Homemade Creme de Cassis – Tres Bien!

Our garden has organic black current bushes and this summer they were filled with the black, tart berries.  After making a few jars of black current jelly, I wondered what else I can do with this fruit.  Then I thought, of course, Cassis!  Found this recipe on recipezaar and I have to admit it’s delicious. I’ve been giving my party guests a teeny taste after dinner and they are all impressed at how close it tastes to the authentic French stuff. Add to a dry white wine to make Kir or add to champagne for a Kir Royal.  Sweet dreams of France.

Creme de Cassis

• 1 pound black currents mashed
• 2 1/2 cups red wine
• 4-5 cups sugar
• 2-2 1/2 cups vodka or brandy (I used a medium/good vodka)

Directions

1. Combine the currents and red wine in a ceramic or glass bowl, and leave for at least 24 and up to 48 hours.
2. Purée the mixture in a food processor or blender, and then strain it through a cheesecloth-lined sieve into a large saucepan.
3. For every cup of liquid, add 1 cup of sugar.
4. Heat gently, stirring frequently, until the sugar has dissolved.
5. 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.
6. Allow to cool.
7. 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.
8. Use whenever a recipe/cocktail calls for creme de cassis.  Add to sparkling water for a refreshing, light cocktail.

Support CSA Family Farms

Members of community-supported agriculture programs (CSA’s) pay a fixed fee to a farmer in exchange for a weekly share of the farm’s bounty. Generally paid in advance of the growing season, the money provides working capital to small family farms so farmers can earn a living wage while providing urban and suburban families with fresh (often organic) produce. CSAs also give members a connection to the food they eat and the farmers who grow it. For the most part, produce is harvested no more than a day before delivery and includes a range of seasonal fruits and vegetables, such as rare and heirloom varietals. Want to wow your guests at a dinner party?  Serve vegetables from your CSA some of which are rarely available in grocery stores.

This is a good time of year to talk to friends who subscribe to a CSA about their experience and decide if that particular CSA is for you. Sign up now for next year.

To find a CSA in your area, visit localharvest.org.

Garden Fresh Organic Produce – Cool as a Cucumber Recipe

In Wisconsin, I share an organic vegetable garden with my friend Leslie.  The garden is located in a beautiful countryside setting and produces an outstanding array of fruits, herbs and vegetables. We are welcoming raspberries, currents, green beans, cukes and onions (just to name a few) and the canning/freezing frenzy has started. Here’s a refreshing cucumber

Cool as a Cucumber Japanese Salad

recipe that goes with almost anything. Check out our Dim Sum Dinner Party Kit at www.snapoutofit.com for other recipe ideas.

Japanese Cucumber Salad

2 medium cucumbers (English if possible)
1/4 cup rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons sesame seeds, toasted

1. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.