Roasted Nut And Raisin Flutes Recipes

LEMONY POLENTA WITH ROASTED CAULIFLOWER, PINE NUTS, RAISINS & CAPERS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the cauliflower, garlic and oil into a large roasting tin, mix well, then transfer to the oven to roast for 25 mins, tossing halfway through with some seasoning.
• Meanwhile, make the dressing by whisking together the parsley, lemon juice, oil and 1 tsp salt in a small bowl, add the raisins and set aside. Add the pine nuts and capers to the cauliflower to toast for the final 5 mins of cooking time.
• Once the cauliflower is cooked, stir through the dressing. Set aside.
• For the lemony polenta, bring the stock up to the boil in a large saucepan, add the polenta and stir for 4 mins until thickened. Add the ricotta and lemon zest and a little of the parsley, then taste and adjust the salt as needed.
• Divide the lemony polenta between four warmed bowls, then top with the dressed cauliflower. Scatter over the remaining parsley, and serve straightaway.

ROASTED NUT AND RAISIN FLUTES

Steps:

• For the starter: Combine the starter ingredients, cover, and let rise at cool room temperature overnight, until expanded and bubbly.
• Place the hazelnuts in an ungreased 9" x 13" pan. Bake in a preheated 350°F oven for 24 minutes, or until they're a light golden brown. Set them aside. (If you're using walnuts, bake them for about 12 minutes.)
• Combine the starter, flour, salt, water, and yeast, mixing and kneading to make a soft dough. Knead for several minutes; the dough will be sticky, but try to avoid adding more flour. Place the dough in a lightly greased bowl, cover, and let rise for 45 minutes. Gently deflate the dough, turn it over, and let it rise an additional 45 minutes.
• Knead the nuts and raisins into the dough. Yes, this is a LOT of fruit and nuts to try to knead in; just keep working at it. The finished breadsticks are more fruit and nuts than dough!
• Divide the dough into 12 equal pieces. Working on a floured surface, stretch and roll the pieces 10" long. Place flûtes 2" apart on two lightly greased or parchment-lined baking sheets, six to a sheet. Cover with lightly greased plastic wrap, and let rise for 2 hours at room temperature. Preheat the oven to 375°F
• Bake the flûtes for 10 minutes. Gently lay a sheet of aluminum foil over each pan. Bake for an additional 20 to 25 minutes, rotating the pans in the oven (top to bottom, bottom to top) midway through the baking time. The finished flûtes will be set and barely beginning to turn golden. Remove them from the oven, and cool on a rack.
• Yield: a dozen 10" flûtes.
• Note: To avoid the potential of burned raisins on the bottom of the flûtes, bake each pan separately, placing it in the upper third of the oven. Or bake pans at the same time, but for 30 minutes only, even if the flûtes haven't yet begun to brown.

WHOLE ROASTED CHICKEN WITH PLUMPED RAISINS, TOASTED PINE NUTS, AND ARUGULA

Steps:

• Preheat the oven to 300°F.
• Put the raisins in a small ramekin and pour in the olive oil and 1 tablespoon water. Add the rosemary. Cover with aluminum foil and bake for 30 minutes, or until the raisins are plump. Remove the raisins from the oven and set aside to cool.
• Crank the oven temperature up to 450°F.
• Remove the neck and giblets from the cavity and rinse the chicken inside and out under cold water. Pat dry thoroughly with paper towels. Run your finger between the skin and the reast meat of the chicken, and slip the thyme sprigs in there. Season the body and cavity of the chicken generously with salt and pepper.
• Put a 10-inch ovenproof skillet over medium-high heat and add the canola oil. When the oil is hot, lay the chicken in the pan, breast side down, tucking the wings under. Put the skillet in the oven and roast until the chicken starts to brown, about 35 minutes.
• Carefully take the pan out of the oven. Insert tongs or a sturdy wooden spoon into the cavity of the chicken and gently lift the chicken out, being careful not to tear the skin. Tilt the chicken slightly so all of the juices from the inside run out into the pan. Set the chicken on a large plate for a minute. Discard all of the pan juices, which will mostly be fat. Nestle the chicken back in the pan, breast side up. Return it to the oven and roast for 30 minutes. The chicken is done when the juices run clear when the meat is pierced with a knife. To be extra sure, pop an instant-read thermometer into the thickest part of the thigh; it should read 165°F. Transfer the chicken to a cutting board and let rest for 5 minutes before carving so the juices can settle back into the meat.
• To make a quick pan sauce, pour off the excess fat from the pan drippings. Put the skillet over medium-high heat and add the wine. Using a wooden spoon, scrape up the brown bits stuck to bottom of the pan. Season with salt and pepper.
• To serve, put a bed of arugula on individual plates or on a platter and arrange the carved chicken on top. Scatter the raisins and pine nuts all over. Drizzle with the pan sauce and a little of the raisin oil.

GRANDMA LEONE'S FRUIT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
• Bring water and raisins to a boil in a saucepan; cook until raisins are plump, about 2 minutes. Drain and cool raisins; reserve raisin water.
• Mix 3 cups flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Place pecans and 2 tablespoons flour in a resealable plastic bag; close and shake bag until pecans are coated. Pour pecans into a colander and shake off excess flour.
• Whisk sugar, oil, eggs, and cooled raisin water together in a bowl; fold in candied fruit. Stir flour mixture, 1/2 cup at a time, into sugar mixture until fully incorporated; fold in raisins and pecans. Fill the prepared pans a little over half full.
• Bake in the preheated oven for 40 minutes. Lower temperature to 325 degrees F (165 degrees C); bake until a knife inserted in the center of the cake comes out clean, about 1 more hour.

ROASTED NUT AND RAISIN FLUTES

Steps:

• For the starter: Combine the starter ingredients, cover, and let rise at cool room temperature overnight, until expanded and bubbly.
• Place the hazelnuts in an ungreased 9" x 13" pan. Bake in a preheated 350°F oven for 24 minutes, or until they're a light golden brown. Set them aside. (If you're using walnuts, bake them for about 12 minutes.)
• Combine the starter, flour, salt, water, and yeast, mixing and kneading to make a soft dough. Knead for several minutes; the dough will be sticky, but try to avoid adding more flour. Place the dough in a lightly greased bowl, cover, and let rise for 45 minutes. Gently deflate the dough, turn it over, and let it rise an additional 45 minutes.
• Knead the nuts and raisins into the dough. Yes, this is a LOT of fruit and nuts to try to knead in; just keep working at it. The finished breadsticks are more fruit and nuts than dough!
• Divide the dough into 12 equal pieces. Working on a floured surface, stretch and roll the pieces 10" long. Place flûtes 2" apart on two lightly greased or parchment-lined baking sheets, six to a sheet. Cover with lightly greased plastic wrap, and let rise for 2 hours at room temperature. Preheat the oven to 375°F
• Bake the flûtes for 10 minutes. Gently lay a sheet of aluminum foil over each pan. Bake for an additional 20 to 25 minutes, rotating the pans in the oven (top to bottom, bottom to top) midway through the baking time. The finished flûtes will be set and barely beginning to turn golden. Remove them from the oven, and cool on a rack.
• Yield: a dozen 10" flûtes.
• Note: To avoid the potential of burned raisins on the bottom of the flûtes, bake each pan separately, placing it in the upper third of the oven. Or bake pans at the same time, but for 30 minutes only, even if the flûtes haven't yet begun to brown.