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‹ All Recipes ‹ Side Dishes

Citrus Kissed Fennel, Garlic and Chardonnay Macerated White Raisins

Citrus kissed fennel, garlic and chardonnay macerated white raisins

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

  1. 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.
  2. 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.
  3. 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 raisinsdrizzle 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 plattergarnish 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
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