Food and Beverage
Flavorful Grape Recipes to Take Summer Gatherings to the Next Level
(Family Features) Summertime celebrations with friends, family and neighbors are a perfect way to enjoy the sunshine, warm weather and camaraderie. To satisfy a hungry crowd, though, you’ll need recipes fit for the occasion.
Turn to a versatile signature ingredient like Grapes from California, which can be used in dishes of all kinds from refreshing salads and entrees to flavorful condiments and sweet desserts. Grapes are crisp, juicy and sweet, making them a fantastic addition of flavor and texture for a wide range of recipes. Whether fresh, sauteed, roasted, grilled or even pickled, grapes make it easy to take meals to the next level.
For example, you can start the festivities with grapes as an easy, portable and healthy snack perfect for summer days or use them as a juicy addition to this all-in-one Honey-Lime Quinoa and Grape Salad that’s ideal as a light appetizer or a meal all on its own. Follow it up (or pair it) with a summertime staple – hot dogs – given a sweet-tart twist from pickled grape relish that takes these Sweet and Tangy Pickled Grape Hot Dogs to new heights.
Dessert can’t be much easier than Creamy Vegan Grape Ice Cream as a dairy-free alternative to traditional summer sweets. Oat coffee creamer and pureed grapes are all you need to create this delicious frozen treat. Simply freezing whole grapes also makes for an easy and healthy frozen dessert.
Visit GrapesFromCalifornia.com to discover more summer entertaining inspiration.
Honey-Lime Quinoa and Grape Salad
Prep time: 15 minutes, plus at least 1 hour chill time
Cook time: 22 minutes
Servings: 6 (1 1/3 cups per serving)
Lime Vinaigrette:
- 1/2 cup extra-virgin olive oil
- 1/3 cup lime juice
- 2 tablespoons honey
- 3/4 teaspoon sea salt
- freshly ground pepper, to taste
Salad:
- 1 1/2 cups quinoa
- 2 cups vegetable broth
- 2 cups halved Grapes from California
- 1/2 cup minced red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons minced jalapeno pepper
- 1 large firm, ripe avocado, peeled, pitted and cut into bite-size pieces
- 1/2 cup chopped peanuts (optional)
- To make lime vinaigrette: In medium bowl, whisk olive oil, lime juice, honey, sea salt and pepper, to taste.
- To make salad: In fine mesh strainer, rinse quinoa; drain well. In medium saucepan, bring broth and quinoa to boil; reduce heat and simmer, covered, 12 minutes. Remove from heat and let stand 10 minutes then fluff with fork and let cool. Transfer to large bowl.
- Pour vinaigrette over quinoa; stir well to coat. Add grapes, onion, cilantro and jalapeno pepper; cover and chill at least 1 hour.
- Lightly stir in avocado and transfer to decorative bowl. Sprinkle with nuts, if desired.
Notes: Salad may be prepared and refrigerated up to 2 days ahead without avocado and peanuts. Add avocado and peanuts just before serving.
Nutritional information per serving: 520 calories; 10 g protein; 52 g carbohydrates; 32 g fat (55% calories from fat); 4 1/2 g saturated fat (8% calories from saturated fat); 0 mg cholesterol; 490 mg sodium; 7 g fiber.
Sweet and Tangy Pickled Grape Dogs
Prep time: 15 minutes, plus 1 hour marinating time
Cook time: 5 minutes
Servings: 8 (1/4 cup relish per serving)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon black peppercorns
- 1/2 cup wine vinegar
- 1/4 cup packed brown sugar
- 2 1/4 cups quartered or coarsely chopped Grapes from California (red, green, black or combination)
- 1/4 cup thinly sliced red onion
- 8 turkey or chicken hot dogs
- 8 hot dog buns, lightly toasted
- Place mustard seeds, coriander seeds and black peppercorns in small resealable bag. Using meat mallet or rolling pin, crush seeds and peppercorns.
- In small saucepan, stir vinegar, sugar, seeds and peppercorns; bring to boil. Remove from heat and stir to dissolve sugar; let cool. Stir in grapes and onion; set aside to cool and marinate 1 hour, stirring occasionally.
- Heat grill to medium heat.
- Grill hot dogs 5 minutes, turning occasionally, or until charred and heated through.
- Place hot dogs in buns. Using slotted spoon, top with pickled grapes.
Nutritional information per serving: 280 calories; 10 g protein; 39 g carbohydrates; 10 g fat (32% calories from fat); 2 g saturated fat (6% calories from saturated fat); 35 mg cholesterol; 630 mg sodium; 1 g fiber.
Creamy Vegan Grape Ice Cream
Prep time: 20 minutes
Cook time: 10-15 minutes
Servings: 8 (1/2 cup per serving)
- 1 pound stemmed black Grapes from California
- 12 ounces vanilla oat coffee creamer, well chilled
- 12 ounces unsweetened oat coffee creamer, well chilled
- In high-speed blender, puree grapes until smooth. Transfer to medium saucepan and bring to simmer. Reduce heat to low and cook 10-15 minutes, or until reduced to 1 cup. Cover and refrigerate until well chilled.
- Stir creamer into pureed grapes and pour into bowl of ice cream maker. Freeze according to manufacturer’s directions. Transfer to freezer-safe container; cover and freeze until firm.
Substitution: For lighter color, use 3/4 pound black grapes and 1/4 pound red.
Note: Make sure ice cream maker bowl is well chilled or frozen before making ice cream.
Nutritional information per serving: 140 calories; 0 g protein; 22 g carbohydrates; 6 g fat (39% calories from fat); 0 g saturated fat; 0 mg cholesterol; 45 mg sodium; 1 g fiber.
