Baltic Blush Creme De Cassis Blush Recipes

BALTIC BLUSH (CREME DE CASSIS BLUSH)

Steps:

• Pour creme de cassis and vodka over crushed ice in a cocktail glass.
• Add lemon lime soda to fill.
• Garnish with a slice of lemon or lime if desired.

CASSIS MANHATTAN

Steps:

• In a cocktail shaker or mixing glass filled with ice, combine the rye whiskey, bourbon, vermouth, crème de cassis and bitters. Stir until well chilled, about 30 seconds, then strain into a Nick and Nora or coupe glass. Garnish with a cherry.

SAVORY BLACK CURRANT SAUCE

Steps:

• Melt the butter in a medium size heavy saucepan over medium heat.
• Add the shallots and garlic and saute until transparent, about 3 to 5 minutes.
• Stir in the brandy, jelly, mustard and wine.
• Simmer over low heat for 10 minutes.
• Season with salt and pepper.
• Serve warm.

HOMEMADE CREME DE CASSIS LIQUEUR

Steps:

• Combine the currants and red wine in a ceramic or glass bowl, and leave for at least 24 and up to 48 hours.
• Purée the mixture in a food processor or blender, and then strain it through a cheesecloth-lined sieve into a large saucepan.
• For every cup of liquid, add 1 cup of sugar.
• Heat gently, stirring frequently, until the sugar has dissolved.
• Do not let the liquid come to a simmer, as you don't want to boil off the alcohol. Then leave at the lowest heat for an hour or more, stirring occasionally, until the liquid has reduced a little and become slightly syrupy.
• Allow to cool.
• Mix together 1 part vodka or brandy with 3 parts of the cooled blackcurrant-wine syrup, and funnel into clean, dry bottles. Store in a cool place for at least 2 weeks before drinking.
• Use whenever a recipe/cocktail calls for creme de cassis.

CREME DE CASSIS (CURRANT LIQUEUR)

Steps:

• You will also need: 2 Quart mason jars.
• Phase one:.
• Remove currants from stems and wash.
• Fill two quart jars with currants three-quarters of the way to the top.
• Pour eau de vie or vodka over the currants until the jars are nearly full.
• Seal jars and let sit.
• Note: currents are usually available at the end of July; they should sit in the jars until early December.
• Phase Two:.
• In early December (or in 4 to 6 months), empty the contents of the two jars into a sauce pan.
• Bring to a boil.
• Strain the juice.
• Measure the quantity of juice.
• For every quart of juice, add one quart of sugar and one cup of eau de vie or vodka.
• Combine in a saucepan, bring to a boil, and simmer briefly till sugar is dissolved and mixture is syrupy (about ten minutes).
• Pour into sterilized jars or bottles.
• Seal.
• Note: It is ready to drink at this stage, but it only gets better as it sits.

LE CANARD A LA CREME DE CASSIS (DUCK)

Steps:

• Preheat oven to 425 degrees F.
• Place ducks in a shallow roasting pan on a rack.
• Roast for 1 to 1 1/2 hours, turning halfway through baking time.
• Melt the butter in a skillet and saute the shallots until soft, about 5 minutes.
• Add the jelly and creme de cassis and boil until reduced and thickened.
• Cut the ducks into serving pieces and arrance on a platter.
• Stir the cherries into the sauce and heat thoroughly.
• Spoon the sauce over the ducks. Serve immediately with wild rice.