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What are your favorite ways to use cassis? I have a bottle of the stuff and not much knowledge of what to do with it.

asked by Rivka over 4 years ago
14 answers 1579 views
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added over 4 years ago

the only thing I've ever done with mine is to make Kir and Kir Royale drinks (mixed with white wine and champagne, respectively). I bet there are recipes for a syrup to put over fruit, etc. though.

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added over 4 years ago

Italian soda with a splash of lemon. More of a summer drink though...

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mrslarkin

Mrs. Larkin is a trusted source on Baking.

added over 4 years ago

I use it in vinaigrette. http://www.food52.com/recipes...

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added over 4 years ago

Interesting mrslarkin! I will defo try that -- thanks for the tip.

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aargersi

Abbie is a trusted source on General Cooking.

added over 4 years ago

I haven't tried it - but I bet it wqould be a great jam addition - maybe a plum jam or if you could find fresh currants ...

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added over 4 years ago

I'm a huge fan of the Vermouth Cassis: http://www.esquire.com...

4d625ded-d965-42c7-b1ee-ec9d7dc7fb4e.profilepic
added over 4 years ago

that sounds awesome.

A64f0bcb-569d-43e7-b4db-4f21866cac44.farmer's_market
added over 4 years ago

Most often, my Cassis goes into a Kir; but in the summer, I make a super easy berry puree (fresh raspberries and/or strawberries, lemon juice, sugar to taste depending on the berries' sweetness) and I sometimes throw a good glug of Cassis in there - gives it a beautiful jewel-like color and a nice kick. It's great over vanilla panna cotta, bread pudding, even just drizzled on store bought ice cream.

4d625ded-d965-42c7-b1ee-ec9d7dc7fb4e.profilepic
added over 4 years ago

amysarah, I think I need to be less timid; I've thought to add it to berry puree in the past, but was concerned it would mask the fruit's flavor. I'll think again when summer rolls around.

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added over 4 years ago

Ina Garten often uses cassis. Here are a couple of links. I think she is required to use cassis in four recipes in each of her cookbooks (just joking, I think).

http://www.culinate.com...

http://www.foodnetwork...

Ages and ages ago, like maybe 20 years, I was working on a recipe for a cheesecake with a swirl cassis of through it, and I discovered that it had already been done. I'm not sure if it was in Gourmet, Bon Appetit, or Martha, but somebody beat me to it. If I find it, I'll send it to you.

And (shameless plug) Amanda has reprinted a recipe for Cassis and Vermouth in her new cook book, "The Essential NYTimes Cook Book." You should buy it. : )

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added over 4 years ago

Frozen fruit, some sugar, orange juice, and a good splash of cassis can make for a nice little hot fruit sauce to throw on some ice cream. It can be thickened with a slurry of a little cornstarch and some of the juice.

A64f0bcb-569d-43e7-b4db-4f21866cac44.farmer's_market
added over 4 years ago

Rivka, you're right - you do need to be somewhat judicious with the amount of Cassis, or the berry flavor could be overwhelmed with the alcohol/currant taste. Just add a little at a time until you hit the balance you like. (If there are kids eating, I'll usually reserve some of the puree without the Cassis for them.)

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added over 4 years ago

I absolutely love my Silver Palate cookbooks. The ladies use creme de cassis to soak blueberries in with lemon peel the night before making a blueberry-lemon pie and then use the extra liquid with tapioca as your thickener.
I've made this and it's outrageously, sinfully good!
Wonder what other fruits would be good soaked?

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added over 4 years ago

I mix it with jam or jelly and glaze a plain french style Yogurt Cake with it.