Best Chapanas With Golden Raisins Recipes

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GOLDEN RUGELACH



Golden Rugelach image

Rugelach (a Yiddish word) are often served at Hanukkah meals. The flaky dough that enfolds the fruit and nuts is made like pie dough and is easy to do in the food processor.

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 3 dozen cookies

Number Of Ingredients 13

2 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
1/2 teaspoon fine salt
2 sticks (8 ounces) unsalted butter, cut in pieces and chilled
8 ounces cream cheese, cut in pieces and chilled
2 tablespoons sour cream or Greek yogurt
Filling:
3/4 cup hazelnuts, toasted
1 cup apricot preserves
2/3 cup golden raisins
1/4 teaspoon fine salt
2 egg yolks
1/4 cup sugar

Steps:

  • For the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse sand with some pea-size pieces of butter, about 20 pulses. Add the cream cheese and sour cream and pulse until it comes together in a rough dough, with some uneven pebble-size pieces. Turn the dough out onto a floured work surface and divide into four equal portions. Pat each portion into a flat square and wrap in plastic wrap. Freeze for 15 minutes.
  • For the filling: Meanwhile, chop the hazelnuts in a clean food processor. Add the preserves, raisins and salt and puree to make a very smooth paste.
  • Roll a portion of dough into a 6- by 14-inch rectangle about 1/4 inch thick. (Don't worry about slightly rough edges; these will be rolled inside of the rugelach.) Spread one-quarter of the filling over the surface with a small spatula. Starting with a long side, roll the dough up into a tight cylinder, ending with the seam on the bottom. Press the top slightly to flatten and wrap in plastic wrap. Freeze for another 15 minutes. Repeat with the remaining dough and filling. (The cylinders can be frozen for up to a month.)
  • Meanwhile, preheat the oven to 375 degrees F and evenly position the racks. Line two baking sheets with parchment paper or silicone baking mats.
  • Slice the cylinders into 1 1/2-inch pieces and place seam-side down on the prepared sheets. Whisk the egg yolks together and brush over the tops. Sprinkle with sugar and bake until pale golden and crispy on top, about 25 minutes.
  • Remove from the oven and let cool slightly on the baking sheets. Carefully transfer the rugelach to a rack to cool. Store in a tightly sealed container for up to 3 days.

SWISS CHARD AND GOLDEN RAISINS



Swiss Chard and Golden Raisins image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

2 1/2 pounds (the average weight of 2 bundles) red Swiss chard
1 1/2 tablespoons (1 1/2 turns around the pan in a slow stream) extra-virgin olive oil
1/8 pound, 2 slices, pancetta or bacon, chopped
1 small yellow skinned onion, chopped
1/4 cup (2 handfuls) golden raisins
14 ounces chicken stock or broth
Coarse salt
1/8 teaspoon nutmeg, a couple pinches ground or equivalent of freshly grated

Steps:

  • Heat a large skillet over medium high heat. Coarsely chop the greens of clean red chard. Add oil, pancetta, and chopped onion to the pan and cook 2 or 3 minutes until onions begin to soften and pancetta is lightly browned. Add chopped chard to pan in large bunches, adding remaining chard as the greens wilt.
  • Sprinkle in raisins, pour in broth and season with salt and nutmeg. Bring liquid to a boil, reduce heat and simmer greens 10 to 15 minutes until greens are no longer bitter and you are ready to serve. Raisins will plump as the dish cooks through.

BABY SPINACH WITH ALMONDS AND GOLDEN RAISINS



Baby Spinach with Almonds and Golden Raisins image

Yes, both bacon and butter can be part of healthy recipes! We use just a small amount of each in this low-calorie Spanish-inspired side dish, saving the butter for the very end so it has more impact.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons sliced almonds
2 slices bacon, cut into 1/2-inch pieces
1 small shallot, chopped
2 tablespoons red wine vinegar
1 1/2 pounds baby spinach leaves
1/4 teaspoon Spanish smoked sweet paprika
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/4 cup golden raisins
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 350 degrees F. Spread the almonds out on a rimmed baking sheet and toast until light brown and fragrant, about 8 minutes. Set aside.
  • Cook the bacon in a large skillet over medium heat until brown and crispy, about 5 minutes. Remove the skillet from the heat and transfer the cooked bacon with a slotted spoon to a small bowl, leaving the drippings in the skillet.
  • Return the skillet to medium heat, add the shallots and 1 tablespoon water and cook, stirring, until soft, about 3 minutes. Add the vinegar and cook until it is reduced and the shallots are glazed, about 3 minutes more. Add the spinach in batches, stirring to wilt before adding more. When all the spinach has been added, raise the heat to high, add the paprika, red pepper flakes, 1/4 teaspoon salt and a few grinds of pepper and cook, covered, for 2 minutes. Remove the lid, stir in the raisins, toasted almonds, reserved bacon and butter and serve.

GINGERED COLESLAW WITH GOLDEN RAISINS



Gingered Coleslaw with Golden Raisins image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11

1 small head savoy cabbage, cored
1 large carrot
3 tablespoons mayonnaise
1 tablespoon finely minced ginger (from one 1-inch piece)
1 1/2 teaspoons finely minced garlic (from 1 small clove)
1 tablespoon unsalted butter
1/4 cup golden raisins
1 tablespoon sherry vinegar
Fine sea salt
Sugar
Freshly ground black pepper

Steps:

  • Shred the cabbage and julienne the carrot (cut into thin slivers). Combine in a bowl with the mayonnaise, ginger and garlic and mix well.
  • Heat the butter in a medium skillet over a medium flame. Add the raisins and cook until soft and golden brown, about 2 minutes. Mix the warm raisins into the slaw and add the vinegar and salt, sugar and pepper to taste. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 107 calorie, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 189 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 1 grams, Sugar 6 grams

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