Baltic Blush Creme De Cassis Blush Recipes
BALTIC BLUSH (CREME DE CASSIS BLUSH)
A lite refreshing cocktail with a subtle black currant flavor. Try making your own creme de cassis with Recipe #183432.
Provided by Brenda.
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Pour creme de cassis and vodka over crushed ice in a cocktail glass.
- Add lemon lime soda to fill.
- Garnish with a slice of lemon or lime if desired.
Nutrition Facts : Calories 69.4, Sodium 5
SAVORY BLACK CURRANT SAUCE
This is a savory black currant sauce that makes a wonderful accompaniment to duck, pork and game. The sauce can be made several hours ahead of time. Re-warm it over low heat before serving. Recipe from Chef Sallie Williams.
Provided by GREG IN SAN DIEGO
Categories Sauces
Time 25m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a medium size heavy saucepan over medium heat.
- Add the shallots and garlic and saute until transparent, about 3 to 5 minutes.
- Stir in the brandy, jelly, mustard and wine.
- Simmer over low heat for 10 minutes.
- Season with salt and pepper.
- Serve warm.
Nutrition Facts : Calories 240.3, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 231.6, Carbohydrate 34.2, Fiber 1, Sugar 22.1, Protein 1.3
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
VODKA BLUSH
Originally appeared in the 1968 film, "Rosemary's Baby," Be sure to spill some on the carpet in memory of Roman Castevet.
Provided by Mike Pellerin
Categories Very Low Carbs
Time 10m
Yield 1 cocktail, 1 serving(s)
Number Of Ingredients 3
Steps:
- Fill shaker 2/3 with fresh ice.
- Go light on the grenadine, it's more like a few drops. Maybe 1/4 tsp?. Look at the picture, it's very pale.
- Add ingredients.
- Shake and strain into chilled cocktail glass.
CASSIS MANHATTAN
With a rye-bourbon split and just enough slightly herbal crème de cassis to sweeten without overpowering, this manhattan variation is spirit-forward, with layered notes of sugar and spice. If you prefer to keep the drink to one type of whiskey, opt for rye and leave out the bourbon. The cocktail will be slightly more spice-forward and boozier in feel. Whatever you do, let the cherry garnish sit until the very end of the drink for an especially flavorful final snack.
Provided by Rebekah Peppler
Categories cocktails
Yield 1 drink
Number Of Ingredients 7
Steps:
- In a cocktail shaker or mixing glass filled with ice, combine the rye whiskey, bourbon, vermouth, crème de cassis and bitters. Stir until well chilled, about 30 seconds, then strain into a Nick and Nora or coupe glass. Garnish with a cherry.
VODKA BLUSH
Originally appeared in the 1968 film, "Rosemary's Baby," Be sure to spill some on the carpet in memory of Roman Castevettes.
Provided by Mike Pellerin
Categories Very Low Carbs
Time 6m
Yield 1 Cocktail, 1 serving(s)
Number Of Ingredients 3
Steps:
- Fill shaker 2/3 with fresh ice.
- Add ingredients.
- Shake and strain into chilled cocktail glass.
Nutrition Facts : Calories 180.1, Sodium 1.3, Carbohydrate 2.2, Fiber 0.1, Sugar 0.6, Protein 0.1
LE CANARD A LA CREME DE CASSIS (DUCK)
I love duck and I love creme de cassis but I've never made duck before. This is from a Junior League cookbook called San Francisco Encore. Here for safe keeping.
Provided by Oolala
Categories Whole Duck
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- Place ducks in a shallow roasting pan on a rack.
- Roast for 1 to 1 1/2 hours, turning halfway through baking time.
- Melt the butter in a skillet and saute the shallots until soft, about 5 minutes.
- Add the jelly and creme de cassis and boil until reduced and thickened.
- Cut the ducks into serving pieces and arrance on a platter.
- Stir the cherries into the sauce and heat thoroughly.
- Spoon the sauce over the ducks. Serve immediately with wild rice.
Nutrition Facts : Calories 2801.1, Fat 261.7, SaturatedFat 91.3, Cholesterol 514.1, Sodium 578.3, Carbohydrate 32.4, Fiber 0.9, Sugar 22.5, Protein 75
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