How To make Black Currant & Red Currant Tarts
Shortcrust pastry made with
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"
How To make Black Currant & Red Currant Tarts's Videos
Black Currant Pie - October Pie Collaboration
This is the 3rd of my pie recipes for the October Pie Collaboration with Tammy from Little Jordan Farm and Mrs. Lori from Whippoorwill Holler. I was given black currants by a neighbor, and my, this pie was delicious! I took it to church for a potluck, and it was gone in no time.
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Here are links to the pie collaboration.
Little Jordan Farms:
Whippoorwill Holler:
Ingredients: double pie crust, 4 c black currants, 3/4 to 1 c sugar, 1/4 c all purpose flour, 1 1/2 Tbsp lemon juice, 1 to 2 tsp quick tapioca, egg wash for crust (optional)
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Poached pears in Beaujolais wine and Blackcurrant sauce (Poire à la beaujolaise)
Join my online French cooking classes: Poire a la beaujolaise is a recipe made out of tasty ripe but firm pears that re poached in Beaujolais red wine and served with a red wine and blackcurrant sauce. It is an easy recipe to make at home and perfect for special occasion or Christmas.
The red wine sauce is intense and full of flavors that will surely impress your friends and family. The pears can be poached and kept in the fridge for 48 hours and that makes for a real handy pear dessert to make in advance and bring them along to a Christmas.
in this French cooking tutorial you will learn how to make the Authentic version of the poached pears in red wine with creme de cassis
Ingredients:
4 to 6 ripe but firm pears (suited for poaching)
1 bottle of good quality Beaujolais red wine
200 ml of crème de cassis (French blackcurrant liquor)
150 gram of granulated sugar
1 fresh vanilla bean
2 cloves
1 small piece of cinnamon
6 black peppercorns
1 large orange zest
check how to remove the core of the pears on that video:
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Black Currant Jam Recipe
How to make Black Currant Jam & how to know which variety you are making them with.
Scottish Blackcurrant Drizzle Cake Easy Scottish Recipe Homegrown Blackcurrants
Scottish Blackcurrant Drizzle Cake Scottish Recipe
We all got a little bit excited about this new Scottish recipe for blackcurrant drizzle cake! Its such a delicious way to use up your home grown blaccurrants.
We created this using our delicious homegrown Scottish blackcurrants. They grow so well here in our Scottish garden climate and we have tonnes of them in the garden so are always looking for new ways to use them. I’ve not seen a recipe like this in traditional Scottish cooking but I can almost guarantee they would have been growing them in their gardens many moons ago as they are so easy to grow in Scottish climate and they provide such a good nutrititonal boost.
You can print out the full recipe on my website:
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I have used lime to flavour my syrup as I think it works really well with the blackcurrants and half of the syrup goes onto the cake first then the blackcurrants are added to the pan to create the blackcurrant drizzle. You will see in the video below how the whole recipe comes together or you can print it out from this page.
I also love using my blackcurrants in smoothie recipes and for making a delicious blackcurrant compote recipe for topping off my traditional Scottish porridge in the morning. I also freeze an absolute tonne of Scottish blackcurrants so I can use them throughout the colder seasons in recipes and give myself and my family a nutritional boost from our Summer blackcurrants in the winter through our smoothies and other Scottish recipes.
Blackcurrants freeze really well and you can also preserve them by making blackcurrant jam or blackcurrant booze! This loaf cake would also freeze well if you wanted to make a few up in advance but without the syrup. I’m always thinking batch cooking these days to help save time in the kitchen. Life is just soooo busy with little ones! Anyway back to this delicious blackcurrant drizzle cake recipe.
How to Make American Blackcurrant Tart/Cooking Week - 006
Too many currants? This yummy recipe will help keep the numbers down. Using simple techniques this pudding is a treat!
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Pectin-free Blackcurrant Jam Recipe (Adventures in Blackcurrants III)
Blackcurrant Jam is probably one of the easiest jams to make because blackcurrants are packed with pectin! Recipe at FACEBOOK:
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