Ingredients :
1 cup black coffee
1 oz amaretto whipped topping
1 x maraschino cherry
Keys : Mixed Drinks Alcoholic Coffee Beverages Drink Italian Italy European Mediterranean
Method :
• Fill coffee mug or cup with hot coffee. Stir in amaretto. Top with pressurized dessert topping and cherry. Serve with teaspoon.
Amaretto Cake
Yield > 12
Keys : Alcoholic Cakes Desserts Christmas Festive Italian Italy European Mediterranean
Ingredients :
1 cup butter
1 1/2 cup sugar
3 x eggs, separated
2 cup flour, (sifted)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 tsp grated orange peel
1/2 cup chopped walnuts
2 tbl sugar
1/4 cup orange juice
1/3 cup amaretto
Method :
• Cream butter and 1 1/2 cups sugar until light and fluffy; beat in egg yolks one at a time. Fold in beaten egg whites. Sift together flour, baking powder, baking soda and salt, and add to batter a little at a time, alternating with sour cream. Stir
until smooth. Mix in grated orange peel and walnuts and pour into buttered 9" tube pan. Bake 50 minutes at 350F. Mix remaining sugar with orange juice and Amaretto and spoon over cake as soon as it comes out of oven.
• Cool before removing from pan.
Amaretto Cheesecake
Yield > 12
Keys : Alcoholic Italian Italy European Mediterranean
Ingredients :
3 pkt cream cheese 8oz.
1 cup sugar
4 lrg eggs
1/3 cup amaretto
1 1/2 cup graham cracker crumbs
1 tsp cinnamon
1/4 cup sugar
6 tbl butter, melted
8 oz sour cream
1 tbl sugar, (plus 1 teaspoon)
1 tbl amaretto
Method :
• 1. Mix graham cracker crumbs, cinnamon, sugar and butter. Pat mixture in bottom of a 9 inch spring form pan.
• 2. Beat cram cheese until light and fluffy. Gradually beat in 1 cup sugar. Add eggs one at a time beating well after each addition.
• 3. Pour into and bake in a pre-heated 375 oven for 45-50 minutes.
• 4. Mix the sour cream, sugar and amaretto. Spoon the mixture over the cheesecake when done and return to oven for 5 minutes at 500'. Let ripen 48 hours in the refrigerator.
• 5. Top with 1/4 cup sliced toasted almonds, and
chocolate curls before serving.
Amaretto Cheesecake From Loren Martin
Yield > 10
Keys : Alcoholic Cheesecake Italian Italy European Mediterranean
Ingredients :
1 1/2 cup graham cracker crushed
1/2 stk butter, melted
15 oz ricotta cheese
8 oz cream cheese
4 x eggs, lightly beaten
1/2 cup sugar
1/3 cup amaretto liquor
1 tsp vanilla
1/4 tsp salt
Method :
• Great topped with strawberry jam. Combine crumbs of graham crackers and butter; press over bottom and sides of greased 9 inch spring-form pan. Chill.
• Preheat oven to 325. Beat together ricotta and cream cheese until smooth. Pour mixture into pan; bake 1 hour and 15 minutes, or until firm in middle. Cool 30 minutes in pan before removing. Cool completely (preferably in refrigerator overnight) before serving. Top with fresh fruit, or jam.
Amaretto Cheesecake with Apricot Glaze
Yield > 1
Keys : Alcoholic Cakes Cheese Desserts Italian Italy European Mediterranean
Ingredients :
crust
1 cup graham wafer crumbs
1/2 cup almonds, chopped toasted
1 x unblanched
2 tbl sugar
1/4 cup butter, melted
filling-
4 pkt cream cheese, (250g),
softened
1 cup sugar
3 tbl flour
4 x eggs
1 cup sour cream
1/4 cup amaretto di saronno liqueur
glaze--
1/2 cup apricot jam
1 tbl amaretto di saronno liqueur
Method :
• CRUST: Combine ingredients; press onto bottom of a 9- inch spring form pan.
• Set aside. FILLING: Combine cream cheese, sugar, and flour, mixing until well blended. Add eggs, one at a time, mixing just until combined. Blend in sour cream and liqueur; pour over crust. Bake in 450F oven 10 minutes. Reduce oven
temperature to 250F; continue baking for 1 hour. Run knife around rim of pan ; cool on wire rack. Chill. GLAZE: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth. Strain mixture and pour over cheesecake before
removing sides of pan. Garnish if desired.
• Makes 10-12 servings.
