Tiramisu liqueur (plus eggnog & NOLA coffee liqueur)
8 years ago
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Need dessert ideas for Italian meal
Comments (29)The OP has asked for the glazed lemon sour cream cake I served at my recent luncheon. It was a hit with everyone. Here's the recipe, from The California Cook cookbook by Diane Rossen Worthington -- a cookbook I frequently use. Glazed Lemon Sour Cream Cake From The California Cook cookbook Serves 8-10 Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream. Ingredients: 1 ¾ cup all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup unsalted butter at room temperature 1 cup sugar 3 large eggs at room temperature 1 Tablespoon minced lemon zest 2 teaspoons lemon extract 1 cup sour cream Glaze: 1 ½ cups powdered sugar ½ cup strained fresh lemon juice 2 teaspoons finely chopped lemon zest Directions: 1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside. 2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes. 3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream. 4. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze. 5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps. 6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure itÂs absorbed as you pour. Let the cake come to room temperature....See MoreCoffee for the Holidays
Comments (33)paulsmth, we're homemade eggnog fans too! Soooo much better than grocery store stuff. Hmmm, never thought of using Grand Marnier; interesting. I've been using Mt. Gay rum and Remy cognac, but next time I'm experimenting with a couple of the bourbons we've bought recently. You might get a kick out of perusing a local upscale artisanal food delivery service that operates in some parts of the San Francisco Bay Area, including the county where we live. Not a real replacement for our better specialty markets, but I've started using it because sometimes it's a nuisance to have to make an extra trip, and/or this delivery service has some items that are hard to find. We haven't liked everything - for example, we think Verve coffee is one of the worst third-wave roasteries around - but it's great having a reliable source for San Benoit creamery, whose products are erratic in my area. And I would probably never buy sausages from GEggs, simply because great sausages are everywhere in the Bay Area and I can get them more easily/cheaply elsewhere. Not everything is available all the time...so for example, earlier this month we got some fabulous croissants from a couple of vendors, which apparently won't be available again until after the first of the year when the holiday rush dies down. Interestingly, they organize deliveries by day of the week, as many vendors are such small businesses they need to restrict when they can offer their products. The breads, for example, are super-fresh. Anyway, makes for interesting insight into some of the smaller artisanal vendors that aren't household names anywhere but here: Here is a link that might be useful: Good Eggs artisanal food delivery/SF Bay Area...See MoreHonest, I Don't Drink A Drop!
Comments (50)Deborah Madison has a very good rhubarb custard tart that you brush a little Grand Marnier on the top after pulling it out of the oven. A bit of Grand Marnier is also good in tea. I guess this winter I will have to try making my own limoncello. I have put amaretto in apricot jam. I am eyeing some different liquers at Total Wine, I just have a hard time ponying up the money for it. I do love beer in beans (borracho), it adds a great element. My MIL boils ribs in beer before grilling them. They taste great but I am too cheap to do that. There is a ginger liquer that I really want to try soon. We have kirsch for black forest cake. When DH was supposed to get the kirsch, he got Maraschino liquer intead, that went into some homemade maraschino cherries and those are fabulous. Dried chipotle peppers were steeped in the syrup before canning, yum, yum. I have never had a margarita. I had planned on making some this summer but summer is almost over. Maybe next year. A question to the poster who mentioned Madeira. Would Rainwater be okay to cook with? DH really likes the 10 year Madeira but it is difficult to find and with the cost of it, there is no way I am putting a bunch of it in a sauce, no matter how special the dinner is....See MoreOh oh. A potential coffee shortage
Comments (34)I already do not buy it or drink it. I usually drink one weak cup of tea in the morning, but not always. I made the mistake of buying a cappuccino flavored protein drink at the grocery store once without reading on the label that it was like drinking two cups of coffee! I won't make that mistake again. I do not like caffeine. I do like the flavor or coffee, but it still upsets my stomach, even if it is decaf. I like coffee liqueur (I buy Nola brand) and I especially like coffee or mocha ice cream. I will drink coffee when I am in Italy or Hawaii, but otherwise not. I did not like the coffee in Costa Rica, but I did like the coffee in Antigua, Guatemala, although it's been more than 40 years since I was there. I did not drink coffee in Brazil, as I generally drank fruit juices there, especially pitaya, which I grow here, but not in significant enough quantity. My brother buys green coffee beans and roasts them himself because he likes a blond roast (which I definitely do not), and it is somewhat more difficult to find. He has coffee roasters in both houses, since we have been spending about three to four weeks in each location at a time. My brother also makes very weak coffee, and I have not understood that either....See More- 8 years ago
- 8 years agolast modified: 8 years ago
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