Directions

1. Wrap Prosciutto around each MIDNIGHT BEAUTY® brand grape but leave the top and bottom of each grape uncovered.
2. Place a wrapped grape onto each skewer and move down to 1 inch from the bottom of the skewer.
3. Follow with a baby mozzarella, a basil leaf, a wrapped grape, a baby mozzarella, a basil leaf and a wrapped grape for each skewer.
4. Place 2 finished skewers in the center of each plate slightly over each other on the top part of the skewers in an upside down V pattern.
5. Drizzle a little extra virgin olive oil and balsamic vinegar around the 2 skewers. 
6. Sprinkle salt and pepper over the oil and vinegar droplets.

Directions

1. In a blender add grapes, vinegar, oil, water, sugar, salt, and pepper and blend.
2. In a large bowl toss mixed greens with ¼ cup of MIDNIGHT BEAUTY®  brand grape vinaigrette, walnut halves, and blue cheese.
3. Gently mold 4 mounds of salad in middle of 4 large plates.
4. Place 3 walnut halves each around each salad.
5. Place 5 each lengthwise halved grapes skin side up.
6. Drizzle ½ tablespoon vinaigrette around each salad over grapes and walnuts.

Directions

1. In a large pot bring water to a boil.
2. Add salt bring back to a boil and add asparagus.
3. Cook till water comes back to a boil.
4.  After 1 minute of boiling drain into a colander.
5. Place 4 pieces of asparagus at an angle in the center of each plate.
6. Next pat dry salmon filets.
7. Season each salmon with salt and pepper on both sides.
8. Get a sauté pan hot with medium high fire and add oil.
9. When oil starts to lightly smoke place salmon filets carefully into pan flesh side down.
10. When salmon is golden brown on edges gently turn each filet over.
11. Reduce flame to medium low.
12. Cook till slightly firm about 3 to 5 minutes.
13. With a slotted spatula remove filets and set aside on a plate. 
14. Turn fire up to medium high and sauté garlic and ginger till aromatic about 1 minute.
15. Add onions, red peppers and grapes and sauté 3 minutes.
16. Add oyster sauce and sauté for 2 minutes.  
17. Place peppers and onions over each plate of asparagus.
18. Place MIDNIGHT BEAUTY® brand grapes around asparagus.
19. Place each salmon filet over the vegetables at an angle.

Directions

1. Preheat over to 425° F
2. Combine sugar, flour, cinnamon, orange peel and cloves; mix well.
3. Toss grapes and pears with sugar mixture and orange juice.
4. Line a 9-inch microwave-safe pie plate with pastry.
5. Add fruit mixture and dot with butter.
6. Roll out remaining pastry and cut into 3/4 inch strips.  
7. Arrange strips in lattice pattern over fruit filling.
8. Fold ends of lattice strips under edge of bottom crust; seal and flute edges.

• Cooking Tip: To bake in microwave (recipe developed for 700 to 800 watt microwave ovens): Set oven at HIGH (100 percent power), bake 10 to 12 minutes or until filling begins to bubble. Transfer pie to conventional oven and bake at 425 F 10 minutes or until pastry is golden brown.
• Cooking Tip: To bake by conventional method: Bake pie in 425 F oven 10 minutes. Lower heat to 375 F and bake 35 to 40 minutes or until pastry is golden and filling begins to bubble.

Directions

1. Pre-heat oven to 350° F degrees.
2. In electric mixer combine first set of ingredients and mix until crumbly about 3-5 minutes. You should see pea-sized pieces. Do not over-mix or mixture will become a solid mass.  
3. Set aside.
4. In small bowl combine sugar and cornstarch until well mixed.
5. In separate mixing bowl, combine grapes and blackberries.
6. Sprinkle sugar and cornstarch over fruit and toss to coat.
7. Place into 8 inch square baking dish.
8. Sprinkle crumb topping over fruit, coating evenly.
9. Place pan in oven and bake for 40-45 minutes until top is golden brown and fruit is bubbling around edges.
10. Serve warm with whipped cream or ice cream.

• Cooking Tip: This can also be baked in individual ramekins for a more elegant presentation. Bake time will be shortened to 25-30 minutes.

Directions

1. Rinse, pat dry and slice the SABLE SEEDLESS® brand grapes in half.
2. Put the yeast in a bowl with some mildly warm water (about 3/4 of a water glass), mixing add flour, 4 tablespoon of good quality olive oil, 4 tablespoon sugar and a little pinch of salt.
3. Let the mixture grow for about one hour in a warm place such as near your stove, outside or in a garage on a warm day
4. After an hour, roll the dough out thinly.
5. Take an oven dish, pour a little oil in it and spread it all over, then put the dough inside, letting the extra exceed the oven dish and do not cut.
6. Pour about 24 ounces of grape slices on top.
7. Then sprinkle 2 tablespoons of sugar and drizzle 2 tablespoons of oil over the grapes.
8. Cover with the exceeding dough and stick the remaining grapes on top.
9. Drizzle with 2 tablespoons of olive oil and 2 tablespoons of sugar.
10. Put the bread in the oven at about 350º F degrees for about one hour.

