Raisins: Working 9 to 5
Raisins add indispensable flavor and richness to savory dishes.
Raisins are not glamorous like pomegranates or clementines. Nor are they delicate and romantic like raspberries, figs or dried cherries. But they are probably the hardest working dried fruit around. Not only are they great on their own, they add an indispensable flavor and richness to savory dishes. In fact, I would argue they shine best in savory entrees.
They provide the sweet counterpoint to savory dishes such as Chicken Quarters with Raisins, Tomato and Thyme and Savory Leek, Ricotta and Raisin Tart (both listed below.) You can even use them in holiday sides—Brussels sprouts with bacon and raisins are particularly delicious. We love the jumbo light and dark raisin medley and the golden ones, which are, indeed, a bit exotic.
—Jill Melton, Editor
Assemble this savory strata or bread pudding the night before and pop it in the oven in the morning.
Savory Leek, Ricotta and Raisin Tart
Raisins give a bit a sweetness to this creamy breakfast tart. It's also great for dinner with a green salad on the side.
Caramelized Onion and Raisin Focaccia with Feta
Sweet caramelized onions and raisins provide a contrast to the salty feta and olives on this flatbread.
Comte Cheese Spoon Breads with Roasted Pepper Raisin Jam
Made in individual muffin cups, these spoon breads are cheesy, creamy and delicious, especially when served with Roasted Pepper Raisin Jam.
Chicken Quarters with Raisins, Tomato and Thyme
Browned chicken quarters are dressed up with golden and dark raisins, fresh thyme and tomato.
