When I am in Asturias I always take advantage of the local produce and the seasonal fruits.
Few weeks ago I had beautiful cherries from a huge cherry-tree from a relative. While they were preparing grass for the cows, I was seated under the cherry -tree having as many cherries as I could eat. That is life!
As much as I like cherries, I am always expectating eagerly the “Berry Season”. Strawberries, wild strawberries, red currants and gooseberries come first. My blueberries are in their way. I already had a couple of them. So tasty!
A week ago I “harvested” my cousin red currants and gooseberries. With the red currants I made a curd and with the gooseberries a pound cake.
I love curds. The soft texture and the intense taste are perfect for fillings or for a simple toast. I usually make lemon curd, but the red currants sounded like a good alternative for a change.
Here you have the recipes. I hope you like them!
Red Currant Curd
Makes about 1 1/2 cups
1 pound stemmed red currants (about 3 cups), washed
6 egg yolks, lightly beaten
1 cup sugar
235gr unsalted butter, cut into pieces
Place currants in a medium pot over medium heat. Cook, crushing with a potato masher, until berries are completely soft, about 15 minutes.
Strain through a fine-mesh sieve. Do not force fruit through strainer; discard pulp. Measure and set aside 1/2 cup juice. Reserve remaining juice for another use.
Combine the currant juice, egg yolks, and sugar in a medium saucepan. Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 10 to 12 minutes. Do not allow the mixture to boil.
Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until smooth.
Strain mixture through a fine-mesh sieve into a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.
Gooseberry Pound Cake
Makes 1 loaf
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup heavy cream, or half and half
1 heaping tablespoon honey
12 tablespoons room temperature (1 1/2 sticks) unsalted butter, plus more for pan
3/4 cup brown sugar
3 large eggs
2 cups currants
Preheat the oven to 325 degrees. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a small saucepan, heat the cream over medium heat. Stir in molasses. In a medium bowl, cream the butter until light and fluffy. Gradually add the sugar. Beat in the eggs, one at a time, beating to combine after each addition. Stir in the cream mixture, then the currants. Add the dry ingredients and beat to combine.
Pour into pan, and bake until a knife inserted in the center comes out clean, about 1 hour 15 minutes.