I know they’ve been around forever but I have recently discovered the currant. I use black currant jelly in my beef tenderloin marinade to create a beautiful flavor and crust (recipe follows) and now and am discovering dried currants for everything else.  We had dinner at a fantastic restaurant, Buccan, in Palm Beach over the summer and ordered an amazing salad. It was so simple but SO great.  The currant was the star.  I’m now adding  currants to most of my salads, quinoa and other side dishes.


Simple Salad with Currants

4 healthy handfuls baby kale or baby greens mix

1/2 cup shaved Italian cheese (parmesan or other)

1 handful of currants

1/2 cup pine nuts (can be toasted in a small skillet on the stove for a few minutes)

Toss together with your favorite vinaigrette

Of course, go heavier or lighter on any ingredient and add more if you’d like!


Simple Vinaigrette Salad Dressing

3 tbs fresh lemon juice (or favorite vinegar)

1 tbs dijon mustard

1 tbs honey

1 tbs minced shallot

1 tsp salt and 1/2 tsp pepper

@1/4 (or less) cup good olive oil

Whisk together and let sit at least 20 minutes before using


Beef Tenderloin Marinade Recipe

3/4-1  jar black currant jelly

1 bunch of rosemary (stems removed)

2 bunches thyme

3 tbs grainy dijon mustard

4 garlic cloves

2 shallots

2 tbs coarse salt

2 tbs ground pepper

1/4 cup olive oil

Blend together in blender or cuisenart to form a paste, let sit @20 minutes

Coat tenderloin for up to 24 hours

These flavors, when blended, are a wonderful compliment to beef .  The jelly, a key ingredient, adds the sugar needed to form a beautiful crust when seared.