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Tyler Florence Loves The Grapes (And Ballpark Dogs)

Here's what else Tyler Florence is up to other than photo opps at Wayfare Tavern: making ballpark food healthier. Ty Flo's teamed up with The SF Giants and the California Table Grape Commission to steer us away from garlic fries and toward...grapes. For the mission, he'll be throwing out first pitches at ballparks around the country and inspiring us to forgo bacon hot dogs in favor of his own, healthy twists on ballpark fare (recipes below). He's throwing down at AT&T Park on August 14 as part of California Grapes Day, where you'll also have the once in a lifetime opportunity of getting your photo taken with some giant (read: terrifying) California grapes. 

Why grapes? Cause they're healthy (only 100 calories per serving), in season May-December (the same time as...baseball!) and California farmers provide 98 percent of the fresh grapes known in SF. Save that fact for a trivial pursuit double-down.

Here are Tyler Florence's Healthy Ballpark Grape Recipes:


Super Pretzels with California Grape Cream Cheese Dip

Prep time: 35 minutes
Bake time: 25 minutes

Super Pretzels:
1 (1-lb.) loaf honey wheat frozen bread dough, thawed
3 quarts water
1 egg white beaten with 1 tablespoon water
2 tablespoons sugar
1/4 teaspoon cinnamon

California Grape Cream Cheese Dip:
4 cups California red or green seedless grapes
1/2 teaspoon cinnamon
1 (8-oz.) package 1/3 less fat cream cheese (Neufchatel cheese)
2 tablespoons honey

Cut dough into 8 equal pieces and roll each piece into a 24 inch long rope on a lightly floured board. Twist into a pretzel shape and place on a large baking sheet heavily dusted with flour. Set pretzels aside to rise for 30 minutes or until very puffy. Meanwhile, bring 3 quarts of water to a boil in a large stockpot; preheat oven to 350 degrees. Carefully drop pretzels into boiling water, cooking just a few at a time.  Boil for 2 minutes, then carefully flip and boil for 2 minutes more. Remove from water with a slotted spoon and let drain on a clean, smooth dishcloth or paper towels; let cool slightly. Place pretzels on 2 baking sheets sprayed with nonstick cooking spray. Brush with egg white then sprinkle with cinnamon sugar. Bake for 25 or until pretzels are golden brown and no longer doughy.

To prepare dip, puree grapes in a blender of food processor. Place puree and cinnamon in a small saucepan and bring to a boil; reduce heat slightly and simmer for 20 minutes or until mixture is thickened. Stir cream cheese and honey together. Place in 4 small shallow dishes and swirl in grape mixture. Serve with pretzels.

Makes 8 pretzels.

Ballpark Dogs with Tangy Grape Relish
Prep time: 15 minutes
Cook time: about 5 to 7 minutes

Tangy Grape Relish
1/2 cup each: diced red and green California seedless grapes
1/4 cup diced red onion
1/4 cup red wine vinegar
1 1/2 tablespoons brown sugar
1/2 teaspoon mustard seed
1 clove garlic, minced

Ballpark Dogs
8 turkey franks
Whole wheat hot dog buns
Honey mustard

Tangy Grape Relish: Stir together first 6 ingredients (through garlic); set aside.

Ballpark Dogs: Grill sausages over medium heat for 5 to 7 minutes, turning occasionally, or until nicely charred and heated through. Place buns on grill, cut side down, and cook for a minute or so to toast. Place sausage in buns and drizzle with honey mustard. Using a slotted spoon, top with grape relish.