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and top each with chicken, grapes, avocado, rad-
ishes, queso blanco and cilantro.
Nutritional analysis per serving: Calories 490;
Protein 34g; Carbohydrate 42g; Fat 21g (39%
Calories from Fat); Saturated Fat 5g (9% Calo-
ries from Saturated Fat); Cholesterol 90mg;
Sodium 360mg; Fiber 7g.
Grape and Apple Sheet Pan Pie
Yield: Serves 16
4 cups all-purpose flour
1 1/2 tablespoons sugar
2 teaspoons kosher salt
3 1/2 sticks cold unsalted butter cut into 1/2-
inch cubes
1 cup ice water plus additional if needed
3 pounds Granny Smith or other tart apples,
peeled and thinly sliced (about 9 cups)
4 cups black California grapes
3/4 cup sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
Pinch of salt
1 egg
Demerara sugar for garnish
To make the dough: In a large bowl, whisk
together the flour, sugar and salt. Add the butter
and toss with flour. Smash each cube of butter
flat with hands then stir in the cold water with a
fork. Knead lightly until dough comes together in
a ball.
Transfer to a floured work surface and roll into a
10 x 15-inch sheet with a well-floured rolling pin.
Fold each short side into the middle and close
like a book. Fold it once more to make a thick
block and cut in half. Wrap each piece in plastic
and chill at least 30 minutes or up to overnight.
For the filling: In a large bowl, combine apples,
grapes, sugar, flour, lemon juice and pinch of
salt; set aside.
To assemble the pie: Heat the oven to 375 F.
Roll one half of the dough out to an 18 x 13-
inch rectangle. Transfer to a 10 x 15-inch heavy
baking sheet; place in refrigerator to chill while
rolling out the top sheet. Roll out the remaining
dough to another 18 x 13-inch rectangle and cut
with a pastry cutter into 1 1/2-inch wide strips.
Transfer the filling into the bottom pastry and
spread evenly. Lay the dough strips on top of
the filling in a lattice pattern and crimp the sides
Mix the egg with a tablespoon of water and brush
the top of the pie. Sprinkle with Demerara sugar
and bake until filling is bubbling and crust is
nicely browned, about 45-50 minutes.
Let cool, then slice and serve.
Nutritional analysis per serving: Calories 560;
Protein 6g; Carbohydrate 74g; Fat 28g (45%
Calories from Fat); Saturated Fat 17g (27%
Calories from Saturated Fat); Cholesterol 85mg;
Sodium 220mg; Fiber 5g.
California grapes
multitask beautifully
as a snack, an
ingredient and a
refreshing dessert,
so keep the refrig-
erator well-stocked!
For more ideas visit:
Meal solutions for a flavorful fall
(BPT): Fall marks the beginning of back to
busy... back to school and the office, back to
sports and other activities and back to a sea-
son of social occasions with family and friends.
Healthy, portable snacks such as fresh California
grapes play a key role in providing energy and
hydration to help power the day¡¯s activities.
Make-ahead dinners are ideal when everyone
eats dinner at a different time due to different
The Chipotle Chicken & Grape Taco recipe below
calls for rotisserie chicken (leftover chicken
works well too) heated in a quick-blended
chipotle sauce and then finished with California
grapes and other toppings for make-your-own
A quintessential fall dessert can be the show-
stopper for weekend meals or special occasions.
The Grape Apple Sheet Pan Pie recipe pairs
two fall fruits, apples and fresh black California
grapes in a flavorful and richly colored filling,
nestled in a buttery crust.
Using fresh black grapes delivers a depth of fla-
vor and lovely color to this dessert. This sheet
pan pie makes enough for a large crowd or for
extras to keep for another meal.
Chipotle Chicken Tacos with Grapes
Yield: Makes 4 servings
Chipotle Sauce
-1/2 medium onion, roughly chopped
-1 clove garlic
-1 teaspoon ground cumin
-1 tablespoon honey
-2 tablespoons adobo sauce
-1 tablespoon lime juice
-3/4 cup chicken broth
3 cups pulled rotisserie chicken
8 corn tortillas
1 cup halved California grapes
1 avocado, cut into eighths
2 radishes, sliced
2 ounces queso blanco, crumbled
Cilantro for garnish
In a blender, combine the onion, garlic, cumin,
honey, adobo sauce, lime juice and chicken
broth; blend until smooth.
In a medium saucepan, combine the blended
sauce with the chicken. Cover and simmer on
medium-low, stirring often, for 6-8 minutes, to
thicken the sauce and re-heat the chicken.
To serve place the tortillas on a serving platter
The country¡¯s favorite fair foods
region by region
(BPT): Perhaps the main reason most people
go to the fair is for the food - delicious, over-
the-top savory and sweet items you just can¡¯t
get anywhere else, whether on a stick or not. In
fact, most people are willing to put up with the
heat, crowds, expense, and even long lines just
for a taste of their favorite fair foods.
