9084 tenderloin cassis currants Recipes

currants (the classic is black , but red will also make a lovely cassis), eau de vie or 5 -6 cups vodka (enough to cover the currantsd in the jars), sugar (approximately ), eau de vie or 2 cups vodka

currants, sugar, cherries, pitted, seedless raisins or 2 lbs sultanas

sugar, light corn syrup, black-currant nectar (preferably looza brand; see cooks note), creme de cassis

red currants, stemmed, white currants, stemmed, water, fruit pectin crystals, sugar

red currants or 1 1/2 kg black currants, water, sugar, port wine

clarified butter or 4 tbsp vegetable oil, pork tenderloin , trimmed of fat, salt & freshly ground black pepper, to taste, dried black currants , soaked in warm water for 30 minutes (3-4 tablespoons), balsamic vinegar, cassis liqueur, veal stock or 1 cup chicken stock, butter, at room temperature

pork tenderloin, unsalted butter, salt , to taste, pepper , to taste, dried rosemary, currant jelly, dijon mustard, rosemary sprig, for garnish

currants, hot strong black tea, self raising flour, sugar, egg, lightly beaten, butter

currant jelly, tomato sauce, garlic, minced, cinnamon, salt, allspice, vinegar , apple cider, ground turkey, sauerkraut, drained and chopped

currants, lemon juice, butter, eggs, sugar, lemon rind, self-rising flour, milk

as per cherry almond scones, currants for the cherries and almonds, vanilla for the almond extract, omit the cinnamon-sugar

tenderloin tips, in 4 (even-sized) pieces, trimmed, dried mushrooms , soaked in 1/2 cup warm water for 10 minutes, olive oil, garlic, roughly chopped, shallots, roughly chopped, serrano chiles, roughly chopped, onion, about 2 small, finely sliced, sherry, port, beef stock, salt , to taste, pepper , to taste, salted butter, whipping cream, flour, paprika, parsley, avocado

water, dried currants or 1 cup raisins, vodka or 2 cups brandy, sugar syrup (for cassis), granulated sugar, water, brown sugar, granulated sugar, water

cassis (black-currant) vinegar or other fruit vinegar, vegetable oil, fresh flat-leafed parsley leaves, fresh curly parsley leaves, fresh mint leaves, fresh chervil leaves, fresh coriander leaves, fresh basil leaves, leaves from 2 fresh tarragon sprigs, edible flowers for garnish

red currant jelly or 1/3 cup black currant jelly, bavarian beer vinegar (i used cider vinegar), pork tenderloin, olive oil, salt, pepper

currant juice, creme de cassis (black currant-flavored liqueur), fresh lemon juice, chilled sparkling water, chilled champagne, fresh blackberries

currant jelly, prepared horseradish, pork tenderloins (3/4 lb each), chicken broth, white grape juice, salt, pepper