wholewheat flour 8 oz Black currants 8 oz Red currants 4 oz Honey 4 tb Chopped sweet cicely Glace cherries or angelica, :
optional Heat oven to 400F. Use the pastry to line 6 tart tins 2-inches deep by 2 inches diameter. Mix the currants with the honey & cicely. Fill the pastry with the currants. Cover each tart individually with foil & place on a baking sheet. Bake for 25 minutes. Let them cool completely. If you wish, whip up some cream & pipe it onto the tarts. Decorate with glace cherries or angelica. Gail Duff, "A Book of Herbs & Spices"
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Today we're making a Black mead! This is a mead that uses black currants as the base for it. This mead is really interesting and fun to make! Disclaimer: I didn't use real black currants in this. I used a black currant wine base and had a lot of fun with it. I hope you enjoy this video. Be sure to hit like and subscribe so you can see all my videos as they come out.
Black Currant Wine Base:
25.6 Oz of Black Currant Wine Base 1.5 Pounds of Avocado Blossom Honey Water Up to 1.5 Gallon 2 Grams of Lalvin D47 1 tsp of Fermaid O - Stabilize how you desire - 1/2 Pound of Avocado Blossom honey to back sweeten - 1/2 oz of Oak chips
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0:00 Introduction 0:14 Star San! 1:18 Equipment 2:30 What are Black Currants? 2:55 How I used them 3:20 Tasting it 3:47 The Recipe 4:34 The Process 6:14 Tasting After the Primary 6:52 After the Primary 9:30 More Tastings 10:30 Reflections/Advice 12:00 Thanks for Watching!