NORWEGIAN LIQUOR RECIPES
JULEKAKE - NORWEGIAN CHRISTMAS BREAD | RECIPE | CUI…
Julekake (pronounced yoo-le-kar-ka) is a traditional Norwegian Christmas bread, with Sukat (candied citrus peel) and raisins. Julekake is flavoured with cardamom and it’s best toasted, served with gjetost (brown cheese).
Provided by Cuisine fiend
Total Time 3 hours
Yield 1 large round loaf
Number Of Ingredients 12
Steps:
- Soak the raisins in the liquor heated up almost to the boiling point.
- Melt the butter and add it to the milk. Crumble in the yeast and leave for about 15 minutes for the mixture to foam up slightly.
- Add the flour, sugar, salt and the cardamom and knead by hand or in a standing mixer with a dough hook attachment. Continue kneading until it’s smooth, stretchy and bounces off the sides of the bowl or stops sticking to your hands.
- Drain the raisins - there should be hardly any liquid left - and add them to the dough with the citrus peel. Mix them gently in – even if you’re using the mixer it’s still best to turn the dough out onto a work surface and fold the fruit in by hand to make sure it is evenly distributed.
- Place the dough in a bowl covered with cling film and leave it somewhere warm to double in volume - it will take about an hour.
- Turn it out onto a floured surface and shape into a round loaf - like an enormous bun. Place it on a baking sheet lined with parchment, place the sheet in a large inflated plastic bag (just blow into it and tie the ends!) and leave to prove for 40 minutes.
- Preheat the oven to 200C/400F/gas 6. Brush the risen loaf with the beaten egg, sprinkle with the pearl sugar, if using, and bake in the lower half of the oven for about 35-40 minutes until deep golden brown.
- Cool on a wire rack, serve warm or toasted and buttered.
DISARONNO AMARETTO RECIPE | HOW TO MAKE DISARONNO
For several months artist Bernardino Luini worked closely with a model to help him paint a fresco of the Madonna in Saronno, Italy. As the months passed, the girl, whose name has since been forgotten, fell in love with Bernardino. To show her feelings for him, the girl gave Bernardino a gift of sweet almond-flavored liqueur she made from the trees growing in her garden. The year was 1525, and that bottle is said to have been the first Disaronno Amaretto. The recipe was passed down through the ages, until late in the eighteenth century when the liqueur went into commercial production. Reenact the legend by giving someone a bottle of your own version of the famous liqueur, whether they paint you on a wall or not, with this much-improved version of the recipe that's been on this site since the beginning. You can make other liqueurs at home using my copycat drink recipes, including Bailey's, Kahlua, and Grand Marnier. Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 10 minutes0S
Prep Time 5 minutes0S
Cook Time 5 minutes0S
Number Of Ingredients 7
Nutrition Facts : Calories 110 calories
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TOP SECRET RECIPES | BROWN AND HALEY ALMOND ROCA
Founded in 1914 by Harry Brown and J.C. Haley in Tacoma, Washington, the Brown and Haley Candy Company is one of the oldest confectioners in the country. In 1923 the company hit the jackpot when Harry Brown and the former cook from what would eventually become the Mars candy company, created a chocolate-coated butter toffee candy, sprinkled with California almonds. They took the sweet to Tacoma's head librarian, and she named it Almond Roca—roca means "rock" in Spanish. In 1927 the two men decided to wrap the little candies in imported gold foil and pack them into the now-familiar pink cans to extend their shelf life threefold. In fact, because of the way the candy was packaged, it was carried by troops in World War II, the Korean War, the Vietnam War, and the Gulf War. The Brown and Haley candy company is still housed in the former shoe factory that it has occupied since 1919. Almond Roca is so popular today that it can be found in sixty-four countries and is a market leader in Hong Kong, Singapore, Korea, Taiwan, the Philippines, and Japan. The company sells more than 5 million pounds of Almond Roca each year and is the United States leading exporter of packaged confections.
Click here for more of my copycat recipes of famous candy.
Source: Top Secret Recipes by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 50 minutes0S
Calories 157 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 50 minutes0S
Calories 157 calories per serving
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