As usual, the food at our annual Thanksgiving feast was incredible. One of my favorites, though, is the Crusted Grape Salad, which I mentioned a few days ago. Here's the recipe, more or less:
2 lbs. seedless green grapes
2 lbs. seedless red grapes
1 (8-oz) block cream cheese
1/2 cup (or a little more) vanilla yogurt
1/2 cup brown sugar
1/4 cup chopped pecans
First, wash grapes and remove stems. Dry thoroughly (this step is important—I roll them around with dry towels, or you could let them sit long enough to be dry).
In a large bowl, mash the cream cheese with a fork and stir in the yogurt. Dump all grapes in and toss to coat well. Put it all in a 13x9 dish. Mix up topping ingredients and sprinkle over all. Cover and refrigerate overnight. The topping forms a "crust" over the grapes and the whole thing is so incredible you won't be able to stop eating it.
Ben and my brother Jim fried four turkeys:
Bean was held by his great-grandparents (my mom and dad):
Look at those eyes!
Oyster's Rockefeller recipe coming next.
Be thankful ~