Directions

1. Preheat oven to 350º F degrees. Line 40 muffin tins with paper liners.
2. Combine dry ingredients in a medium bowl; mix well.
3. Add remaining ingredients, reserving 1 cup walnuts. Stir just until combined.
4. Spoon into prepared muffins tins. Sprinkle with reserved walnuts.
5. Bake for 20 to 25 minutes. Store in a tightly closed container.

Directions

1. Place all the ingredients into the bowl of a blender and puree until blended and slushy, about 2 minutes.  
2. Serve in tall glasses.

Directions

1. Combine all the ingredients except the soda water and the grape clusters in a pitcher.  
2. Stir well.  
3. Refrigerate for 2 to 24 hours to allow the flavors to meld.  
4. Add soda water if desired and serve with or without the fruit pieces, in glasses garnished with small clusters of grapes.

Directions

1. Arrange grapes, bread and vegetables on platter.
2. Once fondue is done, serve immediately.
3. In fondue pot, or small saucepan place white wine with garlic over high heat until boiling.  
4. Combine lemon juice with cornstarch in small bowl, and stir into boiling wine.
5. Cook for 1 minute while stirring.
6. Reduce heat to medium, and stir in cheese.
7. Keep stirring until all cheese has melted.
8. Fondue should look thick and shiny.
9. Turn off heat, and stir in seasonings as desired.
10. Place over fondue warmer and serve.

Directions

1. Bring broth to a boil in a medium saucepan; stir in bulgur and turn off heat.
2. Cover and set aside for 25 minutes.
3. Fluff with a fork and let cool completely.
4. Stir in grapes, onion, mint and orange.
5. In a small bowl, whisk together oil, lemon juice, sugar, salt, ginger, cumin and pepper.
6. Pour over bulgur and toss well.

Directions

1. Pre-heat oven to 350° F.  
2. Place bread cubes in 8-inch square baking dish.  
3. Sprinkle grapes over bread cubes and toss gently to disperse grapes.  
4. In medium-sized bowl, combine remaining ingredients and whisk until smooth.
5. Pour custard mixture over bread cubes.
6. Stir gently, pressing down on any bread cubes that pop up out of the custard mixture.  
7. Set bread pudding pan into a larger pan, such as a 9 x13-inch pan, or a roaster.
8. Place doubled pan into pre-heated oven, then pour very hot tap water into the outside pan, filling it at least half way.  (This is called a hot water bath and will make the pudding creamier.) 
   
9. Bake for 50 minutes to 1 hour.  
10. Top of pudding should be golden in spots and lightly puffed.  
11. Remove from oven, let cool slightly then serve. 
    
12. Top with brown sugar whipped cream if desired.

• Note:  This can also be baked in individual ramekins set in a hot water bath for about 30-40 minutes.

1. Combine brown sugar, heavy cream and vanilla in chilled bowl. W
2. Whip until soft peaks form.

Directions

1. This recipe can either be made in small individual molds or in one larger mold.
2. Prepare molds by filling with mixture of chilled grapes and berries.  
3. Place water in small pan and sprinkle gelatin over the top.  
4. Let sit for 1 minute.  
5. Place over low heat on the stove and stir until smooth.  
6. Add sugar and continue to cook for about 1 minute until sugar is dissolved.
7. Remove from heat and let cool to room temperature.  
8. Pour sparkling grape juice into a bowl.  
9. Add cooled gelatin mixture and stir.  
10. Pour gelatin mixture into prepared molds.
11. Place in refrigerator and let chill until firm, at least two hours or overnight.  
12. To loosen gelatin molds: quickly dip outside of mold in pan filled with warm water to loosen.  
13. Invert and serve.

Directions

1. Puree all ingredients in blender until smooth.
2. If green tea is unavailable, substitute ½ cup tepid brewed green tea plus 1 teaspoon sugar for the water and green tea powder.

Directions

1. Blend all but one grape with the lemon juice.
2. Strain through a fine-mesh sieve.
3. Measure 2 parts juice to 1 part vodka into a small pitcher or measuring cup.
4. Spread the sugar onto a small plate.
5. Slice the reserved grape in half and use it to moisten the rims of two martini glasses.
6. Dip the rims in the sugar and shake off any excess.
7. Divide the juice and vodka mixture evenly between the glasses.
8. Top off with a splash of champagne and serve immediately.

