Today’s recipe post is sponsored by Sun-Maid in conjunction with my work as part of Kitchen-PLAY‘s #TeamFreshSummit. As always, all opinions are entirely my own.
While at PMA Fresh Summit in Atlanta, I had the opportunity to visit the Sun-Maid booth and learn more about this 100-year-old, farmer-owned cooperative. Is there a more iconic American food company logo than that of the Sun-Maid girl with her raven-colored locks and red sunbonnet? That logo is based on a portrait of a real girl, Lorraine Collett Petersen, painted some 100 years ago. The original red sunbonnet, now somewhat faded, is such a treasured part of American history that it resides in the Smithsonian Institution.
A cooperative of California fruit growers, Sun-Maid is the brand I trust for raisins and other dried fruits. And I use a lot of both! Jewish cuisine incorporates dried fruits into both sweet and savory dishes, such as my Chicken with Dried Fruit, which is a holiday staple. I also love to snack on Sun-Maid yogurt-covered raisins and other dried fruits, especially apricots.
Today’s recipe, however, is definitely sweet. At this time of year, I start to think about edible gifts. I have a lot of people on my holiday gift list, including friends, neighbors and teachers, and whenever possible, I love to give a homemade gift. For me homemade means food!
One of my favorite edible gifts is homemade candy because it looks beautiful and is always warmly received. Today, I am going to share a recipe for a delicious and stunning chocolate bark that is bursting with Sun-Maid dried fruits and, for a fun, seasonal twist, roasted pumpkin seeds.
Yes, roasted pumpkin seeds! Many chocolate barks contain nuts, but as you know, nuts are a very common allergen. So, I like to make this chocolate bark allergy-friendly by using roasted pumpkin seeds instead. The combination of Sun-Maid dried fruits from California and roasted pumpkin seeds makes this chocolate bark a truly American treat.
The result is absolutely beautiful with dark orange dried apricots pieces, pale golden raisins and tan pumpkin seeds. In a glassine treat bag tied with a pretty ribbon, my dried fruit and pumpkin seed chocolate bark makes a festive hostess or holiday gift.
One note about making chocolate bark: chopping chocolate is tedious and potentially messy. Rather than trying to cut through the chocolate, shaving it using a large knife.
Also, most recipes tell you to melt chocolate by placing it in a heat-proof bowl set over simmering water. Does anyone really do that? I have found that if I place the chocolate in a heavy-bottomed pot on my weakest burner on its lowest setting, I am able to melt chocolate without scorching it. To accomplish this, however, pay attention, stir frequently, and take it off the heat before it’s fully melted to allow the residual heat to finish the melting process.
I learned a lot about how raisins are made while visiting the Sun-Maid booth at Fresh Summit. For example, I learned that all of Sun-Maid’s raisins are Thompson grapes. Yes, both golden raisins and the darker raisins are made from the same variety of grape! The difference in color is the result of a different drying process.
If you are interested in learning more about how raisins are made, Sun-Maid celebrated its centennial this year by publishing a beautiful new cookbook that is full of information about raisins, Sun-Maid’s history and, of course, lots of recipes. You can download it for free at the Sun-Maid website.
What is your favorite way to cook or bake with raisins and other dried fruits?
Ingredients
- 8 oz semi-sweet chocolate, chopped
- 8 oz bittersweet chocolate, chopped
- 1/8 tsp cayenne pepper
- 1/8 tsp cinnamon
- 6 oz. Sun-Maid California Apricots, diced
- 1/2 cup Sun-Maid Golden Raisins
- 1/2 cup roasted pumpkin seeds
- Flaky sea salt, such as Maldon, for garnish
Instructions
- If you need to roast your pumpkin seeds, preheat the oven to 300. Rinse the pumpkin seeds and shake dry.
- Spray a baking sheet with nonstick cooking spray and spread the pumpkin seeds in an even layer.
- Roast the pumpkin seeds in the oven for 30 minutes to dry them out.
- Remove the pumpkin seeds and turn the oven temperature up to 325. Drizzle the pumpkin seeds with olive oil and toss to coat. Sprinkle with salt to taste.
- Roast the pumpkin seeds until browned and crisp, about 30-40 minutes.
- Allow the pumpkin seeds to cool. (May be done ahead up to this point.)
- To make the bark, combine the chocolates in a medium-sized saucepan with a heavy bottom and place it on your weakest burner on the lowest possible heat.
- Gently melt the chocolate, stirring frequently. When there are still a few lumps, turn the burner off and let the residual heat finish the melting.
- Meanwhile, line a baking sheet with parchment paper and, using a 9x9 square cake pan as a guide, draw a square on the parchment.
- Pour the melted chocolate into the center of the square and spread to the edges using a spatula.
- Sprinkle the chopped apricots over the chocolate.
- Sprinkle the raisins over the chocolate, taking care to distribute them evenly.
- Gently place the pumpkin seeds into the chocolate, aiming for a vertical placement, taking care to distribute them evenly.
- Sprinkle the top with flaky sea salt.
- Chill until firm, about two hours.
- Cut into twelve pieces. Store in the refrigerator until needed.
