Best Arancini With Brandy Soaked Raisins Recipes
ARANCINI WITH BRANDY-SOAKED RAISINS
These Italian fried rice balls have a surprise filling of brandy-soaked raisins, which gives them a gentle sweetness that contrasts with the savory fontina and mozzarella cheeses. You can make the rice mixture up to a day ahead, and form the balls up to four hours ahead. Then fry just before serving so the cheese is warm enough to gush when you bite in.
Provided by Melissa Clark
Categories appetizer
Time 1h30m
Yield About 22 rice balls
Number Of Ingredients 19
Steps:
- Heat olive oil in a medium pot over medium heat. Add shallots and cook with a pinch of salt until softened, 7 to 10 minutes.
- Stir in broth and 2 cups water and bring to a boil. Add rice and reduce heat to medium; simmer rice until it is al dente, 12 to 15 minutes. Drain, reserving 1/2 cup of the cooking liquid (there won't be much liquid left). Transfer rice to a bowl.
- Rinse out the pot and return it to medium heat. Stir in the butter and cook until foaming; whisk in 2 tablespoons flour. Cook, whisking frequently, until mixture is golden brown, 2 to 3 minutes.
- Whisk in the reserved rice cooking liquid and the milk, a little at a time, until fully incorporated, then whisk in Parmesan. Season with thyme, lemon zest, 1 teaspoon salt and 1/4 teaspoon black pepper.
- Fold the milk mixture in with the rice; taste and add more salt if needed. Let cool completely, then mix in the eggs. If you're not frying the rice immediately, cover the pan and refrigerate until needed, up to 24 hours.
- Warm the brandy in a small pot or microwave; stir in the raisins and soak 20 minutes. Drain.
- Place remaining 4 tablespoons flour (1/4 cup) in a small bowl; slowly whisk in 1/2 cup water until a smooth slurry forms. Place bread crumbs in a separate bowl. In another bowl, mix together the fontina and mozzarella.
- Scoop 1/4 cup of the rice mixture into your hands and form into a flat disk. Place several raisins and heaping teaspoon of cheese into the center of each patty. Mold the rice around the filling to fully enclose it and roll between your palms to form a ball (try not to get any cheese on the exterior of the ball). Dip the ball in the slurry, then into the panko mixture, rolling it around to make sure it is well coated. Transfer to a baking sheet. Repeat with the remaining ingredients. (You can refrigerate the balls for up to 4 hours if you don't want to cook them immediately.)
- When ready to fry, fill a pot with several inches of grapeseed oil and heat until a drop of water added to the pan sizzles (about 375 degrees on a thermometer). Working in batches, lower a few rice balls into the oil at a time and fry, turning occasionally, until uniformly golden, about 5 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and immediately season with salt. Serve immediately.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 12 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 4 grams, Sodium 239 milligrams, Sugar 3 grams, TransFat 0 grams
BOURBON (OR RUM) RAISINS
VelvetineNut asked me to post this--it's hardly a recipe and the quantities listed are estimates. The result is wonderful--plump juicy raisins that add incredible flavor to cakes, cookies, fudge, bread pudding, etc. And, there's a bonus--the resulting syrup is delicious. They keep forever and you can just keep adding raisins and/or liquor as needed. Prep time does not include the time you let the raisins soak.
Provided by Chef Kate
Categories Fruit
Time 5m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Find a mason jar or other glass container with a tight-fitting lid.
- Place the raisins in the jar.
- Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
- Give them a shake and close up the jar.
- Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump), inverting the jar occasionally to make sure all the raisins are getting coated.
- Voila!
- For bourbon or dark rum, I suggest dark raisins.
- For white rum, I suggest golden raisins.
Nutrition Facts : Calories 843.6, Fat 0.7, SaturatedFat 0.1, Sodium 17.3, Carbohydrate 114.8, Fiber 5.4, Sugar 85.8, Protein 4.5
BRANDY AND RAISIN CORDIAL - BOERENJONGENS
Pronounced "bor-en-young-us", this traditional recipe is a brandy/raisin cordial served most commonly at holiday time as an aperitif or as a dessert when friends gather to offer "Felicitateer Nieuw Jaar". Can be served after two days, but mellows if made at least 3 months in advance. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.
