The first time I had creme de cassis was in a Kir when I was a 20-year-old college student spending a semester abroad in France.  When applying to my study abroad program, I requested to live with a family who loved food.  A few months later I was sitting in the living room of my host family's apartment on the Rue du Commerce in the historic center of Tours, France.  They were receiving dinner guests and serving Kirs for aperitifs.  They passed around a few salted peanuts to go with the Kirs although no one seemed interested in them. 

My enjoyment of Kirs expanded as I discovered that they needn't be only made with cassis, but could also be made with raspberry liqueur (Kir a la framboise) and peach liqueur (Kir a la peche).  Later I discovered another Touraine family who made their Kirs by combining red wine with cassis liqueur called a Cardinale.  This drink quickly became my favorite.  

Last year I discovered Jane Grigson's Fruit Book, a jewel of a paperback.  It contains recipes like Fried Dates, Duke of Cambridge Pudding, Lorraine Mirabelle Tart, Bachelor's Jam and Quince Vodka.  There is also a recipe for Creme de Cassis.  I made Ms. Grigson's Creme de Cassis last summer with great success.  My husband and I treated ourselves to Cassis over ice during the summer months and I made Cardinales in the winter.  This summer I decided that Creme de Cassis would make an excellent Christmas gifts for our family.  

 

Creme de Cassis

1 kg black currants

1 liter red wine, preferably Pinot Noir

approx 1.5 kg granulated sugar

approx 0.75 liters vodka

Remove any stems from the currants and place them with the red wine in a non reactive bowl.  Cover with plastic wrap and leave out at room temperature for 48 hours.  

Process the currants and red wine in a food processor and pass the mush through a jelly bag or cheese cloth lined colander.  Squeeze the cloth or jelly bag to extract all of the juice.  Measure the juice, place in a large pot and for every 1 liter add 1 kg sugar.  Note the liquid level in the pot.  Heat the mixture over low to moderate heat.  It should be warmer than body temperature but it should not come to a boil.  My mixture measured 80 C.  Monitor the heat and stir the mixture every 15 minutes for a total of 2 hours.  The mixture should always be warm but never come to a boil.  After two hours, remove from heat and let cool.  

Once cool, measure the liquid again and for every 3 parts cassis syrup add 1 part vodka.  Pour creme de cassis into bottles using a funnel.  Seal tightly.  Serve with ice and sparkling water.  Or to make a Kir, measure 2 parts white wine to 1 part creme de cassis.

Buckle - a type of cake that is made in a single layer, with berries added to the batter--usually blueberries. The batter is quite thick, and as it bakes, it forms a thin bottom layer. The topping is similar to a streusel, which gives it a buckled or crumpled appearance.

Every summer I find inspiration and tranquility in buckles, cobblers, crisps and pies.  My favorite time to make these desserts is in the late afternoon on one of my days off.  The next morning I enjoy a slice with coffee and the newspaper during a moment of quiet.  

This blueberry buckle recipe comes from the July/August 2000 issue of Martha Stewart Living magazine.  In that issue there was an article on wild blueberries with the most beautiful photos and recipes for pie, muffins, bannock, sticky buns and buckle.  

Blueberry Buckle

4oz (1 stick) unsalted butter

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup whole milk

5 cups blueberries

Streusel Topping

1 cup all-purpose flour

1/4 cup light brown sugar

1/4 teaspoon salt

1 teaspoon ground cinnamon

3 oz (6 tablespoons) unsalted butter 

1.  Prepare the streusel topping.  In a medium bowl, whisk together the dry ingredients.  Cut in the butter with a fork or pastry blender until pea-sized crumbs form.  Use your hands and clump together the topping until large chunks form.  Set aside.

2.  Preheat the oven to 350F.  Prepare a springform pan.  Butter and lightly flour the pan and set aside.  

3.  Mix the cake batter.  In a medium bowl, whisk together the flour, baking powder, and salt.  Set aside.  In the bowl of an electric mixer, beat together the butter and sugar on medium speed until light and fluffy.  Add the egg and vanilla and continue to mix on medium until incorporated.  Then alternate adding the flour mixture and the milk, beginning and ending with the flour.  Remove from the mixer and fold in the berries.  

4.  Pour the batter into the prepared pan.  Arrange the streusel topping over the top of the batter. Bake for 60 minutes or until a cake tester comes out clean when inserted into the center of the cake.  Remove the cake from the oven.  Let cool for 10 minutes before removing from the pan.