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Best Currant Recipes

Best Currant Recipes

Top Rated Currant Recipes

If you like Piña Coladas... you'll probably like this tropical spiked shake featuring currants, rum, and coconut sorbet.

Strudel is one of the classic winter culinary traditions in Italy and ubiquitous during the holidays, specifically in the two provinces of Trentino and Alto Adige or Sudtirol, mountainous areas bordered by Austria at the north and Switzerland to the northwest, as well as in Friuli Venezia-Giulia and on the Istrian peninsula. Hand-pulling strudel to paper thinness seems intimidating but it’s a wonderful activity that can involve the whole family.Here, the strudel is served with a sauce made from persimmons, which grow throughout northern Italy. Persimmons’ bright orange adds a splash of color perfect for festive occasions like the holidays. This strudel would also be delicious with some vanilla gelato.

For anyone with gluten allergies or simply looking to avoid gluten, these sweet and soft buns taste just great without it.This recipe is courtesy of Catherine Pappas, Living the Gourmet.

This holiday cake studded with dried fruit is labor intensive, but the reward is worth it when you finally taste the sweet finished product.

Of course, the primary food group featured at any good Irish funeral is booze. With all that alcohol, a groaning board of food was necessary to help absorb some of it so the drinking could continue through the night. One of the old reliables was a Wake Cake.In the book Death Warmed Over: Funeral Food, Rituals, and Customs From Around the World learn how 75 different cultures from various countries and religions around the world use food in conjunction with death in ritualistic, symbolic, and even nutritious ways.

This recipe is a great play on the traditional peanut butter sandwich that most children love and enjoy. This particular grilled cheese elevates the original by adding banana and Monterey Jack cheese to create an unexpected flavor combination that creates a new experience for children. (pg 104)

Tzimmes is a traditional Jewish stew of apples and dried fruit sweetened with honey. Here is a simple recipe your readers can easily make from chef Marc Taxiera of The Russian Tea Room, located in New York City.See all stew recipes.

While walking on the beach with my friend Judith Anne, I was discussing my recipe of the month for our website and that I hadn’t decided on one that would suit the Easter holidays. She said, "Hot cross buns!" and before we knew it, the recipe was developed, a quick and easy muffin with golden raisins and cranberries. When I got home, I put together these muffins, which are similar in flavor to the traditional yeast bun, but less time-consuming to make. The muffins are moist and keep well.

Don’t worry about this pie turning out too sour, the sweet, smooth filling has just the right amount of cranberry kick.You can make this pie using store bought pie dough, pre-baked pie shells or just use this recipe and make your own perfect pie crust!

Rice pilaf dishes are common in many different cuisines, including Middle Eastern, East Asian, and Caribbean. A pilaf is essentially rice cooked in a broth with a mix of vegetables and spices.In this case, you aren’t using the Instant Pot’s “rice cooker” setting like you might expect, as this dish really develops its flavor over long periods of time. The “rice cooker” setting is better suited to simply steam rice on its own.This dish is delicious with a hearty roast chicken.25 Rice Dishes That Will Make You Forget Potatoes

It is difficult to make Christmas pudding in small batches – it just doesn’t seem right – so make plenty and give extras away as presents. This recipe makes enough for two large basins but you can make whatever size you want. Only the cooking times will vary. I usually make the puddings in September and store it in a dark cool place or in the fridge until Christmas. They can, however, be kept for a year if refrigerated."The flavours of Matusalem Sherry are so intense it is almost like drinking Christmas pudding – not a wine for glugging. Surprisingly, Port is a good match for the pudding and you can carry on drinking it with the Stilton afterwards “à l’Anglaise”. But at home we usually have Sauternes – à la Française!

If you're craving couscous and want a new spin on your go-to recipe, try this Tunisian one that incorporates fish. You won't be disappointed.This recipe is courtesy of Ricardo Cuisine and was inspired by the fish couscous at the restaurant Dar Belhadj in Tunis.

Traditional Scottish Fruit Slice - Fly Cemetery Recipe

TRADITIONAL BRITISH RECIPE: The posh name for this delicious concoction is 'Fruit Slice' but it is often called 'Fly Cemetery' as the filling of raisins and currants does look a bit like a collection of dead flies! Despite that nickname, it is an extremely popular savoury sold by most bakery shops in Scotland.

There are variations on how this fruit slice is made - some people use puff pastry instead of shortcrust pastry. Note that the word 'raisin' is usually reserved for the dark-coloured dried large grape, and 'currant' is a dried small Black Corinth grape (with 'sultana' outside the US being a golden-coloured dried grape).

Skill Level: Time: 2 Hours
Price: Makes: 18 Slices

150gr Salted Butter
( chilled - diced )

Caster Sugar
( for topping )

5.2oz Salted Butter
( chilled - diced )

Caster Sugar
( for topping )

0.5 cup Salted Butter
( chilled - diced )

Caster Sugar
( for topping )

01 - Place the Flour into a large bowl and rub in the chilled Butter, until the mixture resembles breadcrumbs.

