Tag Archives: raisins

Raisin – Nutmeg Scones

Scones are one of those pastries that are far easier to make than most people realize. Dry ingredients in one dish, wet in another, mix together, and you’re 90% done. I’d like to write more on this dish, but they’re scones for goodness sake. What’s not to like?

  • 2 Cups All Purpose Flour
  • 1/3 cup granulated sugar
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon salt
  • 8 tablespoons butter, chilled and diced
  • 3/4 cup raisins
  • 2 Tablespoons orange zest
  • 1 large egg
  • 1/2 cup Heavy Cream
  • 1 egg white
  • sugar, for topping

Pre heat oven to 425 degrees F.

In a large mixing bowl, combine the dry ingredients – flour, sugar, Baking Powder, nutmeg and salt. Mix well with a fork. Add the butter, cutting it into the flour with the fork, mixing until the dough has a sand-like look to it. Add the raisins and combine well.

In a seperate bowl, mix together the egg and cream. Pour into the flour and stir in with a fork until the soft dough forms.

Place dough onto a flour surface, and give minimal kneadings (8-10 times). Form into a circle, and roll until somewhere between 1/2-3/4 inches tall. Cut into 8 – 12 wedges and placed on an ungreased cookie sheet.

Brush with egg whites and top with granulated sugar.

Place in the oven and bake for 11-13 minutes. Remove from Oven and allow to cool for 5 minutes before serving.

Serves 8 – 12

Technorati Tags: Raisins, Recipes, Scones


Rum Raisin Ice Cream

Rum Raisin Ice Cream

The equation is fairly simple:

Liquor + Ice Cream = Happy Stomach Fun Time

Rum Raisin ice cream makes me a very happy person, because rum and I have had a professional relationship of late. Respect is given, I’ve invited it into my house, and I make sure that I don’t swear while it’s around. This has led to a wonderful give and take between the two of us.

Seriously though, this is a very rich blend, as you can see by the amount of cream. It’s an ice cream which calls for restraint (i.e. No eating the entire pint in one sitting).

  • 3/4 cup raisins
  • 2/3 cup dark rum
  • 3 cups heavy cream
  • 1 cup milk
  • 1/2 cup sugar
  • 1 Tablespoons vanilla extract
  • 4 egg yolks

In a medium bowl, soak the raisins in the rum for at least thirty minutes. Set aside.

In a large sauce pan, combine the cream, milk, sugar and vanilla. Place the pan over medium heat and cook for 10 minutes. Stir to ensure that the sugar has dissolved.

In a small bowl, whisk together the egg yolks. Temper the eggs by slowly adding one cup of the hot milk to the yolks, whisking continually. Once combined, opour the egg yolk mixture back into the cream. Cook for another 7 minutes, whisking continually. If the mixture starts to boil, lower the heat to the lowest setting and continue to whisk until the cream is thick enough to coat the back of a spoon. Remove from heat and place in the refrigerator to chill for 90 minutes.

Remove the cream from the refrigerator and pour in your ice cream maker and follow the instructions to making ice cream. 5 minutes before the ice cream machine process finishes, pour in the raisins and the rum.

When complete, pour into a glass bowl and freeze overnight.

Makes 1 quart

Technorati Tags: recipes, Ice Cream, Rum, Rum Raisin Ice Cream


Raisin Bread Swirl

Raisin Bread Swirl

Guess who got a new stand up Mixer?(hint: It’s me!!)

For the past two years, I’ve made doughs by hand and was quite tired of it by the time I did the perogie recipe earlier this year. You could only imagine how happy I am to enter into the twentieth century.

This is the first recipe made with said mixer, a nice little brunch bread that goes well with your coffee or tea. It’s not complicated, but will take up about half an afternoon. If your pressed for time, it’d be best to wait until you have a day off.

  • 1 cup raisins
  • 1/3 cup milk
  • 1/4 oz. dry yeast (1 package)
  • 1 cup milk
  • 1/2 cup sugar
  • 1 egg, beaten
  • 1/4 tsp. salt
  • 1/2 cup butter, melted
  • 1 tsp. ground cardamom
  • 4 cuo all-purpose flour
  • 3 Tbsp. sugar
  • 2 Tbsp. ground cinnamon
  • 1 egg white, lightly beaten

Cover raisins with water and soak. Set aside.

In a small sauce pan, scald 1/3 cup milk. Remove from heat and allow to cool to 105 to 115 degrees. Sprinkle yeast in milk, and stir until yeast is dissolved. Set aside.

