And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
o taste.
For the Galliano vanilla grapes, place honey in
tir in bloomed gelatin and Galliano Ristretto. Stir in white chocolate
Fill a glass with ice. Pour Galliano, gin, Chartreuse and lemon juice over top. Top up with soda water and stir to combine. Garnish with an orange slice and lemon peel.
Slice carrots into thin slices.
In heavy saucepan, melt butter and stir in the Galliano and spices.
Stir in the carrot slices and sprinkle with 1 teaspoon water.
Cover and simmer over low heat 5 minutes.
Turn the heat on high.
Remove the lid and continue to cook carrots 15 minutes, until liquid is absorbed. Serves 8.
Place the ice cubes into a small cocktail glass. Pour in the Galliano, sour mix, and soda water; stir to combine.
Sauce:.
Combine all sauce ingredients together. Chill 4 hours.
Shrimp:
Preheat oven to 250 degrees to hold fried shrimp.
Heat 3 to 4 inches of vegetable oil into a large saucepan.
Blend together first 4 ingredients. Add next 2 ingredients.
Just before frying shrimp, fold egg whites into batter.
Coat shrimp with batter.
When oil reaches 350 degrees on deep-fat thermometer, add shrimp, be sure not to overcrowd. When shrimp are golden brown, remove from oil.
Drain on paper towel then transfer to warm oven. Continue ...
Pour 1 ounce Galliano Liqueur in cordial glass.
Pour one ounce coffee machine dripped espresso slowly so as not to mix Galliano and espresso.
Any coffee can be used, espresso is suggested which should be resting on top of the Galliano.
Top off with a squirt of whipped cream then shoot it down in one gulp.
ggs, vegetable oil, 4 ounces Galliano, 1 ounce vodka, and 4
ut cake mix, oil, eggs, Galliano, Vodka, pudding mix, and orange
Pound chicken breasts thin.
Flour chicken breasts.
Spread Boursin cheese on breasts.
Top with Prosciutto.
Roll up; secure with toothpick.
Brown in 1/4 cup butter.
Add 1/2 cup Galliano liqueur and chicken bouillon, simmer 30 to 40 minutes.
While chicken is cooking, make rice.
Saute mushrooms with remaining butter and Galliano.
Serve on platter with chicken breast on rice.
Cover with mushrooms and sauce.
ggs, oil, 4 oz.
Galliano, 1 oz.
vodka, and
minutes.
Stir in Galliano, brandy or Ameretto and vanilla
Add the gin and Galliano to a ice-filled highball glass; stir.
Add in 7-UP until glass is about 3/4 full.
Pour the blue curacao in gently and let it sink to the bottom of the glass.
Give the glass a little shake.
Serve with a straw.
Cut fruit into bite size portions and toss together.
Blend yogurt, liqueur and sugar together.
Chill until serving time, then serve fruit salad on top of lettuce leaves and drizzle yogurt dressing on top of salad.
If making in advance, add bananas at last minute, before serving.
s syrupy. Stir in the Galliano and lemon juice.
Pour
Slowly melt unsalted butter and brown sugar, forming a glaze.
Slowly add orange juice, forming a smooth gel.
Place strawberries into mixture and warm thoroughly, making sure all strawberries are covered with glaze.
Add Galliano to the mixture and bring to simmer.
Pour Grand Marnier into ladle and heat over flame.
Ignite Grand Marnier and slowly pour flaming liquid over strawberries, producing a nice even flame. Keep pan moving.
Spoon contents over ice cream. Keep pan moving and mixture flaming through entire process.
Mix together and beat 4 minutes.
Pour into tube pan and bake 45 to 50 minutes at 350\u00b0.
In large mixing bowl, combine cake and pudding mixes.
Add eggs, oil, orange juice, Galliano and vodka.
Beat at low speed with electric mixer 1/2 minute; beat at medium speed 5 minutes (do not underbeat.)
Scrape bowl often.
Pour into greased and floured 10-inch fluted tube pan; bake in preheated 350\u00b0 oven for 45 minutes.
Cool in pan 10 minutes; remove cake to rack.
Pour glaze over warm cake.
Mix all ingredients in a large bowl.
Beat about 5 minutes. Pour into greased and lightly floured Bundt pan.
Bake at 350\u00b0 for 40 to 45 minutes.
Cool on rack; remove from pan after 20 minutes. Dust with powdered sugar or vanilla glaze when cool.