02 - Add the Water and mix to bring the Mixture together into a Dough.

03 - Wrap the Dough in cling film and fridge it for at least 15 minutes ( to 2 days ).

04 - Preheat the oven to 180C / 356F.

05 - Line a large, lipped baking tray or dish with baking paper.

06 - Make your filling by heating Butter, Sugar and Spice in a pan over a medium heat until combined and melted.

08 - Divide the Pastry in two. On a floured surface, roll the first half out into a large rectangle, about the thickness of a medium coin. Place this on the lined tray. Leave 1cm / 0.4in of pastry dangling over the edge, but cut off any excess more than that.

09 - Spread the Fruit Mixture over the Pastry.

10 - Roll out the other half of the Pastry into a similarly sized rectangle, and place this on top, pressing down at the edges to seal.

11 - Stab a few wee slits into the Pastry to let the air out.

12 - Sprinkle on top with Caster Sugar.

13 - Bake for 40-50 minutes, or until the Pastry is turning a golden brown colour.

Currant Recipes

There's something decidedly nostalgic about the flavor of red currants, something that calls to mind lazy expanses of yellow fields, darting sparrows, scrubby bushes laden with berries pressed up against weathered fence posts. Currants simply don't taste cultivated. They are the garden's wild thing, the counterpoint to the more reserved blueberry or juicy-sweet raspberry, the free-spirited cousin of the gooseberry. Popped in the mouth, they taste like summer itself. Roll them on the tongue, and time slows and clouds overhead move more lazily. Currants are tart when nibbled from the hand, but they're aromatic and sweet when baked into desserts. And combined with herbs, they're a welcome addition to savory dishes. So, set your sights on these oft-overlooked beauties, available June through August, and let each bright burst declare summer's arrival.

Getting to know red currants (Ribes rubrum):
Indigenous to moist northern regions, currants require lots of summertime rainfall.

Natural delights: They thrive in their native Britain as well as Scandinavia and New Zealand. North American varieties of red currants have required generations of cultivation, and even now can be challenging to grow -- so, how much sweeter the reward!

Homegrown: If you'd like to try your hand at growing, consult your local Cooperative Extension Service to learn which varieties will thrive in your region. "Red Lake," "Wilder," and "Stephens No. 9" are popular choices.

How to Use Currants

Fresh currants can be used like blueberries, and somewhat like blackberries or raspberries, in tarts and pies, and other desserts, such as sorbets and puddings. Use them fresh in fruit salads, particularly berry mixes, or to garnish desserts with their pretty color.

Black currants are also delicious with game meat, and often cooked into a simple sauce that's paired with duck or venison. White and pink currants are sweeter, more delicate, and most often used fresh.

Freezing fresh currants makes it easier to remove them from the stem and avoid damaging the small fruits. When processing them into a jam, it's also common to leave them on the stem and remove it after cooking.

Currants naturally contain a lot of pectin and acidity. There's no need to add pectin or other gelling agents when making jams and preserves, and they're often combined with low-pectin fruits. Red currant jelly is a common ingredient in sauce recipes. Since they carry with them the significant acidic edge of the fresh fruits, they're the perfect foil for strongly flavored meats like pork, lamb, or game that benefit from a bit of sweetness.

Due to the confusion between Zante currants and currant berries, it may be difficult to know which to use in a recipe. Recipes that mention red or white currants are referring to the berry. Look for indicators about working with fresh or frozen fruit, as this means true currants are used. Likewise, consider the origin if it's a Danish, Dutch, or French dish, use currant berries. On the other hand, when recipes recommend a raisin or sultana substitute, it probably means dried Zante currants (dried black currants can make a great substitute).

Fruit Slice (Fly Cemetery)

There’s something about us Scots and our love of questionable foods. Haggis is the obvious one (love it), Lorne sausage, macaroni pies, deep-fried Mars Bar and even Irn Bru cupcakes – Scotland is famed for it’s love of “unique” foods. And it could only be the Scots who would come up with a pet-name such as Fly Cemetery for a sweet little pastry treat like Fruit Slice.

Ever so simple and a lot more tasty than it’s pet-name may suggest, Fruit Slice is a melt-in-the-mouth short crust pastry treat, loaded with currants and lashings of sugar.

It gets it’s pet-name from it’s appearance, rather than it’s flavour. Not for the weak stomached it’s simply because of the currant’s resemblance too, well, lots of dead flies… Our Granny can even recall when her own Papa would pick out the currants and joke that they were delicious little flies! Yum…

I was quite surprised just how many people were chuffed to receive a piece of Fruit Slice when I made it recently. Not a huge fan of currants myself, I was unsure of how many people would be happy to take some off my hands but it turns out there’s already been requests for another batch!

