Raisins are good for you. They are so packed with fiber, antioxidants, vitamins, and minerals that they're actually one of the best things that you can snack on. Although not everyone likes them, there are recipes which can help make even the biggest raisin critic do a 180-degree turn. As Chef Miko Aspiras noted during a recent California Raisins event, "[Raisins] are naturally sweet, consistent in size, texture, and chewiness... They can also be an alternative sweetener if you wish."
Check out these dishes which you can try.
California Raisin and Nut Knackerli (by Chef Peachy Juban)
- 20g California Natural Raisins
- 20g California Golden Raisins
- 250g White chocolate couveture (tempred)
- 20g Pistachios (shelled and dry roated)
- 20g Almonds (shelled and dry roasted)
- Scatter raisins and nuts on chocolate molds.
- Pour melted chocolate over the raisins and nuts to fill the cavities.
- Allow chocolate to set fully. Chill if necessary.
- Tap out and keep in a cool place until ready to serve.
- Alternatively, pipe melted chocolate into thick strips or circles onto a parchment paper. Before the chocolate sets, arrange the raisins and nuts on it. Allow chocolate to set fully. Chill if necessary.
Califorina Raisin Cookies (by Chef Miko Aspiras)
- 170g California Raisins
- 100g brown sugar
- 25g white sugar
- 112g unsalted bytter (softened but not melted)
- 2 pc egg whole
- 195g all-purpose four
- 2g baking soda
- 2g iodized salt
- 1g baking powder
- 2g vanilla extract
- Sift all dry ingredients together, set asid.
- Using a hand mixer or a standing mixer, cream the butter, white and brown sugars using a paddle attachment until mixture is light and airy.
- Add in eggs one at a time, then add in the vanilla extract.
- Using a rubber scraper or spatula, fold in dry ingredients lightly and evenly.
- Lastly, fold in raisins.
- Spread mixture in a flat baking tray and chill until dough is firm.
- Scoop cookie mixture (30g each) on a non-stick baking tray.
- Bake at 170°C for 6 minutes.
California Raisin-Rice Wine Chicken
- 80g California raisins
- 250ml Chinese rice wine
- 1 chicken, cut open
- 4 ginger slices
- 2 stalks spring onion
- 3/4 tbsp salt
- 1 tbsp hua diao wine
- 1 tbsp ginger juice
- Soak raisins in rice wine for 12 hours.
- Marinade chicken for about 3 hours. Add ginger and spring onion to steam over high heat for about 20 minutes until cooked.
- Mix gravy from Step 2 well with rice wine-soaked raisins. Pour onto steam chicken. Cool then refrigerate and let is soak overnight to absorb the wine-raisin fragrance.