9 oz jar
These are my favorites! I like the bite of the golden raisins and the mustard seeds with the twist of vinegar. Those are the pronounced flavor and feel, but within that there are hints of more. It is great to take a spoonful and let the flavors move around in your mouth!
Large golden raisins cured in a sweet and tangy syrup of cider vinegar, mustard seed, thyme, arbol chili and bay leaf.
A wonderful paring with roasted pork tenderloin or grilled fresh sausage. For a great side dish, add the raisins to couscous pilaf or coleslaw salad with cider vinegar, olive oil and fresh parsley. Gently warm pickled golden raisins in a skillet with a spoonful of olive oil, add a splash of champagne vinegar, chopped parsley and toasted European pine nuts. Spoon over sea bass or sole.
Click here to see photo's from the kitchen of the Boat Street Cafe
about the the producer
A well-loved restaurant, The Boat Street Cafe, is nestled int a hidden courtyard on the edge of the bell-town neighborhood in Seattle. The black slate tables, fresh flowers, and canopy of antique parasols draw you to the white marble-topped bar that bears many jars of pickles made-in-house.
Chef and owner, Renee Erickson, has produced a variety of pickled fruits in an effort to preserve some of the Northwests best at their height of ripeness and flavor. Over time, those pickled fruits became an integral and memorable part of the Provencal-inspired cuisine at the Boat Street Cafe.
Renee's inspiration comes from the simple, rustic cuisine of the French countryside. Clean, simple, elegant dishes inspired by the French classics. Her food is especially inspired by the fresh markets and country bistros of Provence which offer the freshest ingredients and the richest traditions. Renee marries the finest and freshest seasonal products from the Pacific Northwest; Her interpretation of this "Cuisine de la Grand Mere."