Dried Currant
Buttermilk Waffles with Two Toppings
Although pure maple syrup is a tried-and-true accompaniment to waffles, we've come up with something a little different for the following recipe. Here you'll find a choice of a savory topping as well as a sweet one.
Christmas Fruit Pies Massam
The non-stick mini-muffin tins required for this recipe are available at many supermarkets.
By Judy Massam
Currant-Lemon Pilaf
By Lynn Hagee
Sweet-and-Sour Swiss Chard with Dried Currants
This quick-to-make Sicilian side dish can accompany chicken, fish or meats.
Curried Beef Samosas with Mango-Papaya Chutney
Wonton wrappers are used for these samosas instead of traditional pastry dough. Betelnut Pejiu Wu in San Francisco serves them with a tropical chutney.
Irish Wheat Bread
By Beatrice Ojakangas
Irish Currant and Raisin Cake
Rightfully this cake belongs in the chapter with the other cakes that contain dried fruit, but to me it is the quintessential coffee cake. It is a quick and easy version of a cake that I remember from my childhood, made by the mother of my school friend, the late Noel Giles. Noel and I consumed about a ton of this cake per year between the ages of twelve and eighteen — a taste of it still makes me feel like a teenager.
By Nick Malgieri
Roast Turkey with Sherry Wine Vinegar Gravy
The vinegar in this gravy gives it an appealing tartness. Round off the meal with cranberry sauce and steamed broccoli.
Watch how to prepare and carve your bird with our streaming video demonstration.
Boudin Blanc Terrine with Red Onion Confit
This uses the same ingredients found in boudin blanc, the classic French white sausage. Start two days before serving.
Wendy's Biscotti
By Wendy Baker
Curried Chicken and Rice Salad
By Shula Udoff
German Lebkuchen Cake with White Chocolate Frosting
This moist Christmas cake takes its cues from the flavors and spices found in the classic Lebkuchen cookie. It's brushed with an orange-scented honey syrup, frosted with a creamy white chocolate icing and then surrounded by sliced almonds.
Zucchini-Currant Pancakes
Aunt Jemima’s Pancake Flour, first marketed in 1899, was America’s original ready-mix food. Until the mix became nationally available in 1910, Americans thought of pancakes only as a hearty wintertime breakfast. But with the convenience offered by a mix, flapjacks were established as a quick anytime meal. Here, we’ve taken a few modern liberties with the favorite breakfast standby, with great results.