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Family Features -- Creating a winning game day gathering means good times with fans of your favorite team, but it starts with a game plan that includes delicious appetizers, snacks and finger foods to make pregame, halftime and postgame the highlight of the party.
Start with a star ingredient like fresh, versatile California grapes, which are ideal for snacking on their own or pairing with meats and cheeses for a go-to-anytime platter. Better yet, incorporate them into satisfying recipes like these that fuel your crowd for the action on the field.
To find more game day dishes worth sharing with your teammates, visit GrapesFromCalifornia.com.
Game Day
California Grape Football Bowls
Recipe created by Jennifer Jones of @YoungWildMeFamily
Makes 6 servings
6 waffle cone bowls
6 cups fresh Grapes from California
White chocolate (for laces)
To shape the football bowl: Wet a paper towel and squeeze out the excess water. Place the damp paper towel over waffle cone bowl and microwave for about 30 seconds. Remove bowl and place pointer fingers inside on either side. Use thumb and middle finger to brace the outside and gently stretch the bowl into a football shape with pointer fingers.
To fill the bowl: Once shaped, fill the waffle cone football bowl with fresh California grapes.
To make the laces: Melt white chocolate and pour into a squeeze bottle. On parchment paper, use the bottle to create football lace shapes; let the chocolate dry completely. Once the laces are set, lift them from the paper and place on top of each football-shaped treat.
Guacamole with Grapes
Makes 6 servings
3 medium avocadoes, peeled and pitted
1 large lime, juiced
1/4 cup chopped red onion
1/4 cup chopped cilantro
1 small Fresno chile, seeded and minced
1 small clove garlic, grated or minced
1/4 teaspoon coarse salt
3/4 cup halved red or green California grapes
Directions: Mash the avocado flesh with a fork in a large bowl with the lime juice. Stir in onion, cilantro, chile, garlic, and salt. Fold in grapes. Serve with tortilla chips.
Sweet and Spicy Nachos
Recipe created by Malena Perdomo, M.S., R.D., C.D.E. for the California Table Grape Commission
Makes 2 servings
3 ounces baked tortilla chips (about 28 chips)
1/2 jalapeno, seeded, stemmed, finely minced (optional)
2 tablespoons finely diced red onion
4 ounces grilled chicken, diced (about 3/4 cup)
1/4 cup shredded Monterey Jack cheese
1/4 cup queso Cotija Mexican cheese, crumbled
1/2 avocado, halved, pitted, peeled, diced
1 cup halved California grapes
3 tablespoons chopped cilantro
Chipotle Barbeque Sauce
1 tablespoon canned chipotle pepper in adobo sauce
2 tablespoons prepared barbecue sauce
2 tablespoons freshly squeezed lime juice
1 teaspoon honey
Directions: In a food processor or blender, puree chipotle pepper, barbecue sauce, lime juice, and honey until smooth. Line a baking sheet pan with aluminum foil and arrange the tortilla chips on it in a single layer.
Sprinkle the chips with jalapeno, onion, chicken, and Monterey Jack cheese; drizzle with the Chipotle Barbecue Sauce. Heat oven to broil then place tray in oven about 6 inches below the element and broil for 1 to 2 minutes until cheese is melted. Remove quickly from the oven, sprinkle with Cotija Mexican cheese, avocado, grapes, and cilantro. Serve immediately.
To make homemade, baked tortilla chips, heat oven to 375 F. Brush or spray a small amount of oil on each side of corn tortillas. Cut into 6 triangles and place on a baking sheet pan. Bake for about 10 minutes.
Fresh Grape Salsa
Makes 8 servings (about 2 cups)
2 cups California grapes, coarsely chopped
1/2 cup chopped green onions
1/2 cup diced fresh or canned Anaheim chilies
2 tablespoons chopped cilantro
2 tablespoons vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon bottled hot pepper seasoning
Directions: Combine all ingredients in medium bowl; mix well. Let stand at least 1 hour before serving. Drain off excess liquid before serving.
Korean Barbeque-Spiced Flank Steak and Grape
Skewers
Makes 8 skewers
Korean Marinade
1/2 cup low-sodium soy sauce
1 tablespoon sesame oil, toasted
2 tablespoons rice vinegar
3 tablespoons brown sugar
1/4 cup kochi chang
2 tablespoons ginger, minced
2 tablespoons shallots, minced
2 tablespoons garlic, minced
1 chile, red, minced fine
1 teaspoon fish sauce
1 Asian pear, peeled and minced fine
1 pound flank steak, trimmed
Skewers
3 each scallions, minced
1/2 teaspoon black sesame seeds
2 cups red California grapes, stemmed
8, 8-inch wooden skewers, soaked in water
For the marinade:
In a small mixing bowl, combine the soy sauce, sesame oil, rice vinegar, brown sugar, kochi chang, ginger, shallots, garlic, red chiles, fish sauce, and chopped Asian pear. Toss to combine and measure out 1 cup to set aside for a dipping sauce later. Trim the flank steak and cut into 1/8-inch thick slices, cutting against the grain of the meat. Add the flank steak slices to the marinade, mix well, and let marinate for 1-2 hours.
For the steak-grape skewers:
Soak the skewers in water overnight. Remove the meat from the marinade and skewer about 1-2 oz. per stick; make sure to leave about 2-inch of space at the front end to skewer grapes after cooking. Set aside until ready to grill.
To cook the skewers and finish the dish:
Preheat a grill to medium-high heat, and brush with oil to season. To the reserved dipping sauce, add the minced scallions and the black sesame seeds. Grill each skewer for about 3-4 minutes per side, marking them with grill marks. Once they are cooked, remove from the grill and spear 3 grapes each onto sharp end of the skewer.
Garnish with black sesame seeds.
Prosciutto, Red Grape and Pecorino Flatbread
Serves 8 as an appetizer
4 prepared 8-inch naan breads
2 tablespoons extra virgin olive oil (divided)
3/4 cup grated Pecorino Romano (divided)
1/2 teaspoon finely grated lemon zest
1/4 pound thinly sliced prosciutto
1 cup red California grapes, halved
1 cup arugula for garnish (optional)
Directions: Preheat the oven to 500 F.
Brush the naan breads with 1 tablespoon of the olive oil and place on sheet pans. Sprinkle with 1/2 cup of the pecorino and the lemon zest, then drape the prosciutto over the top. Add the grapes, then sprinkle with the remaining pecorino. Bake until grapes blister, about 10 minutes. Drizzle with the remaining olive oil, cut into wedges and serve.
Dill Pickle Marinated
California Grapes and Cheese
Makes 8 servings
3 cups whole Grapes from California
1 1/4 cups juice from dill pickle jar
3 tablespoons minced red onion
1 1/2 tablespoons extra-virgin olive oil
1 (6 to 8-ounces) package dill Havarti cheese, cut into small bite-size cubes
Pinch of crushed red pepper
Fresh dill leaves (optional garnish)
Directions: In a medium bowl, combine grapes, pickle juice, onion, olive oil, Havarti cheese, and red pepper. Stir well, then cover and refrigerate overnight or up to 24 hours to marinate, stirring occasionally. Remove from refrigerator and let sit at room temperature for 1 hour or until olive oil has softened. Stir again, then thread grapes and cheese onto decorative toothpicks or small skewers. Garnish with fresh dill leaves and serve immediately.