 |
Currently Currant |
Currently Currant - A time-treasured berry Black Currant (Ribes nigrum) also known by the common name of Quinsy berry is a sweet and slightly sour berry used in desserts, jams, jellies and in a liquor called cassis. The leaf and berry are also used medicinally. Like most berries, currants are an astringent, tonic herb. The berries are often used to heal throat infections. They are also a good source of vitamin C. Black currant leaf is typically drunk as an infusion (tea) to relieve inflammation especially of the throat. Red Currant (Ribes rubrum) has similar culinary uses. Here is a favorite recipe of one of our readers. Currant Cream Scones 1/3 cup butter 1 3/4 cups unbleached flour 3 Tbls. Sugar (Can substitute maple sugar granules or fructose) 2 1/2 tsp. baking powder 1/2 tsp. salt 1 egg, beaten 1/2 cup currants 4 to 6 Tbls. half-and-half 1 egg, beaten Heat oven to 400 degrees. Cut butter into flour, sugar, baking powder and salt until mixture resembles fine crumbs. Stir in 1 egg, the currants and just enough half-and-half so dough leaves the side of the bowl. Turn the dough onto lightly floured surface. Knead lightly 10 times. Roll 1/2 inch thick. Cut
dough into 2 1/4-inch circles with floured cutter. Place on ungreased
cookie sheet. Brush with 1 egg. Bake until golden, 10 to 12 minutes.
Immediately remove from cookie sheet. Adapted from Betty Crocker?s International Cookbook |