In a large mixing bowl, combine the 1 cup milk, 1/2 cup sugar, egg, salt and melted butter. Stir in yeast mixture.

In a different bowl, combine the cardamom and flour, and then gradually add to milk mixture, stirring until a soft dough forms.

Turn dough out on a lightly floured board; knead until smooth and elastic. Or you can place in your brand spanking new mixer and allow the dough arm to do all the work here for you.

Once kneaded, place the dough in a bowl and cover with a damp cloth. Let rise until doubled in size, 60-90 minutes. Punch dough down and place on a lightly floured board. Roll into a 14 x 12 inch rectangle. Combine the tablespoons of sugar and cinnamon, and sprinkle over dough. Drain raisins, and sprinkle over cinnamon mixture. Roll up jellyroll fashion. Place roll on a greased baking sheet, seam side down. Cover and let rise in a warm place 35 minutes.

Preheat the oven to 350 degrees F.

Once the load is ready, brush dough with egg white. Score as desired.

Bake at 350 degrees for 25-30 minutes or until loaf sounds hollow when tapped.

Yield 1 loaf

Technorati Tags: Recipes, Raisins, Raisin Bread, Bread


Raisins, Currants and Sultanas

If one is to talk about grapes, then the conversation should at least cover those of the dried varieties.

Dried grapes have most likely been around for thousands of years, as finding a one on the vine was quite likely. They were also quite popular in ancient Greece and Rome and even in Southern Spain. It was the crusades that brought the dried treats to Northern Europe where they became the staple that we associate them with today.

It was the Spaniards who brought the processing of drying grapes to what it now present day California, through their vinyards that came with the missions that dotted the area in the 18th century. As histories go, it’s not all that exciting, and it certainly doesn’t compare with, say, the history of Salt or wine. But a story is a story, right?

We Americans tend to think of raisins as any dried grape, which ia kinda-sorta correct. There are dried grapes which stand outside of the “raisin” nomenclature, specifically currants and sultanas. But even these names can be misleading in their own peculiar ways.

Raisins: The raisins you and I know and love typically come from the Thompson Seedless variety, which dry and darken in the sunlight.

Currants: Currants are teeny tiny grapes that come from the Zante grape. They originally come from Greece but are now being grown in many places worldwide.

Sultanas: These are the ones that cause people confusion because initially these white raisins came from the Sultana grape found in Turkey. However, nowadays most Sultanas bought and sold are simply the same Thompson seedless grapes found in our everyday variety raisin, with the exception that they are instead treated with sulphur dioxide and heated artificially, to give it that plumper texture and golden appearance. Whether or not you feel this is a big deal or not depends on your passion for sultanas.

Technorati Tags: food, grapes, raisins


Raisin Almond liqueur Ice Cream with Fig Preserve Swirl

raisin almond ice cream
I have to admit to feeling a bit guilty when posting ice cream recipes. After all, the same basic principle applies from recipe to recipe. Plus, ethey’re so damned easy to make.

Then I realized that subtle changes in the recipes can create different textures, something in which an ice cream afficianado would fully understand. For example, this recipe, I’ve lowered the amount of heavy cream, and added more half & half, which freezes up nicely, and yet still allows for a great deal of creaminess when scooped into a dish. Adding eggs leads to a level of richness that eggless ice creams most certainly lack.

Admittedly, eating the ice cream also alleviates all sense of guilt. My theory is that good ice cream can be the cure for lifes little stresses.

But you all knew that already, didn’t you?

  • 1 cup Heavy Cream
  • 1 1/2 cup Half and Half
  • 1 cup granulated sugar
  • 2 eggs, beaten and at room temperature
  • 1/4 raisins
  • 1/4 cup almond liqueur (Amaretto would also work amazingly well here too)
  • 2 teaspoons vanilla
  • 1/2 cup fig preserves

In a large mixing bowl, combine all ingredients, except the fig preserves. Mix slowly but thoroughly. Place in refrigerator for 2 hours.

Remove mixture from the refirgerator and pour into ice cream maker. Start ice cream maker as directed by machines instructions.

Immediately place fig preserves in a small sauce pan over medium heat. Stir until the preserves just start to melt and immediately remove from heat.

At about the twenty minute mark, drizzle the fig preserves into the ice cream. Allow the machine to finish with the ice cream making process. Using a rubber spatula, pour ice cream back into a large, freezer safe bowl. Chill in freezer at least three hours, but over night will be better.

Scoop and enjoy!

makes approximately 2 qts.