Have you ever read a British recipe only to see “sultanas” or “currants” as an ingredient? And have you ever then put that recipe down because who has “sultanas” or “currants” in the cupboard? Probably no one in the states. But do you know what they are and what you can use?
I’m pretty sure we all know what raisins are? Dried seedless grapes. The majority of our grapes are grown in California, originally from the ‘Sultanina’ grape (possibly named because of its origination in the town Soultanieh in the middle East).
In 1870 William Thompson imported this variety of grape to California for his vineyards. But from the devastating drought of 1873 William was left with nothing but shriveled up grapes on his vines. Making ‘lemonade out of lemons’ Thompson sold the dried up grapes as a “Peruvian Delicacy” and low and behold the California raisin industry was born! The Sultanina grape is now known as the Thompson grape and is the most widely planted grape in the industry.
Dried grapes (or raisins) have been around for thousands of years though. Whether it’s grapes, or plums, figs or apricots, leaving vegetables and fruits out to dry in the sun is one of the oldest methods of preserving food. More than 2,000 years B.C. wall paintings found throughout the Mediterranean showed us that dried fruits were a major part of the diet. In medieval times, dried fruits were the most common form of sweetener, far more popular (and more expensive) than honey. In Roman times, two bags of dried fruits could buy a slave.
So now that we’ve established what a raisin is, what is a sultana? Sultanas are actually nothing more than ‘raisins’, but made from the lighter green Thompson grapes. When dried, they are golden in color and tend to be a bit bigger and sweeter than our ordinary raisins. Sultanas are easy to find in the supermarket under the name “golden raisins”. In baking you can use golden raisins anytime sultanas are called for in a recipe.
Currants, on the other hand, are a completely different fruit. Much smaller in size and quite tart, whether red or black, currants are berries grown on shrubs or bushes and not grown on vines. Most often, currants are associated with only being available in Great Britain. Sun Maid sells a product called Zante Currants, which is not a currant at all but a grape, originally from Greece, and should not be confused with the currants of Great Britain.
The currants used in many British recipes are, for the most part, not available in the U.S. Commercial cultivation of these currants was banned from 1911 until 2003 because of concerns the plants could harbor a disease that had the potential to devastate American timber. Disease-resistant varieties were developed and now the ban has been lifted. For this reason, many Americans confuse Zante raisins with currants. Although I’ve never tried growing currants, I’m told they grow easily in your own backyard. So until I do, I’m probably going to use Sun Maid’s Zante Currants (raisins) in place of British currants in my baking.
Whether in baking or in savory foods, be sure to use plenty of raisins, sultanas or currants in your cooking … or just keep them around as a handy snack. A low-fat food, full of antioxidants and polyphenolic phytonutrients, dried fruits act as an anti-inflammatory and can help protect the body against free radicals. Dried fruits also contain iron, B vitamins, potassium and magnesium, which helps build red blood cells and healthy bones. Red and black currants, in particular, have four times more vitamin C than oranges and twice the antioxidants of blueberries. Great for digestion because they contain lots of fiber, these sweet, delicious dried fruits really are nature’s candy.
So the next time you’re about to make Spotted Dick, a Christmas Pudding or Bara Brith, don’t be afraid to reach for the ‘raisins’.
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References: Raisin Grape Varieties, Isons Nurseries, Sun Maid, Cornell University, Wise Geek
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e cooking apple (not a Mac or Macoun – too juicy).
Pour the batter into the prepared pan and bake for one hour. Test after about 50 minutes for doneness.
When done, turn out onto a cooling rack and then put the kettle on.
Put the butter in a bowl, melt it and then let it cool. In another bowl, sift the flour, baking powder and salt together, Then set aside. In a third bowl, beat the eggs and sugar on high til thick and pale yellow (about 3 to 4 mins). Beat in the vanilla (or whatever flavoring you’d like to use). Slowly add the sifted dry ingredients, being careful not to over beat.
