PICKLED GRAPES WITH JICAMA AND CELERY SEED
We love this combination for its appearance and textural contrasts as well as for its flavors. The crunchy texture of the jicama is perfect next to the grapes; it also can provide a pleasant surprise to those who don't know exactly what's in this pickle. The cream-colored chunks quickly take on some yellow color from the turmeric, so people think they're about to bite into a piece of pineapple, and then they get that great jicama crunch. Serve this pickle with anything spicy, especially chicken or fish. It is very nice with curries and spicy Asian-style stews, too.
Provided by Food Network
Categories dessert
Time 8h15m
Yield about 6 cups
Number Of Ingredients 14
Steps:
- In a large, nonreactive saucepan, combine the vinegars, grape juice, white and brown sugars, celery seed, turmeric, mustard seed, cloves, and salt, and bring to a boil over medium-high heat. Turn the heat to low and simmer for 3 minutes, stirring several times to dissolve the sugars.
- Remove from the heat, add all the remaining ingredients, and mix well to combine. Cool to room temperature, then cover and refrigerate. These pickles will keep, covered and refrigerated, for 2 to 3 months.
CELERY ICE CUBES
The next time you chop celery, don't toss the leaves.
Provided by Martha Stewart
Number Of Ingredients 1
Steps:
- Freeze leaves in ice cubes to pack a cocktail or another drink with an extra hit of bright celery flavor.
ICED GRAPES WITH CHEDDAR CUBES & CELERY
Iced grapes are a bit like eating little fruit lollies and they make a great healthy snack that go brilliantly with cheddar and celery
Provided by Good Food team
Categories Snack
Number Of Ingredients 3
Steps:
- Pop the grapes in a freezer bag and put in the freezer until ready to eat. Serve with the cheese pieces and celery.
Nutrition Facts : Calories 144 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
CHEDDAR CRISPS WITH ROASTED GRAPE RELISH
Categories Mushroom Olive Onion Bake Kid-Friendly Quick & Easy Cheddar Pine Nut Celery Fall Jalapeño Grape Gourmet Small Plates
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 20
Steps:
- Make Cheddar crisps:
- Put oven rack in middle position and preheat oven to 400°F.
- Blend Cheddar, flour, and cayenne in a food processor until combined well. Add butter and blend until dough starts to clump, about 30 seconds. Turn out onto work surface and gently knead until combined well. Using palms of your hands, roll dough into a 3/4-inch-thick rope (about 20 inches long). Cut rope into 24 equal pieces and press each piece onto bottom and halfway up side of a muffin cup.
- Bake until golden and slightly puffed in centers, about 10 minutes. Cool in pan on a rack 10 minutes, then invert onto rack to cool completely. Leave oven on.
- Make grape relish:
- Toss grapes with salt, pepper, and 1 teaspoon oil in a bowl, then roast on a foil-lined baking sheet until shriveled, about 25 minutes. Cool to room temperature on sheet on a rack.
- Toss together grapes, olives, celery, onion, jalapeño, garlic, zest, vinegar, pine nuts, and remaining 2 tablespoons oil. Spoon relish onto cheese crisps and serve immediately.
GREEN-GRAPE-AND-CELERY-TONIC
An easy blender juice that showcases celery, pariring the potassium- and iron-packed vegetable with lemon, grapes, and cucumber. The resulting tonic tastes as good as it looks.
Provided by Lauryn Tyrell
Categories Smoothie Recipes
Time 1h5m
Yield Serves 2
Number Of Ingredients 5
Steps:
- Blend celery, lemon, grapes, cucumber, and sea salt with 1 cup cold water until smooth. Strain through a fine-mesh sieve; refrigerate about 1 hour. Serve chilled.
GRAPE, CHEDDAR AND JICAMA SKEWERS WITH CILANTRO LIME DIPPING SAUCE
Steps:
- Place the grapes, cheddar and jicama onto the skewers, alternating them until there are three of each item on each skewer. In a small bowl stir together the yogurt, cilantro, lime zest and juice, honey and salt until well combined. Serve the skewers with the sauce for dipping. *Can substitute 1/3 large English cucumber, seeded and cut into 1/2 inch chunks if jicama is difficult to find.
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