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Name: Cassis Sticks
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/3 c Granulated sugar; up to 1/2; Frozen whole cassis; 2/3 c Water

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INGREDIENTS

1/3 c Granulated sugar; up to 1/2
Frozen whole cassis
2/3 c Water

Servings

INSTRUCTIONS

Combine the water and sugar in a nonreactive medium-size saucepan and place over high heat. Bring to a boil and add the cassis. Stir gently to combine and remove from the heat. Pour the mixture into a 5 x 9-inch loaf pan or a rectangular shallow dish about the same size; it should make a layer about V2 inch thick. Place in the freezer until solid, about 2 hours. (At this stage, the mixture can be stored in the freezer, well wrapped in plastic wrap, for up to three weeks.) To unmold, dip the pan in hot water for about 5 seconds. Run a sharp paring knife around the edges to loosen the sides of the frozen mixture from the pan. Center a small cutting board over the pan and flip over the board and pan at the same time so the pan is on top. Lift the pan. If the pan does not come off, you will need to dip it in water again. Use a serrated knife to cut the frozen mixture into l/2-inch-wide strips about 3 inches long (or to fit in the glass you are using). Place one cassis stick in each glass and add Champagne. As the cassis sticks melt, they add a delightful fruity flavor to the champagne. Variation: If you cant find cassis, use fresh blueberries NOTES : Recipes Courtesy of Jacques Torres, Pastry Chef, Le Cirque 2000 and author of Dessert Circus At Home Recipe by: IN FOOD TODAY SHOW #INL188

NOTES

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Cassis Sticks

1/3 c Granulated sugar; up to 1/2
 Frozen whole cassis
2/3 c Water

Combine the water and sugar in a nonreactive medium-size saucepan and  place over high heat. Bring to a boil and add the cassis. Stir gently  to combine and remove from the heat. Pour the mixture into a 5 x  9-inch loaf pan or a rectangular shallow dish about the same size; it  should make a layer about V2 inch thick. Place in the freezer until  solid, about 2 hours. (At this stage, the mixture can be stored in  the freezer, well wrapped in plastic wrap, for up to three weeks.)    To unmold, dip the pan in hot water for about 5 seconds. Run a sharp  paring knife around the edges to loosen the sides of the frozen  mixture from the pan. Center a small cutting board over the pan and  flip over the board and pan at the same time so the pan is on top.  Lift the pan. If the pan does not come off, you will need to dip it  in water again. Use a serrated knife to cut the frozen mixture into  l/2-inch-wide strips about 3 inches long (or to fit in the glass you  are using). Place one cassis stick in each glass and add Champagne.  As the cassis sticks melt, they add a delightful fruity flavor to the  champagne.    Variation: If you cant find cassis, use fresh blueberries        NOTES : Recipes Courtesy of Jacques Torres, Pastry Chef, Le Cirque  2000 and author of Dessert Circus At Home    Recipe by: IN FOOD TODAY SHOW #INL188

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Nutrition

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Serving Size: 1 Serving (79g)
Recipe Makes: 1 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2.4mg		0 %
Potassium 0.8mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.