Creme de Cassis and my drinking past.

When I drank, which was a while ago, one of my pretensions was a drink called kir, or kir champagne or kir royale, or kir vermouth. Kir was a drink invented to cover up the acid taste of white wine  by adding syrup. In kir’s case, that syrup was blackcurrant syrup, which in its alcoholic form is called Creme de Cassis.  Wikipedia has a good note on how kir was invented; its named after a french mayor.

In any event, I was leafing through Christine Ferber’s book, wondering what to do with the two cases of ripe Bartlett pears I picked up from ACMA Mission Orchards and came across a recipe for pear jam with Creme de Cassis. A quick visit to the Washington state Liquor store followed (Excursion into politics — there are two initiatives on the Washington ballot to do away with the state liquor store system. One would think, therefore, with the electorate out to decide if they could keep their jobs liquor store clerks would be polite. Alas, it is not to be, rudeness rules in state employees, and I would rather go to the DMV to renew my license then go back to the liquor store.) The result, after the excursion, was Pear jam with Cassis. it’s a lovely color, kinda a pinkish tan — if I knew more about colors I’d have a cool name for it — and the flavor is terrific.

I also made an old favorite, pear with honey and ginger. I picked up the flavor by using both fresh ginger and powdered.  I made lots of both pear jams and a lifetime supply of pear butter (Have I talked about my terrific new pot for butters and chutneys, big, flat, stainless?). I also made some Sangria jelly which people seem to like.

I’m accepted at the Bellevue Farmers Market, so I’ll be there Saturdays until the end of November, and at Fremont on Sundays.

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