And that’s what raisins are – sweet, sun-ripened grapes with about 85 percent of their moisture removed, leaving the concentrated goodness and nutrients intact.
Derived from the Latin word racemes, which means cluster of grapes, raisins are one of the most nutritious dried fruits in the world. Their health and nutritional benefits are endless. Cholesterol-free, low in sodium, and totally fat-free, raisins provide many necessary vitamins and minerals, including iron, potassium, calcium, and certain B vitamins. They are a good source of fiber and rich in antioxidants. They are also 70 percent pure fructose, a natural form of sugar, which is easily digested for quick energy. And yes, did I already mention that they are actually good, too?
I count raisins on my list as one of my ultimate comfort foods. I keep a plastic bag of these wrinkled yummies – an instant pick me up when my spirits are down – in my bag handy wherever I go and never worry about gaining unwanted inches around my waistline.
I grew up on raisins. When I was young, mom would sprinkle them on my oatmeal. Dessert on the table would be pudding with raisins. I’d look forward to helping prepare traditional family dishes like embutido and rellenong bangus laced with these sweet healthy morsels bursting with goodness. I am so amazed by their versatility.
And just recently, much more so, since I was tasked to come up with recipes using California Raisins.
Just recently, on its bid to spread the word about the healthy goodness of raisins, California Raisins launched an Asian promotional campaign. Locally, I had the good fortune to be tapped to work with them on this project to develop recipes, which will appeal to the Filipino taste. With my associate chefs Sam de Leoz, Jackie Ang-Po, Jane Paredes, Katherine Sion, and food stylist Carrie Madrid, we created a wide range of recipes from salads to main course, breads, pastries and desserts, in praise of the unique taste and texture that California Raisins most certainly provides.
Let me share with you a couple of this recipes you can try at home. I know that when you try these recipes, you will renew and deepen your relationship with this wonderful snack and, just like me, rave about the wonders of this humble wrinkled treat.
Consider them your best friend for they are always there for you, ready to eat. They don’t spoil, bruise, or require refrigeration, and are 100 percent natural. Enjoy!
60 grams red onions, cut into rings
4 green mangoes, peeled and scooped with a melon baller
8 grams shrimp paste, cooked
16 milliliters calamansi juice
1 red egg, cut into rings
60 grams California Raisins
25 grams pickle relish
120 grams cottage cheese
Salt to taste
Black pepper to taste
60 grams roasted peanuts, coarsely chopped
15 grams spicy salted fish flakes
Cilantro leaves for garnish
In a mixing bowl, combine the tomatoes, onions, green mangoes, calamansi juice, cottage cheese, California Raisins, pickle relish, and shrimp paste. Mix well. Transfer to a salad bowl. Sprinkle peanuts and spicy salted fish flakes over the salad. Place onion rings red egg slices on top of the heap. Garnish with cilantro leaves. Season with salt and pepper to taste.
180 grams sugar
480 grams heavy cream
240 milliliters milk
220 grams banana puree
5 milliliters vanilla flavoring
10 grams powdered gelatin
For the brandy raisin sauce:
110 grams sugar
30 milliliters water
5 milliliters calamansi
60 milliliters cream
75 grams California Raisins
60 milliliters brandy
15 grams butter
For the garnish:
50 grams sliced bananas, for each panna cotta
For the panna cotta:
Bloom the gelatin in cold milk. Set aside for five minutes.
Scald the cream and add the banana puree and vanilla flavoring.
Add the gelatin to the warm cream mixture and stir until fully dissolved.
Strain and pour into molds. Refrigerate for four hours or until set.
For the sauce:
In a saucepan, combine water, calamansi, and sugar, and cook until a medium-colored caramel.
Add the butter and stir until combined. Then stir in the cream.
Add the California Raisins, which have been soaked in brandy.
To assemble:
Unmold the panna cotta. Garnish with sliced bananas.
Pour the brandy raisin sauce over the bananas.
80 grams cocoa powder, Dutch process, sifted
450 grams sugar
260 grams whole eggs
245 grams walnuts, coarsely chopped
90 grams bread flour
90 grams cake flour
3 grams salt
4 grams vanilla extract
170 grams California Raisins, soaked in hot water
Preheat oven to 163°C.
Soak California Raisins in hot water for 10 minutes.
Drain and set aside.
Line a 9x13x2-inch rectangular pan with aluminum foil.
Sift bread and cake flours and salt three times. Set
aside.
In a small saucepan, melt butter over low heat. Add
cocoa and stir to combine. Set aside.
In a mixer bowl, beat the eggs and sugar until light
and fluffy for about five minutes.
At low speed, stir in the cocoa mixture, vanilla and
the sifted dry ingredients.
Fold in the chopped walnuts and California Raisins.
Transfer the mixture on to the prepared pan. Spread
evenly with a spatula.
Bake for 50 to 60 minutes or until done. Remove from
the oven and let cool on top of a wire rack.