There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Thursday, November 12, 2015

Untested - Homemade Cassis

2 cups (10 oz) fresh black currants, stems removed
1 cup sugar
2 cups Brandy or Cognac

  1. Using 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.
  2. Remove pan from heat; stir in Brandy or Cognac. Transfer to a glass jar. Seal tightly, and refrigerate 1 week.
  3. 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 flavours to develop.
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