Do-it-yourself raisinets

By | October 20, 2011

[This recipe originally appeared in my new bi-weekly cooking column in Binah magazine, the frum women's weekly.]

First there was that three-day Rosh HaShanah thing. Then the seuda hamafseket and break-fast for Yom Kippur, quickly followed by Succos, Shabbos chol hamoed, and Simchat Torah.

And now, somehow, it’s Shabbos again tomorrow night.

Maybe some of you planned ahead. Back when I made my Succos meal plan, I thought vaguely about the post-chag Shabbos and decided I would figure it out when I got there. Well, we’re here. Time to figure something out. (Help!)

Let’s start with dessert.

I should have chopped this into smaller pieces. Take note.

After so many multiple-course meals, each with a special dessert of its own, I’m thinking that a simple dessert is in order. Simple as in: melt chocolate, mix in raisins, and stick in the freezer. Make sure to call them raisinets, serve them with cut-up fruit and nuts, and everyone at the table will be impressed.

I’ve mentioned elsewhere on the blog that I treat my SunMaid raisins from the States like gold. Using 1.5 cups of them for this recipe wasn’t easy, but in the name of chocolate-covered raisins, I made the sacrifice. It pays off, of course. I mean, it isn’t like I don’t get to eat them.

You can see from the photos that I used regular chocolate, but to make a fun recipe even more fun, mix some of your raisins in white chocolate so you can serve some of each.

What are you serving for dessert this Shabbos?


3 Comments

Laura on October 23, 2011 at 6:08 pm.

Fun idea! My mom makes something like, but she soaks the raisins in rum first.

Reply

Tali Simon on October 23, 2011 at 7:41 pm.

Looove that idea!

Reply

shira on August 9, 2013 at 2:39 am.

likle it like it like

Reply

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