Cipolline With Bay Leaf And Golden Raisins Recipes

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CHARDONNAY RICE WITH GOLDEN RAISINS



Chardonnay Rice with Golden Raisins image

Provided by Sandra Lee

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 1/2 cups dry white wine, such as a Sauvignon Blanc (recommended: Sterling Vintners Collection), divided
1/2 cup golden raisins
2 cups water
1 tablespoon unsalted butter
Pinch salt
1 1/2 cups long-grain rice
1/2 cup sliced almonds
1 tablespoon chopped parsley leaves

Steps:

  • In a small pot over medium heat, warm 1/2 cup of the wine. Take the pan off the heat, add the raisins, and let sit until cooled and the raisins are plump.
  • In a medium pot over high heat, bring 2 cups of water, remaining wine, butter, and salt to a boil over medium heat. Stir in the rice, reduce the heat to low, cover, and cook until the rice is tender, about 20 minutes. Add the raisins and mix them into the rice. Cover and let rest for about 10 minutes. Fluff the rice with a fork, then stir in the almonds. Transfer the rice to a serving bowl, garnish with parsley, and serve.

CIPOLLINE WITH BAY LEAF AND GOLDEN RAISINS



Cipolline with Bay Leaf and Golden Raisins image

Provided by Maggie Ruggiero

Categories     Herb     Onion     Sauté     Cocktail Party     Raisin     White Wine     Entertaining     Gourmet

Yield Makes 4 (hors d'oeuvre) servings

Number Of Ingredients 8

1/4 cup golden raisins
1 tablespoon sugar
1 tablespoon unsalted butter
3/4 pound cipolline or small (1 1/2-inch) white boiling onions, peeled
1/3 cup dry white wine
1/2 fresh or dried bay leaf
Accompaniment:
Crisp Rosemary Flatbread

Steps:

  • Soak raisins in hot water until ready to use.
  • Cut out a 10-inch round of parchment paper.
  • Heat sugar in center of a 10-inch heavy skillet over medium heat until it starts to melt. Cook, tilting skillet occasionally so sugar melts evenly, until golden brown. Stir in butter, then add onions and cook, stirring occasionally, until they are beginning to brown, about 3 minutes. Add wine, bay leaf, 1/4 teaspoon each of salt and pepper, and drained raisins.
  • Reduce heat to low and cover onions with parchment, then with lid. Gently simmer, shaking skillet occasionally, until onions are tender, 18 to 20 minutes.
  • Remove lid and parchment, then simmer, stirring occasionally, until liquid is reduced to a glaze, about 3 minutes. Discard bay leaf. Serve warm or at room temperature.

ROASTED CAULIFLOWER STEAKS WITH GOLDEN RAISINS AND PINE NUTS



Roasted Cauliflower Steaks with Golden Raisins and Pine Nuts image

Provided by Valerie Bertinelli

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 7

2 heads cauliflower, cut vertically into 1/2-inch-thick steaks (4 to 6 steaks total)
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 tablespoons pine nuts
1/4 cup golden raisins
1 tablespoon butter
1/4 cup fresh parsley leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
  • Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until brown, about 3 minutes. Add the raisins and the butter, and season with salt. Cook until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
  • Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top.

LEMON FROSTED GOLDEN RAISIN BUNS



Lemon Frosted Golden Raisin Buns image

Make and share this Lemon Frosted Golden Raisin Buns recipe from Food.com.

Provided by Derf2440

Categories     Breads

Time 55m

Yield 18 buns

Number Of Ingredients 12

1 cup water
1/2 cup butter
1 teaspoon sugar
1/4 teaspoon salt
1 cup flour
4 eggs
1/2 cup golden raisin (soaked 5 minutes in hot water, then drained well)
1 tablespoon butter, melted
1 1/2 tablespoons cream or 1 1/2 tablespoons canned milk
1 cup sifted icing sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla

Steps:

  • Heat oven to 375f degrees.
  • Bring water, butter, sugar and salt to boil.
  • Add flour and beat until mixture leaves sides of pan.
  • Remove from heat and beat 2 minutes to cool.
  • Add eggs one at a time, beating until smooth and satiny after each addition.
  • Add raisins and mix well.
  • Drop by measuring tablespoons full onto greased cookie sheet.
  • Bake 30 to 35 minutes.
  • Ice while warm.
  • Frosting: Combine ingredients in order given.

RICE PILAF WITH GOLDEN RAISINS



Rice Pilaf With Golden Raisins image

Provided by Pierre Franey

Categories     dinner, weekday, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons butter
1/4 cup finely chopped onions
1 cup converted rice
4 tablespoons golden raisins
1/2 teaspoon ground cumin
1 1/2 cups water
1 bay leaf
Salt and pepper to taste
2 tablespoons chopped coriander or parsley

Steps:

  • Melt one tablespoon butter in a small heavy saucepan, add the onions and cook, stirring until wilted.
  • Add rice, raisins, cumin, water, bay leaf and salt and pepper. Bring mixture to a boil, stirring. Cover pan tightly and simmer 17 minutes.
  • Discard bay leaf. Add coriander and remaining butter. With a fork, distribute butter through the rice. Keep covered in a warm place until ready to serve.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 2 grams, Carbohydrate 49 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 389 milligrams, Sugar 6 grams, TransFat 0 grams

RICE PILAF WITH CINNAMON AND GOLDEN RAISINS



Rice Pilaf With Cinnamon and Golden Raisins image

This is an adaptation on a recipe that was emailed to me. The original recipe was from The New Family Cookbook for People with Diabetes. It goes well with Recipe #111818.

