Last week was the annual Fiesta de Tumacácori, one of our favorite annual festivals. There is definitely a holiday feel to the day but it is not overtly a Christmas festival.
|The Calvados was a lovely gift from Lynn and Lee when they visited.|
Crown Dancers, Mexican ballet folklorico (high school dance troupes at a professional level, to be sure), dancing horses, and waila music (a cross between mariachi, country & western, and klezmer music).
Cheers, and buen provecho!
1/2 cup currants
3 tablespoons Calvados (any brandy, liqueur, or even water)
2 cups flour
2 teaspoons baking powder
8 tablespoons unsalted butter
1/3 cup sugar
1/2 cup buttermilk (or regular milk, half-and-half, or cream)
1 egg, beaten
Preheat oven to 400°F.
Place currants in a small bowl and add Calvados. Microwave for 20 seconds and then set aside for 10 minutes while you prepare the other ingredients.
Place flour and baking powder in a large bowl, and whisk them together. Add butter in 8 chunks then, using a pastry blender, cut in the butter until flour-coated butter pieces are about the size of peas.
Drain the currants and sprinkle on top of the flour mixture. Top with sugar then begin by stirring the currants and sugar together (on top of the flour) and then stirring the currants into the flour. This sugarcoats the currants nicely.
Make a well in the center of the dough and add the buttermilk and the beaten egg. With as few strokes as possible, mix in the liquids until you have a good, stiff dough.
Divide dough into 8 pieces and place them on a parchment-lined baking sheet. Pat then till they are about 3/4 –inch thick. Bake for about 15 minutes, until golden on top, and slightly brown on the bottom.