Monday, July 18, 2011
These everbearing strawberry plants grow in a backyard planter with a southwest exposure in Calgary. Click on everbearing for a link to growing tips. Everbearing strawberries are a great choice as they produce two to three harvests of fruit during the spring, summer and fall.
Strawberries delicious as a summer berry on their own, with ice cream, vanilla yogourt, sliced onto cereal or baked in a strawberry rhubarb pie. Strawberry jam is always a delicious treat.
Monday, July 11, 2011
This Red Lake currant bush grows in sandy soil with a southeast exposure in Lansing, New York on a hillside overlooking Cayuga Lake.
Red Currants are best known for making wonderful jellies. The Red Lake currant is very productive and also one of the best tasting red currants.
Click on growing for a link to growing tips.
What can you use red currants for? Click on jelly for a link to a jelly recipe. Note that the amount of jelly prepared can be changed.Pies
Raspberry and Red Currant Pie
from: The Canadian Treasury of Cooking and Gardening by Mary Alice Downie and Barbara Robertson. 1997. Key Porter Books, Toronto, Ontario.
2 cups Raspberries, firmly packed (don't squish)
1 cup Red Currants, stems removed
3/4 cup Granulated Sugar
2 tbsp. All-Purpose Flour
Pastry for 9-inch doubl-crust pie or lattice-top pie
Mix sugar and flour together thoroughly. In a bowl, gently toss the fruits together to combine, then add sugar-flour mixture and continue to toss gently with hands or a spatula until all through the fruits. Spread mixture evenly in the bottom pie crust, cover with top. If using a full top, cut steam vents. Brush top crust with milk and dust with sugar. Bake at 450F for 10 minutes; reduce heat to 350F and bake another 30 minutes.
Red Currant Pie
(makes a currant-custard pie topped with meringue)
1 + 1/3 cups Granulated Sugar
1/4 cup All-Purpose Flour
2 Eggs, Separated
2 tbsp. Water
1 cup Red Currants, washed and stemmed
1 unbaked 9-inch pie shell
Mix together the flour and 1 cup of the sugar. Pour over currants and toss gently but thoroughly with hands or a rubber spatula to mix. Beat together the egg yolks and water and add fruit mixture, stirring to combine. Place mixture in pie shell and bake at 450F for 10 minutes, then lower heat to 350F and continue to bake another 20 minutes, or until custard is set. Remove from the oven and allow to cool.
Make a meringue with the two egg whites and the remaining 1/3 cup sugar. Beat egg whites until foamy, then start adding sugar, a tablespoonful at a time (sprinkle over the top) while beating. Continue to beat until stiff peak stage is reached. Spoon meringue over pie, taking care to seal it to the edges, and bake at 325F for 15 minutes.
- Summer PuddingIt's made with a variety of berries and bread or cake, and served with cream.
Red Currant SauceJust stew them with a bit of water and sugar. They make a terrific sauce for rice pudding or ice cream.
SaladsAdd to a fruit salad or any salad remembering they are a tart berry so use accordingly.
Fruit TartsUse in fruit tarts alone or mixed with other fruits and topped with whipping cream.