BOURBON (OR RUM) RAISINS
VelvetineNut asked me to post this--it's hardly a recipe and the quantities listed are estimates. The result is wonderful--plump juicy raisins that add incredible flavor to cakes, cookies, fudge, bread pudding, etc. And, there's a bonus--the resulting syrup is delicious. They keep forever and you can just keep adding raisins and/or liquor as needed. Prep time does not include the time you let the raisins soak.
Provided by Chef Kate
Categories Fruit
Time 5m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Find a mason jar or other glass container with a tight-fitting lid.
- Place the raisins in the jar.
- Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
- Give them a shake and close up the jar.
- Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump), inverting the jar occasionally to make sure all the raisins are getting coated.
- Voila!
- For bourbon or dark rum, I suggest dark raisins.
- For white rum, I suggest golden raisins.
Nutrition Facts : Calories 843.6, Fat 0.7, SaturatedFat 0.1, Sodium 17.3, Carbohydrate 114.8, Fiber 5.4, Sugar 85.8, Protein 4.5
RUM-SOAKED RAISIN BISCOTTI
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Almond Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes about 40
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Combine raisins and rum. Microwave 2 minutes; let cool. Add rum-raisin mixture and orange zest and beat until combined.
- Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
- With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.
Nutrition Facts : Calories 153 g, Fat 1 g, Fiber 1 g, Protein 3 g
RUM RAISIN RICE PUDDING
Steps:
- In a small bowl, combine the raisins and rum. Set aside.
- Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
- Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.
GIN-SOAKED RAISINS (PURPORTED ARTHRITIS REMEDY)
I'm posting this recipe because my FIL's second wife has had great success with it. Whether it's the placebo effect or whether it actually works, it has brought this dear woman, a former operating room nurse, some relief and she doesn't doubt its efficacy. Her comment to me was really interesting; she said that she didn't realize how much it was helping her until she wasn't able to have her drunken raisins during a vacation. By the end of three days without the raisins, her knees, which had been doing well, were swollen and very painful. Your mileage may vary. Researching the origins of the recipe, it was apparently first described by Paul Harvey in the 1990s. As with any home remedy, consult your doctor and use common sense when using this. Preparation time does not include the time that it takes for the gin to evaporate.
Provided by Akikobay
Categories Fruit
Time 5m
Yield 1 batch
Number Of Ingredients 2
Steps:
- Before you get started, make sure to read the label of your gin to check that it is made from or includes juniper berries. This is critical!
- Put the raisins in a shallow glass container and pour enough gin into it to just cover the raisins.
- Cover the container with cheesecloth and allow to stand until the raisins absorb the gin and the remaining liquid evaporates, about one week.
- Each day, eat NINE of these "drunken" raisins.
- I have read that it might take six weeks for this remedy to work, so be patient.
Nutrition Facts : Calories 1022.8, Fat 0.7, SaturatedFat 0.2, Sodium 21.9, Carbohydrate 115.3, Fiber 5.8, Sugar 85.8, Protein 4.9
RUM RAISIN BROWNIES
These brownies are more on the cakey side, but very moist regardless. The rum does an amazing job bringing out the flavor of raisins. Serve with a scoop of rum-raisin ice cream!
Provided by Justine
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 55m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Line an 8-inch square baking pan with parchment paper.
- Combine the raisins and rum in a small bowl; set aside to soak.
- Heat the whipping cream in a small pot over medium-low heat until hot, but do not allow to boil. Remove from heat and stir the chocolate chips into the hot cream until completely melted. Set aside to cool.
- Sift the flour, brown sugar, cocoa powder, baking powder, and cinnamon together into a bowl. Beat the eggs into the flour mixture individually; mix gently. Stir the chocolate mixture into the flour mixture until incorporated. Fold the raisins, any remaining rum, and the pecans into the batter; spread into the prepared baking pan.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 20 g, Cholesterol 34 mg, Fat 11.4 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 4.7 g, Sodium 21.2 mg, Sugar 13 g
RUM RAISIN BREAD
This bread is a little sweeter and richer than the usual raisin bread. For best results, soak the raisins in rum overnight and measure the raisins after soaking.
Provided by Jill B. Mittelstadt
Categories Bread Yeast Bread Recipes
Time 2h55m
Yield 10
Number Of Ingredients 13
Steps:
- In a small bowl, pour rum over raisins. Let stand for 30 minutes and drain.
- Place ingredients in pan in the order recommended by the manufacturer. Use the regular setting for a 1 pound loaf.
- If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 27.3 g, Cholesterol 25 mg, Fat 3.4 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 252.3 mg, Sugar 5.7 g
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