Raisins more than just dried grapes

March 3, 2010

Frank Kourt Berea College Public Relations The Richmond Register Wed Mar 03, 2010, 11:00 AM EST

RICHMOND — Remember the “Dancing Raisins” from the 70s?

These animated raisins would dance across your TV screen to the tune of “I Heard It Through The Grapevine” and tout the benefits of raisins.

That was the heyday of raisins, which, until then, mostly were considered snack food for kids that came in little individual boxes.

Today, plastic models of “The Dancing Raisins” might be found in a dusty corners in the backs of antique stores, but raisins still are tasty, versatile and nutritious, and very much a part of “the bigger picture” in cooking.

Raisins can be used in many dishes from desserts to entrees.

There’s raisin pie, a special treat we look forward to each Thanksgiving at the annual family gathering.

According to the California Raisin Marketing Board, Americans tend to eat way too little fruit, and raisins are a portable, tasty way to get the fruit we need. They are also free of fat and cholesterol, low in sodium, packed with antioxidants, a source of potassium and fiber and a source of quick energy.

Also, they’re easy to add to other foods. Pick a sprinkling of them on your cereal in the morning, or add them to fruit salads.

It is conjectured that raisins first were discovered when someone found them drying on the grapevine. Reference to them goes back as far as 1490 B.C. They were introduced into Europe by the Crusaders in the 11th century, and became part of cuisine in Europe in the 14th century.

However they were developed, raisins make a great addition to many foods. Here are some dishes to try. I’m also sharing a family recipe for that killer raisin pie we all crave each Thanksgiving!

Alka’s Raisin Pie

Ingredients:

2 cups raisins

2 cups water

1/2 cup packed brown sugar

2 tbsp. cornstarch

1/2 tsp. cinnamon

1/4 tsp. salt

1 recipe pastry for a 9-inch double crust pie

Preparation:

Combine raisins and water in a small saucepan and boil 5 minutes. Mix brown sugar, cornstarch, cinnamon, and salt together and add to hot raisins.

Cook and stir until syrup is clear. Remove from heat and cool slightly. Turn filling into a pastry lined 9-inch pan and cover with top crust. Seal edges and cut slits in the top crust. Sprinkle sugar on top.

Bake at 425 degrees for 30 to 35 minutes.

Kentucky Bourbon Pecan Raisin Pie*

Ingredients:

1 pie shell

1/4 cup butter

1 cup firmly packed brown sugar

3 eggs

1/2 cup cane syrup

1 cup halved pecans

1/4 cup good Kentucky bourbon

1/2 tsp. salt

1/3 cup raisins

Preparation:

Preheat the oven to 450 degrees and bale the pie shell partially. About 5-7 minutes. Allow to cool. Reduce oven temperature to 375 F.

Cream together the butter and brown sugar. Beat in the eggs one at a time. Stir in the remaining ingredients and fill the pie shell. Bake the pie about 40 minutes or until knife stuck in the filling comes out clean. Serve either warm or cold.

Cream of Raisin Soup*

Ingredients:

1 cup raisins

4 whole cloves

1 cinnamon stick or 1/2 teaspoon ground cinnamon

2 tbsp. lemon juice

1 piece lemon rind

4 tbsp. sugar

2 cups milk, apple juice or cold water

3 tbsp. cornstarch

1/2 cup heavy cream

Preparation:

Combine raisins, cloves, cinnamon, lemon juice and rind, sugar and milk in saucepan. Bring to boil and simmer until raisins are plump and soft, about 5 minutes. Remove cloves, cinnamon stick and lemon rind. Mix cornstarch with 3 tablespoons cold water and add enough to thicken the soup to the desired consistency. Remove from heat and cool. Just before serving, stir in heavy cream. Serve warm or cold, but eat the day it is prepared.

* Recipes courtesy The California Raisin Marketing Board

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