Poppy Seed Currant Kisses Recipes

ABSINTHE, ALMOND, BLACK CURRANT AND CHERRY CUPCAKES WITH POPPY SEEDS

Steps:

• Preheat the oven to 325 degrees F. Place 24 cupcake liners in cupcake pans.
• In an electric mixer with the paddle attachment, cream the butter and sugar for 2 minutes. Scrape down the sides of the bowl, and then add the eggs one at a time. Add the almond extract and food coloring.
• In a separate bowl, combine the absinthe and heavy whipping cream. In another bowl, sift the flour, baking powder and salt.
• Turn the mixer to the lowest setting, and then add the almond meal, flour mixture and absinthe mixture, alternating the ingredients, starting with the dry and ending with the dry. Scrape down the bowl to make sure all the ingredients are fully combined. Add the currants, cherries and poppy seeds, and fold by hand into the batter.
• Fill the cupcake liners with 2 1/2 ounces of cupcake batter. Bake for 21 minutes. After cooling, frost with the Port Wine Black Currant Swiss Merengue Buttercream.
• For the black currant preserves: Combine and dissolve the currants, grape juice, sugar and pectin in saucepan. Cook on medium to high heat, stirring constantly. When the mixture reaches a boil, continue to cook for 2 minutes. Cool in the refrigerator.
• For the buttercream: Dissolve the sugar, egg whites, salt and vanilla bean seeds over a double boiler. Lightly whisk until the egg white mixture is hot to the touch. Pour the hot whites into a room-temperature mixing bowl and whip with a whisk attachment on high until stiff peaks form and the mixture is double in volume.
• Cut the butter into 2-inch pieces. Change to a paddle attachment and slowly add a few pieces of butter at a time. Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce the speed to low. Add the vanilla extract and continue to beat on LOW speed for 45 seconds. Once thoroughly combined, slowly add the port wine and 1/2 cup black current preserves, and then beat on medium to high speed until all ingredients are fully combined, an additional 45 to 60 seconds.

RED-CURRANT POPPY-SEED LINZER TORTE

Steps:

• Place pecans, flour, sugar, and salt in a food processor and process until nuts are finely ground. Add butter and process until mixture resembles fine crumbs. Add yolk and pulse until dough just begins to come together. (Dough will be soft.) Divide in half; shape each half into a disk and wrap in plastic. Refrigerate at least 1 hour and up to 2 days.
• On a lightly floured piece of parchment, roll out one disk of dough to an 11-inch round. Transfer to a 9-inch round tart pan with a removable bottom (patch with pieces of excess dough, if necessary). Trim dough flush with rim; refrigerate 30 minutes.
• Divide second disk into 8 pieces. On an unfloured surface, roll each piece out into a 1/2-inch-thick rope, about 10 inches long. (If dough becomes too soft, refrigerate until firm.) Transfer to a parchment-lined baking sheet. Sprinkle poppy seeds on another rimmed baking sheet along one long edge. Working with one rope at a time, roll to coat in poppy seeds. Refrigerate until just firm, about 10 minutes.
• Preheat oven to 350 degrees. Spread bottom of crust in tart pan with jam. Arrange seed-coated ropes over crust; trim edges flush with inside. To create the wheat stalk, make shallow snips with scissors at a 45-degree angle, cutting about three-quarters of the way through (being careful not to cut all the way through each rope). Move each cut piece to one side, alternating sides with each cut. Repeat at 1/2-inch intervals along each rope.
• Bake torte until golden brown and bubbling, 40 to 45 minutes. Let cool completely on a wire rack. Remove from tart pan and serve, with whipped cream. Torte can be stored in refrigerator, covered, up to 2 days.