Riesling-Poached Raisins, Candied Kumquats, Fresno Chiles & Shaved Celery

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Ingredients

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)

Preparation

1.

For the Raisins:

2.

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.

3.

Strain raisins in a strainer placed over a bowl.

4.

Reserve raisins for pan sauce and the liquid for pickled cauliflower.

5.

For the Kumquats:

6.

Place sliced kumquats in medium bowl with sugar. Toss to coat, cover and let sit at room temperature overnight.

7.

Drain and reserve liquid.

8.

For the Celery:

9.

Shave the celery on a mandolin.

10.

Place celery ribbons in bowl of acidulated water

11.

For the Fresno Chiles:

12.

Place Fresno Chiles in a small bowl and pour soaking liquid from kumquats over them. Let soak for at least one hour, ideally overnight.

View instructions at
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