With the Olympic Games, just around the corner, the California Raisin Marketing Board has come up with “classic English recipes with a touch of American patriotism” to celebrate the Opening Ceremonies scheduled for July 27.
Check ‘em out and let me know what you think in the comment section
Gold Medal Summer Berry Pudding
Ingredients:
2 pints fresh strawberries, (20 oz)
rinsed, hulled and quartered 1 pint (12 oz.) fresh raspberries
1/2 pint (6 oz.) fresh blueberries
1/2 pint (6 oz.) fresh blackberries
3/4 cup California golden raisins
3/4 cup sugar
1/4 cup water
2 tablespoons lemon juice from 1 lemon
10 slices white thin bread, stale, crust taken off, leave out over night
Slightly sweetened whipped cream or vanilla yogurt, optional
Combine the strawberries, blueberries, blackberries, California Golden Raisins, sugar and 1/4 cup of water in a large nonreactive saucepan and cook uncovered over medium-low heat for 5 minutes. Take off the heat, stir in the raspberries and the lemon juice. Allow the berry mixture to cool to room temperature.
While the berries are cooling, line a charlotte pan (medium size) or a medium bowl with plastic wrap, making sure the plastic is flat against the pan, leaving no air pockets. With the crust taken off, cut the bread to fit the pan as close as possible. Dip the cut bread in the juice of the berries and line the bottom and sides of the pan. Place the pan on a large plate. All bread should be lightly saturated with the juice from the berries.
Spoon berries into the lined pan, to the top, using the syrup and berries as possible. Finish the top of the pan with lightly saturated bread (this will be on the bottom of the pudding). Cover with a sheet of plastic loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight it with a heavy can and refrigerate. Remove weight after 6-8 hours. Cover the pudding with plastic wrap and refrigerate overnight.
Before serving, remove weights, plastic wrap on the top of the mold. To unmold, place the serving plate on top of the mold, invert the mold and plate, carefully remove the mold, then the plastic wrap. Traditional way to serve is with slightly sweetened whipped cream; however, vanilla Greek yogurt can also be used. Makes 8 servings.
Go for the Gold Raisin Tea Cakes
Ingredients:
3/4 cup California golden raisins
1/3 cup chopped walnuts
1 whole graham cracker (2 squares)
1 teaspoon grated lemon peel
1 egg, separated
2 tablespoons granulated sugar
Powdered sugar
Brandied Lemon Syrup
3 tablespoons water
3 tablespoons sugar
2 teaspoons lemon juice
2 tablespoons brandy
In food processor fitted with metal blade or electric blender, process raisins, walnuts, graham cracker and peel until ground. In small bowl beat egg white until stiff. In another bowl, quickly beat egg yolk with sugar until lemon-colored. Fold in egg white, then gently fold in raisin mixture. Spoon into 18 paper-lined or greased miniature muffin tin cups, filling just below tops of cups. Bake in 350 degree F oven about 15 minutes until golden and springy to the touch.
Meanwhile for Brandied Lemon Syrup, in small saucepan combine water, sugar and lemon juice. Bring to boil; simmer 5 minutes. Remove from heat; stir in brandy. Cool to room temperature. Brush onto warm tea cakes. Cool; dust half of each cake with powdered sugar, using a straight edge as a guide. Makes 18 mini muffin cakes.
For more information about California Raisins, visit www.loveyourraisins.com.
Source: California Raisin Marketing Board via PR Newswire (http://s.tt/1gCH1)
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