CREAM COOKIE SANDWICH HEARTS
These pretty pink-sugar-encrusted hearts sandwiched together with red-currant jelly are perfect for Valentine's Day. The secret to the cookies' sparkly pink coating is sanding sugar colored with a small amount of cherry-pink powdered food coloring.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 36 cookie sandwiches
Number Of Ingredients 7
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, mix flour, butter, cream, vanilla, and salt until smooth. Flatten dough into 2 equal discs, and wrap in plastic. Chill until firm, 2 to 3 hours.
- Arrange rack in middle of oven. Heat oven to 325 degrees. Line 3 baking sheets with Silpat baking mats or parchment paper.
- On a well-sugared surface, roll out dough, one half at a time, to a 1/8-inch thickness, continuously sprinkling sugar over the dough while rolling. Using a 2-inch heart-shaped cutter, cut out 72 heart shapes. Place 24 cookies on each baking sheet. Chill all cookies until firm, about 10 minutes.
- Bake cookies, one sheet at a time, until light golden brown, about 15 minutes. Transfer to a rack to cool.
- In a small bowl, stir jelly until smooth. Place jelly in a small pastry bag fitted with a No. 11 plain round tip, and pipe 1/2 teaspoon per cookie on half of the cookies. Place remaining cookies on top to form sandwiches.
CURRANT JELLY
The versatile flavor of currantjelly complements a varietyofdishes -- from crusty breadwith butter to cold meats. Ourtartversion was inspired bythe famous red and white preserves of Bar-Le-Duc, France,where the original fourteenth-century recipe is still made.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 quart
Number Of Ingredients 2
Steps:
- In a large saucepan, combine currants with 1/3 cup water. Cook over medium-high heat, stirring frequently, until fruit has broken down and released its juices, about 8 minutes. Mash the fruit mixture with a potato masher or the back of a wooden spoon. Strain through a fine sieve into a large measuring cup, pressing on the solids to extract as much juice as possible. You should have about 4 cups juice. Discard solids.
- Place a small plate in the freezer. Return juice to clean saucepan; add sugar. Bring to a boil over medium-high heat. Reduce heat to a simmer; cook, stirring occasionally, about 20 minutes. When teaspoon of jelly placed on chilled plate ripples if pushed with your finger, it is ready.
- Remove jelly from heat, and skim off any foam from surface. Ladle jelly into sterilized canning jars; wipe rims with a dishtowel. Seal tightly.
- Meanwhile, bring a stockpot of water to a boil over high heat. Using tongs, carefully place filled jars in boiling water, letting them sit 10 minutes. Remove; let cool. If center of jar lids give when pushed with finger, jars have not sealed properly. Jelly in sealed jars will keep up to 1 year. After opening, jelly will keep up to 2 months in the refrigerator.
RED CURRANT CURD
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Place currants in a medium stockpot 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. There should be about 1 cup juice. Measure and set aside 1/2 cup juice. Reserve remaining juice for another use.
- Combine 1/2 cup 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.
LOIN OF VENISON WITH RED CURRANT BORDELAISE
The venison is made especially toothsome by a dry rub, and red-currant wine-based sauce.
Provided by Martha Stewart
Number Of Ingredients 10
Steps:
- Combine juniper berries, peppercorns, and allspice in a spice or coffee grinder and process to a powder. Rub mixture into meat and refrigerate several hours.
- Combine shallots and red wine in a medium saucepan. Bring to a boil; simmer until reduced by three quarters, about 45 minutes. Add stock and bring to a boil again. Simmer until reduced by half, about 30 minutes. Sauce should be thick enough to coat the back of a spoon. Stir in jelly and add salt and pepper to taste; set sauce aside.
- Heat oven to 400 degrees. Heat oil in a large, heavy skillet over medium heat. Add venison loins and brown quickly on all sides. Transfer to a roasting pan; place in oven for 6 to 8 minutes per pound for rare to medium rare.
- Remove venison from pan and sprinkle lightly with salt. Let sit for 10 minutes. Slice on an angle and serve with sauce.
RED CURRANT JELLY
A classic red currant jelly made from fresh currants. This came from my one of my mother's handwritten recipe cards. I do not know its origin, but know it probably dates back to the early 1940's.
