Tuesday, August 21, 2012

Red currant financiers + The Smiths

Red currant financiers / Financiers de groselha

As you know I wasn’t familiar with most of the cast of the wonderful “Animal Kingdom”, so as soon as the movie ended I went to IMDb for some information and that was how I found out that one of James Frecheville’s next projects is a movie about the demise of my #1 band – I found the synopsis really interesting and the title chosen for the movie absolutely perfect (it is one of my most favorite songs, too).

After the London Olympics Closing Ceremony ended, I was talking to a couple of friends about how I thought The Smiths should have been mentioned during the show being one of the most important British bands in History, and we wondered if that had been a decision made by the people in charge of the ceremony because of the band’s political criticism or if Morrissey hadn’t allowed the songs to be used – both scenarios make a lot of sense, I think. :)


I find red currants one of the most beautiful things Nature has to offer when it comes to fruit: they look like gems. The first time I saw fresh red currants was years ago at the Borough Market – I had never seen them here in Brazil before. What a lovely surprise it was to find some at a grocery store a couple of weeks ago – I ignored the price and brought home a small box of the precious berries, turning some of them into these delicate financiers.

Red currant financiers / Financiers de groselha

Red currant financiers
adapted from the wonderful Simply Bill

2/3 cup (67g) almond meal
¾ cup (105g) icing sugar, plus extra for dusting
1/3 cup (47g) all purpose flour
pinch of salt
4 egg whites (112g)
½ teaspoon vanilla extract
1/3 cup (75g) unsalted butter, melted and cooled
about 70g fresh red currants

Butter and flour eighteen 2-tablespoon capacity financier molds.
In a medium bowl, sift together the almond meal, icing sugar, flour and salt. Stir in the egg whites and vanilla until just combined. Stir in the melted butter. Refrigerate the batter for 30 minutes – in the meantime, preheat the oven to 180°C/350°F.
Divide the batter evenly among the pans. Arrange the red currants on top of each financier.
Bake for 12-15 minutes or until risen and golden - the friands should spring back when touched. Remove from the oven and leave in the pans over a wire rack for 5 minutes, then carefully unmold onto the rack to cool.
Dust with icing sugar before serving.

Makes 18


Cupcake and Talk said...

The financiers look lovely. What a shame, this is the first time I see currants in this beautiful fruit form. So pretty and colorful.

Laura (Tutti Dolci) said...

I've always wanted to try currants! They do look like little jewels in these beautiful financiers. Are they sweet, tart?

anilou said...

They look very pretty, I can't say I've seen fresh redcurrants before, but then I haven't looked either. Can I compliment you on your English Patricia, if it isn't your first language, it is perfect! I rarely comment but I love to see what you are cooking. You must devote a lot of time to your blog and it is appreciated! :)

Cookin'Oz said...

Lovely photos Patricia. I can't remember ever seeing red currants here in Australia either. We can get them frozen but they are usually in a mixed pack with other berries. Tracey :)

ChichaJo said...

They do look like jewels! I know how you feel...last week I saw fresh figs in the market, which they *never* have here, and I totally ignored the price tag as well ;)

Deb said...

A few weeks ago I saw red currents at the Farmer's Market. I was waiting in line and the gentleman in front of me purchased them all. I asked if I could have a basket, but no he wanted them ALL! Since then I have been searching for them. So I am a tad envious of the ruby red currents that grace the tops of your buttery financiers! A scrumptious post!

Zoe said...

The fresh currants look very beautiful. They look like little gems too embedded in your beautiful shaped financiers.

Unknown said...

Very cute pearls.. nice pictures.. First time here..


Patricia Scarpin said...

Thank you, girls, for your lovely comments!

Laura, they're tart (I love tart flavors!)

Anilou, you are far too kind! Thank you for your lovely words. Portuguese is my first language, actually. I'm glad to know you're around often - thank you!

Tracey, it's pretty much like it is here in São Paulo.
Tks for stopping by!

Joey, I completely understand how you felt. ;)

Deb, that is a greedy gentleman, I'll say! ;)
Thank you!

cookalotje said...

I started reading this post and Across the Night came on in my "songs for working" playlist that was set on random. Scary!

Patricia Scarpin said...

Hey, that is both scary and awesome! :D

julie said...

The Smiths is also my favourite band and Morrissey still my favourite singer :)

He issued a very critical statement of the Games during the Olympics and I guess you are right about both reasons why the Smiths weren't part of any of the shows.

Thanks for mentioning the film, it sounds like a good project. And of course, I always enjoy your posts about baking, I have made a few of the recipes you posted with success :)

Patricia Scarpin said...

Julie, thank YOU for commenting! It's always great to know other Smiths' fans. :D
And it's wonderful to know the recipes worked out for you.

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