Type what you have

Ingredients

• ✓ creme de cassis liqueur
• champagne

Instructions

1. 1 Pour creme de cassis into a large Champagne flute or white wine glass. Top with Champagne.

By Allrecipes

Ingredients

• ✓ creme de cassis liqueur
• water
• white sugar
• black raspberry
• lemon juice
• egg white

Instructions

1. 1 Combine water, sugar, and crème de cassis in a bowl; stir until sugar granules are completely dissolved, 2 to 3 minutes. Set aside.
2. 2 Combine black raspberries and lemon juice in a blender; blend until smooth. Set a fine-mesh strainer over a medium bowl; pour berry purée into strainer, working in batches, stirring vigorously to force juice into the bowl until most juice has been extracted. Discard solids.
3. 3 Stir berry juice into sugar mixture until well combined. Cover the bowl with plastic wrap; freeze for about 4 hours.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Whisk berry mixture until slushy; fold in egg whites until just blended.
5. 5 Cover the bowl with plastic wrap; freeze until sorbet is solid, about 2 hours.

By anglophile612

Ingredients

• ✓ creme de cassis liqueur
• dark sweet cherry
• vanilla greek yogurt
• evaporated milk
• half-and-half
• milk
• white sugar

Instructions

1. 1 Pulse cherries in a food processor until coarse. Transfer to a large bowl. Add yogurt, evaporated milk, half-and-half, milk, sugar, and crème de cassis liqueur; mix well.
2. 2 Pour into an electric mixer's ice cream attachment. Follow manufacturer's instructions and mix for 25 minutes on the 'stir' setting. Alternatively, pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes.
3. 3 Transfer mixture to a freezer-proof container and freeze until it reaches "soft-serve" consistency, about 2 hours. Store with plastic wrap directly on the surface in a covered container.

By Vicki Plumeri

Ingredients

• ✓ creme de cassis liqueur
• duck breast
• salt
• cinnamon
• demerara sugar
• red wine
• cornstarch
• raspberry

Instructions

1. 1 Preheat the oven to broil. Score duck breasts through the skin and fat, but not into the meat.
2. 2 Heat a large heavy skillet over medium-high heat. Place duck breasts skin side down and cook until the fat renders and the skin is browned, about 10 minutes. Drain most of the fat from the pan. Return duck to the skillet, skin side up, and cook until firm and nearly cooked through, about 10 minutes more. Transfer duck breasts to a baking sheet. Mix sea salt, cinnamon, and demerara sugar in a small bowl; sprinkle evenly over the duck skin.
3. 3 Whisk red wine, crème de cassis, and cornstarch in a small bowl until smooth. Pour into the skillet and simmer until thickened, about 3 minutes, stirring constantly. Add raspberries and simmer until heated through, about 1 minute.
4. 4 Broil duck breasts, skin side up, until the sugar begins to caramelize, about 1 minute. Slice duck thinly across the grain. Spoon raspberry sauce over the top and serve warm.

By Wynne

Ingredients

• ✓ creme de cassis liqueur
• basil
• mint
• basil
• fig
• honey
• butter
• balsamic vinegar
• olive oil
• garlic
• mint
• almond
• leg of lamb
• black pepper
• salt
• coriander
• thyme
• rosemary
• currant
• prune

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
3. 3 Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
4. 4 Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
5. 5 While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
6. 6 To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

By Barbara E.

Ingredients

• ✓ creme de cassis liqueur
• all-purpose flour
• salt
• nutmeg
• butter
• white sugar
• egg
• milk
• vanilla extract
• raspberry
• white sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
2. 2 Sift together the flour, salt and nutmeg. Set aside.
3. 3 Beat the butter at medium speed with an electric mixer for about 2 minutes or until soft and creamy. Gradually add 2 3/4 cups sugar, beating at medium speed for 5 to 7 minutes. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
4. 4 Pour the batter into the prepared pan. Bake in the preheated oven until a wooden toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Cool in pan on wire rack for 10 to 15 minutes; remove from pan and let cool completely on wire rack.
5. 5 For the raspberry sauce: combine raspberries, 1/4 cup sugar, and 1 teaspoon creme de cassis in a medium bowl. Stir gently until sugar dissolves; cover and chill at least 3 hours. Serve over pound cake.

By Kim Niederreither