I’ve pickled plenty of stuff on this blog: mangoes, mustard seeds, even a few little birds. So it easy to see how pickled raisins would be my kind of thing. Sweet. Savory. Unexpected. Which sounds like a metaphor for a happy life. Well, at least to me it does.
So when I saw a Chef Hillary Sterling recipe for Kugel with Saffron-Pickled Raisins in Food & Wine this month I put the recipe on my to-do list. However, the inspiration recipe was part of a Passover menu. I’m going to be in Mexico for Easter and most of Passover this year so I have no holiday cooking plans. Still, those pickled raisins – sweet, savory, and unexpected – kept popping into my thoughts.
Raisins can do that to a man, can’t
So with no real plan on how to use them, I went ahead and pickled some golden raisins in much the same manner as Chef Sterling. I was that excited to taste them. Of course, I knew they’d be sweet and sour. But I wasn’t prepared for the bold way those golden raisins were plumped and recharged by the cider vinegar. I knew I had to use their bright bite of acidity in a recipe and quick. So I tossed them with the cauliflower I was roasting anyway, and indeed my life is happier for it. GREG