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Entries tagged with 'raisins'

Meat and Pear Open Ravioli from 'Pasta Modern'

Serious Eats Kate Williams 4 comments

"Open" ravioli are simply tubes or pieces of pasta tossed with ravioli filling used as sauce. The highly unusual blend of sauce ingredients in Francine Segan's version balances fresh and cured meats with an abundance of fruit and spices—there are pears and raisins as well as cinnamon, nutmeg, sage, and parsley intertwined in the calamari-shaped pasta. More

Iced Oatmeal Raisin Cookie Pie

Serious Eats Carrie Vasios Mullins Post a comment

Because there is something awesome about a giant cinnamon raisin oatmeal cookie drizzled with icing. More

Bread and Butter Pudding

Serious Eats Sydney Oland 1 comment

This simple bread pudding is the perfect dessert after a filling meal. Rich and soft, it's often served with a custard sauce, but this version is so creamy and tender that it really doesn't need anything else but a strong cup of tea. If you have the time, letting the raisins sit in a few tablespoons of brandy before you assemble the pudding makes it even more decadent. More

DIY Raisins

Serious Eats Molly Sheridan Post a comment

This is a DIY project I would say is all about unique taste and quality rather than cost—at least until the grape season hits locally. More

Carrot Cake Scones With Cream Cheese Icing

Serious Eats Carrie Vasios Mullins 3 comments

All the flavors of carrot cake, in breakfast form. More

Irish Tea Brack (Tea-Soaked Raisin Bread)

Serious Eats Carrie Vasios Mullins 2 comments

This traditional Irish bread is characterized by first soaking raisins in tea overnight. More

Carolina Gold Rice Salad from 'Around the Southern Table'

Serious Eats Kate Williams Post a comment

This salad of white rice, raisins, pine nuts, and scallions from Rebecca Lang's Around the Southern Table may look a bit one-dimensional at first, but Lang's version is more than just a simple grain salad. The potent mixture of a lemon's zest and its juice whisked together with a touch of orange juice and a drizzle of sweet and tangy white balsamic soaks effortlessly into the hot rice, plumps the raisins, and tempers the bite of the scallions. More

Raisin Tea Cake

Serious Eats Sydney Oland 4 comments

It's always nice to have something alongside a good cup of hot tea. Sandwiches, cookies, and buns are all great choices, but to me a nice slice of tea cake and butter is hard to beat. This is a simple cake, dotted with raisins soaked in tea—but put it next to a pot of tea, and take a moment to read a newspaper or stare out a window, and you'll be ready to get back to the real world feeling satisfied and invigorated. More

Raw Carrot Cake "Muffins"

Serious Eats Carrie Vasios Mullins 7 comments

These "muffins" aren't baked, but somehow carrots, walnuts, dates, raisins, and spices come together to form a morning treat that tastes shockingly like the real thing. More

Irish Soda Bread with Raisins and Caraway

Serious Eats Emma Kobolakis 6 comments

It's a wonder why soda bread isn't made year-round. With sweet raisins and grassy caraway seeds (and plenty of butter), this couldn't-be-simpler bread will see you through cold winter nights. More

Soda Bread with Port-Soaked Raisins

Serious Eats Sydney Oland 3 comments

If you're looking for a quick bread to go with your afternoon tea, or your morning fry up, look no further than the humble soda bread. Raisins or currants are an expected addition, but soaking the raisins in port before adding them to the dry ingredients gives them an extra boozy sweetness that really livens up this simple bread. More

Rye Raisin Muffins

Serious Eats Carrie Vasios Mullins Post a comment

With a little tinkering, these muffins can go from a healthy, lightly sweet way to start your morning to a savory accompaniment for dinner. More

Carrot Cake Cookies

Serious Eats Carrie Vasios Mullins Post a comment

These spiced, cakey cookies are packed with carrots, raisins, and walnuts. More

Carrot Orange Marmalade with Cinnamon and Golden Raisins

Serious Eats Lucy Baker Post a comment

Think of this recipe as a mash-up of carrot cake jam and orange marmalade. Try it on carrot or zucchini bread, whole wheat toast, or as a topping for crostini with ricotta. If you can't find Pomona's Pectin, use regular no- or low-sugar powdered pectin. More

Steamed Salmon with Chard, Pine Nuts, and Raisins

Serious Eats Blake Royer Post a comment

[Photograph: Blake Royer] About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.... More

Madeira Biscuits

Serious Eats Carrie Vasios Mullins Post a comment

The butter and raisin cookies are simple but delicious. Keep a log of dough in your fridge and you'll always be ready for guests. More


Serious Eats Carrie Vasios Mullins 3 comments

This traditional German Christmas bread has a dense crumb studded with spices, dried fruit, and candied ginger. More

Jason Weiner's Rugelach

Serious Eats Caroline Russock 3 comments

This Rugelach recipe come with not one, but three filling options; feel free to mix and match chocolate-walnut, raisin, and apricot as you please. More

Fruit-Studded Polenta Shortcake

Serious Eats MarĂ­a del Mar Sacasa Post a comment

This recipe is adapted from Essentials of Classic Italian Cooking by Marcella Hazan. More

Ginger Brown Rice Pudding

Serious Eats Carrie Vasios Mullins Post a comment

Brown rice pudding flavored with ginger, cinnamon and raisins. More

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