Directions

1. Process all ingredients in food processor, pulsing until slightly coarse in texture.
2. Serve with grilled chicken or seafood. Or serve with chips for dipping.

Directions

1. Make the sauce.  
2. In a small bowl, combine the chicken broth, soy sauce, chili paste, cornstarch, water, sugar, and vinegar.  Set aside.
3. Heat the oil in a large, nonstick skillet over high heat.  
4. Add garlic and ginger and sauté for 30 seconds. 
   
5. Add the chicken and cook until it is no longer pink, 5 to 8 minutes.  
6. Add the grapes and green onion and sauté for 30 seconds more.  Stir the sauce mixture and pour into the skillet.  
7. Cook, stirring constantly, until the sauce has thickened, 1 to 2 minutes.  
8. Remove from heat.  Spoon the hot chicken mixture into the prepared lettuce leaves.  
9. Garnish with cucumber and cilantro.  
10. Serve immediately.

Directions

1. In a large bowl, toss together all salad ingredients.
2. Serve on individual plates with sesame vinaigrette.
3. Garnish with toasted sesame seeds.

Directions

1. In a blender add vinegar, oil, honey salt, and pepper and blend.

1. In a large bowl toss mixed greens with ¼ cup vinaigrette and goat cheese.
2. Gently mold 4 mounds of salad in middle of 4 large plates.
3. Place 3 apple slices around each salad.
4. Place 5 each lengthwise halved grapes skin side up.
5. Sprinkle bacon over each salad.

Directions

1. Butter a metal cookie sheet and set aside.
2. In non-stick frying pan, combine first set of ingredients.
3. Bring to a boil over medium-high heat.  
4. Stir until sugar is dissolved, about 2 minutes.  
5. Mixture will be bubbly and foamy looking – BE CAREFULL – THIS IS EXTREMELY HOT!
6. Add pecan halves and stir while cooking for one and a half minutes.
7. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly.
8. Whisk together dressing ingredients until combined.
9. To assemble salad, toss greens with grapes, nuts and vinaigrette.

• Nuts can be done in advance, keep stored in airtight container.
• Dressing can be made in advance and stored refrigerated.

Directions

1. Heat oven to 400º F degrees.
2. Season chicken breasts with salt and pepper on both sides.
3. Get a sauté pan hot with medium high fire and add oil.
4. When oil starts to lightly smoke place chicken breasts skin side down.
5. When skin is golden brown on edges gently turn each breast over and place pan in oven.
6. Cook till firm about 8 to 10 minutes.
7. With a glove remove hot pan from oven and set aside chicken breasts on a plate.
8. Place pan on the burner over medium heat and sauté shallots till golden and deglaze with wine for 1 minute.
9. Add SUPERIOR SEEDLESS® brand grapes tarragon, parsley, cream, honey, salt and pepper.
10. Reduce till slightly thick and remove from heat.
11. Place chicken breast skin side up in the center of each plate.
12. Spoon a little sauce and grapes over each piece of chicken.


Directions

1. Place 10 SUPERIOR SEEDLESS® brand grapes in a blender with white wine, salt, and pepper. 
   
2. Blend and strain through a sieve. 
   
3. Reserve sauce.
   

1. Pat dry halibut.
   
2. Season each halibut with salt and pepper on both sides.
   
3.  Lightly coat each halibut with flour on both sides.  
   
4. Get a sauté pan hot with medium high fire and add oil. 
   
5. When oil starts to lightly smoke place halibut filets carefully into pan. 
   
6. When halibut is golden brown on edges gently turn each filet over. 
   
7. Reduce flame to medium high. 
   
8. Cook till slightly firm about 2 to 3 minutes. 
   
9. With a slotted spatula remove filets and set aside on a plate. 
   
10. Remove oil from pan. 
    
11. Add SUPERIOR SEEDLESS® brand grapes and sauce to pan and bring to simmer. 
    
12. Reduce by ¼. 
    
13. Add capers, and parsley. 
    
14. Remove from heat and add 6 tablespoons of butter stirring to incorporate into sauce till slightly thickened.
    
15. Place each halibut filet in the center of each plate at an angle. Spoon a little sauce and SUPERIOR SEEDLESS® brand grapes over each fish and around each one in the plate.
    

