Caribbean Cassis Recipes

CASSIS BOUILLABAISSE

Steps:

• For the broth: Saute the fish scraps in olive oil in a large pot until they turn red. Stir in some salt and pepper and the onions, carrots and celery and cook for a few minutes. Mix in the tomato paste until almost attached to the pot. Pour in the wine to deglaze, and cook until reduced to almost dry. Add the stock, tomatoes, dill, lemon juice, saffron, basil and parsley. Bring to a boil, and then reduce to a simmer and cook slowly for a couple of hours. Strain the broth and return to the pot. Add the clams and mussels, cover and cook until they open, and then remove them from the pot and reserve.
• For the bouillabaisse: Heat the oil in a large pot until hot. Add the shrimp, scallops, fish and lobster tails and sear until cooked. Stir in potatoes, tomatoes, herbs and fennel. Divide the vegetables and fish among four bowls, and add the reserved mussels and clams. Pour over the broth and garnish with croutons and saffron aioli.

CASSIS SORBET

Steps:

• Bring sugar, corn syrup, and 1/2 cup nectar to a boil, stirring until sugar is dissolved, then boil 1 minute. Transfer to a metal bowl and stir in crème de cassis and remaining 2 1/2 cups nectar. Set bowl in a larger bowl of ice and cold water and let mixture stand, stirring occasionally, until cold, about 10 minutes. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.

CASSIS MARTINI

Steps:

• Combine vodka, cassis, pink grapefruit juice, and ice in a shaker. Shake vigorously, and strain into a martini glass.

CASSIS CRISPS

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.

CARIBBEAN CASSIS

Steps:

• Shake all the ingredients with ice.
• Strain into a highball glass with ice.
• Garnish with lemon.