Currants
While black currants are sold year-round frozen, dried, and in juice and syrup forms, you can get them fresh at farmers' markets and specialty foods stores in the summer. Look for berry clusters that are plump and mold-free, with a subtle berry aroma.
Middle Eastern Stuffed Cabbage Rolls
Crinkly savoy cabbage leaves (which pull apart more easily than white cabbage) are stuffed with a combination of lentils, currants, and olives, then blanketed in a spicy tomato sauce.
Black Currant Coulis
Fresh black currants have a very short season, but both the fruit and this dessert sauce freeze well. For the coulis, simply fill containers three-quarters full and freeze. Serve with yogurt or ice cream.
Jeweled Rice
A background of turmeric-tinted rice brings out the gem-like colors of dried apricots, cranberries, and currants in this simple side dish.
Soda Bread Scones
Irish soda bread is just barely sweet and biscuit-like—perfect with a savory meal. It’s usually baked in a large round, but here we’ve cut it into scone-like wedges that take only 20 minutes to bake.
Chickpea Tagine with Cinnamon, Cumin, and Carrots
Carrots and raisins make this a slightly sweet stew that’s best served with a dollop of “sour” Greek-style yogurt to complement the flavors.
Acorn Squash with Curried Apple Compote
Apples and curry are a fantastic fall comboand when you throw in acorn squash you have an easy entrée. Use Gala, Jonagold, Mutsu (also called Crispin), Northern Spy or any apple thats billed as good for baking in this recipe.