Directions

1. Blend grapes in a food processor until a smooth, frothy liquid forms.  
2. With a plastic spatula, press mixture through a fine strainer into a mixing bowl.
3. Discard skins and skim foam off the top.  
4. Whisk sugar into juice until dissolved.  
5. Add a few drops of red, green or purple food coloring if desired.
6. To make juice pops, fill molds or 5-ounce paper cups with juice, spooning most of the foam off the top.  
7. If using cups, cover each cup with foil and insert a wooden stick in the center of the foil.
8. If adding grapes to pops, place approximately ¼ cup halved grapes into each mold.  
9. Pour juice into molds, spooning most of the foam off the top.
10. Place molds or cups in freezer and chill until frozen.  
11. To remove bars from cups, take off foil and tear away paper.
12. Makes 4 juice pops or 8 juice pops with grapes.

• Variation: To make layered juice pops, make 2 batches of grape ice pop mix from different colored grapes.  Fill molds half full with one color and freeze.  When hard, fill remainder of mold with second color and freeze.

Directions

1. In a small bowl, whisk olive oil, vinegar, grape juice, salt and herb blend. 
2. Boil water and cook pasta according to package instructions. Drain pasta, rinse in cool water. 
3. Heat grill, rub peppers with ½ tsp olive oil. Grill whole peppers, turning as needed, until skin begins to brown and bubble.
4. At the same time, grill beef sirloin to desired doneness, turning once. Remove from grill, let cool slightly. 
5. Slice peppers into strips, discarding seeds and stem. 
6. Cut sirloin across the grain into thin slices. 
7. Slice pears into thin wedges. 
8. Toss arugula and pasta in large bowl. 
9. To serve, evenly divide pasta-arugula on four plates, arrange beef, peppers and pears on top, drizzle with vinaigrette and sprinkle with crumbled Gorgonzola cheese.
   

Directions

1. Preheat oven to 375° F degrees.
2. Cook potatoes in boiling water until tender.
3. Spray a large pan with vegetable spray and warm on medium heat. Add the onion and sauté until brown.
4. Add vegetables and sauté until tender.
5. In a medium mixing bowl, slightly beat the eggs and egg white, pepper, garlic salt, and mozzarella cheese. Stir egg and cheese mixture into the cooked vegetables.
6. Spray a 10-inch pie pan with vegetable spray. Transfer potatoes and egg mixture into the pan.
7. Sprinkle parmesan cheese on top and bake for 20 minutes or until firm and brown on top.

Directions

1. Spread dough onto baking stone, roll out and press seams together.  
2. Bake at 350° F until lightly browned.  
3. Blend remaining ingredients and spread on cooled crust.  
4. Top with peppers and cut into bite size pieces.

Directions

1. 1. Microwave the spinach for 2 ½ minutes on high.
2. 2. Drain the excess liquid.
3. 3. Line a 12-cup muffin pan with foil baking cups.
4. 4. Spray with non-stick cooking spray.
5. 5. Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl.
6. 6. Mix well.  
7. 7. Divide evenly among muffin cups.  
8. 8. Bake at 350° F for 20 minutes, until knife inserted in center comes out clean.

Directions

1. Cut chicken into bite sized pieces and marinate over night in the salad dressing. (You can cook three pounds at a time and freeze the remaining in two separate containers for future use).
2. Stir fry marinade over medium high until cooked through.
3. Let cool.
4. Prepare lettuce and cabbage.
5. Add mandarin oranges, peppers, green onions, carrots and chips.
6. Top with Chicken and toss with salad dressing.

Directions

1. Cut steak across grain into ¼ inch slices.
2. Heat 3 tablespoons oil in wok or a large skillet.
3. Add garlic and ginger; sauté briefly.
4. Add steak slices and quickly brown all sides stirring continually.
5. Remove and reserve
6. Heat remaining oil and sauté vegetables until crisp-tender, about 2 minutes.
7. Remove and reserve with meat.
8. Add sherry or broth, oyster sauce, dried chili, and brown sugar to pan; stir and cook about 2 minutes.
9. Add steak, vegetables and pistachios to pan; mix and heat through; remove chili pepper.
10. Thicken, if desired, with 1 teaspoon cornstarch dissolved in ¼ cup water; add to hot sauce and cook until thickened.
11. Serve with cooked rice.

Directions

1. Half the LE ROUGE ROYALE® brand peppers.
2. Place on BBQ open side down for a few minutes then turn over.
3. Fill the inside with a combination of pepper jack cheese, sliced grape tomatoes, Italian salad dressing, garlic salt and pepper.
4. BBQ them until the pepper is soft and the cheese is melted.
5. Slice lengthwise and serve warm.

Directions

1. Cut tops off and remove center core of peppers.
2. Place in microwave bowl & cover with plastic wrap.
3. Microwave on high for 3-4 minutes.
4. Brown hamburger with seasonings and drain excess oil.
5. Add onion and garlic powder, cooking until onions are tender.
6. Remove from heat. Add corn, tortilla chips and cheese.
7. In baking dish, add ½ inch water and bouillon and place pepper in pan.
8. Make sure pan is small enough to hold peppers tight so they don’t fall over.
9. Stuff peppers with meat mixture topping with some cheese and crushed tortilla chips.
10. Cook at 350º F for 40 minutes uncovered.

