| Ingredients | |||
| 10 | large | eggs | |
| 1/2 | teaspoon | salt | |
| 1 1/2 | cups | sugar | |
| 3 | tablespoons | cognac | |
| 1 1/2 | teaspoon | vanilla extract | |
Directions: | |||
| Separate the eggs and beat the yolks with the salt and the sugar, until the mixture is thick and creamy. Beat in the cognac, very slowly and put the mixture into a double saucepan. Heat gently, whisking constantly until the advocaat is warm (not hot) and thick. Remove the pan from the heat and stir in the vanilla essence. Pour into a jug. Advocaat is served in a glass and eaten with a teaspoon. It can also be topped with whipped cream. Advocaat is nothing like the eggnog here in America. It is thick and creamy—not foamy at all. This delicious Dutch drink is actually eaten with a spoon! | |||
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| Ingredients | |||
| 80 | grams | butter, or margarine | |
| 80 | grams | sugar | |
| 1 | vanilla sugar | ||
| 6 | large | egg yolks | |
| 200 | grams | almonds, ground | |
| 1 | teaspoon | baking powder | |
| 100 | grams | semi-sweet chocolate | |
| 1 | tablespoon | rum | |
| 1 | tablespoon | brandy | |
| 6 | large | whites of eggs | |
| 1/2 | litre | whipping cream | |
| 100 | grams | egg liquer | |
| 100 | grams | chocolate crumbs | |
Directions: | |||
| Cream butter or margarine. Add sugar and vanilla sugar little at a time. Mix in egg yolks. Mix almonds with baking powder and stir together with the chocolate into the dough. Add rum and brandy. Beat the egg-whites until stiff and stir carefully into the dough. Fill the dough into a round baking-form covered with baking-paper (paper that prevents sticking) sometimes called parchment paper. Bake in a preheated oven for about 60 minutes at 175 degrees C. Let it cool. Whip cream until stiff and put onto the cooled cake. Pour egg liqueur over it. Decorate the torte with some cream and sprinkle it with the chocolate crumbs. Cal altogether : 5539 (bet those are Kcal!) carbon hydrates: 287 g fat protein : 429 / 103 g The original recipe called for 2 envelopes of cream hardener. That stuff helps to get the cream get hard more quickly and staying so longer. Unfortunately I don’t know what it consists of. | |||
| Ingredients | |||
| 1 | tablespoon | whole allspice | |
| 1 | each | cinnamon stick (3 inch) | |
| 3 | cup | apple cider | |
| 1 | cup | orange juice | |
| 1/2 | each | lemon, sliced | |
| 1 | teaspoon | honey | |
| 1/4 | cup | brandy | |
Directions: | |||
| Tie allspice in a piece of cheesecloth. Place in a medium saucepan along with cinnamon stick, cider, orange juice, lemon slices and honey. Bring to a boil. Reduce heat and simmer, covered, 5 minutes. Remove spice bag. Stir in brandy. Serve with a cinnamon stick in each cup, if desired. Makes 6 servings. | |||
8 oz Unpeeled almonds; dark . roasted (see note) 1/2 Vanilla bean; split 1 Stick cinnamon; 3 inch 1 Bottle gold tequila 2 tb Spicy piloncillo syrup; see . other recipe 1/4 ts Pure almond extract ? ‘h teaspoon pure almond extract Note: Place nuts on baking sheet in 325-degree preheated oven and toast until dark brown, turning occasionally. When done, remove from pan to prevent overcooking. Coarsely chop nuts. Place in jar along with the vanilla bean and cinnamon stick. Coverwith tequila and steep for 2 weeks in cool, dark place, shaking gently occasionally (a murky sediment is natural). Strain several times through paper coffee filters. Add syrup and almond extract in small increments, tasting after each addition, until satisfied with flavor. Pour into sterilized dark-colored jar: allow to set for 2 weeks, adding more syrup if needed. Pour into pretty decorative jars for gifts. Serve either poured into hot coffee or served over ice in brandy snifters with a twist of lemon . Nutritlional analsis per ounce: 106 calories, 4 grams fat, 3 grams carbohydrates, 0 cholesterol, 1 milligram sodium, 35 percent of calories from fat . Source: Tequila: Cooking with the Spirit of Mexico ** Fort Worth Star Telegram — Food section — 29 November 1995 ** |
