This year's addition of grape plumes might have been tasty with the cheese, but the world will never know. My toddler ate every single grape off of the skewers before anyone else got a chance!
Showing posts with label grapes. Show all posts
Showing posts with label grapes. Show all posts
Friday, November 25, 2011
Thanksgiving Cheeseball
The most fun food at our Thanksgiving table this year was my sister's amazing, home-made cheeseball. With three kinds of cheese rolled in nuts and herbs, it's indulgent and delicious. [I won't divulge her secret recipe!]
This year's addition of grape plumes might have been tasty with the cheese, but the world will never know. My toddler ate every single grape off of the skewers before anyone else got a chance!
This year's addition of grape plumes might have been tasty with the cheese, but the world will never know. My toddler ate every single grape off of the skewers before anyone else got a chance!
Friday, November 18, 2011
Roasted Brussels Sprouts with Caramelized Grapes
When I saw Brussels sprouts and grapes together in one dish on the cover of this month’s Whole Living Magazine, I knew I HAD to try the recipe.
As usual, I went off the reservation (not wanting to add salt, not having any thyme, and forgetting yet again to purchase any balsamic vinegar). But, I figured, how bad could Brussels sprouts and grapes roasted in a bit of olive oil and then sprinkled with cracked black pepper and chopped walnuts be?
I spread quartered Brussels sprouts and whole, red grapes on a tray until the ratio looked right to me. Then I gave everything the lightest coating of olive oil and popped it in the oven for 15 minutes at 450 degrees. Roasted brown and caramelized sticky, the results were ooey-gooey but not at all too sweet. I tossed the mixture with cracked black pepper and added some chopped raw walnuts (hard to say how much…just until it was about the ratio I wanted).
Very easy and very delicious, plus fancy enough to look like it took all day. I might make this again and serve this thoroughly unexpected side dish at Thanksgiving!
As usual, I went off the reservation (not wanting to add salt, not having any thyme, and forgetting yet again to purchase any balsamic vinegar). But, I figured, how bad could Brussels sprouts and grapes roasted in a bit of olive oil and then sprinkled with cracked black pepper and chopped walnuts be?
I spread quartered Brussels sprouts and whole, red grapes on a tray until the ratio looked right to me. Then I gave everything the lightest coating of olive oil and popped it in the oven for 15 minutes at 450 degrees. Roasted brown and caramelized sticky, the results were ooey-gooey but not at all too sweet. I tossed the mixture with cracked black pepper and added some chopped raw walnuts (hard to say how much…just until it was about the ratio I wanted).
Very easy and very delicious, plus fancy enough to look like it took all day. I might make this again and serve this thoroughly unexpected side dish at Thanksgiving!
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