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.

  • Posted by: Rivka
  • December 6, 2010
  • 4865 views
  • 14 Comments

14 Comments

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healthierkitchen
healthierkitchen December 6, 2010

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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gigiaxline
gigiaxline December 6, 2010

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

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mrslarkin
mrslarkin December 6, 2010

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

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Rivka
Rivka December 6, 2010

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

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aargersi
aargersi December 6, 2010

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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lastnightsdinner
lastnightsdinner December 6, 2010

I'm a huge fan of the Vermouth Cassis: http://www.esquire.com/drinks/vermouth-cassis-drink-recipe

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Rivka
Rivka December 6, 2010

that sounds awesome.

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amysarah
amysarah December 6, 2010

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.

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Rivka
Rivka December 6, 2010

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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betteirene
betteirene December 6, 2010

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/books/collections/all_books/barefoot_contessa_back_to_basics/plum_crunch

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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Jon Palmer
Jon Palmer December 6, 2010

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.

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amysarah
amysarah December 6, 2010

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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Rosemary's Baby
Rosemary's Baby December 7, 2010

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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nutcakes
nutcakes December 7, 2010

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

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