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TIP OF THE DAY: Ways To Enjoy Fruit Liqueur

June 29, 2011 at 7:56 am · Filed under Cocktails & Spirits, Recipes, Tip Of The Day

If you’ve got bottles of fruit liqueur that don’t see much action, take them off the shelf and put them to use!

Liqueurs were first produced by medieval alchemists as medicines. Some were noted for their digestive benefits and became after-dinner drinks, served in small liqueur glasses or on the rocks.

Start experimenting with your liqueurs:
 
Drinks

  • First, try reviving the custom of an after-dinner liqueur. Relax in a comfortable chair, sip and enjoy.
  • Before the meal, serve spritzers: Put an ounce of liqueur in a tall glass or wine glass and add soda water or ginger ale.

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    Try some liqueur-flavored whipped cream. Photo courtesy MackenzieLtd.com.
     
    Desserts

  • Marinate fruits for an hour or more to make dessert or a dessert topping. We like raspberries in raspberry liqueur, cherries in cherry liqueur (kirsch) or maraschino liqueur, bananas in banana liqueur, and so forth.
  • Make broiled grapefruit for dessert, with a drizzle of Curaçao or orange liqueur.
  • Drizzle on top of ice cream or sorbet.
  • Drizzle on fresh fruit: figs, melon balls, sliced stone fruits, or a bowl of multicolored grapes—with a side of shortbread or other cookies.
  • Add a tablespoon of coffee, chocolate or mint liqueur (crème de menthe) to chocolate pudding, mousse, pie filling and/or chocolate sauce.
  • Add orange liqueur to any sweet soufflé recipe (or coffee liqueur to a coffee soufflé, etc.).
  • Stir a teaspoon or two into heavy cream, prior to whipping cream.

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    Let us know what works for you.

      

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    TOP PICK OF THE WEEK: Edible Flowers

    June 29, 2011 at 7:24 am · Filed under Top Pick Of The Week, Vegetables-Salads-Herbs


    Have a bite of borage. The beautiful blossom tastes like cucumber. Photo by Karma Pema | IST.

    		   Have you ever eaten a flower?

    Mankind has been eating them for millennia in cultures worldwide. They just haven’t taken off yet in the modern United States, except in the hands of caterers and artisan bakers.

    Beginning with our prehistoric ancestors foraging for food, the flower garden later became an extension of the vegetable garden, enabling cooks to add vibrancy to foods and beverages.

    Edible flowers are the easiest way to add some wow factor to your recipes. Just pluck posies from their container (or snip them from your garden) and use them as a garnish. Your canapés, cocktails, salads and desserts will become memorable.

    As with mushrooms, only certain varieties of flowers are edible. So if you decide to grow your own, you’ll want to buy a book on the topic—which will also have recipes for cooking with flowers.

    And while many varieties are edible, they also need to be grown organically—without chemical pesticides.

     
    Take a look at some of these bodacious blossoms. You can find them in farmers markets, specialty produce stores and online at Melissas.com.

  • Read the full article on edible flowers

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    RECIPE: Pineapple Chipotle Ice Pops

    June 28, 2011 at 1:08 pm · Filed under Ice Cream-Sorbet-Yogurt, Recipes

    Treat yourself, your family and your friends to a refreshing gourmet ice pop.

    Our friends at Eagle Brand make it easy with a simple recipe for Pineapple Chipotle Ice Pops: cold and creamy with a bit of heat.

    If you don’t have ice pop molds, 3-ounce waxed paper cups and wooden sticks or plastic spoons will do. If you’re planning to buy ice pop molds, we love the grooves in this model from Tovolo.
     
     
    > The history of ice cream and ice pops.

    > The different types of ice cream and frozen desserts.

    > Pull down the menu in the right column to find delicious ice cream and sorbet recipes.
     
     
    PINEAPPLE CHIPOTLE ICE POPS

    Prep time is 15 minutes, and freezing time is 4 hours.

    Ingredients For 8-10 Pops

  • 1 can (20 ounces) crushed pineapple in pineapple juice, undrained
  • 1 can (14 ounces) Eagle Brand Sweetened Condensed Milk
  • 3/4 cup pineapple juice
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon chipotle chile powder (you can substitute regular chili powder)

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    Preparation

    1. PLACE pineapple in food processor. Cover and process until puréed.

    2. COMBINE puréed pineapple, pineapple juice, sweetened condensed milk, lime juice and chipotle powder in large bowl. Mix well.

    		  
    [1] Pineapple Chipotle Pops: very refreshing on a hot summer day (photos © Eagle Brand).

    A can of Eagle Brand Sweetened Condensed Milk
    [2] A can of sweetened condensed milk makes the recipe a snap.
     
    3. SPOON into 8 plastic ice pop molds (4 ounces) or 10 wax-coated paper cups (3-ounces). If using paper cups, insert wooden craft stick (or a plastic spoon) into the center of each cup. Check after an hour and adjust the stick as needed.

    4. FREEZE until firm, about 4 hours.

     
     

    CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

     
     
      

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