64 THE QUEENS COURIER • FALL FOOD • NOVEMBER 1, 2018 FOR BREAKING NEWS VISIT WWW.QNS.COM
fall food
Add grapes to freshen up your entertaining
Th e 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 palate
pleasing 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 fi ber.
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 fi nger 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 fi ber.
Grape Dutch Baby
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4
• 3 large eggs
• 2/3 cup all-purpose fl our
• 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 fl our,
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 puff ed 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 fi ber.
Courtesy Family Features