Almond Liqueur ~ Amaretto

September 20th, 2013 § Comments Off on Almond Liqueur ~ Amaretto § permalink

The blanched bitter almond, gives its bitter and sweet taste to Amaretto.

The name Amaretto derives from Italian, meaning bitter (amaro), with a diminutive suffix, indicating its characteristic flavour in it.

  • 1/2 cup coarsely chopped apricot pits (blanched almonds from apricot kernels)
  • 1 cup a good quality Vodka

Remove the apricot pits and put the apricot almonds in a fine cheese cloth.

Place it over a large bowl.

Combine with Vodka. Macerate for four weeks.

After four weeks, drain the contents of the bowl with a paper coffee filter into a jar.

for the syrup:

  • 1/2 cup sugar
  • 3/4 cup bottled water

In a small sauce pan place the ingredients. Set over medium heat, stir about five minutes.

Remove from heat and let cool to room temperature.

Add half of the syrup to the Vodka and taste the liqueur. Depending on how sweet you like your liqueur, you may adjust by adding all the syrup.

Stir to combine.

Transfer to a tight fitting lid container.

Store in a cool dark place up to six months.

This Amaretto liqueur can be added to desserts, chocolates and creams.

Mini cakes for celebration

January 23rd, 2011 § Comments Off on Mini cakes for celebration § permalink

Yesterday was Tasos’s name day. Although we celebrated going out, I made these miniature cakes for the celebration!

  • 4 eggs
  • 1/2 cup flour
  • 1/4 cup sugar
  • 1 T lemon juice
  • 1 t. grated lemon rind
  • 1 t. vanilla extract powder
  • 1 t. baking powder
  • 1 t. grated ground nutmeg
  • Beat eggs with sugar until fluffy. Add vanilla, lemon juice and rind. Then add sifted flour, grated nutmeg and baking powder. Pour the mixture into a greased mini muffin forms. Bake in 180° C pre-heat oven about 20 minutes.  Let cool them. 

    Remove from their pans and reverse them.

    for the syrup:

  • 4 T Amaretto
  • 1 T water
  • Brush the mini cakes with the mixture.

    for the chocolate icing:

  • 150 gr 70% cocoa bittersweet couverture chocolate (I used the couverture of Kahve Dünyası which I bought from a Kahve Dünyası  shop and found it very satisfying.)
  • Melt the bittersweet chocolate with bain-marie method. If you don?t have a bain-marie chocolate machine simply put water in a thick bottom pan. Inside this pan, place another pan with the couverture chocolate. Chocolate needs to be melted at a very low temperature. When the chocolate melts, pour it over the mini cakes. Let the chocolate chill, so that the cake is much easier to work with.

    With a small piping bag, decorate or write your message. I think, depending on the occasion, a greeting or a message on the mini cake, gives an extra personal touch to the cake design.

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