#30 Raisin Some Snacks!

Shownotes for #30 Raisins in the Sun!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for the recipes here is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on "comments." Leave your thoughts and experiences. Or email me at [e-mail].

The podsafe music used in the show:

This week I'm featuring the song "Chicago" by Blackboard Jungle, a California Band that has covered more ground and gotten more press than any unsigned band to ever come out of L.A. Sporting a resume that starts with a 12 song cd "I Like It Alot" and extensive touring with the likes of Faster Pussycat, Gene Loves Jezabel, and the opening act for Cheap Trick. Check out their homage to my town, Chicago.

Here is the lead recipe I describe in the show:

Breakfast Raisin-Banana Tortilla Roll-up (Adapted from the California Raisin Marketing Board)

4 (8-inch) flour tortillas
1 cup peanut butter
2 medium bananas, sliced
6 tablespoons California raisins

For each sandwich, spread 1 side of 1 tortilla with 1/4 cup peanut butter. Cover with half of 1 sliced banana and sprinkle with 1 1/2 tablespoons raisins. Roll tortilla up tightly; cut in half to serve. Repeat to make 3 more sandwiches. Sandwiches can be made up to 12 hours in advance, wrapped tightly in plastic wrap and refrigerated.

Note: For a change, substitute 8 ounces softened cream cheese combined with 2 teaspoons honey and 1 teaspoon grated orange peel for the peanut butter.

California Raisin Tapenade (Adapted from the California Raisin Marketing Board)

3 cups California raisins, finely chopped
2 teaspoons sherry vinegar
1 tablespoon sugar
Pinch of salt

Wipe the blade of a sharp knife with oil and chop the raisins very fine to make a loose paste. Season with vinegar, sugar and salt. Spread on crackers or toast points.

Raisin-Olive Roll Ups (Adapted from the California Raisin Marketing Board)

1 cup oil cured or pitted ripe olives
1/2 cup California raisins
3 tablespoons olive oil
1 tablespoon drained capers
2 cloves garlic
1 anchovy fillet
24 slices thin soft white bread
1 package (8 ounces) cream cheese, softened
Melted butter or margarine
1 tablespoon paprika
3/4 teaspoon cayenne pepper
1 tablespoon dried parsley

In food processor fitted with metal blade combine olives, oil, capers, garlic and anchovy; process until smooth. Trim crusts from bread, then flatten slices with rolling pin. Cut each slice in half to make two rectangles. Spread each half with about 1 teaspoon each cream cheese and olive mixture. Roll up tightly from the long side as for a jelly roll. Brush with butter; coat one end of each with mixture of paprika, cayenne and parsley. Place on baking sheet seam sides down; bake at 400°F until toasted, about 5 minutes.
Yields: 4 dozen appetizers

Raisin Nachos with Cinnamon Dipping Sauce (Adapted from the California Raisin Marketing Board)

22 large corn tortilla chips
1/2 cup California raisins
1/2 cup shredded Monterey Jack cheese
1/2 cup firmly packed brown sugar
1/4 cup whipping cream
1/4 teaspoon cinnamon

Spread tortilla chips on ungreased cookie sheet. Top each with about 1 teaspoon raisins and sprinkle with about 1 teaspoon cheese. Bake at 350°F for 5 to 10 minutes or until cheese is melted.

In small saucepan, combine brown sugar, whipping cream and cinnamon. Cook over medium heat until mixture comes to a boil and is smooth, stirring constantly. Pour into small bowl. Dip raisin nachos into sauce.

Here is an extra recipe, not described in the show:

Cream of Raisin Beer Soup (Adapted from the California Raisin Marketing Board)

5 tablespoons sugar
1 small piece lemon peel
1/2 teaspoon ground cinnamon
2 whole cloves
1-1/2 cups milk
1 can (12 ounces) dark or lager beer
1/4 cup cornstarch
1/2 cup heavy cream
1 egg yolk
1 tablespoon brandy (optional)
1/2 cup California raisins
1 egg white (optional)

Measure sugar, lemon peel, cinnamon and cloves into heavy saucepan. Stir in milk and beer. Bring to boil, stirring occasionally to prevent scorching. Dissolve cornstarch in 1/4 cup cold water and add to soup, stirring constantly, until thickened enough to coat the back of a spoon. Boil for one-half minute more. Remove from heat. Combine heavy cream and egg yolk in small bowl and beat well. Add several spoonfuls of the hot soup mixture to the bowl and then return all to saucepan. Remove lemon peel and cloves. Stir in brandy and raisins. Beat egg white till stiff and fold lightly into soup. Cover pot and allow to stand 2 minutes until egg white is set. Serve hot or cold, but eat same day as prepared.

Here is the shopping list for next week:

I'm going to talk about pita breads, both traditional and new wave. You will need to buy the following: at least 9 pocket-style Pita Breads, (toasted, if not fresh), cut and opened to form a pocket. To try the traditional toppings, you'll need some ground sumac and some Za'atar, both available in groceries that cater to Greek, Turkish or Middle Eastern clients. You'll also need some drained yogurt or labna. A yogurt funnel is a wonderful tool to have in the kitchen, especially if you decide to explore Mediterranean food in depth. You'll also need mayonnaise, cayenne pepper, 1 orange, 1 lemon, orange juice concentrate, thawed, 12 ounces roast pork loin, thinly sliced, 8 slices baby Swiss cheese, 1 (8 ounces) can sliced pineapple, 6 ounces ham, chunked, raisins, 1/2 cup walnuts, carrot, lettuce, spinach or alfalfa sprouts, 1 6-ounces can chunk white tuna in water, red apple, celery, green onions , a lemon, and curry powder.