Feeds:
Posts
Comments

Posts Tagged ‘amaretto’

Varm Chokolade Med Amaretto

Varm Chokolade Med Amaretto

When the weather turns cold there is nothing like a nice cup of hot chocolate to keep you warm. These days I like mine with a shot of Amaretto, just to warm my bones a little more. Adding Amaretto is of course completely optional, but chocolate and Amaretto is a pair made in heaven.

Homemade hot chocolate is not overly sweet, as the store-bought kind, and I love a dollop of whipped cream on top for extra creaminess. Or if you are serving it for children, marshmallows would be a lot more fun. ūüôā Stay warm out there.

Hot Chocolate With Amaretto (Makes 2 large servings)

Ingredients:

5 deciliter (or 16.9 fluid oz) milk

75 gram (or 2.6 oz) dark chocolate 60 %

2 shots Amaretto

whipping cream, optional, for topping

Directions:

If you want a dollop of whipped cream on top of your hot chocolate, whip then cream and set aside.

Chop chocolate finely. Heat milk to 85 degrees C (185 degrees F) which is hot, but not simmering. Remove from heat and add chopped chocolate. Stir until chocolate is dissolved. Add Amaretto and stir. Pour into serving glass and top with a dollop of whipped cream if desired, serve immediately or store hot chocolate in a thermos for later. Enjoy

Hot Chocolate With Amaretto

Hot Chocolate With Amaretto

Source: My Danish Kitchen

Print Friendly and PDF

Advertisements

Read Full Post »

Chocolate Amaretto Pudding

Chocolate Amaretto Pudding

This is a very easy dessert to put together but somehow I managed to make it really complicated. You would think that after all these years living in the US that I would have some sort of sense of how much a liquid ounce is, but nooooo. So I am making this lovely dessert and measuring out the amount of Amaretto. The measuring glass I am using is small with tiny numbers on it and I need approximately 2 1/2 ounces. I see the number 5 and figure I need about half that amount. I go about my business and finish the dessert. Now tasting time, that’s funny, I don’t taste any Amaretto, only delicious chocolate. I then go back and look at the measuring glass again, this time putting on my reading glasses and see that what I thought was a 5 really said .5 ūüôā No wonder I don’t taste any Amaretto. Round two, so I make another portion, determined that I want a pudding that is loaded with wonderful Amaretto flavor and the second time around I finally succeeded. This is indeed a lovely, lovely Amaretto pudding.

How many Smiths does it take to make a hammer head?

How many Smiths does it take to make a hammer head?

But the story doesn’t end there. You see, this makes 6 small or 4 good size portions and the pudding is to be served for the ABGT blacksmiths and these guys are not small portion kinda guys and I need at least 6 portions. So what’s a girl to do? I want to make some cups with Amaretto pudding and some with the plain chocolate pudding. But my husband suggested that if I mix it all together it might still taste like Amaretto. Big mistake, the wonderful Amaretto flavor has virtually disappeared. Oh well ūüė¶ but it doesn’t stop there. So I send Joe on his way with the pudding only to realize, I didn’t get any finished pictures of the pudding. So the pictures in this blog post is courtesy of my blacksmith husband Joe, which may I add, did an excellent job taking them. Thank you honey ūüėČ

Chocolate Amaretto Pudding

Chocolate Amaretto Pudding

Chocolate Amaretto Pudding (makes 4 to 6 servings)

Ingredients:

500 milliliter whole milk (17 fl oz)

1 tablespoon all-purpose flour

2 tablespoon sugar

1 vanilla bean, seeds scraped out

80 milliliter Amaretto liqueur (2.7 fl oz)

100 gram dark chocolate (3.4 oz), chopped finely

50 gram unsalted butter (1.7 oz)

Topping:

whipped heavy cream, optional

Danish Makroner or Amaretti cookies, crushed, optional

Directions:

Warm milk in a saucepan over low heat. In a second cold saucepan add flour, sugar and vanilla seeds, whisk to combine. Whisk in the warm milk, a little at a time, until smooth. Place saucepan on stove and heat to medium-low stirring frequently. Whisk in Amaretto liqueur and continue to stir until you start to see a slight bubble, remove pan from heat. Add chocolate and butter, continue to stir until it starts to thicken a little. Pour pudding into storage container or serving dishes and chill in refrigerator 4-6 hours before serving. To prevent skin from forming on pudding surface, place plastic wrap directly onto surface before chilling. To serve top with whipped cream and crushed Danish Makroner or Amaretti cookies. Enjoy!

