FRAMBOISE FIZZ
Raspberry liqueur, called framboise, gives this refreshing tequila-based cocktail a sweet finish.
Provided by Allrecipes
Categories Drinks Recipes Cocktail Recipes Tequila Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Combine tequila, creme de cacao, and lemon juice in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass. Pour framboise on top.
- Garnish with 3 raspberries on a toothpick.
Nutrition Facts : Calories 348.9 calories, Carbohydrate 36.6 g, Fiber 0.7 g, Protein 0.4 g, Sodium 2.7 mg, Sugar 34.5 g
FOCACCIA BARESE
This focaccia recipe has been in my mom's family for several generations. It's one of my most requested dishes. In fact, some hosts tell me I can't attend their parties unless I bring this with me! -Dora Travaglio, Mount Prospect, Illinois
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add sugar; let stand for 5 minutes. Add the potato flakes, 1-1/2 teaspoons oil, salt, 1 cup flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Cover and let rest for 10 minutes., Place 1 tablespoon olive oil in a 10-in. cast-iron or other ovenproof skillet; tilt pan to evenly coat. Add dough; shape to fit pan. Cover and let rise until doubled, about 30 minutes. , With fingertips, make several dimples over top of dough. Brush with remaining 1 tablespoon of oil. Blot tomato slices with paper towels. Arrange tomato slices and olives over dough; sprinkle with oregano and salt., Bake at 375° for 30-35 minutes or until golden brown.
Nutrition Facts : Calories 142 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 269mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
FRAMBOISE
This is a lovely raspberry liqueur. It's easy to do, just takes a lot of "sitting" time. I've given it as holiday gifts before and it has been well accepted! This is good for sipping, mixes well for a champagne cocktail, and is wonderful over vanilla or chocolate ice cream for a special dessert. I got this recipe from a book I own entitled "Food for Friends" by Sally Pasley Vargas. The vodka must be a good quality.
Provided by Chef PotPie
Categories Beverages
Time P2m29DT30m
Yield 3 1/2 wine bottles, 4 serving(s)
Number Of Ingredients 4
Steps:
- Pick over raspberries and discard any soft ones. Place berries in a clean 4-quart glass jar. Add the vodka, cover with a lid, and let steep for about 2 months in a cool, dark place. Stir every few weeks.
- Line a large strainer with a triple layer of dampened cheesecloth and set it over a bowl. Strain the mixture through it. Bring the corners of the cheesecloth together to make a bag. Twist the ends and squeeze to extract as much liquid as possible. Discard the pulp.
- Wash the jar and return the liquid to it. Let stand for about 2 hours. If there is sediment at the bottom of the jar, pour off all the clear liquid into a clean container and filter the remaining cloudy liquid through a coffee filter, changing the filter occasionally to speed up the filtering process.
- Combine the sugar and the water in a saucepan and bring to a boil over medium heat. Boil, stirring, for 2 minutes, until the sugar is dissolved. Allow to cool to room temperature.
- Add about 1 3/4 cups of the sugar syrup to the liqueur and taste. If necessary, add more, about a 1/4 cup at a time, until you arrive at a satisfactory sweetness. The amount of sugar syrup will depend on your taste buds and the sweetness of the raspberries. I like it less sweet, so this step is important to me.
- Pour the liqueur into clean, dry bottles, and cork them.
- Drink within a year before the color and flavor fade. Best stored in a cool, dark place.
- (I like to wax my bottles. Get a clean tin can and put in a small pan of boiling water, then add about 1/4 block of household paraffin wax. Turn off the heat. Add a colored crayon or two, broken into pieces, and stir with a plastic spoon or a popsicle stick, until everything is melted. Place everything on several thicknesses of newspaper. Check the color of your wax on the newspaper, add more crayons if needed to get the color you want.
- Immerse the top of the firmly corked bottle so that the wax covers the first 2 inches, remove it and allow to cool for a few seconds, then dip it several more times, always allowing it to cool between coatings, until you can no longer see the cork through the wax. Let wax set until firm. (Sometimes I sprinkle glitter into the outside layers of the wax, it adds an even more festive touch!). Then add a homemade label, ribbons, rafia, whatever!
Nutrition Facts : Calories 2217.7, Fat 1.2, Sodium 8.5, Carbohydrate 172, Fiber 12, Sugar 158, Protein 2.2
HOMEMADE FRAMBOISE
Framboise is a raspberry liqueur. This is made quickly by using frozen raspberry concentrate. The recipe came from Complete Book of Small-batch Preserving
Provided by mary winecoff
Categories Beverages
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 4
Steps:
- Place raspberry concentrate, vodka, sugar and orange juice in a clean jar with a tight fitting lid.
- Seal tightly and shake jar until sugar is blended.
- Let stand at room temperature for a least 2 weeks for flavors to blend.
- Shake jar occasionally.
Nutrition Facts : Calories 392.8, Sodium 1.5, Carbohydrate 47.8, Fiber 0.2, Sugar 47.6, Protein 0.5
HOMEMADE CREME FRAICHE
Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products.
Provided by Food Network
Time 16h5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)
CHOCOLATE FRAMBOISE
Steps:
- Heat the oven to 350 degrees F/175 degrees C and bring a full kettle to the boil for a bain-marie.
- Make the framboise: Put the chocolate, raspberry puree and sugar in a bain-marie and heat to melt, then bring to a boil to thicken. Whisk in the butter, a piece at a time, until smooth. Remove from the heat and beat in the eggs, one at a time. Strain into a tinfoil lined 4 cup/1 litre charlotte mold or metal bowl.
- Set the mold or bowl in a casserole that will accommodate it, pour the water halfway up the sides of the mold, and bake until the mixture has risen and set, about 45 minutes. Remove from the casserole dish and let cool. It will shrink. Cover and chill overnight.
- Turn the framboise out onto a serving plate. Spread with a thin layer of whipped cream and then cover with fresh raspberries, starting at the base and rising up over until the cake is completely covered.
CHAMPAGNE FRAMBOISE
Categories Champagne Punch Alcoholic Raspberry Chambord Summer Engagement Party Bon Appétit Drink
Yield Serves 8
Number Of Ingredients 5
Steps:
- Fill 8 champagne flutes with ice cubes. Pour 1 1/2 tablespoons framboise into each flute. Add 1 teaspoon lemon juice to each. Fill flutes with champagne. Garnish with raspberries and serve.
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