Now Open For 2008!                                   Okotoks, Alberta          

Recipes

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NEW! Honey Mousse & Black Currant Pastry Stacks 

We developed this elegant dessert, using maple syrup in place of honey, to be displayed at the 2008 Atco Kitchen Theatre during Stampede.  We loved the recipe, but prefer to use honey as the sweetener in the mousse.  It truly makes any occasion memorable! We recommend serving it with any one of the fine Meads from Chinook Arch Meadery.

12 - 4" pastry discs (1 pkg boxed mix for pie pastry, roll out and cut into 4" discs, bake for ~ 8 min@ 400)
1/2 cup Kayben Farms Black Currant Dessert topping
1 envelope plain gelatin
1/4 cup cold water
4 eggs, separated
1/2 cup honey
1/4 tsp cream of tartar
2 cups whipped cream

Soften gelatin in cold water. Beat egg yolks until frothy. Add honey; mix well. Add gelatin. Pour into saucepan and cook over low heat for about 10 min, stirring constantly. Cool. Beat egg whites; add cream of tartar and beat until stiff peaks form. Fold together gelatin mixture, egg whites and whipped cream. Assemble stacks by layering pastry discs, mousse, then Black Currant dessert topping. Repeat layers 3 times and top with a few fresh currants or mint leaves.

Chill for at least 1 hour before serving. Makes 4 servings. Serve with Chinook Arch Mead.

Black Currant Punch Base
(Pure Unsweetened Juice)

This pure unsweetened juice is big on taste, low in sugar. Makes 8 times it’s volume when served as a punch. Add several tablespoons to your favorite smoothie recipe. Just 2 TBSP gives you your daily requirement of Vitamin C.

Black Currant Punch

  1. Put ~ 12 ice cubes in a punch bowl or pitcher
  2. Add 2L Ginger Ale (or sparkling mineral water)
  3. Add 250 ml Kayben Farms Black Currant Punch Base P

Hot Black Currant Cider

  1. 8 cups unsweetened apple juice
  2. ½ - ¾ cup  Kayben Farms Black Currant Punch Base
  3. 1 cinnamon stick, 2 whole cloves or 1 TBSP mulling spices
  4. ¼ cup honey (to taste)

Combine all ingredients & heat in a saucepan or slow cooker, but do not boil.  Flavours will blend best if heated for at least 1 hour before serving.

Black Currant Pepper Jelly

Just the right amount of peppery heat will keep you coming back for more of this sweet, tangy, appetizer jelly. Use it as an alternative to cranberry sauce. Place a dollop of this bright jewel-toned jelly on the meat of your choice and enjoy!

Grilled Chicken Breast with Kayben Farms Black Currant Pepper Jelly

  1. Drizzle chicken breast with oil, season with salt and pepper and grill until done.
  2. Warm several TBSP Black Currant Pepper Jelly and brush on to cooked chicken breasts just before removing from grill
  3. Serve pepper jelly on the side or on top of chicken.

Leftover Chicken or Turkey Sandwiches with Kayben Farms Black Currant Pepper Jelly

  1. Spread a thick slice of whole grain or French bread with a generous layer of Kayben Farms Black Currant Pepper Jelly
  2. Slice leftover chicken or turkey breast and place on prepared bread
  3. Serve immediately

Baked Brie topped with Kayben Farms Black Currant Pepper Jelly

  1. Preheat oven to 350F.
  2. Bake brie on an ungreased cookie sheet for 10 to12 minutes, or until soft.
  3. Place brie in a serving dish and top with Kayben Farms Black Currant Pepper Jelly
  4. Serve with a very mild-flavored cracker or thin slices of slightly toasted French bread.

Pepper Jelly Shrimp Dip

  1. Warm Kayben Farms Black Currant Pepper Jelly until soft in a microwavable dish
  2. Stir with small whisk
  3. Serve as dipping sauce for shrimp

Festive Cream Cheese & Crackers

  1. Spread a small amount of plain  cream cheese on rice crackers
  2. Add a dollop of Kayben Farms Black Currant Pepper Jelly
  3. Serve immediately

Black Currant Chutney

One of our personal favorites, this recipe was developed by Mark Klaudt from  Route 40 Soup Co.  The medley of spices is an excellent complement to pork and turkey.  Try it on crackers or baguettes.

Baked Brie with Kayben Farms Black Currant Chutney

  1. Preheat oven to 350F.
  2. Bake brie on an ungreased cookie sheet for 10 to12 minutes, or until soft.
  3. Place brie on a serving plate and top with Kayben Farms Black Currant Chutney
  4. Serve with a very mild-flavored cracker or thin slices of slightly toasted French bread.

Pork Tenderloin with Kayben Farms Black Currant Chutney

  1. Preheat oven to 400° F
  2. Season pork with salt and pepper.
  3. Heat oil in heavy large skillet over high heat. Add pork and
    brown on all sides, about 5 minutes.
  4. Transfer to roasting pan.
  5. Brush pork with 6 tablespoons chutney.
  6. Roast until thermometer inserted into center of pork registers 155F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes.
  7. Slice pork into medallions.
  8. Serve with remaining chutney.

Or:  BBQ or roast pork tenderloin using the spices and method of your choice. Serve chutney on the side.

Black Currant Grilling Glaze

This glaze is particularly well suited to bison and venison, but marinates a salmon filet beautifully.  Sweet, salty and spicy, it makes a great dip for shrimp or bite sized meatballs.

Marinated Glazed Roast Beef 

  1. Place roast in a large, heavy-duty, plastic food bag.
  2. Pour 2/3 bottle Kayben Farms Black Currant Grilling Glaze over roast in plastic bag. Seal bag and marinate in refrigerator overnight, turning occasionally.
  3. Remove roast from marinade; pour marinade into a small saucepan and bring to a boil, then set aside.
  4. Place roast on a rack in a large roasting pan.
    Roast, uncovered at 350 degrees for 1 1/2 hours or until meat thermometer inserted in thickest part of roast registers 145 degrees for medium-rare or160 degrees for medium. Baste every 30 minutes with reserved marinade

Glazed Grilled Salmon

  1. Place salmon fillets in a Ziploc bag and pour in enough Kayben Farms Black Currant Grilling Glaze to just coat all surfaces.  Squeeze out all the air and marinate in the refrigerator for at least 1 hour.
  2. Grill salmon, presentation side down, until just done in center, about 5 minutes per side, depending on thickness of fillet.
  3. Brush salmon with 1 tablespoon Kayben Farms Black Currant Grilling Glaze during grilling and just before removing from grill.
  4. Drizzle 1 tablespoon glaze on top of salmon
  5. Serve immediately

Other Black Currant Recipes

Black Currant Smoothies

1 cup whole or pureed black Currants
2  bananas
1 – 14 oz can peaches
2 TBSP honey
4 – 6 ice cubes (optional)
½ cup  yogurt  (optional)

  1. Blend fruit and honey together for ~ 1 minute.
  2. Add ice cubes or yogurt and blend until smooth.
  3. Serve immediately. Makes approximately four 10 oz. servings

Black Currant Liqueur

  1. Each Put some fresh black currants in a 1  litre bottle until it is about one-third full. Berry should have the skin pierced with a needle before inserting in the bottle. Do not wash the berries- they should still have their bloom of natural yeast on the skins.
  1. Using a funnel, cover the berries with sugar. Add a cinnamon stick and one or two whole cloves.
  1. Fill the bottle with any good quality clear alcohol such as vodka or even a strong coarse brandy. The alcohol should be at least 40% strength.
  1. Seal and store in a warm cupboard for about three months. Good as an after dinner drink.

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