| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Cider vinegar or blueberry vinegar |
| 1/4 | c | Dark raisins, preferably Manunkah |
| 1/4 | c | Sesame seeds |
| 2 | tb | Honey |
| 1/2 | ts | Salt |
| 3/4 | c | Peanut oil |
| 1/4 | c | Toasted sesame oil (sometimes called 'dark' or 'oriental |
INSTRUCTIONS
In a nonreactive bowl, place vinegar and raisins and let stand overnight, to soften raisins slightly. In the morning, toast sesame seeds: in a small, heavy skillet, toast the sesame seeds over medium heat, stirring the seeds often and shaking the pan, until they begin to pop, turn golden brown, and give off a pleasant fragrance. This should take 2 to 4 minutes. Transfer toasted seeds, and soaked raisins and vinegar, to the workbowl of a food processor. Add honey and salt. Buzz until raisins and seeds are chopped to a smooth, chunky paste, pulsing if needed and perhaps scraping down bowl sides a time or two. Put machine's feedertube in place (assuming the tube has a small hole in the bottom). With machine running, pour both oils gradually into the tube, allowing oil to drizzle down into the machine. The oil will emulsify in the raisin mixture. Continue until all oil has been incorporated and dressing is smooth. Yield: about 1 3/4 cups, more than is needed for this salad. Posted to MC-Recipe Digest V1 #341 Recipe by: CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9337 From: "Ed Bauman" <BIRCHCREEK@msn.com> Date: Thu, 12 Dec 96 19:36:32 UT
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