The key to making raisins tasty in something like a bread pudding is to fully rehydrate them using your favorite brandy, bourbon, or other whisky. I find that 5-10 days does the trick. Then fold them in just prior to baking.
BRAVA!! Raisins are altogether nasty, without any redeeming social or culinary value. And many thanks for clearing up the pronunciation of scone, which I encountered on a recent trip to Australia.
Conversely, I'm a huge celery fan...Use it raw in everything from chicken salad to salsa, and as a vital component of chicken soup. Way to go, Julia.
My son-in-law Isaac Henrion, born and raised in Oxford UK, left his doctoral program in AI to start a bagel baking business in Durham, NC. His intention at the outset was to make only "traditional" NY-style bagels. He held out as long as he could, but finally submitted to popular demand and began offering cinnamon-raisin bagels. They are the least popular of all his bagels, but those who love them would protest loudly if he stopped making them. His most popular? "Everything" bagels. He also offers plain, sesame seed, poppy seed, onion, and salt and pepper--he uses Maldon Salt for those, being a Brit with very good taste.
Wonderful! A proper recipe for scones! The English particularly will put eggs in the mix. A propos, the 'skonn' pronunciation is the correct one; the word 'scone' comes from the Scots Gaelic, 'sgonn' (which I believe means a little head, though as I don't have the Gaelic, I can't swear to it). Depressingly, a number of Scots are now starting to pronounce it 'skoan', because they've heard it on the telly, and assume that that must be correct. Re raisins in them, my Granny (who travelled once to London, her only foray south of the Border - she was not impressed!) sometimes put them in hers, but this may simply have been her idea, not any sort of tradition. At school dinners, we used to get stewed raisins with rice pudding. I love raisins and sultanas, but not keen on currants.
The key to making raisins tasty in something like a bread pudding is to fully rehydrate them using your favorite brandy, bourbon, or other whisky. I find that 5-10 days does the trick. Then fold them in just prior to baking.
I completely agree with your raisin aversion. Hurrah, someone finally on my side!
BRAVA!! Raisins are altogether nasty, without any redeeming social or culinary value. And many thanks for clearing up the pronunciation of scone, which I encountered on a recent trip to Australia.
Conversely, I'm a huge celery fan...Use it raw in everything from chicken salad to salsa, and as a vital component of chicken soup. Way to go, Julia.
My son-in-law Isaac Henrion, born and raised in Oxford UK, left his doctoral program in AI to start a bagel baking business in Durham, NC. His intention at the outset was to make only "traditional" NY-style bagels. He held out as long as he could, but finally submitted to popular demand and began offering cinnamon-raisin bagels. They are the least popular of all his bagels, but those who love them would protest loudly if he stopped making them. His most popular? "Everything" bagels. He also offers plain, sesame seed, poppy seed, onion, and salt and pepper--he uses Maldon Salt for those, being a Brit with very good taste.
100% raisins are evil, and even more so in biscuits/cookies.
Celery, on the other hand, <3 (although this definitely was an adulthood discovery).
Wonderful! A proper recipe for scones! The English particularly will put eggs in the mix. A propos, the 'skonn' pronunciation is the correct one; the word 'scone' comes from the Scots Gaelic, 'sgonn' (which I believe means a little head, though as I don't have the Gaelic, I can't swear to it). Depressingly, a number of Scots are now starting to pronounce it 'skoan', because they've heard it on the telly, and assume that that must be correct. Re raisins in them, my Granny (who travelled once to London, her only foray south of the Border - she was not impressed!) sometimes put them in hers, but this may simply have been her idea, not any sort of tradition. At school dinners, we used to get stewed raisins with rice pudding. I love raisins and sultanas, but not keen on currants.