Text 35314, 110 rader
Skriven 2010-03-01 17:10:35 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Ruth Haffly
Ärende: Currants
================
-=> Ruth Haffly wrote to RUTH HANSCHKA <=-

 RH> Oddly the berry flavors are the ones I avoid; berries aren't my
 RH> favorite foods.  Well, currants might qualify, but just try getting
 RH> fresh ones around here.

 RH> When I was kid, our neighbors had a lot of currant bushes. We (kids)
 RH> had to pick them so mom could make currant jelly.  UGH!  It was sour,
 RH> even with the sugar used to make it.

There are about 150 different varieties of currant(s) which are in the ribes
family. The edible ones include black, red, and white currants and
gooseberries. Most of the rest are ornamental shrubs. Since these shrubs often
produce fruit - it is possible that you got fruit of an ornamental variety.

Currants and gooseberries are hard to find (although native to the ENTIRE
temperate zone of the Northern hemisphere) because there are restrictions on
growing Ribes species in many US states as they are a host for White Pine
Blister Rust. IOW - the lumber industry's cash trumps the public's taste -
again.
 
I've had both black and re currant jellies, etc. As well as gooseberry jam,
pies and fools. Quite tasty stuff.

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: Old-Fashion Currant Tart
 Categories: Pies, Pastry, Desserts, Fruits, Nuts
      Yield: 6 servings

MMMMM---------------------------DOUGH-------------------------------
    1/2 c  Unsalted butter
    1/4 c  Sugar
      1 t  Vanilla extract
      1    Egg yolk
  1 1/4 c  Cake flour

MMMMM----------------------PASTRY CREAM-----------------------------
      1 c  Milk
    1/4 c  Sugar
      3    Egg yolks
      3 tb Flour
      1 ts Vanilla

MMMMM------------------------FINISHING------------------------------
      3 pt Fresh red currants; rinsed
           - stemmed
    1/2 c  Toasted; sliced almonds
           Confectioners' sugar

MMMMM---------------------------GLAZE-------------------------------
      1 c  Red currant jelly
      2 tb Kirsch *

  * Substitutes: Syrup or juice of black cherries, raspberries,
  boysenberries, currants, grapes or cherry cider. Although
  the alcohol will cook out of the liqueur when making the
  glaze.

  FOR THE DOUGH: Beat the butter and sugar with the paddle on
  medium speed until very soft and light. Beat in the vanilla
  and the yolk and continue beating until smooth and shiny,
  about 3 more minutes. Stop the mixer, sift the cake flour
  and add to the butter mixture. Pulse the mixer on and off to
  incorporate the flour. Scrape the dough onto a piece of
  plastic, wrap and chill it until firm. 

  FOR THE PASTRY CREAM: Combine the milk and half the sugar in
  a saucepan over low heat. Whisk the yolks with the remaining
  sugar and sift the flour over and whisk it in. Beat 1/3 of
  the boiling milk into the yolk mixture and return the
  remaining milk to a boil. Beat the yolk mixture into the
  boiling milk and continue beating until the cream thickens
  and comes to a boil. Remove from heat and stir in the
  vanilla. Scrape the cream onto a clean plate, cover with
  plastic wrap and chill. 

  Roll the dough and fit it into a 10-to-11-inch tart pan. Cut
  a disk of parchment paper to fit the inside of the dough and
  fill with dried beans. Preheat oven to 325øF. Bake the tart
  shell about 20 minutes, until set. Remove the paper and
  beans and continue baking 5 minutes more to color the
  pastry. Do not over-bake. Cool the shell in the pan. 

  Spread the cooled pastry cream on the cooled tart shell.
  Arrange the currants on the pastry cream. Bring the jelly
  and kirsch to a boil and strain. Reduce to thicken if
  necessary.

  Brush the glaze on the berries. Edge the tart with the
  almonds and sprinkle the almonds with the confectioners'
  sugar.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Even if you're on the right track you'll get run over if you just sit there
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