Directions

1. Prepare grill for direct cooking over medium-high heat.
2. For pizza, remove stems from mushrooms and cut LE ROUGE ROYALE® brand pepper in half.
3. Grill vegetables covered, 8-9 minutes or until tender, turning and brushing occasionally with vinaigrette.
4. Remove vegetables from grill.
5. Brush both sides of pizza crust with vinaigrette.
6. Place pizza crust top side down onto grid of grill.
7. Grill covered 1-2 minutes or until slightly browned and crisp.
8. Turn crust over, top with goat cheese, reserving 1 teaspoon for garnish.
9. Grill an additional 1-2 minutes or until bottom of crust is browned and crisp.
10. Cheese will soften but not appear melted. Remove crust from grill.
11. Slice LE ROUGE ROYALE® brand peppers into thin strips and slice mushrooms on a bias.
12. Arrange mushrooms and LE ROUGE ROYALE® brand peppers over crust.
13. Drizzle reserved vinaigrette evenly over top.
14. Sprinkle with reserved goat cheese, if desired.

1. Make vinaigrette by whisking ingredients in small bowl.
2. Reserve 2 tablespoons in prep bowl for serving.

Directions

1. Preheat oven to 400° F degrees
2. Cut off asparagus tips; microwave on high for 1 minute.  Set aside.
3. Cut remaining asparagus stalks into 1-inch pieces.
4. Coat a large oven proof sauté pan with cooking spray.  
5. Add olive oil to the pan and heat over medium heat.  
6. Add asparagus stalks, mushrooms and bell pepper; cook for 2-3 minutes, or until asparagus is crisp-tender.  
7. Sprinkle with salt, red pepper flakes and basil.
8. Blend eggs and water; pour into the pan.  
9. Sprinkle with ½ Parmesan.  
10. Arrange asparagus tips over the eggs, then sprinkle with remaining Parmesan.  
11. Cook over medium heat for 8-10 minutes, or until almost cooked through.  
12. Place in the oven for another 5-10 minutes, or until puffed and golden.

Directions

1. After you have fried the bacon and sausage, crumble or chop it.
2. Heat the oven (put rack in center) to 425° F.
3. Beat the eggs slightly, and then add-in the whipping cream, salt, pepper and cayenne pepper.
4. Put about ½ the chopped up meat evenly around the bottom of the pie shell,
5. Next put ½ of the olives and LE ROUGE ROYALE® brand peppers.
6. Top with ½ of the cheese.
7. Repeat the process, making a second layer with the cheese being the final topping.
8. Pour the egg/cream mixture into the shell, filling it to nearly the top.
9. If you don’t use all the liquid mixture, toss it.
10. Bake on center rack at 425° F for 15 minutes
11. Then, reduce the oven temperature to 300° F and bake for another 35-45 minutes.  
12. Times vary depending on the ingredients. To test stick a knife into the center and remove. If fairly clean then the quiche is done.
13. I usually go about 45 minutes, to the point the edges of the crust almost start to burn.
14. Remove from oven, and let stand for about 15 minutes.

Directions

1. Thread 5 scallops onto each of 6 (12-inch) skewers. Cover and chill.
2. Preheat broiler.
3. Cut peppers in half lengthwise; discard seeds and membranes.
4. Place pepper halves, skin sides up, on a foil-lined baking skeet.
5. Flatten with hand.
6. Broil 15 minutes or until blackened.
7. Place in a zip-top plastic bag.
8. Seal and let stand for 10 minutes.
9. Peel peppers and discard skins.
10. Place peppers, brother and wine in a blender; process until smooth.
11. Combine pepper mixture and basil in a skillet.
12. Bring to a boil; cook until reduced to 1 ½ cups (about 5 minutes).
13. Reduce heat to medium-low; gradually add butter, stirring until melted.
14. Cover and keep warm.

1. Prepare grill.
2. Sprinkle kabobs with salt; place on grill rack coated with cooking spray.
3. Grill 2 ½ minutes on each side or until done.
4. Serve with pepper sauce.
5. Garnish with fresh basil, if desired.
   

• Cooking Tip: Double-skewering scallops makes turning them on the grill easier. Thread the scallops onto a skewer, then run another one through the scallops parallel to the first.

