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R E C I P E S
recipes
Camembert
Cuisine PAG E 19
Friends in
Ferment PAG E 41
Fenugreek
Pickled Raisins
While not a live ferment, this
recipe depends on one of Alisha
Norris Jones' favorite fermented
products—white balsamic
vinegar. If you can't find it, sherry
vinegar will work in a pinch.
Makes ½ cup
SPICE BLEND
1 teaspoon coriander seeds
1 teaspoon fenugreek seeds
¼ teaspoon yellow mustard seed
¼ teaspoon cumin seeds
¼ teaspoon caraway seeds
RAISINS
1 tablespoon extra-virgin olive oil
½ cup golden raisins
1 tablespoon honey
2 tablespoons white balsamic vinegar
1 tablespoon Sauternes
Heat the oil in a small saucepan over medium heat and
add the spice blend. Let sizzle, stirring, until fragrant.
Add the raisins and honey and stir well. Reduce the heat to
medium-low and cook, stirring, until caramelized (about 2
minutes). Add vinegar and Sauternes and stir for 1 minute.
Remove from heat and immediately transfer to a bowl.
Cover with plastic wrap and let cool to room temperature.
