tag:blogger.com,1999:blog-593772661578446066.post8933180743718057994..comments2024-01-01T21:37:06.727-08:00Comments on sycamore stirrings: Currant Affairskatyhttp://www.blogger.com/profile/08024345906273810543noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-593772661578446066.post-8854326063511718152011-06-15T08:54:50.768-07:002011-06-15T08:54:50.768-07:00Sugar on currants will certainly make a difference...Sugar on currants will certainly make a difference, but<br />to defend myself, I must say that I did eat several<br />muffins and cakes and enjoyed them. Katy's momchristiehttps://www.blogger.com/profile/10457431652930049165noreply@blogger.comtag:blogger.com,1999:blog-593772661578446066.post-47012565773990365172011-06-14T11:32:34.453-07:002011-06-14T11:32:34.453-07:00Thanks Katrin. I've heard Birchermuesli is re...Thanks Katrin. I've heard Birchermuesli is really good. I'd like to try it sometime. Ice cream sauce is a good idea. <br /><br />Kathi - the French use fruit rouge in many things - yogurt, tiramisu, sauces. It is usually a combination of strawberry, raspberry and red currant. <br /><br />nicole - I think using currants with other red berries is the way to go. Just enough for interest but not enough to make it bitter or yucky.<br /><br />likeschocolate - sounds good if the yogurt was a sweet one, like vanilla or something.<br /><br />Nic Riess- That cake sounds interesting. <br /><br />Thisgirl - got to try a pavlova, heard too much about them!<br /><br />Dana - I did see it! His pictures were amazing. I like how he pairs them together. Something I'd like to try. The jam looked amazing, not bitter and yucky at all !!katyhttps://www.blogger.com/profile/08024345906273810543noreply@blogger.comtag:blogger.com,1999:blog-593772661578446066.post-27948858064558481002011-06-13T11:00:59.813-07:002011-06-13T11:00:59.813-07:00Hi Katy,
Just today David Lebovitz posted on curra...Hi Katy,<br />Just today David Lebovitz posted on currants. HAve you seen it? Thanks, BTW, for introducing me to him :)<br />D<br /><br />http://www.davidlebovitz.com/2011/06/red-currant-jam-recipe/Danahttps://www.blogger.com/profile/08772723381708427902noreply@blogger.comtag:blogger.com,1999:blog-593772661578446066.post-79859960448299140672011-06-11T22:51:33.647-07:002011-06-11T22:51:33.647-07:00I buy frozen berry mix here (australia)and it seem...I buy frozen berry mix here (australia)and it seems to have red currants in it. We make milkshakes/smoothies etc. Maybe the currants need to be mixed with other berries and would be great on other desserts. We put these frozen berries on meringue nests with whipped cream (kinda like the pavlova mentioned)This Girl loves to Talkhttps://www.blogger.com/profile/04810963456640254875noreply@blogger.comtag:blogger.com,1999:blog-593772661578446066.post-5477379323628845512011-06-11T14:27:09.463-07:002011-06-11T14:27:09.463-07:00I don;t know, why all those germans, or people at ...I don;t know, why all those germans, or people at least familiar with the use of currants in german baking and desserts stumbled over this post, but I have something to add, too.. I am originally from germany and my probably most favourite cake or pie is one made with red currants! it's usually made with shortcrust pastry, then currants, sugar (probably lots of it.. ) and often covered with an eggwhite topping - similar to the idea of the pavlova, someone else mentioned.. they are on the sour side, and there are a lot of them, but it's delicious.. often the currants are mixed with grounded nuts (almond, hazelnut, as well as some of the beaten eggwhite and confectioner's sugar!) .. since the shortcust pastry doesn't usually have to be very sweet, it's a really nice combination!! it's one of those things I always eat, when I come back here.. (you can google images of it under 'johannisbeerkuchen')Nic Riesshttps://www.blogger.com/profile/03871212639705167531noreply@blogger.comtag:blogger.com,1999:blog-593772661578446066.post-35602535713299534872011-06-11T07:10:35.621-07:002011-06-11T07:10:35.621-07:00In Germany, you see the currents served with just ...In Germany, you see the currents served with just a bowl of yogurt as a dessert. However, your mini cakes look yummy. To bad the muffins were to bitter.likeschocolatehttps://www.blogger.com/profile/01733431135937009206noreply@blogger.comtag:blogger.com,1999:blog-593772661578446066.post-16423437549827363022011-06-10T19:07:11.451-07:002011-06-10T19:07:11.451-07:00Or on a pavlova. (google it) I also once had a cak...Or on a pavlova. (google it) I also once had a cake that was kinda like a pavlova in that it was whipped eggwhite, but the berries were in the foamy eggwhite and it wasn't baked until hard but still soft and foamy. OMG! I still sometimes dream of that cake!nicolehttp://nlandauATt-online.denoreply@blogger.comtag:blogger.com,1999:blog-593772661578446066.post-24478216145763503882011-06-10T14:27:29.505-07:002011-06-10T14:27:29.505-07:00In Germany, they eat a desssert called Rote Gruetz...In Germany, they eat a desssert called Rote Gruetze, which is sort of a red fruit pudding, and it can be served with a vanilla sauce. They use a mixture of berries, including currents (Johannisbeere) and is really refreshing. It might be more to your mother's liking.kathihttps://www.blogger.com/profile/16885250987126039423noreply@blogger.comtag:blogger.com,1999:blog-593772661578446066.post-91501127628020128122011-06-10T14:04:44.047-07:002011-06-10T14:04:44.047-07:00I like to put a handful of red currants in a "...I like to put a handful of red currants in a "Bierchermuesli" http://en.wikipedia.org/wiki/Birchermuesli or you could also cook them with some sugar (by far not as much as you take when you make jam) and pour it over vanilla ice cream :-)Katrinnoreply@blogger.com