3 oz Unsalted almonds, chopped 1/8 ts Almond extract 1 1/2 c Vodka 1 ds Cinnamon 1/3 c Sugar syrup (see recipe) Combine all ingredients and shake thoroughly. Let steep for two weeks. Filter and add more sugar if necessary. Let age for two more weeks and it will be ready to serve.Excellent in coffee or over ice cream. Yield: 1 pint Container: Quart jar |
1 c Unsalted almonds, chopped 1 ts Chocolate extract 1 Vanilla bean (1 inch) 1/2 Orange peel, scraped 2 c Vodka 1 sm Lemon wedge, scraped peel Lightly pound almonds with hammer (in bag or cover with paper towel) and combine with other ingredients in bottle. Be sure to thoroughly scrape orange and lemon peels. Let steep for two weeks, turning bottle occasionally. The chocolate extract tends to settle on the bottom and the finished liqueur may need to be mixed before serving. Strain and filter. Experiment with different variations of this recipe, perhaps alternating hazelnuts or adding some spices. Yield: 1 pint Container: Wide mouth quart jar |
2 md Golden Delicious apple 1 1/2 tb Unsalted butter 2 tb Sugar 2 tb Raisin 2 tb Amaretto liqueur 2 tb Sliced toasted almonds -whipped cream Peel apples, core, cut into 1/2-inch dice and set aside. Melt butter in medium skillet over medium-high heat. Add apples, sprinkle with sugar and saute until tender, about 6 minutes. Stir in raisins. Add liqueur and cook until liquid reduces to glaze, about 1 minute. Divide between 2 dessert dishes. Garnish with almonds and whipped cream. Serve immediately. |
1 Sponge Cake 1/2 c Hazelnuts 1/4 c Amaretto 1/4 c Light rum 1 1/3 c Whipping cream 1/3 c Powdered sugar 1/3 c Almonds; blanched, - chopped, toasted 1 oz Unsweetened chocolate; - grated Bake hazelnuts in ungreased baking pan at 400~ for 5 minutes or until skins begin to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts. Return to baking pan. Bake about 8 minutes until golden brown, stirring occasionally. Cool. Cut 4-inch circle from cake. Cut remaining cake into 1-inch pieces. Mix together amaretto and rum and sprinkle over cake. Line large bowl with waxed paper. Butter waxed paper. Place cake circle on bottom of bowl. Line side of bowl with three-fourths of the cake pieces. Beat together whipping cream and powdered sugar in chilled medium bowl until stiff. Fold in hazelnuts, almonds and chocolate. Spoon filling into cake-lined bowl. Place remaining cake pieces on filling. Cover and refrigerate 2 hours. Invert onto serving plate. Remove bowl and waxed paper. Sprinkle with additional grated chocolate if desired. |
——————————PATTI – VDRJ67A—————————— 1 1/2 oz Vodka 2 tb Apple cider 1 ts Lemon juice 1 ts Strawberry liqueur Ice Combine all ingredients in a shaker; cover and shake. |
2 c Smashed apricot pits 1/2 t Ground cinnamon 1/2 t Ground coriander 2 c Vodka 100 proof 1 c Sugar syrup (see recipe) Partly fill a cloth bag with the apricot pits (available at most health food stores). Smash with a hammer, keeping shells and meaty centers. Place smashed pits in a 1-quart container. Add cinnamon, corriander, and vodka. Store for 2 months in a cool dark place. Then filter through a cheesecloth lined strainer and discard fruit pits. Strain a few times until clear. Add sugar syrup and age for an additional 2 weeks. Recipe may require some finetuning and apricot extract can be added to offer additional flavoring. Yield: 3 cups Containe: Wide mouth liter jar |