Chocolate chips would work perfectly in place
of currants in this recipe.
As I went through the recipe, I realized I had a lot of similar ingredients on hand, so I did a riff on the original recipe: chopped dates in
place of currants, cucumbers in place of zucchini, goat cheese (with sundried tomatoes and chili flakes, from the local farmer's market) in place of feta, a basil / thyme / chive combo from my window box in place of the dill and green onions.
I love the
addition of currants in it and it reminds me how much I love adding raisins or dried fruit to salad... just a little extra texture, sweetness, and fun - ness in each bite:)
If you don't mind playing around with tradition, you might want to try tossing a
handful of currants into the dough, as does Anna Brones, coauthor of Fika: The Art of the Swedish Coffee Break.
I made this last week, only I used craisins instead
of currants as that's what I had.
I used a very small
amount of currants to retain the familiar look and taste of Hot Cross Buns, but feel free to leave them out if you'd rather not use them.
Grapes, raisins and certain
types of currants While most of us don't have fruitcake lying around all year, it's a common snack during the holidays.
We ran
out of currants so made up the difference with chopped raisins, and it's great.
Crumbled feta lends a bit of saltiness to play off the
sweetness of the currants, and shredded zucchini brings a moistness that can be missing in some grain - based salads.
It is sweetened with the flavorful
bursts of currants and has a crunchy texture from the added walnuts.
Generous juicy
flavours of currants and berries textured with hints of fine, elegant tannins deliver a lingering finish.
The classic crunch of granola, the slight
chew of the currants, and flavor of the coconut make for a fabulous combination.
Aromas of currants, spice and a signature loamy Rutherford profile wrap up into an amazing mid palate.
Ingredients: 3 - 4 large beet green leaves or 4 - 8 small to medium pieces 1.5 cups organic frozen strawberries 1 cup organic frozen blueberries 2 tablespoons of hemp hearts 1
sprig of currants (mixed in, on top or both) 1/3 cup pomegranate juice
In the 1920's, the federal government issued a plant quarantine against the importation and
cultivation of currants.
When early settlers introduced European currant into North America, in the late 1700's, they realized that native Americans have been harvesting a local
variety of currant from the wild for centuries, to use the berries in medicines and dyes.
However, in the late 1890's the fungus that causes White Pine Blister Rust (Cronatium ribicola) was imported on infected pine seedlings, changing the
fate of currants in North America.
The degree of the electrical burn is dependent on the
voltage of the currant, and often results in internal as well as external injuries.
I think I'll make this on the weekend, though perhaps with dried cranberries
instead of currants...
I usually add a
handful of currants or raisins or dried cranberries, to add a sweet counterpoint to the citrusy dresssing and salty cheese and nuts.
- I used granulated sugar instead of caster and sultanas instead
of currants.
The times I've made it, I've used dried cranberries instead
of currants and omitted the sesame seeds (because I kept forgetting to buy them at the grocery store!)
I made few slight modifications to accommodate what I had on hand: dried cranberries instead
of the currants, fresh chives and parsley instead of the dill.
I just made this quinoa salad for dinner but didn't have all ingreds so used raisins instead
of currants, basil and cilantro instead of dill, lightly steamed mini broccoli florettes instead of grated zuke, and sliced avocado instead of feta.
i used cranberries instead
of currants and it was just delicious!
We used chopped dried apricots instead
of currants and omitted the caraway seeds.
I used half white and half whole wheat flour, plus substituted olive oil for some of the butter, and used raisins instead
of currants, since I had raisins on hand.
Turn everyday brown rice into delicious brown rice pilaf with the addition
of currants and sliced almonds.
Use figs instead
of currants?
Then on a lightly floured just press the dough out so it's sorta flat like, about 1/2 ″ thick or so, then sprinkle about a tablespoon of the sugar mixture over the dough and a handful
of currants and then fold the dough over itself so the currants and sugar are enveloped in the dough.