Manila, Philippines — Filipino celebrity chefs and foodies, including Chef Miko Aspiras, Chef Sau del Rosario, and food stylist Jenni Epperson, have been using California Raisins to create naturally sweet dishes. California Raisins are a versatile ingredient that adds a unique flavor and natural sweetness to various dishes, from desserts to savory viands. They are sweet by nature, making them suitable for hearty meals, delectable baked goods, and refreshing beverages. The Raisin Administrative Committee’s Mr. Thomas Wee states that California Raisins are not only sweet but also have various benefits, such as helping absorb moisture, extending the shelf life of baked goods, and serving as a starter in bread-making. The versatile ingredient is a must-have kitchen staple for Filipinos looking to satisfy their sweet tooth.

To demonstrate California Raisins’ versatility and natural sweetness, Chef Miko Aspiras, Chef Sau del Rosario, and Jenni Epperson shared the following recipes:

California Raisin Madeleines by Chef Miko Aspiras Raisin Madeleines 

Chef Miko Aspiras created a California Raisin Madeleines recipe, yielding 1500 grams and 45 grams per piece. The ingredients include soaked and chopped California Raisins, melted unsalted butter, whole eggs, white sugar, salt, honey, oil, flour, baking powder, milk, and hot water. The recipe involves melting unsalted butter, soaking raisins in hot water, mixing the ingredients, and adding the melted butter. The drained raisins are then added to the madeleine mixture, allowing it to rest overnight before baking at 190°C for 12 minutes.

White Chocolate Whipped Ganache 

This recipe involves two desserts: white chocolate whipped ganache and milk chocolate gourmet glaze. The white chocolate whipped ganache is made by heating 300g of whipping cream, corn syrup, and glucose in a sauce pot over medium-low heat. It is then poured onto the chocolate and emulsified using a stick blender. The ganache is then cooled and emulsified. The milk chocolate gourmet glaze is made by melting 680g of Valrhona Jivara Milk Chocolate and 68g of cocoa butter in a mixing bowl. The ganache is then piped onto cooled California Raisin Madeleines, topped with whipped ganache and California raisins. The madeleines are then frozen and the cream sets for 3 hours. The chocolate gourmand glaze is made by melting the chocolate at 28-30°C, then dipping the creamy part of each madeleine into the glaze and adding three pieces of whole California raisins before the glaze sets. The desserts are then finished with gold leaves.

Salmon en Croute with California Raisin-Caper Jam by Chef Sau del Rosario Yield: 4 pax 

Chef Sau del Rosario’s Salmon en Croute recipe yields 4 pax. Marinated salmon is made with a salmon fillet, salt, sugar, orange zest, dill, and pepper. Marinated salmon is covered with a spice rub and refrigerated for at least 6 hours. The filling includes California Raisins, capers, onions, olive oil, white wine, puff pastry, and an egg. The onions are sautéed in olive oil, then the California Raisins and capers are added. The white wine is reduced for 2 minutes. The mixture is blended and cooled before assembling the pie. The puff pastry is lined into a mold, filled with the filling, and closed with another piece. Chill before baking. The pie is then baked at 175 degrees for 45 minutes.

California Raisins Wild Rice with Duck Confit by Chef Sau del Rosario

Chef Sau del Rosario’s California Raisins Wild Rice with Duck Confit recipe yields 4-6 people and includes ingredients like California Raisins, olive oil, spring onions, garlic, red onions, red chilies, cooked wild rice, Japanese rice, red rice, carrots, edamame, yellow bell peppers, sweet potatoes, roasted beetroot, eggs, ponzu, chicken broth, butter, and cooked duck confit. The recipe involves frying olive oil, garlic, chilies, spring onions, wild and Japanese rice, carrots, edamame, California Raisins, red rice, chicken stock, sweet potatoes, yellow bell peppers, roasted beetroot, eggs, ponzu, chicken broth, butter, and cooked duck confit. The dish is stir-fried for 2 minutes, then cooked in chicken stock, sweet potatoes, yellow bell peppers, and roasted beetroot. The eggs are cooked, and ponzu is mixed with the dish. The dish is served warm with duck confit.

California Raisins & Beef Taco Stuffed Bell Peppers by Jenni Epperson 

This recipe for California Raisins & Beef Taco Stuffed Bell Peppers by Jenni Epperson involves a simple recipe. The ingredients include ½ cup of California Raisins, three large bell peppers, 500g of ground beef, chopped onions, carrots, cumin, chili powder, chili flakes, mozzarella and cheddar cheese, salt and pepper, and freshly chopped cilantro. The process involves browning the ground beef over medium heat, combining the ingredients, and cooking until the flavors meld. The bell peppers are cut in half lengthwise and preheatd to 375°F. The mixture is then stuffed into each half, topped with shredded cheese. The peppers are then cooked in the oven or air fryer for 10-15 minutes or until the cheese is melted and bubbly. The peppers are then air-fried for 15-20 minutes until the cheese is golden and melted. The dish is served with sides such as salsa, guacamole, sour cream, and cilantro. The recipe is perfect for a satisfying and healthy meal.

California Raisins are available nationwide in all major supermarkets and convenience stores.