Then take a spoonful of the batter and mix it into the melted, cool butter. This is important to break down the butter so it can be incorporated into the batter without breaking it down. After the butter mixture has lightened, fold it back into the batter. Be sure to scrape the sides and fold everything in well. Cover with plastic wrap and let rest for 30 minutes (or up to two days in the refrigerator).
Take a teaspoon of the batter and put it into the shell mold. Only fill the mold about 3/4 of the way – no more. Bake for 8 to 10 minutes until the edges begin to brown. Take the pan out of the oven and immediately turn the cookies out onto a cooling rack. Regrease the mold pan and continue baking until you’ve used all the batter.
When you approach the Shaven Crown Inn you are immediately transported back in time … to 14th century Medieval England with flashes of Excalibur, jousting knights and coats of armor. The architecture is solid, heavy, grey … made of timber, adobe, stone and slate. And as you step through the arch into the inner cobbled courtyard with its massive double wooden doors, original hand-forged hinges and bolts, you know this building has tales to tell. The Great Hall is a magnificent beam-laden Tudor room with an impressive staircase leading off to the bedrooms on either side. I’m certain the large central fireplace provided the only heating source for this great room at one time, and was also the cooking center where heavy, cast-iron cauldrons were hung with soups, where bread was baked, and game was roasted.
more olive oil to the pan.
Stir well to combine and reduce to thicken.
e puff pastry sheet out just a bit to fit over the top of the dish. Brush the egg around the top of the dish for the pastry to adhere.
Place the casserole onto a baking tray just in case you get seepage.
Beat in the dry ingredients and, when well blended, add in chopped dried cranberries and white chocolate bits.
After everything is incorporated, cover and refrigerate for about an hour. Then dump the dough onto a lightly floured board.
Line a large baking tray (or two small ones) with parchment paper and carefully place the logs on. They will rise, so don’t place them too close together.
When the logs are cooled, slice the logs with a serrated knife, diagonally, into slices about 1/2″ thick. You can slice then thinner, or thicker, it’s up to you.
Asparagus. Tall, slender, green stalks of goodness. Versatile, full of nutrients and delicious. I’ve never grown asparagus, probably because it takes such a commitment … to not only dedicated garden space, but to time. This perennial vegetable should be planted about three years before the expected first harvest.
From appetizer to main dish, consider the versatility of asparagus. Stir fry, saute, broil or bake, the shoots are prepared quickly and can be served simply as a side dish, or with chicken, fish, shrimp or, one of my favorites, wrapped with bacon and grilled over charcoal. Asparagus can also be pickled, canned or frozen. The San Joanquin Asparagus Festival is getting really creative this year. Asparagus will be featured in ice cream, as asparagus slaw, asparagus corn dogs, and asparagus nachos. They all sound good to me!!
The reader begins reading from the rim down. The rim signifies those events happening soonest, while the images closer to the bottom will be further in the future. The tea leaves which settle closer to the cup’s handle suggest home and family.
I’ve been to many tea rooms which offer Tasseography, as well as Tarot card reading, Palmestry and other forms of seeing into the future … all of which I find absolutely fascinating. Whether I believe it or not certainly doesn’t take away from my enjoyment of, not only the tea, but the experience. For a fun afternoon, I recommend visiting a tea room where they have Tasseographers and enjoying a little divination from the leaves.
St. Patrick is believed to have died on March 17th. Since the 9th or 10th century, people in Ireland have been observing this day as the Roman Catholic feast day of St. Patrick.
the city, turns green with special lighting effects. Spectacular!
In a large bowl mix together the flour, salt, sugar and lemon zest. In a small bowl warm the milk slightly (microwave is fine) and add the butter. Stir until melted.
Turn the dough out onto a lightly floured board. Knead in the dried fruits or candied lemon peel.
When the dough has doubled in size and is ready (it will hold a depressed fingerprint) tip it out onto your pastry board.
If not using lemon curd, just roll each ball tightly and then place all the dough balls in a parchment lined baking tray. They should just touch each other.
poon, remove as much of the pith as possible. Slice the peel into long, thin julienne strips. Place the lemon strips into a small saucepan and just cover with water. Bring to a boil.