I have to come up with a better name for these cookies – but how to describe them? They’re made with extra dark cocoa, and flavored with cayenne, black pepper and ginger for a surprising little bite. They’re filled with tart/sweet unbelievably delicious black currant jam, and they’re topped with dark dark 60% chocolate. All together they’re surprising and addictive. I’d originally thought of this as a cake, and these are like little cakes. The cookies are quite soft, a little crispy and chewy, and the chocolate adds a pleasing crunch. But a soft crunch, if that makes sense? The cayenne is subtle, it sneaks up on you, and gives you a little kick moments after you’ve first tasted the cookie. And it makes the cookies extra-good with either coffee or red wine.

If you want cookies that taste like this but are a little crunchier and harder, try this recipe.

I love the flavor of black currants. (See my ravings in the quince post). I have a small bush in my backyard, but it’s only produced about 20 berries at a time. They’re pretty berries, though! The birds like to eat them right off the bush, which is a pretty sight as well. Did you ever wonder why black currant products, which are plentiful all over europe, are not as common in America? Apparently it’s because black currants, which used to be native, shared a disease with some kind of tree (I can’t remember which one!) so they were outlawed!! So sad. But they’ve come up with disease-resistant stains, now, so maybe they’ll make a comeback.

Here’s Jelly Roll Morton’s Red Hot Pepper Stomp. I love stomps!!
Continue reading →