Ribs

It's peak season for currants. Due to their high content of pectin, a natural thickening agent, currants are actually ideal for jams and jellies. However, here are some other ideas for how you can use them, both in the savory and sweet kitchen. In addition to their culinary uses, currants also have health benefits. They are rich in vitamin C and other antioxidants, which can strengthen the immune system.

Get well

Danish "Smørrebrød"

We Danes love smørrebrød and one of my family's favorite foods at the moment is to stir a creamed horseradish with redcurrants and serve with a piece of cold cuts. See the recipe for redcurrants at the bottom of this page.

For this piece of open sandwiches, which serves two people, we used:

2 writes good rye bread
8 slices of beef brisket
½ cup cream
20 grams finely grated horseradish
2 tablespoons red currants
1 handful of lettuce

Whip the cream and add grated horseradish and gooseberries. Arrange the rye bread on a nice plate, add some salad and then cold cuts and horseradish cream. Garnish with extra gooseberries.

Fragilite Roulade with currants

The recipe here is inspired by one of the early recipes we featured in the magazine a few years ago. Here we made the roulade with fresh strawberries. It quickly became one of our favorite cakes in the editorial office. It can be made with all kinds of fruit, but preferably ones that are a little tart, as the cake itself is very sweet.

200 g Marzipan
200 g Egg white
300 g Sugar
100 g hazelnut flakes

Filling:
1/4 l Whipping cream
500 g currants

 Knead the marzipan with 50 g egg white. Beat 150 g egg whites until stiff. Carefully fold in the sugar. Fold it into the marzipan mixture. Spread the dough onto a piece of baking paper measuring approximately 33 x 40 cm. Sprinkle with hazelnut flakes. Bake for approximately 15 minutes at 180 degrees. When the base has cooled completely, turn it over onto a new piece of baking paper so that the nuts are facing down. Place whipped cream and currants on the base. Use the baking paper to roll up the roulade. Garnish the dish with fresh currants and, if desired, a few mint leaves before serving.

Salad with currants

Currants are really delicious to sprinkle over a salad. This consists of fresh tender lettuce leaves and arugula with slices of bresaula shaped like flowers. Toasted pine nuts and balsamic glaze. Fresh currants on top. You can use currants as a sprinkle on all kinds of salads. The sour and sweet taste adds a twist to most things and looks great with the bright red color.

Homemade buttermilk cold dish with currants

1 liter of buttermilk
½ liter of thick milk
2 egg yolks
2 tablespoons of sugar
Grains from ½ vanilla bean
Chamberlains
2 tbsp. blackcurrants
Fresh cleaned currants

Beat the egg yolks with sugar and vanilla until they become foamy and light. Add the thick milk and beat, then add the buttermilk and beat again. Add 2 tbsp. of the currants and some fresh currants to the cold bowl, preferably so that they burst a little. Serve with Kammerjunker and fresh currants on top.

Classic jerk ribs

Here is the easy recipe for old-fashioned redcurrants, which we used in the cold dish. The recipe is quite simple. It consists of fresh redcurrants that are shaken together with a little sugar, in a closed container. Shake until some of the berries burst.

Use 200 grams of currants and 100 grams of sugar.

Rysteribs are also super delicious to serve with yogurt in the morning, or for dinner when you make old-fashioned Danish dishes like meatballs, pot roast chicken or roast pork.