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Currant pie

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Kitchen Report

(Read caption) Tangy and fresh, pink and red currants brighten a summer pie.

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I vote to change the spelling of July. Let’s spell it “Jewel-eye.”

“Jeweled” describes the color of the sky that was Saturday morning – deep, deep blue with tiny clouds that posed no threat to the early light. These kinds of days last just a few weeks in New England and I always walk around pinching myself a bit when I realize that, for once, the weather has been tamed into something lovely.

After a swim across Walden Pond that morning, I stopped by Allendale Farm searching for a breakfast scone. I feel incredibly fortunate to live in the heart of one of Boston’s neighborhoods and still have access to a farm stand just a few minutes from my house with its own locally grown produce.

That’s when these beauties caught my eye: pink and red currants.

The pinks glowed like pearls and the reds were so bright they looked dangerous. Most people know currants as tiny dried fruit that resemble raisins used in baked goods or salads. Tangy and tart, fresh currants are usually part of a garnish, topping a sorbet-filled melon, for instance, or in a sauce to complement a roasted meat. But I wanted my currants to star in the center ring.

Finding a recipe turned out to be a much more elusive task than I imagined. None of my cookbooks offered a currant-themed dessert. Even Deborah Madison in her cookbook “Seasonal Fruit Desserts” introduces them but offers no recipes.


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