Provided by PaulaG

Categories     White Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 medium onion, chopped
2 teaspoons olive oil
1 cup basmati rice
2 cups chicken stock or 2 cups broth
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup fresh parsley, chopped
1/3 cup golden raisin

Steps:

  • In a heavy saucepan, warm the olive oil.
  • When warm add the onion and rice; cook stirring constantly until onion is transparent and rice begins to brown.
  • Stir in the broth, turmeric, cinnamon and salt.
  • Bring to a boil, reduce heat, cover and simmer until most of the liquid is absorbed, about 20 minutes.
  • The last 5 minutes, stir in the raisins.
  • Remove from heat, stir in parsley, cover and let stand, covered for 5 minutes.

Nutrition Facts : Calories 190.5, Fat 3.5, SaturatedFat 0.7, Cholesterol 2.4, Sodium 313.6, Carbohydrate 35.3, Fiber 2, Sugar 7.1, Protein 5

GOLDEN RAISIN COOKIES



Golden Raisin Cookies image

"Since my children are grown, I make these light butter cookies for the neighborhood kids," relates Isabel Podeszwa of Lakewood, New Jersey.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6 dozen.

Number Of Ingredients 8

1 cup butter, softened
1-1/2 cups sugar
1 tablespoon lemon juice
2 eggs
3-1/2 cups all-purpose flour
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons baking soda
1 package (15 ounces) golden raisins (2-1/2 cups)

Steps:

  • In a bowl, cream butter and sugar. Add lemon juice and eggs. Combine dry ingredients; gradually add to creamed mixture. Stir in raisins. Roll into 1-in. balls. , Place on greased baking sheets; flatten with a floured fork. Bake at 400° for 8-10 minutes or until lightly browned.

Nutrition Facts : Calories 161 calories, Fat 5g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 109mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

SWORDFISH, POTATO, AND ONION SKEWERS WITH GOLDEN-RAISIN AGRODOLCE



Swordfish, Potato, and Onion Skewers with Golden-Raisin Agrodolce image

Chunks of swordfish are wrapped in pancetta and threaded onto rosemary branches, along with baby potatoes and cipollini onions, in this tasty, mostly make-ahead take on the Italian meat skewers known as spiedini.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h15m

Number Of Ingredients 12

8 thick rosemary branches (each 12 to 15 inches long) or wooden skewers
15 cipollini onions (about 1 pound total)
2 tablespoons extra-virgin olive oil, plus more for brushing
1/3 cup golden raisins
1 cup dry white wine, such as Sauvignon Blanc
1/2 cup white balsamic vinegar
3 tablespoons sugar
1 bay leaf
Coarse salt and freshly ground pepper
15 baby potatoes (golf ballâ€"size; about 1 1/2 pounds total)
1 1/2 pounds swordfish, skin removed, cut into 1-inch pieces
1/2 pound thinly sliced pancetta

Steps:

  • Strip thick sprigs from rosemary branches, leaving behind small, tender ones. Chop enough stripped leaves to yield 1 teaspoon; reserve remainder for another use. Soak branches (or skewers) in water 30 minutes; drain.
  • Meanwhile, halve, peel, and thinly slice 3 onions. Heat oil in a saucepan over medium. Add sliced onions and cook, stirring occasionally, until golden in places, about 10 minutes. Remove from heat; stir in raisins, wine, vinegar, sugar, chopped rosemary, bay leaf, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil over medium-high and cook, stirring occasionally, until syrupy, about 15 minutes.
  • Place potatoes in a pot and cover with 2 inches of water; season with salt. Bring to a boil and cook 5 minutes. Add remaining 12 onions and continue to boil until potatoes are easily pierced with the tip of a knife, 2 to 3 minutes more; drain and let stand until cool enough to handle.
  • Preheat grill for direct-heat cooking (medium-high on a gas grill). Thread vegetables onto separate rosemary branches, piercing with stem end of each branch; brush with oil. Season potatoes, onions, and fish with salt and pepper. Wrap each piece of fish in a slice of pancetta, then thread onto remaining branches. Brush grates with oil. Grill potatoes and onions 5 minutes. Add fish and continue to grill, turning occasionally, until vegetables are charred in places and fish is just cooked through, 8 to 10 minutes. Serve, with agrodolce.

BAY LEAF CREAMS



Bay leaf creams image

Add the slightly sweet, slightly spicy bay-leaf flavour to elevate this simple custard to an elegant, innovative dessert. Make the bay leaf creams at least the day before you want to eat them, to allow the flavour to infuse

Provided by Lulu Grimes

Categories     Dessert

Time 25m

Number Of Ingredients 8

3 gelatine leaves
300ml double cream
300ml milk
200g golden caster sugar
4 fresh bay leaves
100g golden granulated sugar
4 fresh bay leaves
½ lime , juiced

Steps:

  • To make the syrup, dissolve the sugar in a pan with 150ml water over a low heat, and bubble until it reduces by almost half. Put the bay leaves in a bowl (scrunch them in your hands first), then pour in the hot syrup and lime juice, cover and leave in a cool place for at least 4 hrs to infuse (if you have time, do this ahead and leave it for at least two days). Strain into a bottle. Will keep chilled for up to a week. If you want to keep it for longer, then bring the syrup back up to the boil before bottling it.
  • Soak the gelatine leaves in a bowl of cold water and set aside. Put the cream, milk, sugar and bay leaves (again, scrunch them as you add them) in a pan and bring to the boil. Stir to dissolve the sugar, then take off the heat. Gently squeeze the excess water from the gelatine, then stir into the hot cream until completely dissolved. Leave to cool for 10 mins, then fish out the bay leaves. Pour into six to eight decorative glasses and leave to set in the fridge overnight. Pour the syrup over the creams just before serving.

Nutrition Facts : Calories 337 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 33 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium

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