Raisins: Working 9 to 5

Dinner,For Moms,Ingredient
October 23, 2012

Raisins add indispensable flavor and richness to savory dishes.

Chicken Quarters with Raisins, Tomato and Thyme 2
Jessica Merchant
http://pgoarelish2.files.wordpress.com/2012/09/chicken_with_raisins-7.jpg

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

Bacon Kale and Raisin Strata

Bacon, Kale and Raisin Strata

This savory strata or bread pudding can be assembled the night before serving.

Savory Leek Ricotta and Raisin Tart 1

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

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 Roated Pepper Raisin Jam 2

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 2

Chicken Quarters with Raisins, Tomato and Thyme

Browned chicken quarters are dressed up with golden and dark raisins, fresh thyme and tomato.

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