Provided by BJBORSODY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h
Yield 64
Number Of Ingredients 4
Steps:
- Place the 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.
- Pour the juice into a large saucepan, and stir in the sugar. Bring to a rapid boil over high heat, and stir in the liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.
- Remove from heat and skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 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 or the time recommended by your local extension for your area.
Nutrition Facts : Calories 100.8 calories, Carbohydrate 25.9 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.4 g, Sodium 0.6 mg, Sugar 24 g
CURRANT JELLY WIENER SAUCE
These are the best cocktail wieners I've ever tasted! Just put in a slow cooker and forget about them, they could not be any easier. Red currant jelly is the special ingredient in this rich, sweet and tangy sauce.
Provided by JAZZY-GIRL
Categories Appetizers and Snacks Meat and Poultry Beef
Time 2h10m
Yield 24
Number Of Ingredients 5
Steps:
- In a slow cooker over medium low heat, mix the red currant jelly, Dijon-style mustard, ketchup and brown sugar. Place little smokie sausages into the mixture and simmer at least 2 hours before serving with toothpicks.
Nutrition Facts : Calories 299.9 calories, Carbohydrate 19.9 g, Cholesterol 47 mg, Fat 20.4 g, Protein 9.3 g, SaturatedFat 7 g, Sodium 1031.7 mg, Sugar 16.9 g
MARTHA STEWART'S LEMON-CURRANT COOKIES
When a Black Corinth grape is dried, it becomes a 'currant'! These cookies are from Martha Stewart's Everyday Food website. They have such great flavor. Her recipe says to bake for 20 minutes but I found that mine browned around the edges in 10 minutes. I posted her recipe as written but just wanted to let you know to start checking at 10 minutes.
Provided by Ina Pickle
Categories Drop Cookies
Time 40m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Generously butter two baking sheets, or line them with parchment paper.
- Combine the butter and sugar in a mixing bowl; beat until light and fluffy. Beat in sour cream and egg.
- In a separate bowl; whisk together the flour, baking powder, and salt. Gradually beat the dry ingredients into the butter mixture until they are well combined.
- Stir in currants and lemon zest.
- Drop heaping teaspoonfuls of dough about 1 1/2 inches apart onto prepared baking sheets. Bake until cookies are puffed and golden around the edges, about 20 minutes.
- Let cool 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.
EGGPLANTS STUFFED WITH LAMB, RICE, AND CURRANTS
A small amount of ground lamb adds a lot of flavor to this dish, which is further enhanced by the meatiness of the eggplant.
Provided by Martha Stewart
Categories Lamb Recipes
Time 1h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Heat 2 teaspoons oil in an ovenproof pot over medium heat. Cook onion, stirring often, until soft and lightly caramelized, 10 to 12 minutes. Add lamb, breaking it up with a wooden spoon. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until lamb is cooked through and no longer pink, 3 to 4 minutes. Add stock, rice, and currants. Bring to a simmer. Cover, and transfer to oven on lowest rack. Cook for 1 hour and 20 minutes.
- Meanwhile, slice eggplants in half lengthwise; brush each cut side with 1/4 teaspoon oil. Roast, cut sides up, on a rimmed baking sheet on top oven rack until centers are soft and tops are browned, about 40 minutes. Let cool.
- Gently scrape eggplant flesh into a large bowl, reserving skins. Stir in lamb-rice mixture, chopped herbs, and lemon zest. Divide stuffing among eggplant skins. Garnish with more herbs and lemon zest.
Nutrition Facts : Calories 376 g, Cholesterol 15 g, Fat 9 g, Fiber 11 g, Protein 12 g, Sodium 335 g
BETTE'S BRAISED RED CABBAGE WITH APPLE
This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Combine butter, sugar, salt, water, and vinegar in a Dutch oven or an ovenproof pot over medium heat. Bring mixture to a boil, stirring until butter melts and sugar dissolves.
- Add cabbage, and toss to combine. Cover and place in oven. Bake, stirring once halfway through, until cabbage is wilted and tender, 1 hour and 50 minutes.
- Stir in jelly and apple, cover, and bake 10 minutes more. Let stand, covered, until ready to serve (or for up to 1 hour; rewarm gently over low heat).
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