arge bowl, combine the pears, black currant jam and 2 tablespoons butter
Puree the black currants and strain. Stir the sugar and lemon juice into the puree.
WDhip the cream until it holds its shape, then fold in the yogurt and black currant puree.
Beat the egg whites and fold into the fruit mixture.
Spoon into 4 glasses, chill for 30 minutes, decorate ewith mint sprigs and serve with crisp sweet cookies.
hickened a little pour the black currant syrup into a jar and
s resting, begin the currant sauce.
Currant Sauce Directions-------------.
Over
ote from Julie: I used black-currant jelly and the sauce was
Stir sugar and 1 cup water in small saucepan over medium heat until sugar completely dissolves. Boil until syrup is reduced to generous 1 cup, about 6 minutes. Chill simple syrup until cold.
Puree plums in processor until smooth. Pour mixture through medium-mesh strainer set over 4-cup measuring cup, pressing on solids to extract as much pulp and liquid as possible. Discard solids in strainer. Stir chilled simple syrup and 1/4 cup creme de cassis into plum puree. Transfer to ice cream maker and process according to manufacturer's ...
nd spread half of the black currant jam over the base layer
In a saucepan, combine all ingredients; simmer over medium heat for 10 to 15 minutes.
Strain hot cider and serve in mugs with cinnamon sticks and orange peel for garnish.
Note: The longer the cider simmers, the stronger the flavour of the spices.
Preheat oven to 350F\u00b0.
CAKE: Pour 2/3 cup boiling water over 6 tea bags in a bowl; steep 10 minutes.
Remove and discard tea bags; cool tea to room temperature.
Stir in sour cream.
Combine flour, baking powder, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat until well blended or about 5 minutes.
Add eggs, 1 at a time, beating well after each addition.
Beat in vanilla.
Add flour mixture and brewed tea mixture alternately to sugar mixture; mix after each addition.
Spoon batter into a ...
dded 1 tablespoon of the currant jelly, The red cabbage complemented
Preheat oven to 350 degrees F.
In a skillet saute the shallot with the butter until slightly soft, then add the chicken breasts and cook on each side until browned.
Place browned chicken baking dish.
Deglaze pan with the vermouth, then stir in the remaining ingredients; pour currant sauce over the chicken in the baking dish.
Bake at 350 degrees F for 25 minutes or until juices run clear.
Serve with wild rice.
Makes 4 servings.
Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.
Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.
Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.
Bring sauce to a boil; remove from heat.
In a small bowl combine the mustard and preserves and set aside.
Heat a nonstick skillet just large enough to hold the chops comfortably, and brown lightly on both sides. Season with salt and pepper to taste and spoon the preserve and mustard mixture evenly over them.
Cover pan, reduce heat, and cook for about 20 minutes, or until the chops are done. Transfer them to a plate and keep warm in the oven.
Remove excess fat from the skillet. Add the vinegar, place pan over medium heat and bring juices to a boil, stirring and scraping up ...
r so.
Spread the currant mixture over the pastry dough
Melt the butter in a medium size heavy saucepan over medium heat.
Add the shallots and garlic and saute until transparent, about 3 to 5 minutes.
Stir in the brandy, jelly, mustard and wine.
Simmer over low heat for 10 minutes.
Season with salt and pepper.
Serve warm.
Heat skillet to 325\u00b0 with oil in it.
Place chicken in.
Cook until white on both sides.
Mix jelly and Port wine in pot on stove.
Simmer until berries are gone.
Pour over chicken in skillet and simmer 30 to 40 minutes or until chicken is tender. Turn chicken often to keep flavor on both sides.
Cook franks (boil).
In a small pot, whisk together the French's mustard and black currant jelly.
Heat until well blended.
Serve over the franks.
Preheat waffle iron (or griddle if you'd prefer to make pancakes).
Whisk egg till foamy. Ad milk, water, walnut oil, and honey; whisk till well combined. Whisk in baking powder and salt. Add corn meal and flour, whisking just till combined.
Pour into waffle iron by 1/2 cupfulls. Cook a couple minutes, till done.
Serve topped with gjetost slices and black currant preserves.
Pour equal parts Pernod, vodka, and lemonade into a tall glass over ice.
Add a splash of black currant liqueur.
Garnish with a slice of lemon, a few whole cranberries or currants (if available), and/or lightly coat rim with sugar - lightly toasted if desired.
Enjoy!
Add the syrup to the milk (not the other way round as it can curdle the milk).
Serve in tall glasses right away!