Granny’s Top Tips
♥ Traditionally Fly Cemetery uses currants but you can mix it up to suit your own taste. Raisins, sultanas, cranberries, mixed peel…all can make a nice addition.
♥ Why not mix things up (and messier) by trying Fruit Slice with puff pastry for a change?

Recipe Summary

  • 2 cups all-purpose flour (spooned and leveled), plus more for work surface
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
  • 3/4 cup dried currants
  • 1/2 cup low-fat buttermilk
  • 1 large egg, lightly beaten
  • 1 tablespoon milk

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a bowl, stir together flour, baking powder, baking soda, salt, and 2 tablespoons sugar.

With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in currants. Make a well in center add buttermilk and egg, and stir just until combined (do not overmix).

Transfer dough to a lightly floured work surface knead 5 or 6 times. Pat into an 8-inch disk. With a floured 2 1/4-inch biscuit cutter, cut out rounds. Reroll and cut scraps once.

Transfer to baking sheet, about 1 1/2 inches apart. Brush rounds with milk sprinkle with 1 tablespoon sugar. Bake until scones are golden brown, 12 to 15 minutes. Let cool on a wire rack. Serve warm or at room temperature.

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Essential Tools

  • Rimmed baking sheet
  • Parchment paper
  • Food processor for cutting butter into dry ingredients
  • Rolling pin
  • 2 1/2-inch round biscuit cutter with sharp edges
  • Pastry brush for brushing scones with milk mixture

Substitutions & Variations

  • We prefer whole milk in this recipe, but low-fat milk can be used.
  • The currants are classic but other add- ins can be used in their place, including chopped crystallized ginger, toasted nuts, or other dried fruits.

These scones are best served fresh, but leftover scones may be stored in the freezer and reheated in a 300-degree oven for 15 minutes before serving.

Dutch Currant Buns

Currant buns (krentenbollen) are available almost anywhere in the Netherlands, everyone knows them and almost everybody loves them. They are soft buns/rolls made from enriched yeast dough and filled with currants and raisins. They perfectly fit into Dutch practicality: you can take currant buns with you, they are not messy to eat on the go, they don’t need anything on them (although some people do eat them with butter or Dutch cheese) and they are sweet but not too sweet (which would make them unhealthy and thus not suitable for breakfast and lunch).

Nowadays currant buns are almost always made with a mixture of raisins and currants, which technically makes them raisin-currant buns. This is also what they print on the back of the bags of currant buns you buy in the supermarket, but everyone just keeps calling them currant bun (krentenboll). Supermarket buns are not that tasty, as with all the supermarket bread, because they use all kinds of things to make the buns cheap and have a longer shelf life. Bakery buns can be very tasty, often, they are made with real butter and all, but tend to be quite expensive, and the thing I really don’t like: they are very big. That is why I made my homemade buns nice and small, the perfect snack size. I was very pleased to find out that making them is very easy, and they freeze very well (though I haven’t tried it yet myself) so you can make a big batch and freeze them. And they taste like store-bought buns, but better. They have more flavor, are a little bit denser (which improves the texture and makes them a bit more substantial) and have a delicious crust. So go and make these! They are perfect as easy take-with-you snacks, but are luxurious enough to serve at the weekend breakfast!

Recipe Summary

In a large saucepan, combine currants with 1/3 cup water. Cook over medium-high heat, stirring frequently, until fruit has broken down and released its juices, about 8 minutes. Mash the fruit mixture with a potato masher or the back of a wooden spoon. Strain through a fine sieve into a large measuring cup, pressing on the solids to extract as much juice as possible. You should have about 4 cups juice. Discard solids.

Place a small plate in the freezer. Return juice to clean saucepan add sugar. Bring to a boil over medium-high heat. Reduce heat to a simmer cook, stirring occasionally, about 20 minutes. When teaspoon of jelly placed on chilled plate ripples if pushed with your finger, it is ready.

Remove jelly from heat, and skim off any foam from surface. Ladle jelly into sterilized canning jars wipe rims with a dishtowel. Seal tightly.

Meanwhile, bring a stockpot of water to a boil over high heat. Using tongs, carefully place filled jars in boiling water, letting them sit 10 minutes. Remove let cool. If center of jar lids give when pushed with finger, jars have not sealed properly. Jelly in sealed jars will keep up to 1 year. After opening, jelly will keep up to 2 months in the refrigerator.

Currant bun recipes

A currant bun is a small square-shaped bun that contains currants, sultanas or raisins. Chelsea buns and hot cross buns are the most well-known varieties of currant bun.

Traditional spiced, sticky glazed fruit buns with pastry crosses. Served as a classic Easter treat, the buns can also be enjoyed at any time of year.

Each serving provides 313 kcal, 8.5g protein, 57g carbohydrates (of which 16.5g sugars), 5g fat (of which 3g saturates), 2g fibre and 0.5g salt.

Watch the video: Σπαγγέτι καρμπονάρα. Yiannis Lucacos (January 2022).