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Top Rated Currant Recipes

Currant Hustle
I’ve been on a Bulldog Gin kick the last few months. It’s an affordable gin that can stand on its own (like in a Gin Rickey) and also blends well. I served it with lychee juice and soda water at a Thai-themed dinner, and then with soda water, chilled green tea, and a dash of simple syrup at a Chinese-themed dinner. This crowd-pleasing recipe is created by one of my supper club co-chefs, Eric Sherman. It’s a refreshing cocktail that is perfect for warm-weather entertaining.
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5

Currant Obsession Shake Recipe
If you like Piña Coladas... you'll probably like this tropical spiked shake featuring currants, rum, and coconut sorbet.
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5

Duck Breast with Foie Gras Bread Pudding
A decadent dish served by chef Anita Lo at a dinner during the 2011 St. Croix Food & Wine Experience.  Click here to see Chefs' Favorite Winter Recipes.
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5

lemonade
Chef Parten says, “This drink is so pretty and refreshing! If you can’t find currants, you can substitute cranberries.”Recipe excerpted from The Center for Discovery cookbook Feeding the Heart: Recipes, Flavors and the Seed to Belly Philosophy of the Department of Nourishment Arts.
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4.5

Currant Scones
In Britain, these are tea time favorites, but in the States, we like them for breakfast, too. Just follow this recipe and you'll get flaky, buttery scones that are excellent partners with your finest jams. 
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4

Baked Current Doughnut Recipe
These artisan baked doughnuts are from Little T Baker's Tim Healea in Portland, Oregon. Not only is a fryer unnecessary to create delicious, homemade doughnuts, but Healea also has a few simple tricks up his sleeve that make them even better. Brushing with butter before and after baking is just one example!
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4

Orange-Scented Millet with Almonds and Currants
Millet is a protein-rich grain whose flavor is enhanced here by toasting it in a skillet, then combining it with cinnamon, toasted almonds, and currants.
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4

Kabochas
Here’s a great, seasonal starter for two that’s quick and easy to make. (You could even use a toaster oven to make this.) Goat cheese is browned on top of slices of kabocha squash, and paired with a simple salad of frisée.
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4

Grown-Up Ants on a Log
This grown-up take on a childhood treat would make a perfect party starter. Ancho chile powder, spicy and smoky, can be found on the supermarket spice shelf. Recipe courtesy of The Beekman 1802 Heirloom Vegetable Cookbook
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4

Of course, the primary food group featured at any good Irish funeral is booze. With all that alcohol, a groaning board of food was necessary to help absorb some of it so the drinking could continue through the night. One of the old reliables was a Wake Cake. In the book Death Warmed Over: Funeral Food, Rituals, and Customs From Around the World learn how 75 different cultures from various countries and religions around the world use food in conjunction with death in ritualistic, symbolic, and even nutritious ways.
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4

Carrot Cake with Cardamom, Currants, and Ginger-Crème Fraîche Chantilly
A couple of years ago, my nieces asked me to make a carrot cake — with no walnuts or cinnamon — for a birthday party. One of their friends was allergic to both ingredients, but they really wanted a carrot cake for this occasion. So I got to work and decided to turn to one of my favorite spices, cardamom, to give this carrot cake some spunk. The exotic spice ended up pairing magnificently with the carrots! As for the walnuts, I replaced them with juicy, plump currants that contribute a bit of sweetness to the cake. But that's not all! Instead of choosing a bland vegetable oil, I decided to use olive oil. The results were splendid! The olive oil not only makes the cake incredibly moist, but it adds a wonderful delicate flavor to it. As a last touch, the cake is decorated with a featherweight Chantilly spiked with fresh ginger juice and crème fraîche. Need I say more?! This carrot cake met the approval of all the children at the birthday party that day… I even heard that not a crumb was left. Serve this at any birthday party, special occasion, or even Thanksgiving dinner and everyone will be impressed.
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3

Fresh Muesli with Apples, Currants, and Toasted Almonds
Did you know that the dry muesli that comes in a box bears no resemblance whatsoever to the fresh muesli you can make from scratch? If you've never tasted fresh, homemade muesli, you owe it to yourself to try this recipe. The heart of fresh muesli is rolled oats soaked in milk. (I love to add currants to the oats for the delicate sweetness they release.) Once they've absorbed the milk, you'll coarsely grate loads of snappy apples and add them to the mix, along with yogurt, honey, and a generous splash of lemon juice. The lemon juice is a critical ingredient here. It brightens the flavors and brings a needed counterpoint to the sweetness of the fruits and honey. So don’t be tempted to skimp. Serve it with seasonal berries and toasted almonds, and you have a muesli that's not only nutritious, it's also light and absolutely delicious. What a perfect way to start your day!
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2.25