Wednesday, February 22, 2012

In the kitchen: black currant and wild european blackberry sauce

(Sorry to double post this - it began as an accident but I figured I'd leave this up here in case you wanted to follow what I'm doing in my bakery kitchen this morning. Visit for more posts!)

Today I'm mixing up several cookie doughs and other sweets but what I am most excited about are the fillings for my tartlets.

This week's tartlets will be extra special as I'll be cooking down a rich and earthy fruit paste made from local black currants and locally foraged wild blackberries (European variety, naturalized).

I expect these to be super flavorful with hints of summer wines. I may yet put them over a chocolate or other base when they're in their final tartlet form. I'm hoping for now that they'll stand alone just fine, as I expect them to.


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