11 recipes. Page 1 of 1
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Steamed in a covered pot for about 2 hours rather than baked, this bread comes out moist and close-textured, studded with raisins. Rye, whole wheat and cornmeal share the batter with molasses and buttermilk, so there are no big yeast holes. Molasses darkens it long before it is cooked, which makes a skewer in the center the reliable test. Once cool, it slices thin and goes with butter or alongside bean dishes.
Long counted as a summer treat, jeungpyeon starts with rice flour mixed with unpasteurized makgeolli, a cloudy Korean rice wine, and left to ferment for about an hour before steaming. The cake comes out full of fine air holes with a faint tang and rice-wine aroma, and it breaks apart lightly instead of chewing. In a cool room fermentation slows, and the small bubbles in the batter, not the clock, decide when it is ready.
Roasting turns the carrots sweeter and softer, with lightly browned edges. Warm cumin, bright lemon, and sweet raisins layer together in the Moroccan style, and chickpeas make it filling. The carrots go into the dressing while still warm so they absorb it as they rest. Thick sticks work best; thin strips burn at the tips before the centers soften.
Salty green olives and sweet raisins scattered through browned ground beef give this Cuban dish its push and pull of flavor. Cumin warms the beef, and crushed tomatoes reduce until they cling to the meat rather than pooling around it. Leaving the beef alone for a moment after it hits the pan lets it brown instead of turning gray and steamed.
Brown sugar and butter cook into a filling that sets at the edges but stays gooey, almost runny, in the middle of each small Canadian tart. This version adds cream and a few raisins, which give the toffee-like sweetness something to chew on. Eaten warm, the filling flows and the caramel smell is strongest, but once cooled it firms into a sticky, chewy layer.
Grated bottle gourd is sautéed in ghee, simmered down in milk, and finished with sugar and cardamom until it is thick as jam and holds the trail of a spatula. Only the firm white flesh goes in, with the soft seedy core scooped out, and the gourd is cooked until its water is driven off before any milk is added.
Baked in a fluted ring mold, this Alsatian yeast cake comes out shaped like a crown, with whole almonds from the bottom of the pan sitting on top once it is turned out. Butter and eggs kneaded into the dough give it a soft, brioche-like crumb, and raisins scattered throughout add bursts of sweetness.
Wide egg noodles bake in a custard of sour cream, cottage cheese and cream cheese, and the strands poking out on top turn crisp. Raisins and cinnamon mark this as the sweet style. Because the noodles keep absorbing custard in the oven, they boil only about 5 minutes at first. A 20-minute rest after baking gives the custard time to set around the noodles before slicing.
Rolled oats outnumber the flour in this dough and drive the texture: chewy, a little rough, clearly an oat cookie. Brown sugar and cinnamon give a warm sweetness, and raisins sit through it as soft, juicy bits. Resting the dough in the fridge lets the oats soak up moisture and firms the butter again, which helps the cookies hold their shape as they bake.
Candied orange peel and raisins run through this tall Italian loaf, built on a dough rich with eggs and butter. The fruit goes in only after the butter has fully disappeared into the dough. Added sooner, it leaves the dough slack, and a slack dough will not climb the high cylindrical mould. With a 70-minute first rise and a second rise in the mould, this is a bake to start early in the day.
Swiss chard in a sweet pie sounds unlikely, but the leaves are mixed with apple, rum-soaked raisins, pine nuts, and brown sugar under a double crust. A dusting of powdered sugar once the pie has cooled through makes it read as a dessert from the first look.