Golden Raisin Vinaigrette Recipes

GOLDEN RAISIN AND CAPER VINAIGRETTE

Golden Raisin And Caper Vinaigrette image

Provided by Rozanne Gold

Categories condiments, sauces and gravies

Time 10m

Yield 2 cups

Number Of Ingredients 4

Ingredients

3 ounces golden raisins
4 1/2 tablespoons verjuice, preferably sweetened
3 ounces drained capers
1/4 cup olive oil

Steps:

Place raisins in a small pot and add verjuice. Cook over medium heat until reduced by half. Add capers and cook 2 minutes. Pour into a blender and puree, adding olive oil in a steady stream. Pass through fine-mesh sieve. Cool to room temperature. Serve over halibut or sea bass.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 11 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 502 milligrams, Sugar 13 grams

COLE SLAW WITH GOLDEN RAISIN VINAIGRETTE

Cole Slaw with Golden Raisin Vinaigrette image

Categories Salad Blender Vegetable Side Fourth of July Picnic Quick & Easy Raisin Carrot Summer Cabbage Gourmet

Yield Serves 2

Number Of Ingredients 8

Ingredients

2 tablespoons golden raisins
1 tablespoon white-wine vinegar
2 tablespoons vegetable oil
2 tablespoons water
1 tablespoon grated onion
1 teaspoon Dijon-style mustard
2-cups finely chopped cabbage
1 carrot, grated coarse

Steps:

In a small saucepan combine the raisins, the vinegar, the oil, the water, the onion, the mustard, and salt and pepper to taste and boil the mixture, stirring, for 30 seconds. In a blender purée the vinaigrette until it is smooth and in a bowl toss it with the cabbage and the carrot.

SMOKED-PAPRIKA PORK RIB ROAST WITH SHERRY RAISIN VINAIGRETTE

Smoked-Paprika Pork Rib Roast with Sherry Raisin Vinaigrette image

Categories Roast Quick & Easy Dinner Vinegar Raisin Pork Rib Sherry Winter Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 17

Ingredients

For roast
1/4 cup (1 oz) bittersweet (agridulce) pimentón de la Vera (smoked Spanish paprika; available at La Tienda; tienda.com)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon kosher salt plus additional for sprinkling
1 tablespoon coarsely cracked black pepper
1 (5- to 6-lb) center-cut bone-in pork loin rib roast
For vinaigrette
1/4 cup golden raisins
1/4 cup dry Sherry
1/3 cup red-wine vinegar
2 tablespoons finely chopped shallot
1 tablespoon minced garlic
1 teaspoon table salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 cup extra-virgin olive oil (preferably Spanish)
3 tablespoons finely chopped fresh flat-leaf parsley

Steps:

Roast pork:
Put oven rack in middle position and preheat oven to 500°F.
Stir together pimentón, cumin, coriander, salt, and pepper. Rub mixture all over pork. (Press lightly so rub adheres; you will have some leftover rub.) Put pork on a metal rack in a roasting pan, rib side down. Roast pork 10 minutes, then reduce heat to 300°F and continue to roast until a meat thermometer inserted diagonally into center registers 140°F, 1 hour 10 minutes to 1 hour 25 minutes more.
Let pork stand, loosely covered with foil, 20 to 25 minutes before carving. (Temperature of meat will rise to about 150°F.)
Make vinaigrette while pork roasts:
Soak raisins in Sherry in a medium bowl, covered, 30 minutes. Add vinegar, shallot, garlic, salt, and pepper, then add oil in a slow stream, whisking until combined. Whisk in parsley just before serving.
Slice pork and serve with vinaigrette and a sprinkling of kosher salt.

GOLDEN RAISIN VINAIGRETTE

Golden Raisin Vinaigrette image

Keep a batch of this flavorful vinaigrette in the refrigerator and use it to turn crusty bread into crostini, spice up roasted chicken or salmon, or thin it with oil and use it on salads.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Makes 1 1/4 cups

Number Of Ingredients 8

Ingredients

1 cup golden raisins
4 tablespoons sherry vinegar
3 teaspoons whole-grain mustard
5 teaspoons capers, plus 1 teaspoon caper brine
1 shallot, minced
2 teaspoons fresh lemon juice
1/4 teaspoon ground cumin
1/2 cup extra-virgin olive oil

Steps:

In a small pot, bring raisins,sherry vinegar, and 2 tablespoons waterto a boil. Remove from heat,cover, and let steep until cool.Add mustard, capers and brine,shallot, lemon juice, and cumin.Pulse in a food processor, addingoil in a thin stream. (Adjust consistencyby adding warm water1 tablespoon at a time.)

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