Herspring, Inc.

California Golden Raisin Tequila Salsa

INGREDIENTS

  • 1/2 cup California golden raisins
  • 1/4 cup gold tequila
  • 1 mango; peeled, seeded and cut into 1/4-inch cubes (about 3/4 cups)
  • 1-1/2 cups scallions, cut into 1/4-inch slices
  • 1-1/2 cups chopped fresh cilantro
  • 2 oranges (about 1 1/2 cups); peeled (no white pith), segmented, seeded and roughly chopped
  • 1 red bell pepper, cut into 1/4-inch dice (about 1 cup)
  • 1 tablespoon honey
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cumin
  • 1/4 cup fresh lime juice
  • 1 jalepeno, seeded and minced (about 2 tablespoons)
  • Salt and pepper, to taste

PROCEDURE

In a small bowl, soak raisins in tequila for at least 2 hours. Drain the liquid and reserve.

In a large bowl, combine raisins with next 10 ingredients and stir well. Season the salsa with the reserved liquid, salt and pepper.

California Caramel-Raisin Sauce

by: Chef Thomas Keller

INGREDIENTS

  • 4-1/4 cups California golden raisins, divided
  • 1/4 cup water
  • 1-1/2 cups granulated sugar
  • 1 cup heavy cream, divided

PROCEDURE

Boil the raisins in the water until puffed and softened. Set aside about 1/3 of puffed raisins. Puree remainder in blender until a paste is formed. Set aside. In a heavy pot, cook the sugar over moderately high heat, stirring constantly with a fork, until the sugar is melted completely and turns a deep golden caramel. Remove the pot from the heat and stir continously to prevent further darkening. Deglaze with 1/3 cup heavy cream. (The sauce will thicken when the cream is added). Add the raisin paste to the caramel sauce and return to the blender. Add 2/3 cup of cream in a thin stream until incorporated and smooth in consistency. Pass caramel raisin mixture through a chinois and into a bowl. Set bowl on ice to cool. Add reserved raisins and keep refrigerated for up to 1 week.

To serve

Reheat the caramel sauce as needed and pour over ice cream.

Catahoula and Sazerac Spiced Nuts with California Raisins

by: Chef Jan Birnbaum

INGREDIENTS

Herb Oil

  • 6 tablespoons olive oil
  • 1 ounce Parmesan rind
  • 3 cloves garlic; smashed
  • 1 small branch rosemary

Spice Mix

  • 2 tablespoons kosher salt
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cayenne
  • 1 teaspoon ground coriander

Raisins

  • 2 tablespoons brandy
  • 1-3/4 cups California raisins
  • 1-3/4 cups California golden raisins

Nuts

  • 8 ounces raw peanuts - not roasted
  • 8 ounces raw pecan halves
  • 8 ounces raw pistachios
  • 8 ounces raw cashews
  • 8 ounces raw walnut halves
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme

PROCEDURE

For the herb oil

Prepare at least 4 days or up to 3 weeks in advance.

In a small saucepan, heat the olive oil to 120°F. Add the Parmesan rind, smashed garlic and rosemary branch. Remove pan from the heat and transfer the mixture to a container with a tight-fitting lid. (There should be as little contact with air as possible so make sure the container can hold the volume without too much room to spare). Refrigerate and allow the mixture to infuse for at least 4 days.

For the spice mix and raisins

Combine spices in a small bowl and reserve. In a small pan, flame the brandy; add the raisins; reserve.

To prepare nuts and serve

Preheat oven to 300°F.

Place the nuts in separate bowls. Toss each with some herb oil. Roast the nuts separately (one type per baking sheet), until the nuts are a toasty brown color, about 6-10 minutes, depending on the type. Taste to make sure the raw texture is now crunchy.

Once all the nuts are roasted, combine them together with the spice mix and chopped herbs. Mix in the brandy-flamed raisins. Enjoy with your favorite cocktails.