Kara’s Sights & BItes: Christmas Capital of Texas filled with festivities, food

By Kara Kimbrough

A trip to the Christmas Capital of Texas should produce a column on…well, all things merry and bright…right? Don’t worry, everything you’d possibly want to know about Christmas in Grapevine, Texas, a magical place that adequately lives up to its official title bestowed by the Texas State Legislature, is forthcoming. Since it’s a little late to make Christmas travel plans, a complete list of reasons you should strongly consider a visit to the quaint, but lively city located just minutes from Dallas-Fort Worth Airport will be shared in time for Christmas 2025.

As a teaser, I will say that right now, Grapevine rivals any Hallmark Christmas movie ever produced. I’m basing this statement on the sheer number of elaborate red, green and white twinkling decorations covering almost every inch of the downtown area and beyond; Grapevine’ festive Christmas parade, the longest lighted holiday parade in the entire state of Texas and over 1,400 events spread over a mere 40 days.

You simply can’t depart Grapevine after a visit during the Christmas season without being infiltrated with the festive holiday spirit. But again, more details about the places to see and experience will be shared a little later.

Right now, I’ve just got share some incredible recipes I picked up in Grapevine or at least, received inspiration to find ones that were similar to the food I sampled. Here, in no particular order, are a few of my best food finds:

Tolbert’s chili is known as some of the best in Texas – I agree. The recipe for authentic Texas chili is a little lengthy, so email me and I’ll send it to you.

2.    French pastries in, yes, a Texas town – The name should have given it away – “Chez Fabien for breakfast” was listed on the itinerary. Still, I had no idea of the delights that awaited. The French bistro serves a dizzying array of breakfast, brunch, lunch and dinner items in its main dining areas. After enjoying a delicious breakfast of fluffy pancakes dusted with powdered sugar and topped with maple syrup, I stepped into an adjacent room and discovered where the magic happens. In the bakery, rows of creative cakes, pies, sweet breads and an assortment of decadent pastries provide a feast for the eyes. A delicate almond croissant was my favorite among several samples. My only disappointment was not purchasing a loaf of German Christmas stollen bread the first day I spotted it. I had to depart before their stock was replenished, leaving me inspired to create my own version at home.

3.    Appetizers in an unusual setting – After attending a wine tasting in a wine shop, you’d assume the fruity beverage would be the topic of conversation. Ironically, it was the appetizers prepared by the owner that had our group buzzing. Besides charcuterie boards of sliced cheeses and meats, we were served bowls of spiced nuts, apple chutney spread and gingerbread cookies to complement each sample. The owner kindly shared the recipe for the spiced nuts; I found a similar recipe online for apple chutney. Apple chutney is delicious as a spread for crackers, meats and cheeses, as a topping on bagels and cream cheese or as a tangy addition to a grilled cheese or meat-based sandwich.

Apple chutney is a delicious addition to a charcuterie board of meats, fruits and cheeses.

Apple Chutney Spread

2 apples

1/4 cup red wine vinegar

1/4 cup honey or maple syrup

1/2 of medium yellow onion or 1 small yellow onion, finely chopped

2 teaspoons ground ginger (adjust to taste)

1 teaspoon minced garlic

1 lemon – zest and juice

Peel and finely chop apples into small pieces. Add the apples, red wine vinegar, honey, onion, ginger and garlic in a heavy bottomed pan, then place pan over low heat and let simmer for 15 minutes. While cooking, make sure to stir often.

Using a micro-plane grater, zest the lemon, being careful to not get any of the white part. Add the zest into the pan with the apple mixture. Cut the zested lemon in half and squeeze juice into the pan; stir to combine. As mixture cooks, apples and onion should turn a golden brown like the honey.

After 15 minutes (if mixture has thickened) remove from heat and stir well. If more “heat” or seasoning is desired, add a pinch of chili flakes, salt and pepper.

Spiced Rosemary Nuts

3 cups salted mixed nuts

2-3 tablespoons unsalted butter, melted

2 tablespoons coarsely chopped fresh rosemary

2 tablespoons packed brown sugar

1/2 teaspoon cayenne pepper

Preheat the oven to 350 degrees. Toss the nuts, melted butter, rosemary, brown sugar and cayenne in a large bowl until combined. Spread the coated nuts in a single layer on a rimmed baking sheet.

Bake the nuts until fragrant and toasted, about 10 minutes. Let cool completely before serving.

Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com.