12:38 AM
By: The Martini Club
To a heatproof glass or mug, add 3/4 oz. dark crème de cacao and 3/4 oz. Irish cream liqueur.
Add 1 1/2 oz. hot espresso coffee and 3 oz. warm milk.
Top with whipped cream, if desired, and sprinkle with shaved chocolat...
Sunday, February 21, 2010
Frangelico Hot Chocolate
By: Johanna Burkhard
The hazelnut accent from the Frangelico combined with dark chocolate and whipped cream provides a luscious and comforting dessert in a mug.
1 cup (250 mL) milk
1 ½ tsp (7 mL) granulated sugar
1 oz (30 g) bittersweet chocolate, chopped or 1 square semi-sweet chocolate, chopped
2 to 3 tbsp (25 to 45 mL) Frangelico
Garnish
Whipping cream
Cocoa powder
1. Place milk and sugar in a saucepan and heat until piping hot. Remove from heat and stir in chocolate until melted.
2. Pour into a large mug, add the Frangelico to taste and top with whipped cream. Sprinkle with cocoa powder.
Serves...
Hazelnut Mochaccino
By: Michelle P. E. Hunt and Laura Panter
If you simply don’t have time to create a baked dessert, combine your liqueurs, sweets and coffee in one decadent sipping dessert.
To a heatproof mug, add 1½ oz Kahlúa Hazelnut, 2 oz hot chocolate and 3 oz hot coffee. Top with whipped cream, if desired, and serve alongside chocolate-covered hazelnuts.
Makes 1 dri...
Chocolate Amour
By: The Martini Club
To a heatproof mug, add 1 oz. Amarula cream liqueur, ½ oz. Grand Marnier, 1 tbsp. chocolate sauce and 4 oz. hot coffee. Stir to mix. Top with whipped cream, if desired, and garnish with an orange slice.
...
Coffee Cooler
By: Michelle P. E. Hunt and Laura Panter
This chocolate and coffee combination, with a hint of vanilla, is a sumptuous and satisfying treat.
Ice
1 oz vanilla vodka
½ oz white crème de cacao
2 oz cold, strong coffee
2 oz chocolate milk
2 oz milk or cream
Garnish:
Sprinkle with shaved chocolate
Fill a cocktail shaker with ice. Add 1 oz vanilla vodka, ½ oz white crème de cacao, 2 oz cold, strong coffee, 2 oz chocolate milk and 2 oz milk or cream. Shake sharply and strain into a glass. Sprinkle with shaved chocolat...
Amarula on ice
By:
Pour 2 oz Amarula into a rocks glass filled with ice. Sprinkle powdered chocolate on top and enjoy. Delightfully fruity and nutt...
Berry Chocolate Trifle
By: Jennifer MacKenzie
Airy chocolate cake, a softly set, rich chocolate custard and liqueur-spiked berries offer a twist on traditional trifle. Each element can be made ahead as can the assembly of the trifl es so they’re ready and waiting in the fridge when it’s time for dessert. In fact, they benefit from standing so there’s no fuss when you’re ready to serve except to add the final garnish. For traditionalists, a dollop of sweetened whipped cream before the chocolate shavings is always a nice touch.
Cake
3 eggs
⅓ cup (75 mL) all-purpose flour
¼ cup (50 mL) unsweetened
cocoa powder
Pinch salt
½ cup (125 mL) granulated sugar
1 tsp (5...
Berry Delight
By: The Martini Club
In a cocktail shaker, add 1 tbsp. fresh cranberries, 1 tbsp fresh or frozen strawberries and 2 tsp simple syrup. Mash. Fill the shaker with ice, add 1 oz orange juice and 1 oz white cranberry juice. Shake and stain into a martini glass. Garnish with a mint sprig.
...
Butter-Poached Lobster
By: Lucy Waverman
The inspiration for this very special entertaining dish comes from Keith Froggett at Scaramouche restaurant, one of my favourite restaurants in Toronto. It is an easy way to serve an already cooked lobster that does not overcook it and butter, of course, is lobster’s traditional accompaniment.
4 cooked lobsters, 1¼ lbs (625 g) each
½ cup (125 mL) unsalted butter
4 sprigs fresh tarragon
Maldon salt to taste
1. Remove lobster meat from its shell.
2 Melt butter in a sauté pan over medium heat. Add tarragon and lobster meat and toss to coat. Turn heat to low and warm lobster, covered, turning pieces...
Airborne Mocktail
By: The Martini Club
Fill a tall glass with ice. Add 3 oz. cranberry juice, 2 oz. orange juice and 1 oz. ginger ale. Garnish with an orange whe...
