Red, White & Black Currant

I couldn't resist. Could you?

I'd never cooked with black currants before. This was my chance. I snapped up a quart at the greenmarket.

Yesterday, I made an intense Black Currant Jam. Today, I made a creamy Black Currant Ice Cream with a deep, dark swirl of Creme de Cassis and another of the vibrant purple jam.

All that and I still have a pint of the tart, plump berries left in the fridge. What to do? Perhaps I'll swap them out for the blueberries in a recipe for Lemon Blueberry Pound Cake.

Hmmm...A slab of Lemon Black Currant Pound Cake with a scoop of Black Currant Ice Cream or a healthy slathering of Black Currant Jam?

Yeah. Expect a complete trifecta of black currant out of my kitchen this week!