Source: Gennaro Contaldo

Print Friendly and PDF

Read Full Post »

Mini Fruit Tart

Mini Fruit Tart

These Mini Fruit Tarts are not completely homemade. As a matter of fact, they are a quick and easy dessert¬†to put together when you don’t have the time to make a homemade tart shell. I found these handy-dandy, pre-made, ready-to-fill sweet tart shells¬†at the store.¬† I was intrigued¬†and thought they could come in handy should the occasion¬†arise, and¬†it did. When we had company visiting and I already had a lot¬†on my plate, these little tarts saved me quite a bit of time. And I love fruit tarts! Now this filling is very different¬†from the filling I used in my Fresh Fruit Tart with Vanilla Pastry Cream. The two taste nothing alike. When you make this Mascapone¬†filling, start with just 1 tablespoon of Amaretto¬†and taste it¬†since the Amaretto¬†can sometimes get to be a little overpowering, and then add more according to your taste. I hope you enjoy this beautiful little summer dessert.

Ingredients:

3 egg yolks

2 tablespoon sugar

8 oz. Mascarpone cheese (1 container)

1/2 teaspoon pure vanilla extract

1 to 2 tablespoon Amaretto

fruit – Kiwi and Mandarin

package of ready-to-fill sweet tart shells

Apple jelly – for glaze

Directions:

In a mixing bowl add egg yolks and sugar and mix on high-speed until mixture is light yellow and creamy (about 4-5 minutes). Add Mascarpone cheese and mix well. Add vanilla extract and 1 tablespoon of Amaretto. Taste the mixture and add more Amaretto according to taste.

Line up ready-to-fill tart shells on a baking sheet and fill with Mascapone cream mixture. Spread mixture evenly and place in refrigerator to let cream set up for 1 hour.

Drain liquid from the Mandarin’s¬†and place¬†them on a paper¬†towel to soak up excess liquid. You do not want your fruit wet when you place them onto¬†the filling. Peel and slice Kiwi fruit, if very moist pat dry with a paper towel. Take out filled tart shells from refrigerator and arrange fruit in a circle on top of cream filling. Place some Apple jelly in a microwave safe bowl and heat jelly in the microwave until melted and smooth. Heat in 10 second increments for approximately 1-2 minutes depending on how much you need. Once Apple jelly is melted, use as a glaze and¬†brush onto the arranged fruit on the filled tart shells. It will give your tarts a beautiful shine. Enjoy.

Kiwi Mini Fruit Tart

Source: adapted from Bell’ alimento

Print

Read Full Post »

Kiksekage

Kiksekage

This is another cake from my childhood. I actually don’t think I’ve had this cake more than a few times but it definitely¬†made an impression on me. It’s creamy, chocolaty¬†and a very rich dessert. Serve it with a dollop¬†of Amaretto Whipped Cream and it’s like¬†a piece of¬†heaven. It’s typically made with a type of Crisco¬†and egg which doesn’t sound too¬†good to me, considering it’s a no bake cake, but then I came across this recipe and I’m so glad I tried it. It’s just like I remember it!¬†¬†This was one of the desserts I served for my Danish Tea Party and also for my Mother In-law¬†Mary Helen for Mother’s Day and just about the entire¬†cake disappeared. Trust me on this one, it is delicious.

Making Kiksekage

Making Kiksekage

Kiksekage

Ingredients for Kiksekage:

8 oz. semi-sweet chocolate (227 grams)

1 1/3 cup heavy whipping cream (10 oz. or 295 ml)

3/4 cup confectioners sugar (3 oz. or 85 grams)

7 tbsp butter (3.5 oz. or 100 grams)

7 oz butter biscuits (ex. Leibniz)

Ingredients for Amaretto Whipped Cream

1 cup heavy whipping cream

2 tbsp powdered sugar

2 tbsp Amaretto liqueur

Directions:

Line a 9 x 5  in. loaf pan with parchment paper by placing one big piece of paper across bottom and long sides and cut two smaller pieces of paper for the ends of the pan. Chop chocolate into small pieces and place in a bowl. Pour whipping cream and confectioners sugar in to a small cooking pot, stirring occasionally bring to a simmer. Slowly pour the hot cream mixture over the chopped chocolate. Stir the mixture until shiny and smooth. Let cool for 5 minutes. Cut butter into small pieces and add to chocolate mix, stir until completely melted. Place mixture in refrigerator for 15 minutes to cool. Cover bottom of loaf pan with chocolate, then place a layer of biscuits, repeat chocolate, biscuit, ending with a layer of chocolate. Cover the top of chocolate with cling wrap and place in refrigerator overnight. The following day gently and slowly lift the cake out of the form. Invert cake onto a plate and slowly peel off parchment paper. Decorate the top of cake with your choice of topping, serve with Amaretto whipped creme, if desired.

Making Amaretto whipped creme: In a small bowl combine whipping cream, powdered sugar and Amaretto. Whisk until desired consistency. Serve with Kiksekage.

Source: madgal.dk

Print

Read Full Post »

%d bloggers like this: