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[personal profile] dickens
So, we're nearing the end of spring, in my garden this means that I will soon have too many red currants. (Followed closely by the long awaited black raspberry season.)

I still have jelly from the last batch, I still have currants in the freezer from last year, and I'm about to have my biggest crop yet.

What should I do with all these currants? "I'll come over and pick a pint for myself" or "I'll take a quart of frozen ones" are valid suggestions at this point.
Here's one recipe I tried previously: http://www.deliciousdays.com/archives/2005/10/21/red-currant-tart/

The shortbread crust was delicious but the tart itself has a problem. That picture? Not representative. What came out of the oven was these beautiful ruby berries embedded in a yellowish beige custard. Not particularly appetizing. (It was tasty, reminiscent of rhubarb custard pie with a bit more bite.)

Thoughts on how to make it look prettier would be welcome.

I made you a present!

Date: 2010-06-19 04:55 pm (UTC)
From: [identity profile] ashcake.livejournal.com

No ideas on how to make the custard more red, though, unless it's to add either food coloring or mashed up currents (for the color) to the base. There's no real reason for it to be red, as far as I can tell.

Re: I made you a present!

Date: 2010-06-19 08:26 pm (UTC)
From: [identity profile] hypatia-j.livejournal.com
Cool icon. That cat looks familiar.

It isn't that the custard needs to be red, it just shouldn't look like snot.

Re: I made you a present!

Date: 2010-06-20 12:25 am (UTC)
From: [identity profile] ashcake.livejournal.com
Well, snot is pretty much what you're going to get with a brown sugar and cream custard. Unless it's not actually the shade of creme brulee/flan, and is more, shall we say, biologically-tinted? In which case, I'd suspect the currants were somehow affecting the custard - perhaps the acidity? I know not currants. But I still lean toward artificially enhancing the custard, if that's the look you're going for.

Date: 2010-06-19 05:23 pm (UTC)
From: [identity profile] kalmn.livejournal.com
i would take jelly! i would also give you an empty jar or possibly two back.

i cannot think of a single thing that i would do with any of them, but i will poke m. socks about this post-- she and coprock are getting fairly adventurous in their cooking, and perhaps red currents would be just the thing.

Date: 2010-06-19 08:28 pm (UTC)
From: [identity profile] hypatia-j.livejournal.com
A jelly transfer could be arranged. What does your Sunday look like?

Date: 2010-06-20 12:45 am (UTC)
From: [identity profile] kalmn.livejournal.com
full from 2pm til 7pm or later, and i am also on call, so i may have to go fix something at any moment. however, my monday evening is wide open.

Date: 2010-06-20 03:50 am (UTC)
From: [identity profile] hypatia-j.livejournal.com
I've e-mailed.

Date: 2010-06-20 09:20 am (UTC)
From: [identity profile] onecheshire.livejournal.com
Yum currants. I can't pick them but I would happily take some of the frozen ones off your hands if we can work out a transfer.

Date: 2010-06-20 03:32 pm (UTC)
From: [identity profile] hypatia-j.livejournal.com
Cool, we can arrange something. Maybe Monday evening?

Date: 2010-06-21 12:13 am (UTC)
From: [identity profile] redbird23.livejournal.com
I have never, to my knowledge, had anything with currents in it. I have no idea what current jelly tastes like. I would be interested in helping with the canning/baking if you are looking for company! I miss canning, and should fix that this year.

I'm not so good with the harvesting, as there are usually bees...

Date: 2010-06-21 03:07 pm (UTC)
From: [identity profile] hypatia-j.livejournal.com
Canning company would be nifty. We should compare schedules.

Date: 2010-06-21 03:16 pm (UTC)
From: [identity profile] rmnilsson.livejournal.com
For prettifying the tarts: Lighly sift a mixture of powdered sugar and cinnamon over the finished tart, maybe?


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