inutes.
Add wine and Sambuca. Flambe.
Add tomatoes, tarragon
Pour your sambuca into a shot glass.
Add the 3 coffee beans. Light the sambuka so that it flambe's, and leave lit for a minute or a minute and a half. (not more or the glass will get too hot).
Extinguish the flame by resting a drinking glass on the shot glass so that there is no oxygen and the flame goes out (takes 3 seconds or less)
Wait until the glass has cooled a little to handle and crunch a coffee bean as you drink the sambuca to blend the flavours.
Heat the oil in a frying pan and fry the chicken till done.
Remove from pan and keep warm.
Fry the sliced fennel till just soft, 3 minutes set aside.
De glaze the pan with the Sambuca, add the cream.
Add the cheese and stir till it has melted and incorporated into the sauce.
Adjust the seasoning to taste.
Replace the chicken and fennel, heat through.
The sauce may be adjusted by adding more cream or Sambuca to your liking.
Serve with sauteed potatoes and a green vegetable.
Wonderful.
hree-quarters. Whisk in the sambuca, lemon peel and juice and
he egg yolks, sugar, and sambuca.
Mixture should be thoroughly
elts.
Add the Black Sambuca.
Pour chocolate mixture into
br>Whisk together eggs, walnuts, Sambuca, and granulated sugar in another
Melt butter, add minced garlic and 2 tbsp of the butter, add the heavy cream and mix well.
Can refrigerate at this point for a couple of hours to allow the garlic flavor to blend.
In a heavy skillet, melt the remaining butter on med/high heat and saute the thawed shrimp until heated through.
Add Sambuca and flambe, (if open flame, remove from heat).
Reduce heat immediately and add the butter, garlic and cream mixture.
Simmer for about 5 minutes and serve immediately.
Melt butter in a skillet. Add shallots and leeks, saute until translucent.
Remove skillet from the stove, carefully set the skillet back, keeping your face away.
Add Sambuca and cook for 1 minute.
Add cream cheese and spinach. Cook for 2 minutes, then fold in the garlic.
Line oysters on a baking sheet.
Spoon sauce on the top and sprinkle with parmesan.
Bake for 7 minutes and serve hot.
Sauce:
Heat oil in a medium pan and lightly brown garlic. Add cream, shallots, and stock. reduce by half. Remove from heat and stir in brie, tomato paste, roasted peppers, and thyme. Puree in a blender or food processor until smooth. Add salt and pepper.
Scallops:.
Heat olive oil in a saute pan over medium heat. Dust scallops with flour and saute until brown. Pour sambuca into pan to deglaze (be careful when pouring liquor into hot pan to avoid flaming). Place 5 scallops on each plat in a pool of sauce.
In a large frying pan, heat butter & saute cubed chicken & garlic until barely cooked (do NOT over cook!).
Remove chicken from pan & set aside.
Add whipping cream, sambuca & orange juice to pan & stir well.
Add parmesan, nutmeg, salt & pepper, stirring until smooth.
Simmer for 5 minutes.
Add chopped artichokes, cranberries & chicken; simmer & stir for 10 minutes.
Cook fettucine according to package directions.
Carefully fold sauce into pasta & garnish with parsley & orange zest.
eat in chocolate mixture and Sambuca.
Combine dry ingredients except
Mix sugar and pectin together.
Stir into blueberries, lemon rind, water, and Sambuca in a heavy saucepan.
Cook over high heat, stirring constantly, until mixture comes to a hard boil.
Stir in remaining sugar.
Bring to a rolling boil, still stirring constantly.
Boil for 1 minute.
Remove from heat.
Skim off foam with metal spoon.
Place 10 coffee beans in each jar.
Immediately pour jam into hot sterilized jars and vacuum seal.
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.
r twice, then add the Sambuca and cook for 3 minutes
Shake and Strain the Butterscotch, Bailey's, and Goldschlager into a cocktail glass.
Float the Sambuca, then sprinkle Cinnamon or Nutmeg into drink. (Before you flame the drink).
Just before presentation, flame the drink.
As the Sambuca burns, the cinnamon will sparkle.
Line a 10\" springform pan bottom with aluminum foil and attach sides. Preheat oven to 350 degrees.
In a food processor, crush and combine the cookie crumbs and butter. Line bottom of pan, pressing the crumbs about one-third of the way up the sides of the pan.
In a food processor, combine all cream cheese layer ingredients except the eggs and blend until totally smooth and mixture is a thick liquid. Pulse in eggs and yolk 4 or 5 times until blended. Pour into pan. Bake for 45-50 minutes. Top immediately with --
Mix sour cream, ...
This is a layered shot.
First pour the Bailey's into the shot glass.
Then take an upside down spoon and touch it to the inside wall of the glass.
Carefully add the Kahlua.
Repeat this process for the Sambuca.
If done properly, the alcohol will stay separated and resemble a bumble bee.
pen, stir in scallops and Sambuca and cook 2 minutes. Remove
Place seeds in food processor; add flour, baking powder, zest and salt.
Mix.
Add butter; pulse until crumbly.
Add 1 cup nuts and sugar.
Pulse until nuts are finely ground.
In bowl, mix eggs and liqueur.
Add to flour mixture; pulse to blend.
Place in bowl; stir in remaining nuts.
Cover; chill 4 hours.
Preheat oven to 325 degrees F.
On lightly floured surface, roll dough into 2 (16x1 1/4\") logs; place 4 inches apart on ungreased baking sheet.
Bake 35 minutes or until firm; loosen with spatula.
Slide onto a ...