QUESTION: Any good recipes using golden raisins?ANSWER: I have no idea why I'm answering this question, but for some reason I was drawn to your e-mail. Here I am, staring at a foot-tall stack of recipe requests (some of which date back to the pre-agricultural era), yet somehow your recent one-sentence request has wriggled its way to the top of the pile. Doing my best Tony Soprano self-analysis, I'm trying to comprehend the allure. Was it the short, precise, right-to-the-point question that basically screams, "I don't have time to BS (bamboo shoots) with you?" Or maybe it was the way that it was worded, which translated means, "Yo, carrot-peeler dude, I seriously doubt if you can help me, but I'm going to inquire anyway. Send me a couple of recipes using golden raisins, and I'll let you know if I think they're good or not."Maybe the thing that brought a twinkle to my eye when I read this question was imagining someone out there who is burdened and haunted by the fact that they purchased way too many golden raisins. I pictured a person who has that momentary lapse of reality at the warehouse store (we all get this way in those places) and becomes convinced that the 5-pound container of golden raisins just isn't enough. So, like a deranged squirrel gathering nuts before winter, your self-preservation DNA kicks in and you load up your cart. When you come to in your driveway, you try desperately to believe that the store messed up and accidentally gave you 45 pounds of golden raisins for free. But after scrolling down a receipt that makes "War and Peace" look like a Reader's Digest short story, you come upon what can only be described as one of the great mysteries of your life: 5 lbs. golden raisins $14.95 x 9 = $134.55. So now you say to yourself, "What should a (normally) intelligent person do now?"Yeah, that's where I come in.Enjoy these recipes, and by the way, you can substitute golden raisins in any recipe calling for regular raisins.

One 3-pound chicken, cut in serving pieces (or 3 pounds of bone-in chicken breast)Kosher salt and freshly ground black pepper to taste1 tablespoon minced garlic5 to 6-ounces dried figs¼ cup golden raisins2 tablespoons butter, meltedcup dry white wine½ teaspoon each of dried thyme and basil⅓ cup apple jam or jellyParsley sprigsSeason chicken with salt and pepper to taste. Rub the chicken evenly with the minced garlic. Place the figs and raisins in bottom of buttered baking pan. Top with chicken pieces. Brush with melted butter. Drizzle cup wine over the top. Cover loosely with foil and bake in a preheated 325 degrees oven for 30 minutes.Warm the apple jam in small saucepan. Stir in remaining white wine and add the thyme and basil. Uncover chicken and baste with the jam-wine mixture. Continue baking at 325 degrees, uncovered, for 30 minutes, basting frequently, until chicken is tender and deeply glazed. Garnish with parsley.(I like to serve over herbed risotto or rice.)Serves 3-4.

For the walnut topping:1/3 cup flour½ cup packed brown sugar1/3 cup butter, softened½ cup chopped walnuts½ teaspoon cinnamonFor the pudding:1 cup milk1 cup butterscotch topping or sauce1 tablespoon rumcup butter4 cup cubed bread (I like using stale croissants)2 cups peeled and cored apple, diced1/3 cup golden raisins3 eggs, lightly beatenPreheat oven to 350 degrees. Lightly butter or spray a 1½-quart baking dish. Mix walnut topping ingredients together and set aside.In large saucepan, combine milk, butterscotch, rum, and butter. Cook over medium heat, until blended and butter melts. Remove from heat. Stir in apples, golden raisins and bread; let stand 10 minutes. Stir in eggs. Pour into baking dish and bake 20 minutes.Remove from oven and sprinkle with walnut topping. Bake another 20-25 minutes or until apples are tender and tester inserted in center comes out clean. Serve warm with rum raisin ice cream if you REALLY want to blow your diet.Serves 4-6.