2 tablespoons golden raisins
2 tablespoons dry Riesling
2 cups kumquats, sliced in rounds (about 4 slices per fruit)*
1 cup sugar
4 Fresno Chiles, sliced in rings, seeds removed with kitchen tweezers
Liquid from kumquats
2 stalks celery
Bowl of acidulated water (water with lemon juice)
For the Raisins:
Place raisins in a heat resistant bowl and wine in a small sauce pan. Bring wine to a boil. Remove from heat, pour over raisins and let sit for at least one hour, ideally overnight.
Strain raisins in a strainer placed over a bowl.
Reserve raisins for pan sauce and the liquid for pickled cauliflower.
For the Kumquats:
Place sliced kumquats in medium bowl with sugar. Toss to coat, cover and let sit at room temperature overnight.
Drain and reserve liquid.
For the Celery:
Shave the celery on a mandolin.
Place celery ribbons in bowl of acidulated water
For the Fresno Chiles:
Place Fresno Chiles in a small bowl and pour soaking liquid from kumquats over them. Let soak for at least one hour, ideally overnight.