460 current recipes

From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted.

Traditional tamarind and guava chutney with fresh ginger, mustard seeds, currants, and warm spices, boiled and canned for preserving. A tangy, complex Indian condiment.

Midia is a Turkish-style mussel and rice appetizer with pine nuts, currants, cinnamon, and allspice. Cooked in olive oil and served at room temperature with fresh lemon.

Quick Irish soda bread with raisins, currants, and caraway seeds bakes in just an hour, delivering crusty-outside tender-inside loaves perfect for slathering with butter.

Classic Quebec-style roast goose stuffed with bread, currants, and apples, slow-roasted with aromatic vegetables and finished with a white wine pan gravy. A showpiece holiday roast.

Orange glazed caribou roast seared at high heat, then braised with orange juice, allspice, and juniper berries. Finished with a currant jelly and bitters glaze for wild game done right.

Christmas pudding steams grated carrot and potato with raisins, currants, suet, and warm spice blend into a moist holiday dessert. Serve with brown sugar sauce or custard.

Berkshire fruit cake packed with raisins, currants, and citron in a spiced molasses batter with cinnamon, cloves, and mace. Baked low and slow for 4.5 hours.

Serving a crowd, a traditional mincemeat recipe using cost saving cuts of meat capable once used in other recipes of serving up to 50 people. Marinated in cognac and other liqueurs in an old fashioned crock for weeks.

Wonderful fruit cookies are lightly sweetened raisin and currant drop cookies made with hot apple juice and nutmeg. A diabetic-friendly, low-sugar cookie with real fruit flavor.

Harvest pie made with Granny Smith apples and green tomatoes, spiced with cinnamon, cloves, and nutmeg, finished with a lattice crust. A rustic fall deep-dish pie with optional rum.

Norwegian roast venison (dyresteg) seared in butter, roasted to pink perfection, and served with a velvety brown goat cheese, currant jelly, and sour cream sauce. Scandinavian comfort at its finest.

This traditional British Christmas pudding steams for hours with brandy-soaked fruits, warm spices, and breadcrumbs, then blazes to the table in flaming glory.

Authentic mincemeat from my Grandmother's recipe. Yields about 4 quarts/litres, enough to make about 4 mincemeat pies.

Wild goose roasted at 325F and basted with a glossy orange-currant glaze made with fresh OJ, port wine, and orange sections. Slow-cooked for 3.5 hours until the drumstick meat is fall-apart tender.

Salmon stuffed with arugula, garlic, honey-glazed carrot, and red currants, basted with white wine and finished with a crisp schmaltz-fried skin. A peppery, sweet-tart centerpiece fish dish worth the extra prep.