[TenthAmendmentChampion]

Cinnamon Raisin Rolls

Whip up a bunch of these rolls for a morning get-together.
INGREDIENTS
4-1/2 cups all purpose flour
2 cups whole-wheat flour
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups 1% low-fat milk, plus extra for glazing
1/4 cup margarine or butter
1 egg plus 2 egg whites
1/2 cup California raisins
1/4 cup powdered sugar
1 tablespoon lemon juice
PROCEDURE
1. In a bowl, combine flours, sugar, yeast, cinnamon and salt. In a saucepan, slowly heat the milk and margarine over low heat until very warm.
2. Remove from heat and beat into dry ingredients until thoroughly mixed. Whisk egg and egg whites together and stir into dough with raisins.
3. Continue mixing for 2 to 3 minutes or until dough comes away from sides of bowl.
4. Shape dough into a ball and turn out onto a floured work surface. To knead, lift one edge and fold it toward center, pressing down with the other hand.
5. Give dough a quarter turn and repeat folding and pressing. Knead for 8 to 10 minutes or until dough is smooth, elastic and does not stick to the surface.
6. Place dough in a lightly greased bowl and turn over. Cover loosely with plastic wrap and a towel. Leave in a warm place for 2 hours or until doubled in size.
7. Turn out dough onto a lightly floured surface. Push your hand into center of dough, then pull edges to center and turn over. Divide evenly into 32 pieces.
8. Preheat oven to 350°F. To shape, roll each piece into a 6-inch rope. Tie each into a knot. Place on 3 greased baking sheets; cover; and let rise until doubled.
9. Brush with milk. Bake 15 minutes or until rolls are golden and sound hollow when tapped. Blend powdered sugar and lemon juice; brush on warm rolls.

From: The How-to-Book of Healthy Cooking a Reader's Digest Cookbook
Yields: 32 rolls

Recipe Times
Preparation: 30 min.
Cooking: 15 min.

Nutrition Facts (per serving)
Calories 130 (14% from fat); Total Fat 2g (sat 1g, mono <1g, poly 0g);
Cholesterol 10mg; Protein 4g; Carbohydrates 24g; Fiber 2g; Iron 1mg; Sodium 65mg; Calcium 27mg;

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Carrot and California Raisin Salad with Sweet Orange
by: Chef Rafih Benjelloun « Go Back
Print Recipe
Raisin-Carrot Salad with even more fruit and a sweet vinaigrette.
INGREDIENTS
1 tablespoon vegetable oil
3 tablespoons red wine vinegar or fresh lemon juice
1/2 teaspoon ground cinnamon
3 tablespoons granulated sugar
2 tablespoons orange blossom water
1/2 cup fresh-squeezed orange juice
Pinch of salt
1 Valencia or Navel orange
4 medium carrots
1/4 medium pineapple
1 cup California raisins
PROCEDURE
For dressing, combine vegetable oil, vinegar, cinnamon, sugar, orange water, orange juice and salt in large bowl; mix well. Peel and section orange being careful to remove all white pith; then cut sections into chuncks. Peel carrots and grate. Peel, core and dice pineappple into small bite-size pieces. Combine with dressing in large bowl; add raisins and mix to coat well. Let stand in refrigerator for 45 minutes to an hour to chill well; serve cold.
Serves:

Nutrition Facts (per serving)
Calories 130 (37% from fat); Total Fat 2g (sat 0g, mono 1g, poly 0g); Cholesterol 0mg; Protein 1g; Carbohydrates 28g; Fiber 3g; Iron <1mg; Sodium 90mg; Calcium 30mg;

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Winy Minis Kefta (Sometimes called Koofta by Armenians)
by: Chef Rafih Benjelloun
Print Recipe
Little nibblers to start the party!
INGREDIENTS
1 pound lean groun beef
1 large onion, finely diced
1/2 cup California raisins
3 stems parsley, finely chopped
3 stems cilantro, finely chopped
2 stems fresh mint, finely chopped
Pinch ground nutmeg
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
Chile flakes; to taste
Salt; to taste
15 sheets (14 X 9-inches) phyllo dough
1/2 cup melted butter
Egg yolk
Harissa sauce, for dipping
PROCEDURE
Preheat oven to 325°F. Mix meat with onion, raisins, herbs and spices.
To assemble, thaw frozen phyllo in refrigerator overnight and/or allow to stand at room temperature for about 2 hours. Remove from packaage and, carefully unroll sheets onto a smooth, dry surface. Cover immediately with plastic wrap and then, with a barely dampened kitchen towel. Remove one sheet at a time and place on a flat surface. Working from edges toward the center, lightly brush with melted butter and cut crosswise and lenghtwise into 4 equal pieces. Fold each quarter in half and place 1 tablespoon meat mixture in center of one edge, not the folded one. Brush remaining dough surface with egg yolk, thinned with water if needed, and roll up like a cigar. Seal ends securely. Repeat until all phyllo and filling are used.
Arrange Winy Minis 2 inches apart on baking sheet and bake for 15 to 20 minutes at 325°F until golden. Serve hot with harissa sauce for dipping.
Yields: 50 Winy Minis
Serves:

