Posts Tagged Raisins
This Citrus Compote with Honey and Golden Raisins is excellent served on its own for a weekend brunch, this compote can also be warmed over low heat and spooned over ice cream or sorbet. For the best flavor and most juice, choose pink, red or white grapefruits that are relatively heavy for their size and springy to the touch. The compote can also be made with tangerines, tangelos or blood oranges in place of the oranges and grapefruits.
Let’s get started!
CITRUS COMPOTE WITH HONEY AND GOLDEN RAISINS
PREP TIME: 20 MINUTES
COOKING TIME: 15 MINUTES
COOLING TIME: 30 MINUTES
2 cups sweet dessert wine, such as late-harvest
Gewürztraminer, late-harvest Riesling, French
Sauternes or Muscat de Beaumes-de-Venise
2 Tbs. honey
1/2 vanilla bean
1/2 cup golden raisins
5 seedless oranges
In a saucepan, combine the wine, orange juice and honey. Split the vanilla bean in half lengthwise and, using the tip of a knife, scrape the seeds into the pan. Add the pod and bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until the liquid is reduced to about 1 cup, about 15 minutes. Remove from the heat and stir in the raisins. Transfer to a bowl and set aside to cool.
Using a sharp knife, cut a thick slice off the top and bottom of each orange to reveal the flesh. Then, standing each orange upright on a cutting surface, cut off the peel and white membrane in thick, wide strips. Working with 1 orange at a time, hold the orange over a bowl and cut along either side of each segment to free it from the membrane, letting the segments drop into the bowl. Repeat this same technique with the grapefruits, using the tip of the knife to remove any seeds.
To serve, spoon the fruit into individual bowls. Serves 6.
Excellent served on its own for a weekend brunch, this compote can also be warmed over low heat and spooned over ice cream or sorbet. For the best flavor and most juice, choose pink, red or white grapefruits that are relatively heavy for their size and springy to the touch. The compote can also be made with tangerines, tangelos or blood oranges in place of the oranges and grapefruits.
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Irish Soda Bread has been a long-time favorite of our family. I think I have been making it for . . . we’ll not go there! Anyway, this bread was especially fitting for our St. Patty’s Day themed cooking class but . . . it’s good any time! Just remove the word “Irish” from it’s name and you have “Soda Bread”! I’m only kidding! Actually this bread stands on it’s own . . . regardless of it’s nationality! Let’s do this!
IRISH SODA BREAD
PREP: 15 MINUTES
BAKING TIME: 60–65 MINUTES
OVEN TEMP: 350 DEGREES
4 CUPS FLOUR + 1 TABLESPOON FOR DUSTING
½ CUP SUGAR
2 TEASPOONS BAKING POWDER
1 TEASPOON SODA
¾ TEASPOON SALT
3 CUPS RAISINS
1 TABLESPOON CARAWAY SEEDS (OPTIONAL)
2 EGGS, LIGHTLY BEATEN
1 ¼ CUPS BUTTERMILK
1 CUP SOUR CREAM
1. Heat oven to 350 degree. Grease a 9 inch cast-iron skillet or baking pan
3. Knead dough in bowl, about 10 strokes; dough will be very sticky! Shape into a ball; place in skillet. Cut a 4-inch “X” ¾-inch deep, across top of dough. Sprinkle with remaining tablespoon flour.
4. Bake in 350 Degree oven for 60-65 minutes or until wooden pick inserted in center tests clean. Cool in skillet 10 minutes. Turn bread out onto wire rack to cool completely.
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