To say that this summer has been insanely busy is an understatement. In June, I started a new job – I’m the shipping manager of a high-end kitchen utensil store in Boro Park called Kitchen Couture. It’s a candy store for foodies like me – all the best brands, anything you’d could want for your kitchen. It’s a fantastic job, and I love it – it’s just a lot of hours.
Starting in September, I’ll be working even more hours. The weather will be getting cooler as well, and soon I’ll also be filling orders for chocolates again. So while I will definitely still continue to blog, I cannot promise how often it will be. Right now I am hoping to get back on schedule and blog weekly, but if I blog two or three times a month, I will be happy as well.
One recipe I did make (and I was really happy to do, because I never worked with this fruit before) was a red currant coulis. I have plans with this as a base for a filling for chocolates, so stay tuned to find out if I am successful.
In the meantime, let me give you the recipe for the coulis. If you want it sweeter, add more sugar – since I plan to mix it with fondant, I intentionally added less sugar.
2 lbs fresh red currants, stems removed and rinsed
enough cold water to just cover over the fruit
2 cups of sugar
2 tablespoons of kirsch
1) In a large non-reactive pot, add all the currants and water and bring to a boil until the fruit is soft and wilted.
2) Drain the currants and reserve the liquid.
3) Pass the currants through a food mill or pour the fruit into a strainer and press firmly against the sides of the strainer, scraping the bottom to get the fruit puree. Incorporate this with the reserved liquid.
4) Bring the puree to a boil and add the sugar and kirsch. Boil for five minutes, then remove from the fire and let cool.