Type what you have

Ingredients

• ✓ red currant
• all-purpose flour
• baking powder
• butter
• white sugar
• egg
• lemon zest
• white sugar
• cornstarch

Instructions

1. 1 Make the dough: Sift flour and baking powder into a medium bowl. Mix in butter, sugar, egg yolks, and lemon zest until a dough forms. Cover and let rest in a cool place for 30 minutes. Set egg whites aside for the filling.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom and sides of a 10-inch springform pan.
3. 3 Roll dough into a 10-inch circle; place into the prepared springform pan.
4. 4 Bake in the preheated oven until golden, about 25 minutes.
5. 5 Meanwhile, make the filling: Beat reserved egg whites in a glass, metal, or ceramic bowl until stiff. Gradually mix in sugar and cornstarch, then beat for 5 minutes. Fold in currants, then pour over crust in the springform pan.
6. 6 Return to the oven and bake until top is lightly browned, about 10 minutes. Cool to room temperature before serving.

By Patti-Bigtime

Ingredients

• ✓ red currant
• water
• white sugar
• fruit pectin

Instructions

1. 1 Place red currants into a large pot and crush with a potato masher or berry crusher if you have one. Pour in 1 cup of water and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, and measure out 5 cups of the juice.
2. 2 Pour juice into a large saucepan and stir in sugar. Bring to a rapid boil over high heat, and stir in liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.
3. 3 Remove from heat and skim off foam from the top. Ladle or pour into sterile ½-pint jars, filling to within ½ inch of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes.

By BJBORSODY

Ingredients

• ✓ red currant
• pomegranate seed
• cranberry
• water
• white sugar
• popcorn
• cranberry
• tonic water
• lime

Instructions

1. 1 Place 1 teaspoon pomegranate seeds in 8 of the wells in a 16-cube ice tray; drop red currants in remaining 8 wells. Fill wells with water. Freeze into ice cubes, 8 hours to overnight.
2. 2 Combine chopped cranberries, water, and sugar in a saucepan over low heat. Simmer, stirring frequently, until cranberries have completely softened, about 15 minutes.
3. 3 Strain cranberries through a fine mesh sieve, gently pressing the pulp to extract the liquid. Let syrup cool before covering, then refrigerate 8 hours to overnight.
4. 4 Use a clean needle to thread popcorn and dried cranberries onto one long food-grade thread. Cut into 8 equal strings.
5. 5 Add 1 pomegranate ice cube and 1 red currant ice cube to each serving glass. Pour 2 tablespoons syrup into each and top with 3/4 cup tonic water. Garnish with a lime wedge and a string of popcorn and cranberries.

By Buckwheat Queen

Ingredients

• ✓ red currant
• blueberry
• mint
• cilantro
• marjoram
• habanero pepper
• olive oil
• agave syrup
• lime
• cashew
• halloumi cheese

Instructions

1. 1 Place blueberries and red currants into a mixing bowl. Add 2 tablespoons mint, 2 tablespoons cilantro, marjoram, habanero, olive oil, agave syrup, and juice of 1 lime. Mix and set aside.
2. 2 Heat a nonstick griddle over medium-high heat. Cook cashews until browned, stirring often to keep from burning, 8 to 10 minutes. Transfer cashews to a plate and set aside. Reduce heat to medium and brown halloumi cheese slices, 2 to 3 minutes per side.
3. 3 Place halloumi cheese onto a plate, top with berry salsa mixture and remaining 1 tablespoon mint and cilantro. Chop cashews and spread on top of halloumi. Garnish with lime wedges from remaining lime. Serve immediately.

By Buckwheat Queen