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.

Summer Salmon and Asparagus Pasta

Summer Salmon and Asparagus Pasta

Quick and easy…absolutely a great party dish.

2 bunches thin asparagus cut into 1-inch pieces
16 oz pasta
3 tbsp butter
1 cup heavy cream
4 tbsp parmesan cheese, grated
1/2 tsp fresh lemon juice
1/2 to 1 lb cooked salmon, cut into small pieces (poach or bake)
Freshly ground black pepper to taste

Bring large pot of water to a boil. Add cut asparagus and cook until tender, 1-3 minutes. Drain and set aside. Add pasta to pot of boiling water and cook until desired firmness. Drain well.

Melt butter in skillet. Add asparagus tossing to coat. Add heavy cream and lemon. Heat until cream begins to thicken. Add pasta, salmon, parmesan cheese and freshly cracked black pepper. Toss and serve hot.

Serves 4

Pick Your Own Berries and Make an Easy as Pie Cobbler

Berry Cobbler

These days it’s easy to find a spot that allows you to pick your own berries. It’s fun, cheaper than buying them at a grocery store and guaranteed fresh. Here’s a good cobbler recipe that I like to make.  Use fresh picked berries, serve the cobbler to guests with a scoop of ice cream and you have an easy summer party dessert.

6 cups mixed berries or use just raspberries, blueberries, etc.

1 teaspoon cinnamon

1 tablespoon water

1 teaspoon fresh lemon juice

2-4 tablespoons sugar (optional)

1 cup rolled oats

3/4 cup all purpose flour

3/4 cup firmly packed brown sugar

1/2 cup butter (1 stick) softened

Preheat oven to 375 degrees. Place the berries in a greased 2 quart casserole dish. Sprinkle with cinnamon, water and lemon juice. Add sugar as desired. Berries can be tart and need the full 4 tablespoons – peaches rarely need any. In a large bowl combine the oats, flour, brown sugar and butter. Mix with a pastry blender or fork until crumbly. Sprinkle the crumb mixture evenly over the fruit. Bake at 375 degrees for 25-35 minutes or until the fruit is tender and the topping is golden brown. Serve warm with ice cream.

Serves 8-12

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.