Provided by Molly53
Categories Beverages
Time P2DT10m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Cover raisins with water and cook for ten minutes.
- Drain and add sugar; stir to dissolve.
- Add brandy and let stand at least two days in a closed container.
- Portion raisins and liqueur into small glasses (small spoons will make eating the raisins easier).
Nutrition Facts : Calories 361.4, Fat 0.1, Sodium 3.7, Carbohydrate 50.9, Fiber 1.1, Sugar 45.1, Protein 0.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Arancini with Brandy Soaked Raisins Recipes: A Delicious Italian Dish
Arancini with brandy soaked raisins recipes is a traditional Italian dish that is popular around the world. It is a perfect blend of rice, cheese, meat and spices that is served with a crispy outer layer. The use of brandy-soaked raisins adds flavor and aroma to this dish, making it a unique and mouth-watering experience.
What Are Arancini?
Arancini is a Sicilian snack that is made of rice, cheese, and meat. They are generally made from leftover risotto, which is mixed with cheese, meat, and other ingredients before being shaped into balls and deep-fried. This gives arancini its characteristic crunchy texture and signature golden-brown color. Arancini can be served as an appetizer, snack or even as a main course.
What Makes Arancini with Brand-Soaked Raisins Recipes Unique?
The addition of brandy-soaked raisins to this dish elevates its flavor and aroma to a whole new level. The raisins add a touch of sweetness to the arancini while the brandy adds a distinct nutty flavor. This unique combination of flavors creates a delicious balance that leaves a lasting impression on your taste buds. It is said that the addition of brandy-soaked raisins is a Sicilian twist on the original arancini recipe.
How To Make Arancini with Brandy Soaked Raisins Recipes?
Arancini is a dish that requires patience and precision in its preparation. While there are many variations of arancini recipes, here is a basic recipe for arancini with brandy soaked raisins recipes:
Ingredients:
- 1.5 cups arborio rice
- 4 cups chicken stock
- 1/2 cup diced cooked chicken
- 1/2 cup Parmesan cheese, grated
- 1/2 cup bread crumbs
- 1/4 cup brandy
- 1/2 cup raisins
- 1/4 cup flour
- 2 eggs, beaten
- 1 cup oil for frying
- Salt and pepper to taste
Instructions:
- In a saucepan, heat the chicken stock until it boils, then add the arborio rice and lower the heat to medium. Cook the rice for 15-20 minutes, stirring occasionally, until it is tender.
- Add the diced chicken, Parmesan cheese, and bread crumbs to the rice mixture and stir it all together. Set the mixture aside to cool down.
- In a small saucepan, warm up the brandy, then add the raisins and set aside to soak for 10-15 minutes. After they have soaked through, drain them and add them to the rice mixture, stirring well to combine.
- Pour the flour onto a plate and season with salt and pepper. Beat the eggs in a bowl and set aside.
- Roll the rice mixture into balls, about the size of a golf ball. Dip each ball into the egg mixture, then roll them in the seasoned flour until they are fully coated.
- In a pan, heat up the oil until it is hot, then add the rice balls to the oil and fry them until they are golden brown on the outside. Remove them from the oil and place them onto a paper towel to drain any excess oil.
- Allow the arancini with brandy soaked raisins recipes to cool down for a few minutes before serving them. You can dip them in some marinara sauce or eat them as they are.
The Bottom Line
Arancini with brandy soaked raisins recipes is a unique twist on an already delicious Italian dish. The addition of brandy-soaked raisins elevates this dish to a new level, creating a complex flavor that is unlike anything else. While it may take some time and effort to prepare, the end result is truly worth it. Whether you are serving it as a snack or a main course, this dish is sure to leave a lasting impression on your guests.