FROSTY FRESH GRAPE POPS

Great for kids of all ages.  Make these in fancy molds or simply use paper cups.  They can be made with or without grape pieces, depending on your preference. Makes 4 juice pops or 8 pops with grape pieces.

•  4-1/2 cups fresh California grapes, plus 2 cups additional grapes, halved (optional)

•  2 teaspoons sugar
•  Food coloring, optional

Juice the 4-1/2 cups grapes in a vegetable juicer or puree in a blender or food processor until smooth.  With a plastic spatula, press the mixture through a fine strainer into a mixing bowl.  Discard the solids.  Skin any foam off the top.  Dissolve the sugar in the juice.  Add a few drops of red, green, or purple food coloring, if desired.

To make the juice pops, fill molds or 5-ounce paper cups with the juice, skimming any foam off the tops.  If using cups, cover each cup with foil and poke a wooden stick through the center of the foil for a handle.  If using fruit pieces, put about ½ cup halved grapes into each mold.  Pour in the juice and skim any foam off the top.  Place the molds or cups in the freezer for at least 2 hours, or until frozen.  To remove the pops from the cups, take off the foil and tear away the paper. 

GRAPE and PROSCIUTTO APPETIZERS

These crostini make an elegant party appetizer or alfresco snack. Makes 12 appetizers.

•  1 Baguette, cut into ¼ inch slices
•  4 tablespoons olive oil
•  36 fresh California grapes
•  1 tablespoon balsamic vinegar
•  Freshly ground pepper
•  1 bunch fresh basil
•  4 ounces goat cheese
•  6 slices prosciutto

Preheat oven to 350 degrees F.  Lightly brush 12 slices of baguette with half of the olive oil and lay them directly on the middle rack of the oven.  Toast for 5 minutes, or until light golden brown.  Put the remaining olive oil in a small sauté pan and warm over medium-high.  Add the grapes and sauté for 2 to 3 minutes, or until soft and warmed through.  Remove from the heat.  Sprinkle the balsamic vinegar over the grapes and add a few grindings of pepper.

Top each baguette slice with one leaf of basil and spread the goat cheese evenly among the toasted slices.  Cut each slice of prosciutto in half and drape over the cheese.  Top each of the baguettes with three of the sautéed grapes.May be served warm or made in advance and served at room temperature. 

SPICY CHICKEN and GRAPE LETTUCE CUPS

Inspired by the cuisine of Thailand, each mouthful of this exotic salad is at once sweet, spicy, salty and savory. Serves 4 as an entrée or 8 as an appetizer.

Sauce:
•  ¾ cup chicken broth
•  ¼ cup soy sauce
•  3 to 5 teaspoons Asian chili paste with garlic
•  1 tablespoon cornstarch
•  1 tablespoon water
•  1 tablespoon sugar
•  1 tablespoon red wine vinegar
•  1 tablespoon peanut or vegetable oil
•  6 cloves garlic, minced
•  3 tablespoons minced fresh ginger
•  1-1/2 pounds ground chicken breast
•  1-1/2 cup green fresh California grapes, halved
•  ¾ cup thinly sliced green onions, both white and green parts
•  1 head iceberg lettuce, cut in half and separated into leaves
•  1 small cucumber, peeled and cut into julienne strips
•  ¼ cup coarsely chopped cilantro

Make the sauce. In a small bowl, combine the chicken broth, soy sauce, chili paste, cornstarch, water, sugar and vinegar.  Set aside.

Heat the oil in a large, nonstick skillet over high heat.  Add the garlic and ginger and sauté for 30 seconds.  Add the chicken and cook until it is no longer pink, 5 to 8 minutes.  Add the grapes and green onions and sauté for 30 seconds more.  Stir the sauce mixture and pour into the skillet.  Cook, stirring constantly, until the sauce has thickened, 1 to 2 minutes.  Remove from heat.  Spoon the hot chicken mixture into the prepared lettuce leaves.  Garnish with the cucumber and cilantro.  Serve immediately.

Source: California Table Grape Commission