Recipes

Featured Recipes

BC Grape and Bran Loaf

Similar to a raisin bran muffin, but in a tasty loaf. Cinnamon can be used in place of the cardamom if preferred.

Ingredients

  • 425 mL all purpose flour (1¾ cups)
  • 175 mL brown sugar, lightly packed (¾ cup)
  • 1 mL salt (¼ tsp)
  • 30 mL baking powder (2 Tbsp)
  • 5 mL baking soda (1 tsp)
  • 5 mL cardamom (1 tsp)
  • 175 mL All Bran® cereal (¾ cup)
  • 250 mL BC Coronation grapes, sliced in half (1 cup)
  • 1 egg 1
  • 30 mL canola oil (2 Tbsp)
  • 175 mL 1% milk (¾ cup)
  • 5 mL vanilla extract (1 tsp)
  • 125 mL unsweetened applesauce (½ cup)

Instructions

  1. Preheat oven to 350°F (180°C). Lightly mist a large loaf plan with cooking oil spray. (Or coat lightly with butter and flour.)
  2. In a large bowl, combine flour, sugar, salt, baking powder, soda, cardamom and All Bran. Mix well. Stir in grapes.
  3. In a small mixing bowl, combine egg, oil, milk, vanilla and applesauce until well blended.
  4. Gently mix wet ingredients into dry ingredients and stir to just combine. Batter will be lumpy. Do not over mix.
  5. Pour batter into loaf pan and bake for 45-50 minutes or until fork inserted into the centre comes out clean. Cool for 10 minutes then remove from pan to a cooling rack. Slice when cold. Wrap in foil.
Sauteéd Grapes with Red Wine and Espresso

Serve warm as an accompaniment to roast meat or poultry.

Ingredients

  • 1 tbsp. olive oil
  • 1 small shallot
  • 2 cups British Columbia grapes
  • ¼ cup brewed espresso
  • ½ cup dry red British Columbia wine
  • 1 cinnamon stick, halved
  • 1 tbsp.honey
  • 1½ tsp. balsamic vinegar
  • 1½ tsp. butter

Instructions

  1. In medium fry pan, heat oil over medium heat.
  2. Add shallot and sauté 1 minute or until softened.
  3. Add grapes and sauté 1 minute; transfer grapes to bowl.
  4. Add espresso, wine, cinnamon stick and honey to fry pan.
  5. Bring to a boil; boil 5 minutes or until slightly syrupy.
  6. Return grapes to fry pan and heat for 30 seconds.
  7. Remove fry pan from heat; add vinegar and butter, stirring until butter melts.

Makes 4 servings.