Saturated fat 3 g (13% Calories from Sat Fat); Cholesterol 43 mg; Sodium 67 mg; Fiber 0.5 g.

Like it? Let us know!

Roasted Grapes Platter

Roasted Grapes Platter

This palate and eye-pleaser is perfect for impromptu gatherings and holiday entertaining!

Ingredients

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

Directions

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.

Servings

1 bunch

Notes

Serve with French bread and a variety of hard and soft cheeses (see Food & Wine article here for ideas); garnish with mint.

Like it? Let us know!

Wild Rice Stuffing with Grapes and Hazelnuts

Wild Rice Stuffing with Grapes and Hazelnuts

This wild rice stuffing will add a fresh & flavorful twist to rice dishes, for special occasions or any time of year.

Ingredients

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

Directions

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.

Notes

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.

Servings

6 + 1/4 Cups

Nutritional Information

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.

Like it? Let us know!

Cornbread Dressing with Roasted Grapes, Walnuts and Pancetta

Cornbread Dressing with Roasted Grapes, Walnuts and Pancetta

This recipe was created by Sarah-Jane Bedwell, RD, LDN, for the California Table Grape Commission.

Ingredients

2 cups red seedless California grapes
2 cups green seedless California grapes
2 cups cubed butternut squash
1 1/2 tbsp olive oil
to taste salt and pepper
6 ounces diced pancetta
3/4 cup sliced celery
1 large onion, chopped
2 cloves garlic, minced
5 cups coarsely crumbled cornbread (either store-bought or prepared from a mix), toasted
3/4 cup coarsely chopped walnuts, toasted
2 tbsp chopped fresh sage
1 cup reduced-sodium chicken broth
3 tbsp butter, melted
3 tbsp white balsamic vinegar
1 egg, beaten

Directions

Preheat the oven to 400 F. Toss grapes and squash cubes together in a large bowl with the oil and salt and pepper, to taste. Spread them in a single layer on a baking sheet and roast for about 20 to 30 minutes, until the grapes have begun to slightly shrivel and the squash is tender. Set aside.

Heat a large nonstick skillet over medium-high heat and cook the pancetta until it begins to brown slightly. Add the celery and onions and cook until they are tender and the onions are translucent, about 5 to 6 minutes. Add the garlic and cook for 1 minute more. Remove from the heat.

In a large bowl, combine the cornbread, pancetta mixture, grapes, squash, walnuts, sage, and salt and pepper to taste, if desired. Set aside.

In a medium bowl, whisk together the broth, butter, vinegar, and egg. Pour over the cornbread mixture and toss well to combine.

Spray a 9×13-inch baking dish with cooking spray. Spoon the dressing evenly into the dish. (At this point, you can either bake immediately or cover and refrigerate overnight to bake the next day.)

Bake, covered with foil, at 350 F for 20 minutes. Uncover and bake another 20 minutes, or until warmed through and golden brown.

Servings

12 Servings

Nutritional Information

Nutritional analysis per serving: Calories 442; Protein 14 g; Carbohydrate 54 g; Fat 18 g; 37% Calories from Fat; Cholesterol 75 mg; Sodium 1103 mg; Potassium 475 mg; Fiber 2 g.

Like it? Let us know!

Get Fresh Alerts™

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!