SOURCE:
California Table Grape Commission
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Food and Beverage
Punch Up Your Holiday Beverage Menu
This holiday season, enhance your gatherings with a refreshing Christmas Cranberry Punch recipe featuring cranberries, pineapple, assorted juices, and a hint of rosemary for a tart twist.
(Culinary.net) This time of year is all about food and sweet desserts, but don’t forget to quench guests’ thirst with a seasonal sip. This Christmas Cranberry Punch offers a slightly less sweet take on traditional punch so you can add a touch of tart to the beverage cart. Visit Culinary.net to find more delicious holiday recipe ideas.
Christmas Cranberry Punch
- 1 package fresh cranberries
- 1 can pineapple chunks
- 3-4 rosemary twigs
- 6 cans lemon-lime soda, divided
- 64 ounces cranberry juice
- 20 ounces orange pineapple juice
- 1 orange
- The night before, place four cranberries, two pineapple chunks and a few rosemary sprigs in each hole of silicone muffin pan or ice tray. Cover with 1 can lemon-lime soda and freeze.
- Chill remaining soda, cranberry juice and orange pineapple juice overnight.
- In punch bowl, mix remaining soda, cranberry juice and orange pineapple juice. Slice orange into 5-6 slices. Add lemon-lime soda ice cubes, handful of cranberries and orange slices. Serve.
SOURCE:
Culinary.net
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.
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(Culinary.net) No matter what your main course looks like at the holidays, this Asparagus with Cranberry Sauce offers a sweet yet savory complement. Plus, the surprise pop of flavor and color are perfect for a festive tablescape. Find more easy holiday recipes at Culinary.net.
Asparagus with Cranberry Sauce
Recipe courtesy of “Cookin’ Savvy”
Servings: 6
- 1/2 pound bacon
- 1 tablespoon butter
- 1 tablespoon garlic powder
- salt, to taste
- pepper, to taste
- 1 bunch fresh asparagus
- 1 can (14 ounces) whole cranberry sauce
- 1 tablespoon brown sugar
- 2 tablespoons balsamic vinegar
- Using kitchen shears, cut bacon into pieces then fry in skillet. Drain and set aside.
- In same skillet, add butter and garlic powder. Add salt and pepper, to taste. Saute asparagus then add bacon back to pan.
- In saucepan over medium heat, heat cranberry sauce, brown sugar and balsamic vinegar.
- Place asparagus on platter and pour sauce on top.
SOURCE:
Culinary.net
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.
Discover more from Daily News
Subscribe to get the latest posts sent to your email.
(Family Features) If holiday gatherings have started to feel more overwhelming than celebratory, it’s time to go back to the basics with seasonal desserts that are easy yet elegant.
Classic Desserts
Wow your crowd this year with a mouthwatering Hummingbird Cake or Coconut Cake that call to mind holidays past without requiring hours spent in the kitchen (like grandma used to do). Or for a classic take on an old favorite, these Christmas Cinnamon Cookies can even let the kiddos get involved – just make the dough then have your little helpers use their favorite cookie cutters to make festive shapes before the oven does the rest of the work.
Find these recipes and more from “Cookin’ Savvy” at Culinary.net.
Hummingbird Cake
Recipe courtesy of “Cookin’ Savvy“
- 1 spice cake mix
- 1 cup sugar
- 1 cup banana cream Greek yogurt
- 3 eggs
- 1 cup crushed pineapple
- 1 cup crushed pecans
- 1 cup all-purpose flour
- 2 tablespoons melted butter
Frosting:
- 1 stick butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup heavy whipping cream
- 5 cups powdered sugar
- 1 package pecans (optional)
- Heat oven to 350 F.
- In mixing bowl, mix spice mix and sugar. Blend in yogurt, eggs and pineapple. In separate bowl, mix pecans, flour and butter then add to cake mixture.
- Grease two 8-inch cake pans with butter. Pour half the mixture into each pan then bake 45 minutes. Cool on rack before icing.
- To make frosting: In mixing bowl, mix butter, cream cheese and heavy whipping cream. Slowly blend in powdered sugar.
- Ice cake then decorate with pecans, if desired.
Coconut Cake
Recipe courtesy of “Cookin’ Savvy“
- 1 vanilla or white cake mix
- 1 cup all-purpose flour
- 1 cup sugar
- 1 cup coconut Greek yogurt
- 1 cup milk
- 2 tablespoons melted butter
- 3 eggs
Frosting:
- 1 stick butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup heavy whipping cream
- 5 cups powered sugar
- 2-4 cups shredded coconut
- Heat oven to 350 F.
- In mixing bowl, mix cake mix, flour and sugar. Blend in yogurt, milk, butter and eggs.
- Grease two 8-inch cake pans with butter. Pour half the mixture into each pan and bake 45 minutes. Cool on rack before icing.
- To make frosting: In mixing bowl, mix butter, cream cheese and heavy whipping cream. Slowly blend in powdered sugar.
- Ice cake then pat shredded coconut gently into icing.
Christmas Cinnamon Cookies
Recipe courtesy of “Cookin’ Savvy“
- 1 2/3 cups self-rising flour
- 2 1/2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 2 tablespoons water (optional)
- 1 cup powered sugar (optional)
- In mixing bowl, combine flour, cinnamon, ginger, cloves, sugar, brown sugar and egg to make dough. If dough is too dry to form into ball, add water. Form into log and wrap in parchment paper. Refrigerate 1 hour.
- Heat oven to 350 F.
- Roll dough out and cut into shapes with cookie cutters. Place on cookie sheet covered in parchment paper and bake 8-10 minutes. Let cool on rack then dust with powdered sugar, if desired.
SOURCE:
Culinary.net
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.
Discover more from Daily News
Subscribe to get the latest posts sent to your email.
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