Yield > 8
Keys : Alcoholic Berry Berries Pie Italian Italy European Mediterranean
Ingredients :
BASE
1/4 cup butter
2 cup almonds, chopped
2 tbl granulated sugar
FILLING
12 oz cream cheese, softened
1/2 cup granulated sugar
3 x eggs
1 cup sour cream
2 tbl amaretto
1/2 tsp vanilla
1/2 tsp almond extract
SAUCE
3 cup raspberries, frozen, unsweetened, thawed
2 tbl amaretto sugar
Method :
• Base: In 9-inch microwavable quiche dish, shallow round baking dish or deep pie plate, melt butter at high (100 per cent power) 1 to 1 1/2 minutes. Stir in almonds and sugar until evenly coated with butter. Press into bottom and sides of dish.
Microwave at high 2 to 3 minutes or until firm. If necessary, rotate dish during cooking.
• Filling: Beat cream cheese and sugar until light. Beat in eggs one at a time. Add sour cream, 2 tablespoons Amaretto or almond liqueur, vanilla and almond extract. Beat until smooth. Pour into baked crust.
• Microwave uncovered at medium (50 per cent power) 14 to 18 minutes or until cheesecake is almost set in center.
Rotate dish partway through cooking, if necessary.
• Cool on countertop to room temperature, then cover and refrigerate until serving time.
• Sauce: Reserve some whole raspberries for garnish. Puree remaining raspberries. Push through sieve to remove seeds. Stir 2 tablespoons Amaretto or almond liqueur into puree. Add sugar to taste.
• To serve, spoon some sauce on to dessert plates. Place slice of cheesecake on sauce. Garnish with reserved berries.
• Makes 6 to 8 servings.
• If you prefer, use 1 cup graham cracker crumbs with 1/2 cup finely chopped almonds for the crust. Use a food processor and pulse to chop nuts to an even consistency, rather than a fine powder. Also, you could substitute strawberries for the raspberries. To omit liqueur, increase almond extract in the
filling to 1 teaspoon and use just a drop in the raspberry puree.
Yield > 16
Keys : Alcoholic Cheesecakes Italian Italy European Mediterranean
Ingredients :
crust---
7 oz amaretti, (see note)
2 tbl granulated sugar
5 tbl sweet butter
1 oz chocolate, unsweetened (1 square)
filling-
6 oz chocolate, semisweet
7 oz amaretti
4 oz almond paste
1/3 cup amaretto liqueur
1/4 cup sugar, granulated
1 1/2 lb cream cheese (room temperature)
4 lrg eggs
1/2 cup heavy cream
Method :
• MAKE CRUST: Butter the sides only (not the bottom) of a 9-inch spring-form pan (about 2 1/2 to 3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl.
• Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don't wash the double boiler; you'll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm,
compact layer.
• Refrigerate while you prepare the filling.
• MAKE FILLING: Adjust rack 1/3 up from the bottom of the oven and preheat to 350F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool.
• Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed and set aside.
• Beat the cream cheese with an electric mixer until
smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and
beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix.
• Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.) Bake 45 minutes. It will seem soft and not done, but don't bake any more; it will become firm when chilled. The top
of the cake is supposed to look bumpy because of the large chunks of Amaretti.
• Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.
• Desserts," (Knopf 1980). It won me a blue ribbon at the Martha's Vineyard Agricultural Exhibition and Fair in 1983. If you ever find yourself in front of a firing squad, this makes an unbeatable last request.
• * Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you're going to grind some of the
wafers and break the others into chunks, it doesn't matter which size you start with. One brand is Amaretti di Saronna, Lazzaroni and Co.
• * This is an expensive cake, both in terms of the cost of the ingredients
Amaretto Compote
Yield > 1 Servings
Keys : Desserts Alcoholic Italian Italy European Mediterranean Warm
Ingredients :
2 cup Water
1 cup Pitted prunes
1 cup Dried appricots
2 med Red pears, cored and sliced
1/4 cup Sugar
1 cup Amaretto
1 tsp Shredded lemon peel
Method :
• In a medium saucepan combine water, prunes, and
apricots. Bring to a boil.
• Remove from heat and let stand for 15 min. Drain,
reserving 1/2 cup liquid.
• Leave prunes and apricots on the side. In the 1/2 cup liquid, combine pears, Amaretto, sugar and lemon peel. Cover and simmer 10 minutes until the pears are crisp-tender. Stir in prunes and apricots and heat through.
• Serve warm over vanilla ice-cream or frozen yogurt. Also makes a wonderful topping for pound cake.
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