CHOCOLATE CASSIS CAKE
Provided by Ina Garten
Categories dessert
Time 2h35m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the cake, Preheat the oven to 350 degrees F. Spray a 9-inch round springform pan with baking spray. Line the bottom of the pan with parchment paper and spray it again with baking spray.
- Melt the butter and chocolate together in a heat-proof bowl set over a pan of simmering water, stirring occasionally until smooth. Set aside to cool for 5 minutes. Whisk in the cocoa powder, cassis, and vanilla and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), beat the eggs, sugar, and salt on high speed for 3 to 5 minutes, until pale yellow and triple in volume. Pour the chocolate mixture into the egg mixture and carefully but thoroughly fold them together with a rubber spatula. Pour the batter into the prepared pan and bake for 35 to 40 minutes, until just barely set in the center. Allow to cool in the pan for 30 minutes and then release the sides of the pan. Invert the cake carefully onto a flat serving plate, remove the parchment paper, and cool completely.
- For the glaze, melt the chocolate and cream together in a heat-proof bowl set over a pan of simmering water. Stir until smooth. Off the heat, whisk in the cassis and vanilla. Allow to cool for 10 minutes and spread over just the top of the cake.
- Fifteen minutes before serving, toss the berries gently with the sugar and cassis. Cut the cake in wedges and serve with the berries on the side.
PEARS POACHED IN RED WINE AND CASSIS
A classic French dessert with liqueur that adds a deep berry essence. Wine-poached pears make fora classic French dessert. I like to add a little crème de cassis liqueur to the wine, along with honey, vanilla and cinnamon. The cassis, made from black currants,adds a deep berry essence to the syrupy wine. You can serve these pears warm or chilled. The poached pears will keep well for a couple of days in the refrigerator. The pears will continue to soften.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, dessert
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Combine wine, honey, and crème de cassis in a medium saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean halves into wine and add pods.Add cinnamon stick and raisins and bring to a boil. Reduce heat, cover and simmer 5 minutes.
- Meanwhile, fill a bowl with water and add lemon juice. Peel, quarter and core pears and drop into the acidulated water. (This prevents the pears from discoloring.)
- Drain pears and add to simmering wine. Bring back to a simmer, cover and simmer 10 to 15 minutes more, until pears areslightly translucent. Turn off heat and remove cinnamon stick. Add almonds. Serve warm or chilled.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 3 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 40 grams, TransFat 0 grams
HOMEMADE CASSIS
Black currants are grown widely in Burgundy. This traditional liqueur showcases their deep, almost musky flavor.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 1 quart
Number Of Ingredients 3
Steps:
- Using a potato masher, mash currants in a medium saucepan. Add sugar and 1 cup water; bring to a simmer over medium-high heat. Cook until sugar is dissolved and fruit has released all juices, stirring occasionally, about 5 minutes.
- Remove pan from heat; stir in brandy or Cognac. Transfer to a glass jar. Seal tightly, and refrigerate 1 week.
- Strain mixture through a sieve into a medium bowl. Pour again through sieve lined with cheesecloth into a clean jar. Refrigerate at least 1 week before using, to allow flavors to develop.
CASSIS CRISPS
Creme de cassis is a black-currant-flavored liqueur that adds great flavor to these crispy cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Sift together flour, baking powder, and salt into a medium bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, mix on medium speed until pale and fluffy, about 4 minutes. Add eggs and creme de cassis, and mix until combined. Add flour mixture, and mix on low speed until smooth.
- Divide dough in half, and wrap each half in plastic; refrigerate until cold, about 1 hour. Working with 1 half at a time, roll out dough on a lightly floured surface to 1/4 inch thick, and cut into 3-inch squares. Space 2 inches apart on baking sheets lined with parchment paper, and sprinkle with sanding sugar. Reroll scraps; repeat with remaining dough.
- Bake cookies until golden brown all over, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.
CASSIS SPRITZ
Make the most of that crème de cassis lurking at the back of the cupboard. With white wine and Cynar (a bitter herbal liqueur), it's a wonderful summer drink
Provided by Miriam Nice
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 6
Steps:
- Fill a wine glass with ice cubes, then pour in the Cynar, crème de cassis and white wine. Stir gently with a bar spoon, then top up with soda water and use the sprig of thyme to mix the drink before dropping it in the glass to garnish.
Nutrition Facts : Calories 165 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Sodium 0.04 milligram of sodium
More about "cassis sticks recipes"
HOMEMADE BLACKCURRANT LIQUEUR (CASSIS) - PRACTICAL SELF …
From practicalselfreliance.com
5/5 (1)Estimated Reading Time 3 mins
- Wash the blackcurrants and pick them over for spoiled fruit. Stemming is optional. Blackcurrant leaves and stems are often used for flavoring in many different foods, and they'll only add more tannin and depth to the cassis.
- Place the blackcurrants, cinnamon stick and sugar in a quart mason jar. Add the vodka. The vodka may not quite fit in the jar, but fill it up as much as you can.
- After 2 to 3 months, strain the mixture. Bottle it up and allow it to mature for another few months. Enjoy!
EASY HOMEMADE CASSIS: A DELICIOUS BLACKCURRANT LIQUEUR
From tinandthyme.uk
Ratings 9Category DrinksCuisine FrenchTotal Time 2160 hrs 15 mins
- Add all of the ingredients into a large 1 litre lidded jar. The jar will need to have a good seal on it so that the alcohol doesn't evaporate.
- Leave to for at least three months, though six months is better still. The longer you leave it the smoother and more flavoursome it will be.
HOMEMADE BLACKCURRANT CASSIS RECIPE - THE HEDGECOMBERS
From hedgecombers.com
5/5 (19)Total Time 1008 hrs 45 minsCategory Drinks, PreservesCalories 2128 per serving
- Pick through the blackcurrants, removing stems leaves and bugs. Wash if necessary and dry on a clean tea towel.
- Pop the currants into a large glass jar or wide mouthed bottle and crush gently with the back of a large spoon.
- Add in the sugar and brandy and stir well. Stand the glass jar on a sunny windowsill and give it a stir every few days. It'll take about a week for the sugar to fully dissolve.
- After 1-4 months, strain the fruit out through a sieve (and a piece of muslin if you want a perfectly clear cassis). Do not squash the berries but allow them to slowly drip through the sieve. Keep the berries to use in an (adult only!) dessert. Yum!
BAREFOOT CONTESSA | CHOCOLATE CASSIS CAKE | RECIPES
From barefootcontessa.com
- For the cake, preheat the oven to 350 degrees. Spray a 9-inch round springform pan with baking spray. Line the bottom of the pan with parchment paper and spray it again with baking spray.
- Melt the butter and chocolate together in a heat-proof bowl set over a pan of simmering water, stirring occasionally until smooth. Set aside to cool for 5 minutes. Whisk in the cocoa powder, cassis, and vanilla and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), beat the eggs, sugar, and salt on high speed for 3 to 5 minutes, until pale yellow and triple in volume. Pour the chocolate mixture into the egg mixture and carefully but thoroughly fold them together with a rubber spatula. Pour the batter into the prepared pan and bake for 35 to 40 minutes, until just barely set in the center. Allow to cool in the pan for 30 minutes and then release the sides of the pan. Invert the cake carefully onto a flat serving plate, remove the parchment paper, and cool completely.
- For the glaze, melt the chocolate and cream together in a heat-proof bowl set over a pan of simmering water. Stir until smooth. Off the heat, whisk in the cassis and vanilla. Allow to cool for 10 minutes and spread over just the top of the cake.
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