Here¡¯s a look at some of the most renowned fair
treats in the United States. Each region offers
its own unique specialties.
One of the biggest fairs in New England is The
Big E, or the Eastern States Exposition. Though
held in Massachusetts, The Big E also repre-
sents Connecticut, Maine, Rhode Island, Ver-
mont and New Hampshire.
A favorite here is The Big E Cream Puff, a
pastry adorned with heavy whipping cream and
sprinkled with powdered sugar. They are known
to sell over 40,000 each year.
A popular item at the Delaware State Fair is the
Delaware Dog, a hot dog piled high with a mix-
ture of seasonings, minced pork, cornmeal and
flour known as ¡°scrapple.¡±
At the Washington County Fair in Rhode Island,
treat yourself to crispy deep-fried pickle slices,
served chilled.
In Nashville, the Tennessee State Fair¡¯s claim
to fame is Deep Fried Goo-Goo Clusters, made
of roasted peanuts, marshmallow and caramel,
covered in chocolate and deep fried before be-
ing sprinkled with powdered sugar.
While at the Alabama National Fair, visitors can
enjoy both traditional and spicy versions of
Boiled Peanuts.
At the Florida State Fair in Tampa, you can dig
in to a Southern Catfish Sundae - French fries
topped with fried catfish and served with a tar-
tar sauce or spicy remoulade.
Deep-Fried Buckeyes were created for the Ohio
State Fair to resemble the state¡¯s famed nut:
made of peanut butter dough balls dipped in
chocolate, then battered and fried.
The Minnesota State Fair is home to the Pickle
Dog, which does not contain hot dogs at all.
Instead, it consists of honey ham slices spread
with cream cheese, then wrapped around dill
pickle spears.
Where else could you get brats made from all
sorts of game meat, including elk, buffalo, wild
boar and rattlesnake but at the South Dakota
State Fair?
Although you now see them at fairs nationwide,
the popular corn dog, everybody¡¯s favorite bat-
tered and fried hot dog on a stick, was invented
Food & Dining
2019 October/November
Pg 9 - The Sunshine Express
Seasonal Yummies
for The State Fair of Texas, held in Dal-
las, back in 1942.
The Honey Pepper Bacon Dog is a
specialty of the Oklahoma State Fair.
Imagine a frankfurter split open,
stuffed with cheese and garnished with
bacon, then seasoned with pepper and
honey, served on a toasted bun.
At the Arizona State Fair in Phoenix,
you can find Navajo Tacos made us-
ing traditional Navajo Fry Bread, piled
high with ground beef and pinto beans,
lettuce, tomatoes, cheese and chili
For a real kick, try the battered and
deep-fried locally grown Pueblo Chiles
at the Colorado State Fair, which are
served along with cheddar cheese and
ranch dipping sauces.
At the Los Angeles County Fair in California,
you can enjoy Deep-Fried OREO Cookies - the
popular cookie fried in batter, which results in a
cake-like consistency, sprinkled with powdered
For a sweet treat at the Eastern Idaho State
Fair, try the Toffee Tumbler made from sweet
dough rolled in sugar and baked, then topped
with caramel sauce and toffee bits.
These are just a few of the specialties found at
fairs around the country every year.
What if you can¡¯t get enough fair food? What do
you do if you¡¯re craving fair food, but don¡¯t have
five hours free to go to the fair? And where can
you find these treats if your local fair has al-
ready passed you by? Try the new lineup of Fair
Faves at a SONIC Drive-In near you.
Unique Treats Of America
8. Check your doors and windows for leaks
Eliminating air leaks around doors and window
frames is one of the most effective ways to
lower your heating bills.
Caulk and replace weatherstripping where need-
ed to prevent cold air (and potentially water)
from entering. Don¡¯t forget to make sure the
seal between the garage door and the ground is
tight as well.
9. Service your heating system
Before you turn your heating system on for the
winter, have it cleaned and inspected by a pro-
fessional. Regular preventive maintenance will
keep it running safely and efficiently and make
sure minor issues are resolved before they be-
come major problems.
10. Test your emergency power generator
Winter wind and ice storms can bring down
power lines and cause lengthy blackouts. If
you live in an area where power outages are
common and you have an emergency backup
generator, test it now, and make sure you have
engine oil and filters on hand.
Spending a bit of time in the fall to prepare
your home and yard will allow you to enjoy
the winter months with peace of mind. What¡¯s
more, the effort you invest in the health of your
lawn now can pay dividends in the spring by
jumpstarting your turf¡¯s growth and minimizing
Have you completed everything on the list? It
must be time to curl up with a good book, a hot
beverage and relax!