Do-it-yourself raisinets
By Tali Simon | 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?
Yield: 1½ cups raisinets Ingredients Directions 1. Cover a baking sheet with parchment paper. 2. Boil water in a medium pot and place a heat-proof glass bowl inside. The bowl should sit partially inside the pot without fitting all the way. There should be enough water just to reach the bottom of the bowl. 3. Place chocolate in bowl with butter and melt gently over boiling water, stirring until completely melted. 4. Stir in raisins and mix well to coat with melted chocolate. If there’s extra chocolate, add another spoonful or two of raisins. 5. Spread mixture in a single layer on the covered baking sheet. 6. Freeze until hardened, about 20 minutes. Break apart and serve, storing leftovers (if there are any) in the refrigerator.
2 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.
Tali Simon on October 23, 2011 at 7:41 pm.
Looove that idea!