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Old 11-28-2015, 10:28 AM
 
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There are many liqueurs that can be used in holiday desserts... whether in fresh fruit desserts, baked desserts, candies, chocolates, ice creams and sherbets... or maybe you know a great holiday cocktail using liqueur?

Post your favourites!
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Old 11-28-2015, 01:23 PM
 
Location: Coastal Georgia
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Bacardi Rum Cake
http://www.cooks.com/rec/doc/prt/0,1...229200,00.html
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Old 11-28-2015, 01:35 PM
 
Location: Kanada 🍁
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That would be Zuger Kirsch Torte

https://en.wikipedia.org/wiki/Zuger_Kirschtorte

OR Baumkuchen with Rum inside and the icing in white or with chocolate icing with Rum

Baumkuchen: Multi-layered Tree Cake with chocolate couverture
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Old 11-28-2015, 01:42 PM
 
Location: S. FL (hell for me-wife loves it)
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Tiramisu, wow
I also love Gentlearts Bacardi Rum cake recipe.
Tiramisu II Recipe - Allrecipes.com
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Old 11-28-2015, 02:03 PM
 
Location: SoCal
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Tiramisu
Pana cotta
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Old 11-28-2015, 07:11 PM
 
Location: Former LI'er Now Rehoboth Beach, DE
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Vanilla Ice Cream (a premium brand or handmade) with Chambourd poured over it!!! Yum.
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Old 11-29-2015, 08:37 AM
 
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These are some yummy ideas...

I notice that German recipes are proliferating... Does Germany have a special liking for liqueurs or liqueur desserts?

I posted the original question because i'm feeling ambitious this holiday season. I want to experiment with some liqueur dessert recipes. I have a bottle of Creme de Cassis, I bought it with the plan of finding out some recipes for it later, although it turns out the bottle came with a bonus recipe "booklet" attached. It has some really delectable-sounding ideas: a sherbet, which i've never tried making before; some ice cream recipes, which I wouldn't have contemplated for Winter until I reed the suggested recipes; and a cake with Creme de Cassis as a "marinade":
Prep time: 20 minutes
Cooking time: 30 minutes
6 eggs
200g sugar
200g flour
50g butter
10 cl Creme de Cassis
1/4 l (1 cup) custard mixed with fruit
In a bowl whip the egg yolks with the sugar until lemon-coloured.
Add the melted butter, and mix with flour.
Beat the egg whites until stiff, fold into the mixture (agh... the tricky part!)
Pour into a well-buttered mold. Bake at hot, then medium temperature (this is as precise as the recipe booklet gets, unfortunately)...

When baked, un mold the cake and let it cool. Cut in two, horizontally. Soak each half in Creme de Cassis, spread with custard.
Place one half on top of the other, and cover with icing.

...So, the recipe sounds divine... but a bit vague on some essential preparation details. It might take a couple of attempts to come up with something edible/presentable. I'm keen on trying it, though.
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Old 11-29-2015, 09:10 AM
 
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Quote:
Originally Posted by TerraDown View Post
Tiramisu, wow
I also love Gentlearts Bacardi Rum cake recipe.
Tiramisu II Recipe - Allrecipes.com
This, I put Brandy or Sherry or Cognac in mine. Both in the espresso and in the mascarpone topping, about 1 to 2 tablespoons in each.
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Old 12-01-2015, 03:10 PM
 
Location: Islip,NY
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Sambuca cookies:
3 1/2 cups flour
6 Tsp. baking powder
3 eggs
pinch fo salt
3/4 cup sugar
1/4 cup melted butter
1-2 tsp. vanilla
1/4 warm water


for the glaze:
3/4 cup whole milk
1 tsp. vanilla
1/1/2 pounds confectioners sugar
2 Tbsp. Sambuca


Combine flour, baking powder and salt. Stir in eggs and sugar and mix well. Add butter, vanilla and water and form dough into a ball. Knead for 5 minutes until soft and not sticky. pinch off small pices of dough and roll into a cylinder about 1/4 inch in diameter and 4" long. From into the shape of a wreath. Bake on greased cookie sheets on 400 degrees until lightly browned. be careful not let bottom burn. This is a delicate cookie.


for the glaze:
Combine milk vanilla and confectioners sugar in a large bowl. Add Sambuca to give a good flavor and consistency. It should be slightly thin but no watery. Place wax paper on top of cooling racks. Dunk completely cooled cookies in the glaze then sprinkle top with colored sugars or colored non-peril sprinkles.


Make sure cookies are completely cooled and glaze is set before storing them in cookie tins. the cookies will be moist and soggy otherwise. My mom has tripled the dough but not the glaze because there is plenty of glaze. You can leave out the Sambuca if you like but the cookies do not taste as good.
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Old 12-02-2015, 05:14 AM
 
Location: Texas
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For a quick and easy dessert, serve vanilla ice cream topped with Kahlua.
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