Week of September 13, 2020

KEUCASSIS is what I call the creme de cassis that is made at TAProots farm using our black current bushes which grow next to the graveyard and on the west side of the Riesling plot.  The hardy Ribes genus was able to tolerate frost and snow in midMay to produce a crop of about 14 liters of quite large berries, which are harvested in the third week of July.  The berries are cleaned of stems and leaves, placed in 2 liter canning jars with lids, covered with 70 proof Swedish vodka, sealed, and the ten liters of berries were put in the sunny kitchen window for at least six weeks.  This year, one of the jars was enhanced with juice left over from current jelly production, for an especially potent batch.  The vodka extracts the color and flavor of the berries, which are mixed and turned in their jars each week.  Just before we leave to return to our Florida Home, the liquid is decanted off the berries, which are composted.  The current liquor is filtered through several layers of cotton cheese cloth, with one liter left unfiltered for creme de cassis intended for cooking.  The liquor is mixed with a bit of simple syrup (saturated sugar water), then poured into 375 ml bottles, corked, and allowed to mature for at least three months, at which it will have a deep claret color.  The result is KEUCASSIS.  Our creme de cassis is added 1 part cassis, 4 parts Champagne to make Kir Royale, an aperitif popular in Northern Europe.  It is also a favorite of chefs for marinating lamb.  This year’s crop yielded 15 bottles for gifts and home use.