(Family Features) For many, the hallmark of the holiday season is time with cherished loved ones, and there are few better places to spend those special moments together than gathered around a beautiful seasonal spread. By adding a little creative flair to the menu, and a signature ingredient like grapes, you can elevate any dish – from snacks and main courses to sides, desserts and even cocktails.

Compatible with an array of other foods, grapes can add flavor, texture and beauty to dishes and take hosting to the next level thanks to their delicate sweetness and juicy texture.

Available into January and perfect for the holiday season, fresh Grapes from California can add a crisp, juicy burst of flavor to salads like this Lemony Grapes and Greens Salad. Or take advantage of the versatility of grapes by roasting them to intensify the flavor of an appetizer such as Balsamic-Roasted Grape and Burrata Crostini or muddling into a sweet and savory Grape Basil Martini, which highlights their delicate sweetness in a festive manner.

Find more recipes and inspiration to elevate your holiday menu at grapesfromcalifornia.com.

Using Grapes as Holiday Decor

Clusters of colorful grapes are beautiful, tasty additions to many holiday tables. However, their use goes well beyond serving as an appealing addition to holiday recipes. Consider these ways you can utilize grapes when setting out your seasonal spread:

• Vase Filler: Use grapes instead of glass gems or foam to hold flowers in place in a vase. Grapes keep floral arrangements completely natural and extend color throughout the vase.
• Trim the Turkey: After placing the turkey on a large platter, decorate with a variety of fresh herbs and small bunches of grapes for friends and family to admire before it’s gobbled up.
• Set the Table: Grapes add color, texture and flavor to dining tables and work well with a wide variety of themes and color palettes.
• Floral Arrangements: Red, green and black grapes pair perfectly with a wide variety of flowers and greenery to add color, texture and depth to floral arrangements.
• Grape and Mint Ice Cubes: Grapes freeze well and make for a perfect replacement for ice cubes in cocktails. Simply freeze sliced grapes and mint in ice cube trays with a bit of water then add to favorite cocktails.
• Chocolate-Dipped Grapes: Dipped in white, milk or dark chocolate varieties, grapes can be paired with desserts like cheesecake or served on their own.
• Cake Decor: Red, green and black grapes are ideal decor for frosted cakes, serving as edible decorations that add color and elegance to each tier.

Balsamic-Roasted Grape and Burrata Crostini

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 8

• 3 cups red or black Grapes from California
• 1/4 cup white or traditional balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon sea salt
• 8 ounces burrata cheese
• 3 tablespoons roasted, salted pistachio kernels, coarsely chopped
• fresh basil, snipped
• 24 soft or toasted baguette slices

1. In mixing bowl, mix cake mix, flour, cocoa powder and sugar. Blend in milk, eggs and butter.
2. Grease bundt pan with butter and pour in batter. Bake according to package instructions for bundt cakes then add 10-15 minutes. Let cool before icing.
3. To make frosting: In bowl, mix butter, cream cheese and whipping cream. Slowly blend in powdered sugar.
4. Ice entire bundt cake or place frosting in piping bag and pipe with back and forth “drip” motion. Sprinkle sanding sugar for sparkly snow appearance, if desired.

Nutritional information per serving: 290 calories; 11 g protein; 35 g carbohydrates; 12 g fat (37% calories from fat); 5 g saturated fat (16% calories from saturated fat); 20 mg cholesterol; 390 mg sodium; 1 g fiber.

Lemony Grapes and Greens Salad

Prep time: 25 minutes
Servings: 6

Lemon Vinaigrette:

• 1/4 cup extra-virgin olive oil
• 3 tablespoons lemon juice
• 1 tablespoon honey
• 2 teaspoons spicy brown or stone-ground mustard
• 1 garlic clove, minced
• 1/8 teaspoon sea salt
• 1/8 teaspoon pepper

Salad:

• 10 cups mixed torn greens (endive, watercress, frisee or butter lettuce)
• 1 1/2 cups halved Grapes from California
• 1/2 cup slivered red onion
• 1 large firm but ripe avocado, peeled, pitted and diced
• 1/3 cup roasted, salted pistachio kernels

1. To make lemon vinaigrette: In small bowl, whisk olive oil, lemon juice, honey, mustard, garlic, salt and pepper.
2. To make salad: In large bowl, mix greens, grapes and onion. Drizzle with dressing and toss well to coat. Add avocado and toss lightly. Sprinkle with pistachios.

Nutritional information per serving: 230 calories; 4 g protein; 19 g carbohydrates; 17 g fat (67% calories from fat); 2.5 g saturated fat (10% calories from saturated fat); 0 mg cholesterol; 130 mg sodium; 5 g fiber.

