Sambucacafeole Recipes

SAMBUCA CAFE OLE

Steps:

• Combine the coffee, cream, Sambuca, coffee liqueur and ice cubes in a cocktail shaker. Shake until well combined.
• Pour the coffee mixture among serving glasses and serve immediately.

SAMBUCA CAKE WITH STRAWBERRIES, WHIPPED CREAM AND SHAVED CHOCOLATE

Steps:

• Place 2-inch-thick slices of pound cake on dessert plates. Douse cake slices with sambuca or other anise liqueur.
• Slice berries and sprinkle with 2 teaspoons sugar, then toss and reserve.
• Beat whipping cream with 2 tablespoons sugar with a hand mixer until soft peaks form.
• Top cake with berries and drizzle with zigzags of syrup. Top cake and berries with whipped cream. Using a vegetable peeler, shave dark chocolate over each dessert plate and serve.

COFFEE SAMBUCA SHAKES

Steps:

• Combine coffee, half-and-half or cream, liqueur and ice cream in blender and process until smooth. Pour shake into a tall glass and garnish with whipped cream and a few chocolate covered beans.

SAMBUSA

Steps:

• Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.
• In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
• Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.

CHOCOLATE SAMBUCA CRINKLE COOKIES

Steps:

• Sift together flour, baking powder, and salt. Melt chocolate with butter in a metal bowl set over a saucepan of simmering water, stirring until smooth. Lightly whisk together eggs, walnuts, Sambuca, and granulated sugar in another bowl. Stir in flour mixture and chocolate (dough will be thin). Chill, covered, until firm, about 2 hours.
• Preheat oven to 350°F.
• Sift confectioners sugar onto a plate. Roll heaping tablespoons of dough into balls and roll balls, as formed, in confectioners sugar to generously coat. Arrange balls 2 inches apart on 2 lightly buttered baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed and cracked but centers are still a bit soft, 10 to 12 minutes total. Transfer to racks to cool.

BLACK SAMBUCA TRUFFLES

Steps:

• Place chocolate in food processor; process until the chocolate is chopped.
• Combine the cream and butter in a 1 cup glass measuring cup and microwave at high 1 1/2 minutes or until the butter is melted and the cream begins to boil.
• With food processor running, pour hot cream mixture through food tube, process until chocolate melts.
• Add the Black Sambuca.
• Pour chocolate mixture into medium bowl, cover with plastic wrap and refrigerate overnight.
• Shape chcolate mixture into 1" balls and roll into toasted nuts.
• Store in airtight container in refrigerator.
• Let stand at room temperature 2 to 3 hours before serving.

CHOCOLATE ESPRESSO SAMBUCA TRUFFLES

Steps:

• In a double boiler or in a metal bowl set over a pan of barely simmering water melt chocolate and butter with cream and espresso, stirring until smooth. Remove top of double boiler or bowl from heat and stir in liqueur. Cool mixture and chill, covered, at least 3 hours, or until firm.
• Form rounded teaspoons of mixture into balls and roll balls in cocoa powder, coating them. Truffles keep, layered between sheets of wax paper and chilled, in airtight containers 2 weeks.