Recipe for Bitters with Clementines and Raisins from Rich Shih

recipe for bitters using grilled clementines with raisins
recipe for bitters using grilled clementines and raisins

This recipe for bitters comes from Rich Shih of OurCookquest. Besides the blog he has, he’s also the co-author of the book Koji Alchemy with Jeremy Umansky. They’re both guests this week on our Chefs Without Restaurants podcast. While these aren’t traditional bitters, this is a good jumping off point.

Recipe for Bitters

In Rich’s words:

“I never miss an opportunity to char fruit over screaming hot coals after I’m done grilling. The caramelization and scorched bitter bits is an unforgettable combo. 
I saw clementines on the table, and flamed citrus peel immediately came to mind. I started splitting them to put on the grill, and saw a pint of flame raisins. Figuring raisins in clementine juice would bloom when intensely heated, I jammed one raisin into each segment of a few halves. Onto the grill they went.

Success! I ate one skin and all. It was a killer complex combination of flavors and textures. The raisins transformed into bursts of jelly and the skin tasted like smoky orange bitters. It was so good I couldn’t help but bang out a cocktail. I grabbed the Boston shaker and muddled a packed clementine into a Negroni. Strained it into a glass of ice, added a touch of seltzer and kicked back to enjoy.

So the next time your grill is still hot, go ahead and put any fruit on and taste what happens. As always, stay inspired and keep the ideas bouncing.”

What Do You Think?

This is a very loose interpretation of bitters, but it’s a great idea. This is how Rich tends to operate. He doesn’t always write recipes, as much as he gives you a great idea as a jumpoing off point. So, are these bitters? Do you have a favorite recipe for bitters? What would you do with these clementines? Let me know in the comments.

Learn About Koji and Miso with Jeremy Umansky and Rich Shih

learn about koji and miso like this Koji-Rubbed Bresaola with Curry
learn about koji and miso like this Koji-Rubbed Bresaola with Curry
Koji-Rubbed Bresaola with Curry

This week on the Chefs Without Restaurants Podcast, we have chef Jeremy Umansky of Larder delicatessen and bakery in Cleveland, Ohio, and Rich Shih, the man behind the website and social media accounts ourcookquest. If you’ve wanted to learn about koji and miso, this is the episode for you. Together, they’re the co authors of the book Koji Alchemy, which came out last year.

chef rich shih did a workshop for those

Rich and I  have been talking all things food and cooking for 11 years now. I’ve taken hands-on workshops with both Rich and Jeremy. We start with a little backstory about how they got into food and cooking, and how they started using koji and miso. We talked about some of the innovative uses of koji, and they even tease a couple of upcoming projects they have in the works. They also want to turn the tables and asked me a bunch of questions. So we talked a little bit about some of my favorite things to make.

Mandarin Kosho with Shishito & Bird Chili Peppers from rich shih and jeremy umansky of koji alchemy
Mandarin Kosho with Shishito & Bird Chili Peppers
koji spores on rice

Win the Koji Alchemy Book

We’ll be doing a giveaway of their book Koji Alchemy. So if you head over to our Instagram, which is @ChefsWithoutRestaurants, you’ll find all the info on how to enter and win a copy of this fantastic book. If you’re ready to learn about koji and miso, you’re going to want to win this book.

chef jeremy umansky cooking with miso and koji at the starchefs congress

Relavant Links

You can listen to the show on BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora and I Heart Radio.


Rich Shih & Jeremy Umansky

Rich’s Instagram

Jeremy’s Instagram

Rich’s Twitter

The OurCookQuest Website

The Larder Restaurant Website





Subscribe to The Chefs Without Restaurants Newsletter

Visit Our Amazon Shop (I get commissions for purchases made through links in this post.)

Check out our other website

Like our Facebook page 

Join the private Facebook group 

Join the conversation on Twitter 

Check our Insta pics 

Find us on TikTok

Watch on YouTube 

Chefs Without Restaurants Founder Chris Spear of Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.