Homemade Cassis Martha Stewart Recipes

LEMON CASSIS BONBONS

Steps:

• Make the bonbons: Preheat the oven to 325 degrees. Line a baking sheet with a Silpat baking mat or parchment paper, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/2 cup confectioners' sugar on medium speed. Add 1/4 teaspoon lemon extract, lemon zest, and salt. Mix to combine.
• Add milk, and reduce mixer speed to low. Slowly add cake flour, and mix until well blended and the dough pulls away from the sides of the bowl.
• Transfer the dough to a clean work surface, and divide in half. Roll each half into a 14-inch-long log. Cut each log into fourteen 1-inch pieces. Roll each piece into a dome. Place domes on prepared baking sheet, spaced 1 1/2 inches apart. If dough becomes too soft to handle, chill for a few minutes.
• Bake bonbons until firm but not golden, 25 to 27 minutes. Transfer bonbons to a wire rack set over a piece of waxed paper to cool.
• Make the glaze: In a small bowl, stir together remaining 3 cups confectioners' sugar, 1/4 cup hot water, corn syrup, oil, and remaining 1/2 teaspoon lemon extract until smooth. Add cassis, and stir until smooth.
• Pour half of the warm glaze over the tops of the bonbons. Let bonbons set, about 15 minutes.
• Repeat Step 7. Wait until glaze is dry, then decorate bonbons with royal icing: Place royal icing in a pastry bag fitted wtih the tip of your choice; pipe icing onto bonbons. Place decorated bonbons on a wire rack to set.

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.

VERMOUTH CASSIS

Steps:

• Serve on the rocks or stir first two ingredients with ice, strain into wineglass, garnish.

HOMEMADE CASSIS

Steps:

• Using a potato masher, mash currants in a medium saucepan. Add sugar and 1 cup water; bring to a simmer over medium-high heat. Cook until sugar is dissolved and fruit has released all juices, stirring occasionally, about 5 minutes.
• Remove pan from heat; stir in brandy or Cognac. Transfer to a glass jar. Seal tightly, and refrigerate 1 week.
• Strain mixture through a sieve into a medium bowl. Pour again through sieve lined with cheesecloth into a clean jar. Refrigerate at least 1 week before using, to allow flavors to develop.

CRANBERRY CORDIAL

Steps:

• Combine ingredients and store in a covered jar in a cool place for at least 22 days. Strain and serve as an after-dinner drink.

KIR ROYALES

Steps:

• Just before serving, pour 1 tablespoon creme de cassis into each glass. Fill with Champagne, and garnish with zest.

HOMEMADE CASSIS (MARTHA STEWART)

Steps:

• Place the currants in a medium saucepan and mash with a potato masher.
• Add the sugar and 1 cup of water; simmer over medium heat until the sugar is dissolved and the fruit has released its juices, about 5 minutes.
• Turn off the heat, add the Brandy or Cognac, and carefully pour into a glass jar. Tightly seal the jar and store it in the refrigerator for a week.
• Strain the mixture into a bowl, then strain again through a sieve lined with cheesecloth into a clean jar.
• To allow the flavors to develop, store at least 1 week in the refrigerator before using.

CASSIS FILLING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat together cream cheese and butter on medium speed until mixture is light and fluffy, about 3 minutes. Scrape down bowl with a spatula. Add creme de cassis, food coloring, and salt; mix on low for 30 seconds.
• With the mixer on low, slowly add 2 1/2 cups confectioners' sugar; beat for 30 seconds. Scrape down bowl. If consistency is too soft to hold its shape, add additional confectioners' sugar, 1 tablespoon at a time, until desired consistency is reached.

CHARENTAIS MELONS WITH CASSIS GELEE

Steps:

• Sprinkle gelatin over water in a shallow, heatproof bowl. Let stand until softened, about 5 minutes. Set bowl over a saucepan of simmering water, and stir until gelatin dissolves, 2 to 3 minutes. Stir in mint, remove from heat, and let stand for 10 minutes.
• Remove mint; holding stems over bowl, squeeze liquid from leaves into gelatin mixture. Discard mint. Stir in creme de cassis, and transfer mixture to an 8-inch square cake pan. Freeze until set, about 30 minutes, then refrigerate for 15 minutes (or overnight).
• Spoon some of the gelee into the center of each melon half. Garnish with mint, and serve immediately.