Directions

1. Preheat oven to 425° F.
2. Divide dough into 3 pieces; roll each into a very flat oval on a lightly floured board (about 7 x 11-inches).
3. Place dough on baking sheets and brush with 1 tablespoon of olive oil.
4. Bake for 10 minutes. (May be prepared ahead to this point.)
5. Just before serving, top each flatbread with 2/3 cup cheese.
6. Bake at 425° F for 5 minutes.
7. To prepare BLACK DIAMOND® brand plum salad, toss remaining oil with remaining ingredients.
8. Place equal amounts on each warm cheese flatbread and cut into 3-inch slices to serve.

Directions

1. Stir together all ingredients except almonds and lettuce in a medium bowl.
2. Cover and refrigerate until ready to serve.
3. Stir in almonds just before serving.
4. Spoon about 1/4 cup mixture into each lettuce leaf.

Directions

1. Place pomegranate juice in a saucepan and simmer over medium heat for about ten minutes until reduced to 2 tablespoons.
2. Stir in vinegar and sugar; cover and chill until ready to use.
3. To prepare salad, arrange California plum slices alternately with mozzarella on a platter.
4. Drizzle with chilled pomegranate mixture and olive oil; sprinkle with basil and lemon zest.
5. Serve as a salad or as an appetizer with grilled baguette slices.

Directions

1. Cut BLACK DIAMOND® brand plums into ½ inch thick wedges and remove pits.
2. Tear basil leaves into ½ inch pieces.
3. Place all ingredients into a large salad bowl and gently toss.
4. Divide into 4 bowls and drizzle fruit salad juice over each bowl and serve.

Directions

1. Stir together the peanut butter, honey and cinnamon in a small bowl.
2. Stir in the California plums.
3. Spread half of the mixture on one bread slice.
4. Spread the other half of the mixture on another bread slice and stack on top of the first one. Top with the last slice.
5. Carefully cut into 4 pieces from corner to corner to make 4 triangles.

Directions

1. Divide mache among plates.
2. Arrange tomatoes around mache.
3. Top with goat cheese.
4. Drizzle vinaigrette over and finish with freshly cracked black pepper.

1. Toss California plums in honey, oil, lemon juice, thyme and pepper.
2. Bake in oven at 350° F until brown and soft, stirring occasionally.
3. Remove from oven and let sit until cool enough to handle.
4. Slice in half and remove pits.
5. Transfer to food processor and puree.
6. Add dijon, honey, vinegar, and cinnamon.
7. Slowly drizzle in oil while processing. Add salt and pepper to taste
   

• Note: Make vinaigrette a day in advance and keep in refrigerator. Keeps for 2 weeks.

Directions

1. Combine all salad ingredients except won ton strips in a medium salad bowl.
2. Whisk together all dressing ingredients and pour over salad.
3. Toss well to coat and top with won ton strips.

1. Cut 6 won ton wrappers into ¼-inch strips.
2. Fry in 1-inch of hot vegetable oil for 2 minutes or until golden brown.
3. Remove with a slotted spoon and drain well on paper towels.

Directions

1. Place ketchup, plums wedges, honey, vinegar, salt, and chili powder in blender and blend well.
2. Get a sauce pot hot, medium high fire, and add olive oil.
3. Once it begins to smoke a little, add garlic and onions and sauté till golden brown.
4. Add blended ingredients and cook over medium fire.
5. Simmer for 10 minutes stirring occasionally. If too thick, add a little water.
6. Cook till sauce is a little darker and remove from heat.

1. Lightly coat plum wedges with olive oil and season with salt.
2. Place on medium-hot grill. When plums start to smoke a little and have grill marks, flip each wedge over and cook until grill marks appear on other side.
3. Remove from heat and gently place in barbecue sauce.
4. Lightly coat chicken breasts with oil on flesh side and season both sides with salt and pepper.
5. Grill on flesh side at an angle to the left, over medium heat until smokes.
6. Then move chicken breast to an angle to the right. Cook until it smokes.
7. Flip chicken breasts onto skin side over medium low heat and repeat process until firm and cooked.
8. Baste cooked chickens with BLACK DIAMOND® brand plum barbecue sauce and cook for a minute on both sides.
9. Place Chicken breasts in each plate at an angle skin side up.
10. Place grilled plum wedges around each chicken and decorate with a little sauce and mint leaves.