Grape Basil Martini

Servings: 1

• 3 basil leaves, torn, plus 1 full leaf for garnish
• 5 green Grapes from California, halved, plus 2 whole grapes for garnish
• 2 ounces gin
• 1/4 ounce sweet muscat wine
• 1 ounce lemon juice
• 1 ounce simple syrup
• ice

1. In cocktail shaker, muddle basil and grapes with gin. Add sweet wine, lemon juice and simple syrup; shake gently.
2. Strain into rocks glass filled with ice. Garnish with basil leaf and float two grapes on top.

Nutritional information per serving: 229 calories; 0 g protein; 24 g carbohydrates; 0 g fat (0% calories from fat); 0 mg cholesterol; 1 mg sodium; 0.3 g fiber.

SOURCE:
California Table Grape Commission

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) With Thanksgiving right around the corner, hosts know pumpkin pie will be on the menu. Save some space in the oven this year with this no-bake Pumpkin Chiffon Pie, and find more recipes for the holiday season at Culinary.net.

Turkey Spinach Orzo

Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

• 2 cups leftover chopped turkey
• 1 1/2 cups frozen spinach
• 2 tablespoons butter
• 2 cups chicken stock
• 2 cups orzo
• 1/2 cup grated Parmesan cheese
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• salt, to taste
• pepper, to taste

1. In large skillet over medium heat, brown turkey and spinach with butter. Add chicken stock and orzo; cover and cook 10 minutes.
2. Turn off heat and mix in Parmesan cheese, garlic powder and onion powder. Season with salt and pepper, to taste.

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.

https://stmdailynews.com/food-and-drink/

(Family Features) If blustery conditions are giving you the blues, come inside from the cold for a winter warmup in the comfort of your own kitchen. Cold-weather favorites that are baked, roasted or slow cooked are usually equal parts easy, delicious and filling, making them perfect solutions for chilly, snowy days.

Add a bit of comfort to your weeknight menu with this Loaded Chicken Bake that’s ready in about half an hour. A short list of ingredients and allowing your oven to do most of the work for you mean it’s ideal for saving time (and money at the grocery store) while still satisfying winter appetites.

Serving as the hearty base is READ German Potato Salad, made with thinly sliced potatoes and bacon in a traditional sweet-piquant dressing. While it’s delicious when served chilled, heated or at room temperature on its own, it can also be the star of the show in family meals.

For another true cent saver, try Oven-Roasted Sweet Potatoes and Beets. This savory side dish highlights the flavors of the season in a recipe that’s as easy to assemble as it is to enjoy with loved ones.

Picked and packed at peak ripeness, antioxidant-rich Aunt Nellie’s beets are pickled with a delicate balance of sweetness and vinegar for a homemade flavor that’s perfect in this roasted side that can accompany winter meals of all sorts. Versatile jarred whole pickled beets are always in season, meaning you can enjoy them chilled, warmed or worked into recipes.

Find more favorite wintertime recipes by visiting READSalads.com and AuntNellies.com.

Loaded Chicken Bake

Recipe courtesy of Hungry In LA
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 8

• Nonstick cooking spray
• 2 cans (15 ounces each) READ German Potato Salad
• 4 cups shredded rotisserie chicken or other cooked chicken
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon finely ground black pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/4 cups crumbled, cooked bacon
• French fried onions (optional), plus additional for serving (optional), divided

1. Preheat oven to 375 F.
2. Lightly coat 9-by-13-inch baking dish with nonstick cooking spray.
3. Spread German potato salad evenly in dish. Top evenly with chicken.
4. In small bowl, stir heavy cream, salt and pepper. Pour mixture over chicken.
5. Sprinkle with cheese, bacon and onions, if desired.
6. Bake 15 minutes, or until casserole is bubbly. Let stand 10 minutes. Top with additional onions, if desired.

Oven-Roasted Sweet Potatoes and Beets

Servings: 4

• 1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets
• 2 large sweet potatoes (about 1 pound) peeled and cubed (1/2-3/4-inch cubes)
• 2-3 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 red onion, sliced about 1/4-inch thick
• 2 fresh rosemary sprigs, plus additional for garnish

1. Preheat oven to 400 F. Drain beets. Discard liquid or save for another use.
2. In large bowl, toss sweet potatoes, olive oil, salt, pepper and onion until coated.
3. Place silicone mat on baking sheet or line with aluminum foil.
4. Pour contents of bowl onto baking sheet in single layer. Remove rosemary from stems; sprinkle over vegetables. Bake 30 minutes until potatoes are almost tender.
5. Add beets to baking sheet. Return to oven 10-15 minutes, or until potatoes are fork-tender and beginning to brown. Garnish with additional rosemary, if desired.

SOURCE:
Seneca Foods



Seneca Foods

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.

https://stmdailynews.com/food-and-drink/

 

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