Nutritional analysis per appetizer: Calories 37; Protein 1.6 g; Carbohydrate 6 g; Fat 1 g; 23% Calories from Fat; Cholesterol 3 mg; Sodium 105 mg; Fiber 0.5 g
Pickled GrapesMakes 3 pints1 pound green, red or black seedless California grapes, cut into medium size clusters on stem, rinsed1 cup unseasoned rice vinegar1 cup sugar1/2 teaspoon kosher salt1 teaspoon whole black peppercorns1/2 teaspoon whole cloves Large pinch red pepper flakesAccompaniments Wedge of Manchego or sharp cheddar cheese Multigrain crackers or toasted baguette slices
For pickled grape clusters: Place grapes in several large clusters into large bowl. Combine the vinegar, sugar, salt, peppercorns, cloves and pepper flakes in a small saucepan and bring to a boil. Stir just until the sugar has dissolved and pour over the grapes. Cover and refrigerate at least 1 hour. Place into serving dish of choice, and serve with the cheese and crackers or bread.
For more intense flavor: Remove grapes from stems. With a sharp paring knife, cut an X in the stem end of each grape. Divide between 3 pint-size canning jars. Make pickling sauce according to directions, then pour over the grapes in each jar. Cover and refrigerate at least one hour.
Nutritional analysis per 1/3 cup serving: Calories 40; Protein 0.2 g; Carbohydrate 10.2 g; Fat 0.06 g; 1.2% Calories from Fat; Cholesterol 0 mg; Sodium 28 mg; Fiber 0.3 g
Grape Rosemary MartiniMakes 1 cocktail2 ounces vodka1 small sprig rosemary, plus additional for garnish1 ounce freshly made green California grape juice* Ice Green California grapes for garnish
Combine vodka, rosemary, fresh grape juice and ice in a cocktail shaker and shake hard. Strain into a martini glass. Thread 1 grape on a rosemary sprig and place in glass. Serve.
*To make fresh grape juice, puree 1 cup seedless green California grapes in a food processor or blender and strain through a fine sieve. It will make about 1/3 cup.
Nutritional analysis per serving: Calories 160; Protein 0.3 g; Carbohydrate 8 g; Fat 0.2 g; 1% Calories from Fat; Cholesterol 0 mg; Sodium 3 mg; Fiber 0.5 g
Grape Salad with Feta and OlivesMakes 6 servings2 tablespoons red wine vinegar1 teaspoon Dijon mustard1/4 cup extra virgin olive oil1 tablespoon dried mint* Coarse salt and freshly ground black pepper2 cups halved green seedless California grapes2 cups halved red seedless California grapes6 cups arugula (about 5 ounces)1 cup crumbled feta cheese1 cup pitted Kalamata olives
In small bowl, combine red wine vinegar, Dijon, olive oil, mint and salt and pepper to taste. Blend well.
In large bowl combine remaining ingredients. Pour dressing over mixture; season with salt and pepper, toss and serve.
*If you can't find peppermint in the herb section of your grocery store, just buy bulk peppermint tea.
Nutritional analysis per serving: Calories 269; Protein 5.2 g; Carbohydrate 22 g; Fat 19 g; 61% Calories from Fat; Cholesterol 22 mg; Sodium 650 mg; Fiber 1.5 g
About Family Features Editorial Syndicate
This and other food and lifestyle content can be found at www.editors.familyfeatures.com. Family Features is a leading provider of free food and lifestyle content for use in print and online publications. Register with no obligation to access a variety of formatted and unformatted features, accompanying photos, and automatically updating Web content solutions.
Image Available: http://www2.marketwire.com/mw/frame_mw?attachid=2112493
Add to Digg Bookmark with del.icio.us Add to Newsvine
Matthew Barksdale
mbarksdale@familyfeatures.com
1-888-824-3337
http://editors.familyfeatures.com