Directions

1. BLACK DIAMOND® Brand Plum Sauce
2. Cut two BLACK DIAMOND® brand plums and remove pits.
3. Place in blender with water, vinegar, honey, salt, pepper and blend well.
4. Remove sauce and reserve in a bowl.
5. Cut 12 each ½ inch wedges onto a BLACK DIAMOND® brand plum and remove from pit.
6. Place wedges in sauce to absorb flavors.
7. 
   Pan Seared Pork Chops
8. Pat dry 4 each ½ inch thick boneless pork chops.
9. Season pork chops with salt and pepper on both sides.
10. Place in hot sauté pan with medium-high fire.
11. Add 2 tablespoons of olive oil and wait until the oil starts to smoke lightly.
12. Gently place 4 pork chops in pan, each down and away from you.
13. Let pork chops sit on one side until brown on the edge and underneath.
14. Gently flip each pork chop over and cook until brown on edge.
15. Remove pork chops from pan and add into pan BLACK DIAMOND® brand plum wedges and sauce.
16. Cook till sauce reduces for about 2 minutes.
17. Place pork chops in the center of each plate at an angle.
18. Place 3 plum wedges around each pork chop.
19. Spoon a little sauce on top and around each pork chop. Can be served with vegetables and mashed potatoes.

Directions

1. Cooking Tip: Divide stir fry ingredients for two batches. Heat up a large sauté pan medium high fire. Use ½ of the 3 ingredients per batch.
2. Add sesame oil.
3. When it starts to smoke a little add ginger and garlic.
4. Sauté until it releases aroma, about 7 seconds.
5. Add shrimp and turn fire to high.
6. Sauté for one minute and add rest of ingredients except for mint leaves.
7. Sauté for 2 minutes and add ½ BLACK DIAMOND® brand plum sweet and sour sauce.
8. Sauté till sauce is hot. Divide into 2 plates.
9. Clean sauté pan and repeat process. Garnish each plate with mint leaves and serve with rice.
10. BLACK DIAMOND® Brand Plum Sweet and Sour sauce
11. 1. Place all ingredients in blender and blend well.
12. 2. Reserve later for two batches

Directions

1. In a blender or food processor, whirl BLACK DIAMOND® brand plums until blended.
2. In 1-quart microwave safe bowl, combine all ingredients, except ribs.
3. Microwave on high, uncovered for 8 minutes, stirring every 3 minutes until thick.
4. Heat grill to medium.
5. Baste both sides of the rib rack with sauce and place on the barbecue grill.
6. Continue basting and turning frequently until cooked through, approximately 20 minutes.
7. Remove from grill and brush with sauce before serving.
8. Slice ribs.

Directions

1. Line the bottom and sides of a 9 x 5 inch loaf pan with 2 layers of plastic wrap, extending the wrap over the edge of the pan.
2. Stir together graham cracker crumbs and butter in a medium bowl; press firmly into lined pan and sprinkle with glazed pecans.
3. Place in freezer until ready to fill.
4. Beat ½ cup sugar and eggs together in a medium bowl for 5 minutes or until doubled in volume.
5. Place bowl over a pan of simmering water so that it fits tightly.
6. Continue beating for 5 minutes more or until mixture has reached 140° F.
7. Place in refrigerator for 20 minutes.
8. In a separate bowl, beat cream until stiff peaks form, then fold into egg mixture.
9. Stir together BLACK DIAMOND® brand plums and 1 1/2 tablespoons sugar and lightly fold into cream mixture.
10. Pour into prepared pan and freeze overnight.
11. To serve, pull up sides of plastic to remove from pan. Cut into slices with a sharp knife.

Directions

1. Place half of the fruit in the bottom of a parfait glass.
2. Top with half of the yogurt and half of the granola.
3. Repeat.
4. Serve immediately.

Directions

1. Rinse fruit; remove pits from the AMBERCREST® brand peach, SUPERSTAR® brand nectarine and BLACK DIAMOND® brand plum and slice thinly.
2. Place all fruit, including the raspberries, into the bottom of a large pitcher and pour chilled wine over the fruit.
3. When serving, use a spoon to place a small amount of fruit into each glass.
4. May be made ahead; keep covered and chilled in the refrigerator.

Directions

1. Lay the baguette slices in a single layer on a large baking sheet.
2. Stir together the butter, 4 tablespoons brown sugar and cinnamon. Spread on one side of each baguette slice.
3. Broil for 1 to 2 minutes or until bubbly and bread is lightly browned on the edges.
4. Stir together the remaining brown sugar, fruit and lime juice in a small bowl.
5. Spoon equal amounts over the bread slices and sprinkle with walnuts.

Directions

1. Assemble the dressing by placing all ingredients in a small bowl; whisk to combine.
2. For the slaw, place all ingredients in a large bowl and toss with dressing to combine.

Directions

1. For the dressing, combine the lime juice and honey in a small bowl and whisk until the honey dissolves.
2. Add a pinch of kosher salt, to taste.
3. Add chopped mint; set aside while cutting the fruit.
4. For the salad, rinse fruit and remove the pits; cut into thin wedges or one-inch chunks.
5. Combine all fruit in a large bowl; pour dressing over the fruit, stirring gently to distribute.
6. Sprinkle on cayenne pepper and adjust to taste.
7. Serve with a lime wedge and a mint sprig.

