Tag: Raisins

Recipes I have used in the some restaurants & at home.

Spiced Pumpkin Cake

2 cups All-Purpose Flour Preheat oven 350
1 C pumpkin puree
1 tbaking soda
1 t baking powder
1 ½ t cinnamon
½ teaspoon ground ginger
½ t ground clove
½ t nutmeg
½ t Kosher Salt
1 C canola oil
1 1/2 C light brown sugar
4 eggs
½ C toasted and chopped walnuts
½ C Spiced Rum
1 C golden raisins

Soak raisins in rum for 30 minutes, then drain.
In one bowl, mix flour, baking soda, baking powder, cinnamon, ginger, clove, nutmeg and salt. In second bowl, whisk oil, eggs, and pumpkin puree, and sugar to combine. Whisk in ½ dry mix to combine. Add remaining dry mix and raisins and chopped walnuts. Mix well.

Grease two 9.5” cake pans and line bottom of each pan with parchment paper. Spray top of parchment with additional pan spray. Evenly divide batter into pans. Bake in middle rack ov oven for 25 to 30 minutes or until the top of the cakes quickly spring back when touched.
Allow cakes to cool before removing from pans.
Frost cake with basic cream cheese frosting.

Recipes I have used in the some restaurants & at home.

Braised Spareribs

2 Lbs Spareribs
1 Granny Smith Rough Chop
1 Small Red Onion Rough Chop
1 Clove Garlic Minced
1 C Chicken Stock
1/2 C Port Wine
1/4 C Golden Raisins
3 T Dijon Mustard
3 T Canola Oil
Salt and Pepper to taste

In large dutch oven, parboil spareribs for 5 minutes. Remove from dutch oven and discard water. Gently saute onion, apples, and garlic over low heat. Deglaze with port wine off the heat. Return dutch oven to low heat, add spareribs, raisins, and dijon mustard. Braise for 1 hour or until tender. Remove ribs to baking pan. Using a stick blender, puree liquid to desired consistency and pour over ribs. Put ribs under broiler for 3 minutes to “set” the sauce.