Nutrition Facts (per serving)
Calories 110 (50% from fat); Total Fat 6g (sat 3g, mono 2g, poly <1g);
Cholesterol 15mg; Protein 5g; Carbohydrates 9g; Fiber <1g; Iron 1mg; Sodium 80mg; Calcium 7mg;

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Moroccan Salad with California Raisins
by: Chef Rafih Benjelloun « Go Back
Print Recipe
Add raisins to this tossed salad and flavor the light vinaigrette with them, too.
INGREDIENTS
1 cup California raisins
1/4 cup red wine vinegar
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
2 tablespoons extra virgin olive oil
3 tablespoons Honey-Raisin Syrup*
Salt; to taste
1 fresh ripe tomato, seeded and diced
1 red bell pepper; peeled, seeded and diced
1 red onion, julienne
1 head butter lettuce, cut into quarters
1 package mixed greens
20 stems of watercress, leaves only
PROCEDURE

Just before serving, combine raisins with vinegar in large mixing bowl; set aside until raisins are plumped. Then, add black pepper, cumin, olive oil and Honey-Raisin Syrup*; season with salt, to taste, and mix thoroughly. Add tomato, bell pepper and onion; toss gently to coat well.

To serve, arrange lettuce and mixed greens on serving platter; top with watercress. Then, spoon vegetables on top; pour any dressing remaining in bowl over all. Serve at room temperature.

Note: For Honey-Raisin Syrup, combine 1 part rose honey with 4 parts California Raisin Juice Concentrate; mix well.
Serves 8

Nutrition Facts (per serving)
Calories 120 (25% from fat); Total Fat 4g (sat <1g, mono 3g, poly 0g);
Cholesterol 0mg; Protein 2g; Carbohydrates 23g; Fiber 3g; Iron 1.5mg; Sodium 20mg; Calcium 55mg;

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Cucumber Raisin be Zaatar
by: Chef Rafih Benjelloun « Go Back
Print Recipe
Tangy, sweet relish to serve as salad or appetizer.
INGREDIENTS
2 tablespoons red wine vinegar
1 teaspoon olive oil
1/2 teaspoon ground black pepper
3 tablespoons sugar
4 cucumbers (about 2 pounds), seeded and grated
1 cup California golden raisins
3 tablespoons chopped parsley
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh marjoram
PROCEDURE
Measure vinegar, oil, pepper and sugar into a large bowl and mix well. Add remaining ingredients and toss gently by hand. Cover and chill for several hours or overnight before serving. Divide and spoon onto small plates or into bowls.
Yields: 3 cups
Serves: 8

Nutrition Facts (per serving)
Calories 110 (7% from fat); Total Fat 1g;
Cholesterol 0mg; Protein 2g; Carbohydrates 25g; Fiber 2g; Iron 1mg; Sodium 5mg; Calcium 54mg;

[TenthAmendmentChampion]

http://www.calraisins.org/recipes/chefs/

Golden Raisin Peach Tart

by: Chef Geoff Southwick

Free-form tarts filled with golden peaches and California raisins.

INGREDIENTS

1 tablespoon brown sugar
1 tablespoon butter
6 fresh ripe peaches, sliced
1 cup California golden raisins
Pinch of orange zest
1/2 cup shortening
1/2 teaspoon salt
1-1/3 cups all-purpose flour, sifted
3 to 4 tablespoons ice water, divided
Granulated sugar
PROCEDURE

Cook brown sugar and butter together in saucepan. When sugar is dissolved and mixture is bubbling, add peaches, raisins and orange zest. Cook until peaches are softened, about 2 to 3 minutes. Set aside to cool.

For pie crust, measure shortening, salt and flour into food processor and pulse a few times, being careful not to over mix. Turn onto cutting board and make a well in center. Add 3 tablespoons ice water and knead gently until just incorporated. Shape dough into a long roll and flatten with palm of hand. Wrap in plastic wrap and chill thoroughly. Divide into 6 pieces and roll each into a 6-inch round. Divide and spoon filling onto center of rounds and braid edges of dough. Sprinkle with sugar. Bake 10 to 12 minutes at 350°F until golden. Serve warm; just as is with whipped cream or ice cream on top, or with heavy cream to pour over.

