This is a great post! I love both the stories. And the idea of a buttery raisin biscuit. Pain aux raisins is what started to make me a raisin fan, and I’ve sort of been getting in golden raisins lately–thought I still feel a little suspicious. I’ll definitely give this a shot though! It sounds too neat to pass up.
These look like they’d be absolutely delightful with coffee or tea! In Australia, we normally slice the Christmas Pudding for breakfast on Boxing Day and toast it in a pan for a wonderful take on toast. I’d like to make this to satisfy my pudd craving I’ve been having lately, thank you!
And as for raisins, my grandfather’s favorite pie was always sour cream and raisin. When it came out on Thanksgiving, he could be assured that no one else would want a piece, and the entire pie would be his. We always thought it was part of his strategy.
“I think part of their problem is that raisins get put in stupid places” made me laugh- so true! I also love the imagery of you digging out the eye! My grandmother used to buy us some kind of snack cakes that were two raisin-y cakes with creme in the middle, and I remember diligently burrowing my fingers into the cakes to pry out the raisins and how she’d lecture me about the Great Depression when she saw my pathetic pile of discarded raisins. I’ve made peace with raisins now and I have been curious about raisin pie.
This is funny, I was just having a conversation with a friend the other day about this very thing- we were contemplating making chutney and I complained that most recipes call for raisins. I think part of my aversion comes from being given those little boxes of Sun-Maid raisins as a snack when I was a kid. They were always too dry and had little gritty, stemmy parts that I hated. As an adult, I have come to use golden raisins occasionally in my cooking but have yet to fully embrace the regular dark ones. Sounds like I need to try that pie.
My dad just loved toasted raisin bread, which I then loved as well, but it’s been years since I’ve had any. This reminded me of that, only better! Boy, do they look tasty. I’ve gotta try this one! P.S. As far as raisins go, as long as they’re plumped up, not dry and shriveled, I’ll take them in just about anything.
What an odd an wonderful recipe.! I will see if it works out with gluten-free flour (usually recipes with a lot of egg do) I love raisins, especially if they are almost burnt. They taste like caramel. I also like them plumped up with booze. At thanksgiving I often make a cranberry raisin pie and these too odd ingredients balance each other perfectly.
I totally agree – raisins are great as long as they are in the right place. Not a chicken salad for example! I love this recipe. My fabourite is toasted hot cross buns with raisins and a fried egg oon top…wierd but good. Unlike the chicken salad.
Anything toasted with butter is awesome! I can only stomach raisins when they’re chocolate-covered. It always feels like the worst betrayal when they show up in Moroccan-style couscous without warning. Like “Moroccan-style” is synonymous with raisins. Lovely blog!
Poor Brian! I felt for him back when you wrote that he, too, was an ex-Montrealer, but now? I really feel for him! I hope, after you nagged him about picking a raisin pie–which, btw, sounds absolutely delicious to me!–you said a few mea culpas. You’re still in “the honeymoon phase”!
Tim, I clicked through to Hoosier Mama’s website. They don’t deliver, and they likely wouldn’t deliver to Canada anyway, but I didn’t see “funeral pie” listed. Maybe they sell different pies in the store than what can be pre-ordered? Anywho, any time you want to provide a recipe for rum-soaked raisin pie, I’ll be here, drooling over the pics. Happy American Thanksgiving!
Oh gosh…so sorry, Bryan! (I just now noticed I’d spelled your name incorrectly; I’ll have to say a few mea culpas now.)
I think I might make these “biscuits” with your mac ‘n’ cheese soon. Wouldn’t that be an amazing Thanksgiving dinner, with a lovely butternut squash soup to start and an amazing salad to go along with your famous mac ‘n’ cheese ‘n’ bacon dish?! Delish!
Tim! Well, the thing is, one chocolate chip is about my max (although when I was a kid I was more tolerant). That being said, I suspect chocolate lovers might like these biscuits with chocolate. I’d be wishing for raisins. ; )
I have a love/hate relationship with raisins, but I think your reasoning might explain this. Some things are just not meant for them (ah-hem, pac man donuts), and some things are. Like these toasted biscuits. They look amazing! What a clever cooking technique, too!