39 tassy recipes

Lavender jelly made with champagne, apple juice, creme de cassis, and fresh lavender flowers set with gelatin. An elegant, fragrant dessert jelly with a pale purple hue.

Chilled strawberry dessert soup made with puréed fresh berries, heavy cream, milk, and a splash of crème de cassis. No cooking required. Elegant and refreshing.

Chilled strawberry soup with pureed fresh berries, creme de cassis, heavy cream, and milk. Rests overnight for deep flavor. An elegant cold dessert soup for warm days.

Fresh figs poached in port and creme de cassis, the wine reduced to a glossy syrup, served over vanilla frozen yogurt. An elegant, low-fat dessert with deep berry and fig flavor from just a few ingredients.

White chocolate sorbet with dark chocolate chips and a whisper of creme de cassis. A dairy-free frozen dessert with deep cocoa-butter richness and bright black-currant lift.

Just 5 ingredients yet this baked clam recipe is packed with Cajun clam bake flavors.

Pan-seared chicken breasts in a silky blackberry vinegar and cream sauce with shallots, crème de cassis, and fresh blackberries. French-inspired, elegant, and on the table in about an hour.

This cheesy and scrumptious dish is the perfect dinner if you are late getting home from work.

Poor Man's Jambalaya with tasso ham, andouille sausage, the Cajun holy trinity, and gumbo file seasoning - all cooked in one cast iron skillet in about 70 minutes.

Baked clams on the half shell topped with a crispy tasso and Parmesan crust, drizzled with saffron sabayon. An elegant Cajun-inspired appetizer ready in 25 minutes.

Crumbled cornbread loaded with andouille, tasso, and sautéed vegetables, moistened with smoky meat broth for a spicy Creole stuffing that elevates any roast.

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

Louisiana red beans and rice with kidney beans, andouille sausage, tasso ham, and pickled pork, thickened with file powder. A chef-level Creole classic with layered smoke and spice.

Rich Creole-style mock turtle soup with beef, tasso, and a dark roux, simmered until the meat melts into a spicy, tangy broth. Finish with hard-boiled eggs and a splash of sherry.

Cajun crawfish tails and smoky tasso sautéed with the holy trinity, mushrooms, and garlic, finished with white wine and butter. Serve over rice or pasta for a quick bayou-worthy supper.

Habanero chicken jerktoufee blends Cajun etouffee with Caribbean jerk spices. Chicken breast in a creamy roux-thickened sauce with tasso, habanero, and jalapeno, served over cornbread.