Citrus Kissed Fennel, Garlic and Chardonnay Macerated White Raisins
![Citrus Kissed Fennel, Garlic and Chardonnay Macerated White Raisins](https://oconnellfamilywines.com/wp-content/uploads/2022/12/Fennel-Side-1.webp)
Fennel’s crunchy, delicate anise essence is tamed, becoming caramelized and rich in flavor.
Garlic and wine infused raisins add savory and sweet notes.
Recipe by: Gabrielle
SERVES: 4-6 meal portions, 8-10 small plates
PREP TIME: 15 minutes COOKING TIME: 20 minutes TOTAL TIME: 35 minutes
INGREDIENTS
CHARDONNAY MACERATED WHITE RAISINS
- ½ cup white raisins
- ½ cup orange juice, freshly squeezed
- ½ cup 2016 Pietro Family Cellars Chardonnay, Oak Knoll District of Napa Valley
- 1 Tbsp. GC Napa Valley Natural Tuscan Rosemary Infused Honey
CITRUS KISSED FENNEL
- 3 medium fennel bulbs
- 3 Tbsp. grapeseed oil
- 2 medium garlic cloves, finely minced
- Flavored liquid from macerated white raisins
- 1 tsp. GC Napa Valley Natural Lime Finishing Sea Salt
- ¼ tsp. GC Napa Valley Natural Lemon Tellicherry Pepper
- 2½ Tbsp. Natural Buttery Proprietary Blend Extra Virgin Olive Oil
- 1 Tbsp. fennel fronds
TO PREPARE
- Macerated White Raisins: Place ingredients in a small pan. Simmer until raisins are tender, 5-8 minutes. Strain and reserve both raisins and flavored liquid.
- Citrus Kissed Fennel: Cut off fennel stems, reserving the fronds for garnish. Trim a thin slice from the base (core) of the bulb and discard. Remove any blemished outer layers. Slice the bulb lengthwise, vertically through its core into ½” thick slices. The core will hold the layers together.
- Add grapeseed oil to a large skillet over medium-high heat; may need to do in two batches. When hot, add fennel slices in a single layer. Cook for 5-8 minutes until nicely browned then turn over. Add more grapeseed oil if needed. Add garlic, cook for 3 minutes. Add raisin liquid, cover pan, cook for 4-5 minutes until fork tender. Remove from heat, season with Lime Finishing Sea Salt and Lemon Tellicherry Pepper.
TO SERVE
As a small plate, place two fennel slices on a plate, garnish with raisins, drizzle of pan juice, drizzle of Buttery Extra Virgin Olive Oil and sprinkling of fennel fronds. As a meal portion, serve alongside entrée or put fennel on a platter, garnish and tuck in a fennel frond bouquet.
SHOPPING LIST
- 2 oz. white raisins
- 2 large navel oranges
- 3 medium fennel bulbs
- 1 garlic bulb
- 1 bottle grapeseed oil