RATAFIA RECIPES
RATAFIA RECIPE - FOOD.COM
This recipe is from the NY Times. If you read Regency romances and wondered what ratafia was here it is. You can make it with vegetables or herbs. Be aware it does need to sit for three full weeks.
Total Time 504 hours 15 minutes
Prep Time 15 minutes
Cook Time 504 hours
Yield 4 cups
Number Of Ingredients 5
Steps:
- Place all ingredients in a large glass jar and stir to dissolve sugar.
- Refrigerate 3 to 4 weeks. Strain through a sieve lined with a cheesecloth, pressing down gently on solids.
- Using a funnel, pour ratafia into clean wine bottles and cork tightly.
- Store in refrigerator.
Nutrition Facts : Calories 237.6, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 9.5, CarbohydrateContent 17.6, FiberContent 0, SugarContent 14, ProteinContent 0.1
RATAFIA BISCUITS RECIPE - FOOD.COM
Make and share this Ratafia Biscuits recipe from Food.com.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F Line a cookie sheet with brown paper (as from grocery bags).
- Pound or grind the almonds as fine as possible.
- Gradually add the sugar, egg whites, rose water and almond extract, beating until it becomes a thick paste.
- Using a teaspoon dipped in ice water, drop little mounds of the mixture on the brown paper.
- They will spread while baking, so place them about 2 inches apart.
- Bake 20-22 minutes, or until puffy and delicately browned.
- Remove the paper, biscuits and all, from the cookie sheet.
- Let it cool for a few seconds while you wring out a cloth in cold water.
- Lay the cloth out flat, and place the sheet of biscuits on top of it.
- After a few minutes the paper will release its hold, and you can lift the biscuits off to cool on a rack.
- Repeat the process (with fresh pieces of brown paper) until you have used all the batter.
Nutrition Facts : Calories 410.2, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 55, CarbohydrateContent 100.5, FiberContent 0, SugarContent 100.4, ProteinContent 3.6
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From justapinch.com
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