Do you have any New Year’s Eve traditions? Any plans? Do you stay in or go out? Are you even up when the clock strikes midnight?
I have to admit New Year’s is not my favorite holiday. While there is the hope of a new year, there is also sadness for the one past. It is gone from our grasp, never to come back. It taunts me with the things I didn’t get done. The things I wish I could have accomplished. The dreams that didn’t come true. Another year, come and gone.
By then the ball drops and there’s nothing I can do but go to bed, get some rest, and wake refreshed and ready for a new year with all the same possibilities of the last and hope for more success in accomplishing them.
I tend to stay in. New Year’s is a rowdy time with people celebrating for more than they should, so home is a safer, more relaxing space.
But I do have one tradition. I eat 12 grapes, which are supposed to represent luck for each month of the New Year.
Okay, so you’re supposed to do it at midnight, but by then my retainers are in and my eyes are starting to close. I figure after dinner works just as well. Luck doesn’t have a timeline.
This year, I wanted to make the grapes a little more special. My Lucky New Year’s Grapes would be perfect for dessert or to serve on a cheese plate. They are easy and fun to make, gluten free, and absolutely delicious.
The grape has a burst of juice when you bite into it, while the carob or chocolate starts to melt when it hits your tongue, and then there is the crunch of the almonds. I already feel lucky eating these grapes!
However you spend New Year’s Eve, I hope luck finds its way into 2016 for all of us!
16 red or green grapes, washed
About 5 ounces carob or dark chocolate chips
2 teaspoons vegetable shortening
¾ cup Blue Diamond Honey Roasted Almonds, finely chopped
Dry the grapes very well. If they are wet, the carob or chocolate will not stick.
Melt the carob or dark chocolate chips with the shortening in the microwave in 30 second increments, stirring in between.
Dip a grape in the carob or chocolate to coat roughly half of it. Dip immediately into the chopped almonds and then place on parchment to set. Repeat with all the grapes.
Grapes may be stored in an airtight container in the refrigerator for up to 5 days.
Recipe may be easily doubled or tripled
This post is sponsored by Blue Diamond Almonds.