Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
There are many liqueurs that can be used in holiday desserts... whether in fresh fruit desserts, baked desserts, candies, chocolates, ice creams and sherbets... or maybe you know a great holiday cocktail using liqueur?
I notice that German recipes are proliferating... Does Germany have a special liking for liqueurs or liqueur desserts?
I posted the original question because i'm feeling ambitious this holiday season. I want to experiment with some liqueur dessert recipes. I have a bottle of Creme de Cassis, I bought it with the plan of finding out some recipes for it later, although it turns out the bottle came with a bonus recipe "booklet" attached. It has some really delectable-sounding ideas: a sherbet, which i've never tried making before; some ice cream recipes, which I wouldn't have contemplated for Winter until I reed the suggested recipes; and a cake with Creme de Cassis as a "marinade":
Prep time: 20 minutes
Cooking time: 30 minutes
6 eggs
200g sugar
200g flour
50g butter
10 cl Creme de Cassis
1/4 l (1 cup) custard mixed with fruit
In a bowl whip the egg yolks with the sugar until lemon-coloured.
Add the melted butter, and mix with flour.
Beat the egg whites until stiff, fold into the mixture (agh... the tricky part!)
Pour into a well-buttered mold. Bake at hot, then medium temperature (this is as precise as the recipe booklet gets, unfortunately)...
When baked, un mold the cake and let it cool. Cut in two, horizontally. Soak each half in Creme de Cassis, spread with custard.
Place one half on top of the other, and cover with icing.
...So, the recipe sounds divine... but a bit vague on some essential preparation details. It might take a couple of attempts to come up with something edible/presentable. I'm keen on trying it, though.
Sambuca cookies:
3 1/2 cups flour
6 Tsp. baking powder
3 eggs
pinch fo salt
3/4 cup sugar
1/4 cup melted butter
1-2 tsp. vanilla
1/4 warm water
for the glaze:
3/4 cup whole milk
1 tsp. vanilla
1/1/2 pounds confectioners sugar
2 Tbsp. Sambuca
Combine flour, baking powder and salt. Stir in eggs and sugar and mix well. Add butter, vanilla and water and form dough into a ball. Knead for 5 minutes until soft and not sticky. pinch off small pices of dough and roll into a cylinder about 1/4 inch in diameter and 4" long. From into the shape of a wreath. Bake on greased cookie sheets on 400 degrees until lightly browned. be careful not let bottom burn. This is a delicate cookie.
for the glaze:
Combine milk vanilla and confectioners sugar in a large bowl. Add Sambuca to give a good flavor and consistency. It should be slightly thin but no watery. Place wax paper on top of cooling racks. Dunk completely cooled cookies in the glaze then sprinkle top with colored sugars or colored non-peril sprinkles.
Make sure cookies are completely cooled and glaze is set before storing them in cookie tins. the cookies will be moist and soggy otherwise. My mom has tripled the dough but not the glaze because there is plenty of glaze. You can leave out the Sambuca if you like but the cookies do not taste as good.
For a quick and easy dessert, serve vanilla ice cream topped with Kahlua.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
