Amaretto Cream Sauce Recipe 315

AMARETTO

Steps:

• Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
• Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

CHRISTMAS TORTONI

Steps:

• Place paper or foil baking cup in each of 8 medium muffin cups, 2 1/2x1 1/4 inches. Mix cookie crumbs, almonds and 1/4 cup candied cherries; fold into ice cream.
• Divide ice-cream mixture among muffin cups. Decorate with red and green candied cherries. Freeze about 4 hours or until firm.

AMARETTO SWEET AND SOUR

Steps:

• Fill a glass with ice, and pour in the amaretto, orange juice, and sweet and sour mix. Stir together and serve.

TROUT AMANDINE

Steps:

• Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
• Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
• Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
• Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.

AMARETTO SOUR CREAM SAUCE

Steps:

• Mix together and put in the refrigerator for a couple of hours(if you have the time) so that the flavors can marry.
• Garnish with slivered almonds.
• Serve over fresh fruit.

SAVOURY AMARETTO CREAM SAUCE

Steps:

• In a large frying pan over medium heat, sauté garlic and onion in oil until tender.
• Add Amaretto, simmer till reduced by half.
• Add chicken stock, simmer till reduced by half.
• Add whipping cream, simmer till reduced by half or till desired thickness is reached.
• Serve over chicken cutlets, pasta, etc, or put into a small pitcher on the table for guests to self-serve. Garnish each serving with fresh chives if desired.

PANETTONE BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• To make the sauce:
• Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently.
• In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture.
• Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes.
• Set aside and keep warm.
• (The amaretto sauce can be made 3 days ahead--cover and refrigerate--rewarm before serving).
• To make the bread pudding:
• Lightly butter a 13x9x2-inch baking dish.
• Arrange the bread cubes in the prepared dish.
• In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge.
• Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
• Preheat the oven to 350 degrees F.
• Bake until the pudding puffs and is set in the center, about 45 minutes.
• Cool slightly.
• Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.

AMARENA EISBECHER W/AMARENAKIRSCHEN - CHERRY SUNDAES-ADULTS ONLY

Steps:

• Sundaes:.
• Place 1/2 cup ice cream into each dish, top with 1 tablespoon kirschwasser, 1/4 cup Amarenakirschen and whipped cream.
• Amarenakirschen:.
• Place the cherries, sugar and water in a pan and bring to a boil. Cook, stirring often, for about 5 minutes. Cool slightly, then add the almond extract, lemon juice and amaretto.