If it is a grape, why call it a raisin?
The answer is that raisin is a French word, derived from the Latin word racemus, meaning a cluster of grapes. And that’s what raisins are Ñ grapes with about 85 percent of their moisture removed. Removing the moisture concentrates the flavour and leaves the nutrients intact.
One of our readers wrote to say she and her friends have often discussed whether to wash raisins before using them. It seems everyone has a different opinion.
If you are eating raisins from the package or adding them to a trail mixture, you do not need to wash them.
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If raisins become dry or sugary, or if a recipe calls for “plumped” raisins, place the amount needed in a bowl and cover with boiling water. Soak for two to five minutes, drain and pat dry with a paper towel.
Do not soak longer than five minutes. Flavour and important nutrients can be lost. Plump the raisins just before you are going to use them. Soaking adds moisture to the raisins. In some cases such as fruitcake, when the proportion of raisins and dried fruit is high, the texture and moisture in the cake will increase during storage. This is called ripening the cake.
Baking with raisins
Raisins often sink to the bottom during baking. Here are some suggestions to help solve this problem:
- Raisins sink when they are too wet. After washing, dry them well on paper towel and toss them in about 1Ú4 cup (60 mL) of the flour for the recipe. This is often referred to as dredging the raisins.
- If raisins fall, the mixture may be too soft to support their weight.
Select a recipe that results in a thick, rather stiff batter, such as a pound cake. - Fold raisins into the batter just before placing in prepared baking pans, and place at once into a preheated oven. Reducing the time between adding raisins to the batter and baking allows the batter to begin to set before the raisins settle.
- For cakes, bake in round rather than square or rectangular pans. In round pans the batter will set up more evenly. With square or rectangular pans, corners will cook faster and raisins may sink in the middle.
- Whole raisins are most suitable in loaves or cakes made with all-purpose flour rather than cake flour. All-purpose flour results in a stronger batter.
Storage
Raisins are a ready-to-eat snack and do not require refrigeration. However, to keep dried fruit moist once a package has been opened, store in a cool, dry place in an airtight container. Keep dried fruit away from heat and humidity. They can be stored in the refrigerator in an airtight container and will retain their flavour, colour and nutritional value for up to 15 months.
To freeze raisins, place in a zip-lock freezer bag, squeeze out excess air, seal and place in the freezer. Dried fruit will thaw quickly, but if you want to speed up the process, pour boiling water over it. The heat and moisture will quickly thaw the fruit.
Food value
Raisins are a good source of vitamin A, the B-1 vitamins thiamine and riboflavin, minerals such as calcium, iron and potassium and antioxidants. They are also a good source of fibre. One quarter cup (60 mL) or a handful of raisins equals one serving of fruit. The California Raisin Marketing Board that eating a handful of raisins every day could provide enough antioxidants to have a significant effect on human health. The sugars in raisins give quick energy because the body absorbs them immediately. That is why they are good for backpacking trips and high energy sports.
Sources: www.calraisins.org and www.sunmaid.com.
GORP is a winner
Good Old Raisins and Peanuts is one of my favourite trail mix recipes. When we go camping as a family, I will often pack bags of raisins, dried apricots, peanuts, sunflower seeds, chocolate chips and a package of small plastic bags. My kids have
their own preferences and each adds a couple of tablespoons of their favourite ingredients.
Gum drop cake
1Ú2 cup shortening 125 mL
1 cup white sugar 250 mL
1 egg
1Ú2 teaspoon vanilla 2 mL
3Ú4 cup applesauce 175 mL
1Ú2 cup hot water 125 mL
2 1Ú4 cups all-purpose 560 mL
flour
1Ú2 teaspoon baking soda 2 mL
1Ú2 teaspoon salt 2 mL
1Ú2 teaspoon cinnamon 2 mL
1Ú8 teaspoon nutmeg 0.5 mL
1Ú8 teaspoon ground 0.5 mL
cloves
11Ú2 cups raisins, 375 mL
washed and dried
1Ú2 pound small gum drops 250 g
(remove black candies)
1 cup chopped nuts 250 mL
Cream shortening. Add sugar gradually; beat until light and fluffy. Add egg and vanilla; beat well. Stir in applesauce and hot water.
Sift together flour, soda, salt and spices. Reserve 1Ú4 cup (60 mL) of this flour mixture; dredge raisins.
Add sifted dry ingredients to batter; mix well. Fold in floured raisins, gum drops and nuts. Pour into a greased 5 x 9 inch (12 x 22 cm) loaf pan. Bake at 300 F (150 C) for one hour.
Source: Time-honoured recipes of the Canadian West from Nabob Foods.
Poppy seed shelf life
Dear TEAM: I have a large plastic container of poppy seed about 2Ú3 full. It has been on my cupboard shelf and when I opened it this morning, the seeds smelled rancid. Should I be storing it in the refrigerator or freezer? Are the seeds safe to use? Ñ L.A., e-mail.
Dear L.A.: If the poppy seeds smell rancid, they will give a rancid taste to whatever recipe you use them in. All nuts and seeds should be kept in a well-sealed container to prevent them from becoming moist. Heat causes the oils in them to go rancid, so a cool, dry location, such as refrigerator or freezer, is best.
Poppy seed squares
This is a brownie-like square that is a family favourite.
1 3Ú4 cups all-purpose 425 mL
flour
1 teaspoon baking 5 mL
powder
1Ú4 teaspoon baking soda 1 mL
11Ú4 cups white sugar 310 mL
1Ú2 teaspoon salt 2 mL
1Ú2 cup melted butter 125 mL
1Ú3 cup honey 75 mL
2 eggs
2 tablespoons milk 30 mL
1 teaspoon vanilla 5 mL
1 cup coconut 250 mL
1Ú2 cup poppy seed 125 mL
icing sugar
Sift dry ingredients into mixing bowl. Add melted butter, honey, eggs, milk and vanilla. Beat with an electric mixer until well blended. Stir in coconut and poppy seed.
Spread evenly in a greased nine by 13 inch (22 x 33 cm) pan. Bake at 350 F (180 C) for 25-30 minutes. Remove to a wire rack and cool. Sprinkle top with icing sugar. Cut into squares to serve.
Source: Time-honoured recipes of the Canadian West from Nabob Foods.
Betty Ann Deobald is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
