Strawberries With Cassis Food

MIXED BERRY AND CASSIS SUNDAES

Steps:

• Bring crème de cassis and 1/4 cup sugar to a simmer, stirring until sugar has dissolved (if alcohol flames, momentarily cover with lid to extinguish). Stir in lemon juice.
• Pour syrup over berries, stirring gently to coat. Let stand 10 minutes.
• Beat cream with remaining tablespoon sugar using an electric mixer until it just holds stiff peaks.
• Divide ice cream and sorbet among glasses. Top with berries and syrup, then with whipped cream.

STRAWBERRIES WITH CASSIS

Steps:

• Halve or quarter the berries, depending on their size.
• Combine first 4 ingredients in large bowl. Let stand at room temperature 1 hour, stirring occasionally. (Can be prepared 3 hours ahead. Refrigerate.).
• Whip cream and powdered sugar in large bowl until stiff peaks form. Spoon 2/3 cup fresh berries and some juices into each of 20 balloon glasses. Top each with spoonful of whipped cream and serve.
• Serves 20.

STRAWBERRIES WITH CASSIS SYRUP

Steps:

• Stem and wash the strawberries and drain.
• In a small saucepan combine creme de cassis, sugar and water.
• Cook over medium heat until mixture is reduced to about half a cup. Chill.
• Serve the berries in individual bowls and pour the syrup over them.

STRAWBERRIES WITH CASSIS

Steps:

• Combine first 4 ingredients in large bowl. Let stand at room temperature 1 hour, stirring occasionally. (Can be prepared 3 hours ahead. Refrigerate.)
• Whip cream and powdered sugar in large bowl until stiff peaks form. Spoon 2/3 cup berries and some juices into each of 20 balloon glasses. Top each with spoonful of whipped cream and serve.

STRAWBERRY CASSIS PIE

Steps:

• Mash 1 cup berries and simmer in water about 5 minutes.
• Stir together cassis, sugar and cornstarch.
• Add to cooked berries and cook over medium heat, stirring constantly, until thick and clear, about 6 to 10 minutes.
• Arrange whole berries in pie crust and spoon glaze all over (Strain out crushed berries if you'd like).
• Chill at least 4 to 5 hours before serving.
• Whip cream and sweeten to taste.
• Garnish top of pie, if desired.

FRUIT WITH CASSIS-SPIKED LEMON CURD SAUCE

Steps:

• Whisk lemon curd and crème de cassis in small bowl to blend. Stir in yogurt. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
• Combine oranges and strawberries in medium bowl. (Can be prepared 6 hours ahead. Cover fruit and refrigerate.) Spoon fruit into balloon glasses. Spoon lemon curd sauce over. Garnish with mint sprigs and serve.

STRAWBERRIES IN ROSé WINE

Steps:

• Halve any strawberries that are larger than a mouthful. Divide between 4 wine glasses and pour over the wine and cassis. Tuck a mint sprig into each glass. Leave to soak for up to 1 hr, then dust each with icing sugar and serve with crisp biscuits.

VINEYARD-STYLE STRAWBERRIES WITH RED WINE AND CASSIS

Steps:

• Quarter the berries, and place them in a bowl with the sugar, liqueur, wine, and mint. Mix well. and serve immediately, or refrigerate (for up to 8 hours) until serving time.
• Spoon the berries and marinade into wine goblets for serving. If desired, top each dessert with a dollop of sour cream, and serve it with a cookie.