Ben the Baker

Just a guy trying to get his kids to eat

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Red Currants

Posted by osakaben41 on August 3, 2009


One of the first things that became apparent when I started frequenting food blogs was the prevalence of red currents.  It could have been that so many great bloggers were writing from the UK, Singapore, or Paris, where I suppose these are more readily available.  So imagine my surprise when I stumble on what I assumed were fresh red currants near my office the other day.  Without any plan, I just had to buy some.

Currants 2

So what do people do with these then?  I looked all over and came across a bunch of fantastic pictures of them used in plated desserts, mixed with strawberries for pink bavarian/mousses, or reduced into a jam.  In short, a supporting role, rarely a main star.  It seemed a shame to take something so inherently beautiful and hide it behind a strawberry, but after eating a few, I realized they were very very tart, and had seeds like a pomegranate.  Serving them raw was not an option.  My son may be allergic to Strawberries, so that was a dead end also.  Lastly, I could use a break from making mousses.

The matter actually resolved itself as we stumbled into having friends over for dinner tonight, and I still had a good deal of tart crust left over from the Lemon Cream Tart experiment.  So we picked up some fruit from the local farmer’s market, whipped up a berry tart, and reduced the currants with a little (ok, actually a lot) of sugar, some lemon juice and water into a quick sauce.  The tart was actually pretty pedestrian, and I didn’t use nearly enough sauce to let it come through, but what I was able to taste, when I tasted it, was quite unique.


So call it a quickie experiment, but at least I know what they taste like now.  If anybody out there has some great ideas on how to use these, drop a line.  Any and all suggestions will be appreciated.


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