Raisin Butter is a nostalgic appetizer in Japan throughout the Seventies and Nineteen Eighties. It’s a easy combination of butter and raisins formed right into a log, which is then lower into skinny rounds. The raisins add sweetness and a chewy texture to the butter, making a flavorful and barely fruity appetizer. The slices of raisin butter have been loved both by itself or with crackers, typically paired with alcoholic drinks, notably whisky and brandy. Inserting sliced parts of raisin butter on high of crushed ice was once the favored type, and it was typically served nearly solely for adults attributable to its robust affiliation with alcoholic drinks.
Raisin butter can nonetheless be discovered at nearly any grocery store in Japan, though it’s a little much less fashionable immediately due to well being considerations. Nonetheless, it stays a straightforward and engaging appetizer to make at house. It received’t be dangerous if consumed sparsely and never too steadily. We strongly suggest to not eat the entire log by your self in a single sitting. Go away some for the remainder of us.
We gave our raisin butter a bit of twist by including some rum taste to the common raisin butter. The flavour and aroma from the rum make it extra particular and worthy to be a vacation snack and appetizer to serve to visitors. The butter used for it may be salted or unsalted, however we desire the salted one as a result of we predict it tastes higher. In any case, we’re consuming “butter” right here, so it’s not too helpful to fret a few small quantity of sodium at this level. As a substitute, take pleasure in this completely retro and obscure snack from Seventies Japan.
Serve Rum Raisin Butter together with your favourite crackers and easy cookies. The slices may be topped or sandwiched by them. Raisin butter may also be used on bread, toast, muffins, or as a topping for pancakes and waffles. We hope you strive it this vacation season!
Servings: 4 servings
- 4 oz butter
- 1/4 cup raisin
- 2 Tbsp darkish rum
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Go away the butter out till it reaches room temperature and turns into smooth.
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Add boiling water to raisins, stir a couple of instances, allow them to sit for a minute, after which pressure. Take away extra moisture by utilizing a paper towel. Place the raisins in a bowl and add rum. Cowl with plastic wrap and microwave for 30 seconds or till scorching. Enable the combination to soak till it has fully cooled. (Raisins may be macerated in rum for a few hours if desired.) Drain the rum and pat-dry the raisins with a paper towel.
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In a bowl, combine softened butter and raisins. Take a 12″ x 8″ sheet of parchment paper with the lengthy aspect going through you. Place a 4-5″ lengthy strip of soppy butter alongside one edge. Roll up the butter utilizing the parchment paper, then twist each ends, just like a sweet wrapper. Refrigerate for two hours.
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Minimize 1/4″ thick slices, and serve with crackers and cookies.
