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Freshen Up Holiday Entertaining: Add Tasty, Crunchy Grapes to Seasonal Dishes




T he holiday season is typically marked by gatherings of friends and family. Whether you’re hosting overnight guests, drop-in visitors or an important seasonal meal, taking a fresh approach to the menu can make the get-together more special.

As you prepare for the festivities, consider recipes that feature healthy ingredients such as versatile California grapes, which come in three vibrant colors – red, green and black – and can add a palatepleasing crunch and plenty of taste to everything from main dishes to sides and even desserts. Heart-healthy grapes are also perfect on their own as a snack and their natural beauty can help enhance any table as an edible garnish or fresh centerpiece.

Using grapes as a featured ingredient in your holiday dishes can provide a fresh twist on seasonal dishes, such as this Grape Dutch Baby or these Roasted Brussels Sprouts with Grapes and Balsamic Glaze. For dessert, use the natural sweetness of grapes to create a smooth Grape Caramel Sauce that can be served as a topping for ice cream or other seasonal desserts.



Find more holiday recipes at GrapesfromCalifornia.com.

Roasted Brussels Sprouts with Grapes and Balsamic Glaze

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4
1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons extra-virgin olive oil
pinch of salt
freshly ground black pepper, to taste
1 cup red California grapes
2 tablespoons ready-to-use balsamic glaze
Heat oven to 450 F.
On baking sheet, toss sprouts with olive oil, salt and pepper, to
taste, until sprouts are well-coated. Roast until deep golden brown,
about 17-20 minutes, turning sprouts halfway through roasting. Stir in
grapes and roast 3-5 minutes. Transfer to bowl and drizzle with glaze
or drizzle platter with glaze and pile sprouts on top.
Nutritional information per serving: 150 calories; 3 g protein; 20
g carbohydrates; 7 g fat (42% calories from fat); 1 g saturated fat (6%
calories from saturated fat); 0 mg cholesterol; 30 mg sodium; 4 g fiber.



Grape Dutch Baby

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4
3 large eggs
2/3 cup all-purpose flour
2/3 cup low-fat milk
1/2 teaspoon vanilla
1/2 teaspoon salt
5 tablespoons unsalted
butter, divided
2 cups red California
grapes, halved
2 tablespoons brown sugar
1/8 teaspoon cinnamon (optional)
confectioners’ sugar
Heat oven to 450 F. Put large (10-inch)
cast-iron or ovenproof skillet in oven.

With electric mixer on high speed, beat
eggs until frothy then beat in flour, milk,
vanilla and salt, and beat until smooth,
about 1 minute (batter will be thin). Remove
skillet from oven and add 2 tablespoons
butter, swirling to cover pan. Pour in batter
and return to oven. Bake until puffed and
golden brown, 14-19 minutes.
While pancake is baking, in another
skillet over high heat, melt remaining butter
and add grapes, brown sugar and cinnamon,
if desired. Cook until grapes are heated
through and sugar has melted. Spoon grapes
over pancake, sprinkle with confectioners’
sugar and serve.
Nutritional information per
serving: 280 calories; 6 g protein; 22 g
carbohydrates; 18 g fat (58% calories from
fat); 10 g saturated fat (32% calories from
saturated fat); 180 mg cholesterol; 380 mg
sodium; 1 g fiber.

Seasonal Entertaining with Grapes

While the beautiful, vibrant colors of grapes
can add visual interest to recipes, they can
also serve a variety of purposes when hosting:
Grapes can make for easy decorations
when placed in bowls, on platters or
draped from a cake plate.
Grapes can be “frosted” with sugar,
spices and chopped nuts then served
as a finger food or used as a garnish
to decorate cakes, cookies, puddings,
mousses and other seasonal desserts.
Simply dip grape clusters in liquid
gelatin then roll in your desired mixture.
Grapes make for a quick and easy
hostess gift. Wrap multi-colored grape
clusters in tissue paper then place them
in a basket or tin tied with ribbon.

Grape Caramel Sauce

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 6
1 pound green or red California grapes, divided
1 tablespoon lemon juice
3/4 cup sugar
1/4 cup water
1/3 cup heavy cream (optional)
large pinch of salt
ice cream
In blender or food processor, combine 12 ounces grapes with
lemon juice and puree. Set aside. Coarsely chop remaining grapes.
In medium saucepan, combine sugar and water then bring to
boil, stirring a few times. Simmer without stirring, brushing down
sides of pot with brush dipped in water if crystals start forming.
When mixture has turned deep, golden brown, remove from heat
and whisk in pureed grapes until smooth sauce has formed. Turn
on heat and simmer until mixture has reduced by one-third and
forms smooth caramel sauce. Whisk in cream and salt; stir in
chopped grapes and serve over ice cream.
Nutritional information per serving of sauce: 200 calories;
40 g carbohydrates; 5 g fat (22% calories from fat); 3 g saturated
fat (14% calories from saturated fat); 15 mg cholesterol; 60 mg
sodium; 1 g fiber.

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