raison d’être…part deux

raison d’être…part deux.
Celebrating raisins…and reason for the madness…
Quest for vintage classics ala “Madmen”.
Vintage classics–re-interpreted. And trending.
The Menu Shoppe has it covered…
great tips for great menus.
Chicken Onion and Raisin Stew
A dapper spring or summer stew…
is it vintage or trending re-interpretation.
1/2 cup raisins
1 teaspoon honey
2 bay leaves
1 cinnamon stick
1 teaspoon dried oregano
1 teaspoon ground allspice
1/2 cup dry white wine
3 tablespoons red wine vinegar
6 tablespoons extra-virgin olive oil
6 chicken leg-thigh pieces cut apart
2 pounds small boiling onions
1 28-ounce can diced tomatoes in juice
1 cup low-salt chicken broth
1 tablespoon ground coriander
1 teaspoon coarsely ground black pepper
Peel of 1 small orange–
removed in strips using vegetable peeler
Combine raisins and vinegar in small bowl–set aside. Cook onions in large saucepan of boiling water 5 minutes. Drain–cool slightly. Trim and peel onions. Preheat oven to 350°F. Heat
3 tablespoons oil in heavy large ovenproof pot over medium-low heat. Add onions and sauté until golden, about 10 minutes–
transfer to large bowl.
Sprinkle chicken with salt and pepper. Add 1 tablespoon oil to same pot. Working in batches, add chicken to pot and cook over medium-high heat until golden brown,
5 minutes per side. Add chicken to bowl with onions.  Add tomatoes with juices,
broth, wine, coriander, honey, allspice, and 1 teaspoon pepper to pot. Bring to boil, scraping up any browned bits. Return chicken and onions to pot. Stir in bay leaves, orange peel, cinnamon stick and oregano. Cover tightly and bake until chicken is cooked through, about 1 hour. Stir raisin mixture and remaining 2 tablespoons oil into stew. Season with salt and pepper. Transfer to shallow bowl.
Raisin Pie
2 1/2 – 3 cups sultana raisins plumped in hot water flavored with lemon juice
3 egg yolks
1 cup buttermilk
1 tbs vinegar
3/4 cup sugar
2 tbs flour
1/4 tsp salt
1 tbs grated orange rind
1 tbs grated lemon rind
1 egg beaten with water
Rich pastry for 2-crust pie
Beat the egg yolks and beat in the buttermilk and vinegar. Add the sugar, flour, salt and grated rinds and mix well. Drain the raisins and add to the mixture.  Line a 9″ pan with pastry and add the filling. Top with crust and cut a vent. Brush with beaten egg. Bake in a 450°F. oven for 10 minutes. Reduce the heat to 350°F. and continue baking until the crust is nicely browned. Serve while still warm.
Would the Madmen quaff this spirit?
Or fast forward to trending modern sips.
The Oatmeal Raisin Cookie Cocktail
A shooter actually.
1/5 shot Chartreuse
1/5 shot Cinnamon Schnapps
1/5 shot high proof rum
1/5 shot Kahlua or Tia Maria
1/5 shot Irish cream
Combine ingredients in a shot glass.
Or…layer the spirits.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
This entry was posted in cocktails, National Food Holiday, pies, recipes, vintage and tagged , , , . Bookmark the permalink.

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