Recipes to raise raisins’ appeal

 

Salad

Kale and wild rice salad with raisins and walnuts

4 cups water

Salt

1 cup wild rice

1/4 cup raisins

1/4 cup dried sour cherries

1/3 cup orange juice, divided

1 tablespoon minced shallot

1/2 teaspoons orange zest

3 cups stemmed and coarsely chopped kale

2 teaspoons olive oil

1/2 cup toasted walnuts, chopped

Black pepper

Bring the water to a boil in a large saucepan. Add 1 teaspoon salt and the wild rice. Reduce heat to medium-low, partially cover and simmer until the rice is tender but still chewy, 45 to 50 minutes.

While the rice is cooking, place the raisins and dried sour cherries in a bowl and add one-fourth cup orange juice and just enough hot tap water to cover, and set aside to soften.

When the rice is cooked, add the minced shallot and the orange zest, cover the pan and remove it from the heat to stand 5 minutes to absorb any remaining water. Remove the lid, drain any leftover water and cool to room temperature.

Place the kale in a large mixing bowl, sprinkle with one-fourth teaspoon salt and drizzle over the olive oil. Massage the kale roughly with your hands, crushing the leaves and turning them over until they are tender and lightly covered with oil.

Combine the kale and the wild rice. Drain the dried fruit and add it to the rice mixture along with the walnuts. Toss to mix thoroughly and season to taste with a little more salt, if necessary, freshly ground black pepper and the remaining orange juice. This makes about 5 cups salad, or 6 servings.

Per serving: calories: 229; protein: 7 g; carbohydrates: 37 g; fiber: 4 g; fat: 8 g; saturated fat: 1 g; cholesterol: 0; sugar: 6 g; sodium: 502 mg.


Dessert

Prune compote in black tea

1/2 cups water

3/4 cup sugar

2 cloves

3 allspice berries

1 (3-inch) stick cinnamon

2 bags black tea

1/2 teaspoon grated orange zest

1 pound prunes

Bring the water, sugar, cloves, allspice, cinnamon and black tea bags to a boil in a large saucepan. Add the orange zest and prunes, then remove from the heat and let stand until cool. Discard tea bags and refrigerate until ready to use. Makes 6 (1/2-cup) servings.

Per serving: calories: 279; protein: 2 g; carbohydrates: 74 g; fiber: 5 g; fat: 0; cholesterol: 0; sugar: 54 g; sodium: 2 mg.


Los Angeles Times

I knew dried fruit had an image problem, but I had no idea how bad it had gotten.

Sure, I can kind of understand how prunes, er, “dried plums,” might have an issue – let’s face it, any time your marketing solution involves changing your product’s name entirely, well, things are tough.

But the other day, a restaurateur told me that merely putting the word “raisin” on the menu was enough to kill sales for a dish completely. Interestingly, actually adding the raisins had no effect whatsoever. People seem to like them, just so long as they’re added on the down-low.

Truly, dried fruit has become the ingredient that dare not speak its name.

What’s weirdest about that is all the really good cooks I know love dried fruit. On Facebook recently, cookbook author Maria Speck (her Ancient Grains is terrific) polled colleagues about which dried fruits they had in their pantries. I was feeling pretty proud: dark and golden raisins, currants, apricots, cranberries, sour cherries, figs and prunes (yes, I call them prunes, and proudly!).

But when other cooks chimed in, there were so many others mentioned that I felt like a piker. How could I have overlooked apples, mangoes, bananas, blueberries, raspberries, strawberries, barberries …? The list goes on and on.

So why do others hate them?

It wasn’t so very long ago that even raisins were regarded as exotic ingredients, reserved for special occasions only. Until the 1870s, almost all raisins had to be imported from Europe. It wasn’t until the birth of the gigantic vineyards of California’s Central Valley (located smack in the middle of one of the finest natural dehydrators known to man) that they began to become commonplace.

The Santa Clara Valley south of San Francisco proved to be just as hospitable for prunes. In the 1850s, a visitor brought over cuttings of the famed Agen prune trees from southwestern France; 50 years later there were more than 90,000 acres, almost all of them of that variety.

Indeed, before the Napa Valley became vinified, it was far better known for its prune orchards, and that’s much more recent history. In 1960, Napa’s prunes were more valuable than Napa’s grapes.

Do we take raisins, prunes and their like for granted today because they’ve become so familiar?

I certainly don’t. Dried fruit tastes too good to ignore just because of some silly fashion. Particularly at this time of year when there’s not a lot of sweetness to be had (produce-wise), dried fruit can come to the rescue in both savory dishes and desserts.

Think like a Sicilian and combine raisins with salty or pungent flavors. I made a pasta the other day with broccoli, salted anchovies, raisins and pine nuts. Or toss a handful of raisins into a kale and wild rice salad to offset the dark greens’ slight bitterness. (Steep them in warm water or brandy to soften a little before cooking.) Raisins or prunes are great with braised meats; just add them close to the end so they soften but don’t fall apart.

Sweets? Besides the obvious – scattering raisins in just about anything possible: cookies, cakes, puddings and even pie fillings – I always have a jar of prune compote in the refrigerator during the winter. Make a strong brew by cooking black tea in a simple syrup with spices and orange zest, and poach the prunes just long enough to soften them slightly. The slight bitterness of the tea and the perfume of orange balances the sweetness and warm spice.

Serve the prunes and their syrup with a spoonful of yogurt and you’ve got a terrific dessert that’s always on hand.

And if you love dried fruit as much as I do, you might even have them for breakfast.

Read more Food stories from the Miami Herald

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category