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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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.