Yields: Makes 6 individual tarts
Serves: 5

Nutrition Facts (per serving)
Calories 400 (42% from fat); Total Fat 19g (sat 6g, mono 8g, poly 5g); Cholesterol 5mg; Protein 4g; Carbohydrates 56g; Fiber 4g; Iron 2mg; Sodium 220mg; Calcium 27mg;

Visit www.loveyourraisins.com/recipes/ for More Raisin Recipes href="http://www.calraisins.org/recipes/recipe.cfm?id=626

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Catalina Salad with “Plumped” California Golden Raisins, Mandarin Oranges, Caramelized Pecans, Queso Fresco and Prickly Pear-Habañero Vinaigrette
by: Chef Antonio Rodriguez «

Hot South of the Border flavors contrast with sweet raisins and pecans.
INGREDIENTS
Prickly Pear-Habañero Vinaigrette
1 dry habañero pepper
3/4 cup red wine vinegar
3 tablespoons prickly pear syrup
1/4 cup prickly pear jelly*
1 medium shallot, chopped
2 cups salad oil
Salt and pepper
Caramelized Pecans
1 egg white, lightly whipped
1/2 cup brown sugar
2 cups pecan halves
Salad
5 ounces (about 2 cups) mixed baby field greens
1/4 cup “plumped” California golden raisins**
1 cup canned mandarin oranges, drained
1/4 cup Caramelized Pecans (recipe above)
2 Roma tomatoes, each cut into 4 wedges
1/4 cup crumbled queso fresco cheese
1/2 cup Prickly Pear-Habañero Vinaigrette (recipe above)
2 cups fried julienne tricolored corn tortilla strips
PROCEDURE
For vinaigrette, combine chile with water to cover in small saucepan; heat to boiling and allow to stand for 5 minutes. Drain habañero pepper and combine with vinegar, syrup, jelly and shallot in blender container. With blender running, add oil very slowly until emulsified. Adjust seasonings with salt and pepper to taste.
For caramelized pecans, combine egg white and brown sugar in small bowl and whisk lightly. Add pecans and toss until well mixed. Turn mixture onto a baking sheet and bake in a 350°F oven for about 10 minutes or until lightly browned, tossing at least once with a spatula or spoon to brown evenly.
For salad, divide baby greens into equal portions and arrange on 4 individual triangle-shaped plates. Arrange raisins, orange segments, pecans and 2 wedges of tomato on a corner of each plate. Sprinkle with cheese; drizzle with vinaigrette and garnish with tortilla strips.
Chef's Note : Use more jelly for a sweeter sauce and add a pinch of cayenne, cumin and chili powder for that unique Southwestern flavor.
To plump raisins, combine enough of a mixture of equal parts apple juice and white port to cover and allow to stand for at least 1 hour.
Serves: 4

Nutrition Facts (per serving)
Calories 450 (62% from fat); Total Fat 32g (sat 3g, mono 17g, poly 8g);
Cholesterol 5mg; Protein 6g; Carbohydrates 39g; Fiber 3g; Iron 1mg; Sodium 65mg; Calcium 84mg;

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Pulled Pork with Raisin Corn Bread
by: Chef Jason Rogers «

This saucy mixture on raisin corn bread definitely is not finger food.
INGREDIENTS
Pulled Pork
1 boneless Boston butt or shoulder blade roast, about 4 pounds
1 tablespoon cumin seed
2 teaspoons crushed red pepper flakes
1 teaspoon coriander
1 tablespoon cracked black pepper
Salt, to taste
3 cups California raisins
1 cup red wine vinegar
3 cups red wine
1/4 cup brown sugar
2 white onions, cut in matchstick-size pieces (julienne)
Raisin Corn Bread
1-1/4 cups stone ground cornmeal
3/4 cup all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1 cup California raisins
2 large eggs
2/3 cup milk
2/3 cup buttermilk
3 tablespoons warm, melted butter
PROCEDURE
Pulled Pork
Preheat oven to 350°F. Rub pork with spices, pepper and salt. In a roasting pan, brown meat on all sides over high heat.
Put raisins, vinegar, wine and brown sugar in a blender and blend until smooth. Use this mixture to deglaze pan used for browning meat. Add onions; cover and place in oven. Bake for 2 1/2 hours or until meat can be broken or shredded with a fork.
Raisin Corn Bread
Preheat oven to 425°F. Combine dry ingredients and wet ingredients in seperate mixing bowls; mix well. Add wet ingredients to dry and stir until moistened. Pour batter into prepared 9 x 9 x 2-inch pan and bake for 20 to 25 minutes at 425°F.
Slice corn bread and serve with pulled pork.

Chef's Note : To make delicious sandwiches, cut cornbread into 3-inch squares and split horizontally. Spread cut surfaces with 1/4 cup softened butter, divided. Heat a 12-inch sautépan over medium heat and toast buttered surfaces in batches until golden brown. Place bottom half of each square on a plate, toasted side up; top with 1 cup pulled pork. Then, top with top piece of corn bread, toasted side down. Repeat with remaining corn bread, reserving any remaining pork for another use.
Serves: 10

Nutrition Facts (per serving)
Calories 750 (29% from fat); Total Fat 24g (sat 9g, mono 10g, poly 2g);
Cholesterol 215mg; Protein 55g; Carbohydrates 68g; Fiber 5g; Iron 7mg; Sodium 430mg; Calcium 94mg;

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