Grape Fro-Yo Mini Pies

Grape Fro-Yo Mini Pies

These light and refreshing mini-pies are the perfect treat for those hot summer months!

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.

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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!

Mussels à la Jasmine Vineyards

Mussels à la Jasmine Vineyards

This recipe was submitted courtesy Paul Roberts of Hollister & Brace in Santa Barbara. Thank you, Paul!

Ingredients

2 tablespoons salted butter
5 cloves fresh garlic, minced
2 lbs mussels, cleaned & debearded
Zest of 1 lemon
1 cup Jasmine Vineyards red seedless grapes (halved and whole) + bunch grapes
2 cups dry white wine
1 cup chopped parsley
Pepper, to taste
French bread (store-bought)

Directions

French Bread
Preheat oven to 350º. Wrap whole baguette in tin foil and put in heated oven for 10-15 minutes.

Mussels
Melt butter in a large soup pot over medium heat. Add garlic and sizzle for 30 seconds, without letting it brown. Season with pepper and lemon zest, stirring for about 1 minute. Add wine and pepper, bring to a boil. Stir in mussels and cover for 2 minutes, continuing to boil (shells will begin to open). Stir in parsley and grapes. Cover and steam for 2 more minutes, or until all shells are open. Decorate with large grape bunch and serve with French bread.

Servings

2-3 Servings

Bon Appétit!

Tuscan Salmon

Tuscan Salmon

Go Mediterranean tonight with a dish as healthful as it is flavorful.

Ingredients

1 teaspoon each salt, ground mustard and dried thyme, crushed
1/2 teaspoon ground pepper
4 (6 oz. each) salmon steaks or fillets
2 teaspoon honey
3 teaspoon olive oil, divided
2 qts. spinach leaves
1/2 teaspoon minced garlic
2 cups California red seedless grapes, halved
1/2 cup dry red wine
Salt

Directions

Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with seasoning mixutre; reserve remaining seasoning mixture. Heat 2 teaspoons olive oil in nonstick skillet. Brown both sides of salmon fillets. Toss spinach and garlic with remaining 1 teaspoon oil in 13x9x2-inch baking dish. Place salmon on spinach, cover loosely with aluminum foil and bake at 300 F for 10 minutes. Sauté grapes in skillet used to brown salmon. Add wine, bring to boil, season to taste with remaining seasoning mixture and salt; reduce by half. Serve salmon on spinach; top with grape sauce.

Servings

4 Servings

Notes

This dish offers simple elegance with a Mediterranean feel. Grilled fillets of salmon served over a bed of wilted spinach and topped with a savory grape sauce is a nutritious combination that will leave dinner guests wanting seconds – without the guilt.

Nutritional Information

Calories 427; Protein 39.2g; Fat 19g; Calories from Fat 40%; Carbohydrate 20.9g; Cholesterol 105mg; Fiber 3g; Sodium 721mg.

Grape Caprese Salad Hors D’Oeuvres

Grape Caprese Salad Hors D’Oeuvres

Delight your palate with this duo of rich, buttery fresh mozzarella paired with crisp, juicy Jasmine Vineyards grapes.

Ingredients

24 red seedless California grapes
24 small, fresh mozzarella balls
24 fresh basil leaves
As desired, extra-virgin olive oil
As desired, high quality, aged balsamic vinegar
As desired, freshly ground pepper
Dash sea salt
24 decorative skewers

Directions

On a serving plate or platter, drizzle some high-quality extra virgin olive oil and aged balsamic vinegar. Sprinkle with freshly ground black pepper.

To assemble skewers: On each large, decorative bamboo toothpick, skewer one red grape, one small leaf of basil and one small ball of fresh mozzarella.

Lay the skewers on the serving platter and sprinkle with a dash of sea salt.

Servings

24 Hors d’Oeuvres

Nutritional Information

Nutritional analysis per skewer: Calories 44; Protein 2.5 g; Carbohydrate 1 g; Fat 3 g; 64% Calories from Fat; Cholesterol 11 mg; Sodium 20 mg; Fiber .07 g.

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