An easy and elegant appetizer. What could be better?
We were so impressed with this Christmas Tree Grazing Table, we had to share it! (and some others…)
These light and refreshing mini-pies are the perfect treat for those hot summer months!
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)
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.
12 mini pies
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!
Step aside, dried candy fruit. We’re reinventing fruitcake (hint: the fruit & nuts go on top!)
This recipe was created by Sarah-Jane Bedwell, RD, LDN, for the California Table Grape Commission.
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
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.
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.