New ways to enjoy fall's bounty
by Brandpoint (ARA) Sponsored Content
Sep 08, 2013 | 16253 views | 0 0 comments | 126 126 recommendations | email to a friend | print
(BPT) - Fall is a great time to try new recipes. Why? Because the markets are bursting with bounty of the harvest season. Included in that bounty is the fall harvest of grapes, which are in fine fresh supply through January. Besides their long season, grapes are amazingly versatile as an ingredient.

Here's a sophisticated plate to serve while friends and family are watching the game at home, or for any gathering that calls for some creative gourmet cooking. The spicy grape chutney is a natural with roast beef.

Roast Beef Party Platter with Grape Chutney

Grape Chutney

Ingredients:

1/2 cup chopped red onion

1/2 cup tawny port

1/2 cup red wine vinegar

1/4 cup raisins

1/4 cup brown sugar

1 teaspoon finely grated fresh ginger

1 teaspoon mustard seeds

1 cinnamon stick

2 cups seedless red California grapes, halved

Salt and pepper to taste

Directions:

Preheat the oven to 450 F. In a medium saucepan, combine the onion, port, vinegar, raisins, sugar, ginger, mustard seeds and cinnamon. Bring to a boil and simmer until reduced to 1 to 1 1/2 tablespoons of liquid, about 15-17 minutes. At the same time, spread the grapes on a baking sheet and roast until soft and juicy, about 10 minutes. Add to the chutney, season with salt and pepper and let cool. Can be made a day ahead and refrigerated. Makes 2 cups.

Party Platter ingredients:

2 pounds thinly sliced roast beef

1 pound thinly sliced sharp or mild provolone

Red, green and black seedless California grape clusters

A variety of rolls

Directions:

Arrange roast beef and provolone on a large platter along with the grapes. Place rolls in a basket and serve with the chutney. Serves 8.

Here's a refreshing way to use grapes and apples to balance the strong flavor of cabbage with tart sweetness. Plus, the bold red and green colors make for a striking salad that is also easy to make. This versatile slaw pairs well with roasted chicken, hamburgers, pork chops and many other family favorites.

Grape and Red Cabbage Slaw

Ingredients:

1/2 small head red cabbage (about 1 pound), finely shredded

2 cups halved green seedless California grapes

1 Granny Smith apple, julienned

1/4 cup cider vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

Directions:

In a large bowl, combine the cabbage, grapes and apple. In a small jar, combine the vinegar, honey, mustard and olive oil. Shake well and pour over the cabbage mixture. Season generously with both salt and pepper and let stand 30 minutes at room temperature. Serve at room temperature or chilled. Serves 8.

Grape and flower centerpiece

Instead of using glass or plastic marbles to secure autumn flowers in a vase, consider filling your vase with grapes instead. Green, red and black grapes can easily complement your flower colors as well as securely holding the blooms and greens in place.

Directions: Fill a tall vase with grapes until about 2/3 to 3/4 full. Fill with water and arrange the flowers. Grapes can be placed in single color layers or mixed together like a mosaic.

For more grape ideas, go to grapesfromcalifornia.com or facebook.com/grapesfromcalifornia.

Copyright 2013 The Times-Independent. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

report abuse...

Express yourself:

We're glad to give readers a forum to express their points of view on issues important to this community. That forum is the “Letters to the Editor.” Letters to the editor may be submitted directly to The Times-Independent through this link and will be published in the print edition of the newspaper. All letters must be the original work of the letter writer – form letters will not be accepted. All letters must include the actual first and last name of the letter writer, the writer’s address, city and state and telephone number. Anonymous letters will not be accepted.

Letters may not exceed 400 words in length, must be regarding issues of general interest to the community, and may not include personal attacks, offensive language, ethnic or racial slurs, or attacks on personal or religious beliefs. Letters should focus on a single issue. Letters that proselytize or focus on theological debates will not be published. During political campaigns, The Times-Independent will not publish letters supporting or opposing any local candidate. Thank you letters are generally not accepted for publication unless the letter has a public purpose. Thank you letters dealing with private matters that compliment or complain about a business or individual will not be published. Nor will letters listing the names of individuals and/or businesses that supported a cause or event. Thank you letters about good Samaritan acts will be considered at the discretion of the newspaper.