It’s that time of year when the weather cools down, the leaves change colors, and the conversations of who makes the best stuffing or where to celebrate begins. With everyone having busy schedules, Thanksgiving lunches and dinners with friends and family can sometimes happen as early as the first week of November and we want to make sure you don’t show up empty handed! Below are some of our favorite holiday recipes fit for any Thanksgiving gathering.
Roast Vegetable Goat Cheese Vine-Dried Grapes
Credit: Reluctant Entertainer
- 1 pound of beets washed and cut into 1 inch cubes
- 1 pound of carrots – (Les Petite Carrots from Trader Joes are recommended)
- ¼ cup extra-virgin olive oil
- salt and pepper to taste
- 4 oz. goat cheese
- ¼ cup of toasted almonds
- 1/8 cup of Life’s Grape Vine Dried Grapes
- ½ a lime to juice
- Preheat oven to 450 degrees.
- In a large bowl, toss beets and carrots in olive oil until evenly coated.
- Spread onto a large baking sheet, and salt and pepper. Mix with hands and place in center of oven. Bake for 30-40 minutes, stirring about halfway through to ensure even baking. I prefer a longer roast time so the veggies begin to caramelize, but the amount of time in the oven is a matter of personal taste!
- Remove from oven and allow to cool slightly. When cooled, transfer to a platter, sprinkle with goat cheese crumbles, almonds, dried fruit, and a squirt of lime juice.
Wild Pilaf with Vine-Dried Grapes and Pecans
Credit: The Bitten Word
- 2 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped (1/4 cup)
- 1 cup wild rice
- 3 cups homemade or store-bought low-sodium chicken stock
- 1/2 cup pecans
- 1/4 cup dried cranberries
- 1/4 cup Life’s Grape Mini Vine Dried Grapes
- 2 tablespoons chopped fresh flat-leaf parsley
- Coarse salt and freshly ground pepper
- Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice and cook for 1 minute. Add chicken stock and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45 to 50 minutes. Drain any excess liquid. Transfer to a bowl.
- While rice cooks, preheat oven to 400 degrees. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.
- Add toasted pecans, cranberries, vine-dried grapes, and parsley to rice. Season with salt and pepper.
- Serve warm or at room temperature.
Sweet Potato Vine-Dried Grape Honey Side
Credit: Munaty Cooking
- 1 sweet potato peeled and cut into cubes
- 1 tablespoon of oil
- 3 tablespoon of butter
- ¼ cup Life’s Grape Classic Vine Dried Grapes
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 ½ tablespoon honey
- In a pan, add oil and butter, when the butter melts add the sweet potato.
- Cook on medium high heat until the sweet potatoes are fork tender.
- Add the rest of the ingredients and mix well for 2 minutes. Turn off the heat, cover and let it sit for 4 minutes. Serve hot.
Cranberry and Vine Dried Grapes Tart
Credit: The Beautiful Plate
Cranberry and Vine-Dried Grape Filling
- 1/2 cup firmly packed brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon freshly grated orange zest
- 1/4 cup fresh orange juice (from ~2 oranges)
- 2 cups fresh cranberries, picked over
- 1 cup Classic vine-dried grapes
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 6 tablespoons unsalted very cold butter, cut into small pieces
- 1 large egg
- 1 tablespoon cold water
- 1 egg + 1 tablespoon water
- turbinado sugar (for shine)
- Prepare Filling: Combine the filling ingredients in a small saucepan and stir together. Bring mixture to a low boil over medium-high heat for 4-5 minutes, or until the cranberries begin to burst and mixture begins to thicken
- Remove from heat, transfer to heatproof bowl, cover, and allow to cool completely in the fridge (to save time, you can make the filling up to a day in advance).
- Make Dough: Combine flour, sugar, baking powder, and salt into bowl of a large food processor. Add the butter. Place entire bowl in the freezer for about 5 minutes to thoroughly chill. Meanwhile, whisk together the (cold) egg and water in a small bowl.
- Remove the bowl from the freezer and pulse several times, or until the butter is in very small pieces and the mixture resembles coarse meal. While pulsing, slowly add the egg and water mixture and continue to pulse until the dough just comes together (be careful not to overwork the dough).
- Press the dough together and flatten into a small disc, cover tightly with plastic wrap, and put in fridge for at least an hour.
- Prepare Tart: Preheat the oven to 425 degrees Fahrenheit–and line a large baking sheet with parchment paper. Set aside.
- Remove the dough from the fridge, place on a lightly floured countertop, and roll into a 12-inch circle moving the dough as you go to ensure that it doesn’t stick to the counter top.
- Place the rolled-out dough on the lined baking sheet and chill in the fridge or freezer for another 5-10 minutes. Spoon the filling into the center of the dough–leaving a 2 1/2 – 3-inch border on the sides. Fold the edges of the dough over, pleating them slightly, but leaving the center of the tart exposed.
- Lightly brush the exposed dough with the egg wash and sprinkle lightly with turbinado sugar.
- Bake for 20-25 minutes, or until the pastry is golden brown. Allow the tart to cool (on the baking sheet) completely on a cooling rack. Serve room temperature (or slightly warm) with vanilla ice cream!
Can’t wait to hear if you enjoyed any of these recipes so please let us know if you try them by tagging us on social @lifes_grape. Also let us know if you want to see a specific theme in future recipe blog posts or what your favorite recipe is so we can see how we can incorporate our classic dried grapes!