Directions

1. Cut each piece of fruit into 8 slices.
2. Place fruit and jalapenos on a well-oiled grill over medium heat and cook for a few minutes on each side to lightly char.
3. Let cool, then chop and place in a medium bowl with onion, cilantro and lime juice. Stir to combine.
4. Cover and refrigerate until ready to serve.
5. Thoroughly tenderize the meat by pricking both sides with meat tenderizer or fork. Stir together garlic salt, cumin, oregano and chili powder in a small bowl and rub onto both sides of meat.
6. Place on grill over medium heat and cook for 5 to 7 minutes on each side or until meat is cooked to your liking.
7. Let stand for 5 minutes before thinly carving at an angle against the grain.
8. Transfer meat and juices to a platter. Serve with grilled salsa.

Directions

1. Preheat oven to 400° F.
2. Thaw pastry according to package directions and roll into a 14-inch square on a lightly floured board.
3. Cut into 36 equal squares.
4. Press each into the bottom of a mini-muffin cup.
5. Trim away outer edge (rounded edge) of Brie and cut into small pieces (1-inch cubes).
6. Place equal amounts in the bottom of pastry-lined cups.
7. Place several pieces of fruit in each cup on top of cheese; top with prosciutto.
8. Bake for 12 to 15 minutes or until puffed and golden brown.
9. Remove from oven and sprinkle with chopped thyme. Serve warm.

Directions

1. Combine diced fruit and fruit concentrate in a blender or food processor.
2. Whirl until smooth.
3. Add sugar; whirl.
4. Stir in any other ingredients directed in the selected variation (below).
5. Freeze in ice cream maker, following machine instructions.
6. To make sorbet extra smooth, allow sorbet to stand out of the freezer for at least 30 minutes before serving.
7. Variations:
   · Use AMBERCREST® brand peaches and undiluted frozen berry concentrate
   · Use SUPERSTAR® brand nectarines and orange OR mango-orange juice concentrate, plus 4 teaspoons of chopped candied ginger
   · Use BLACK DIAMOND® brand plums and cranberry OR cranberry-raspberry juice concentrate, plus an additional ¼ cup sugar
   · Use SUPERSTAR® brand nectarines and guava OR pineapple-guava-orange juice concentrate, plus 1 to ½ teaspoons of grated lime peel

Directions

1. Preheat oven to 325° F.
2. In a small bowl, combine the ground vanilla wafers, ground almonds and melted butter.
3. Stir with a fork until mixed.
4. Pat the crumb mixture over the bottom and about 1 inch up the sides of a 10 inch spring form pan.
5. Cook crumb mixture in oven for 10 minutes. Cool.
6. In a large mixing bowl, beat the cream cheese until it is soft and fluffy.
7. Add the ¾ cup sugar and beat again until mixture is well blended.
8. Beat in the egg yolks one at a time, until mixture is fluffy.
9. Add the vanilla extract, sour cream and apricot puree, mixing until blended.
10. In a separate bowl, beat the egg whites until they begin to hold soft peaks.
11. Slowly add the ¼ cup sugar and beat mixture until whites form stiff peaks.
12. Fold the egg whites into the cream cheese mixture.
13. Pour the cream cheese batter into the prepared crust.
14. Bake for 1 hour until golden brown and the cake has puffed.
15. Remove from the oven and cool the cake.
16. Refrigerate several hours, or overnight before serving.
17. Place cheesecake on serving platter and place the apricot wedges around the cake.

Directions

1. Preheat oven to 350° F.
2. Grease and flour 13 x 9 inch baking pan.
3. Cream ½ cup butter, cream cheese and sugar until light and fluffy.
4. Blend in eggs and almond extract; mix well.
5. Combine 1 ¾ cups flour, baking powder, baking soda and salt.
6. Stir in alternately with milk into butter/cream cheese mixture.
7. Pour into prepared pan. Bake at 350° F for 30 minutes or until cake starts to brown. Remove from oven.
8. While cake is in oven, prepare topping mixture.
9. Combine brown sugar, remaining ½ cup flour and cinnamon in a small bowl.
10. Cut in remaining ¼ cup butter; stir in nuts.
11. Tip: Recipe can be made ahead to this point. Cover and store cake pan and topping bowl in refrigerator for up to 24 hours. Uncover and bake as directed.
12. Top cake with apricot halves and sprinkle with cinnamon/nut topping.
13. Return to oven and bake 15 minutes or until cake tests done.

Directions

1. Combine brown sugar, graham cracker crumbs, melted butter and lemon juice.
2. Blend gently with sliced apricots.
3. Spread in shallow buttered baking dish.
4. Bake at 350º F for 25 minutes.
5. Serve with light cream.