CREME DE CASSIS (CURRANT LIQUEUR)
This is the lovely 'sirop' that goes into a kir (with white wine), a kir royale (with champagne) or a communard (with red wine). It is also wonderful as an apertif or to pour over ice cream or use as a syrup with various desserts. It takes 4 to 6 months(not included in preparation time), but little effort, and the result far exceeds what you can buy at the liquor store. The serving size is a guess.
Provided by Chef Kate
Categories Beverages
Time 2h
Yield 36 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 176.8, Fat 0.1, Sodium 2.2, Carbohydrate 45.9, Fiber 1.9, Sugar 44, Protein 1.1
HOMEMADE CREME DE CASSIS LIQUEUR
I'm so happy to have found this recipe! I love the subtle black currant flavor of creme de cassis. Delicious in desserts, baked goods or drizzled over ice cream. Mix an ounce or 2 with your favorite carbonated beverage for a lite refreshing cocktail.
Provided by Brenda.
Categories Beverages
Time P15DT1h30m
Yield 7-8 cups
Number Of Ingredients 4
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.
Nutrition Facts : Calories 701.3, Fat 0.3, Sodium 6.4, Carbohydrate 126.4, Sugar 114.6, Protein 1
CREME ANGLAISE (VANILLA CUSTARD SAUCE)
Steps:
- In a 2-quart heavy saucepan bring 2 cups of the milk, 2 tablespoons of the sugar, and the scraped vanilla bean to a boil over medium heat.
- In a large bowl, whisk together the egg yolks and remaining 2 tablespoons of sugar. Slowly pour 1 cup of the hot milk mixture, whisking constantly, into the egg yolk-sugar mixture. (Do not pour the entire yolk-sugar mixture into the boiling milk mixture, as it will curdle the eggs.) Whisk in the remaining milk. Pour the milk-yolk mixture into the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon. Do not boil.
- Remove from the heat and stir in the rum. Strain the mixture through a fine wire sieve into a heat--proof bowl. Place the sauce in an ice bath. When cool, transfer the sauce to a bowl. Cover the surface with plastic wrap and chill in the refrigerator, until ready to use. Sauce will keep in the refrigerator for 4 to 5 days if well sealed.
CHEF JOHN'S CREME CARAMEL
Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
- Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
- Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
- Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
- Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
- Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
- Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
- Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
- Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
- To unmold, cover ramekin with a small plate, then invert. Chill before serving.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 40.8 g, Cholesterol 243.9 mg, Fat 16.8 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 191.3 mg, Sugar 40.4 g
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