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 MoreDessert After Lasagna
Comments (83)Don't be offended. Long standing forums have a personality. A header posting from 2017 is often spammy. Not always. Usually under 30 over 70 yrs are lost at recognizing dates on posts. Young ones are zippy not even reading the headers and dates...elders often do not read or comprehend beyond the original postings or do not read any of the post threads and go way off topic. This original post was from 2017. Not many are having dinner parties 2020-2021. Spam, so often here, is a new poster, posting a link that is fraught with either aggressive needed link coins, or kill your computer with spam/junk/destruction. Just being cautious when someone post out-of-the-blue....on a 2017 original post header. Best to add, "I realize this is an old posting...but I have something to add..."...See MoreCooking with Liquor
Comments (38)Tonight I sous vided New York strip steak with Cointreau, and it wasn't any better - actually, faintly less good - than steak at 128 F without the liquor. Not a disaster, but a close call, and I figured I'd better get some real advice. The idea is that you should marinate the steak with the Cointreau marinate, but dry the steak off before sticking it in the sous vide. Apparently, the reason you do this is because in regular cooking, the alcohol itself pretty much evaporates off, but can't when tightly tucked into plastic (or silicon) bags. Therefore the taste of the alcohol is too strong. Alternatively, you could sous vide without having marinated, meanwhile prep your sauce with the Cointreau in a skillet, put aside into a bowl, sear the steak, then pour the sauce over the steak to finish it....See More- 8 years ago
- 8 years agolast modified: 8 years ago
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