liqueur

Crème Brûlée with Berries recipe | Epicurious.com

whipping cream

vanilla bean, split lengthwise

sugar

berries

(packed) golden brown sugar

raspberry liqueur (optional)

A liqueur dessert is a sure way to warm up this winter and this classic tiramisu is sure to be a crowd pleaser.

Tiramisu

black coffee

marsala (see note)

eggs, separated

caster sugar

mascarpone

large packet of sponge finger biscuits (savoiardi)

NESTLÉ Bakers' Choice Cocoa,

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This homemade banana liqueur is perfect in tropical cocktails and tiki drinks!

Homemade Banana Liqueur

bananas

white rum

water

Cut bananas into slices. Place in glass jar.

Top with rums and shake.

Seal the lid and let sit for at...

Seal the lid and let sit for at least 3 days.

When the infusing time is finished, strain out...

When the infusing time is finished, strain out the bananas and throw away.

You may need a fine mesh sieve to...

You may need a fine mesh sieve to get all the particles out.

Heat the sugar and water on the stove,...

Heat the sugar and water on the stove, bring to a boil. Let sit to cool.

Pour the rum infusion and the simple syrup...

Pour the rum infusion and the simple syrup into a clean jar or empty liquor bottle.

Cheers!

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This homemade banana liqueur is perfect in tropical cocktails and tiki drinks! 

Fish House Punch recipe | Epicurious.com

lemon juice (6 to 8 lemons), strained

Jamaican amber rum

Cognac (1 1/2 cups)

oz peach brandy (1/4 cup)

lemon

juice

These easy homemade candies are reminiscent of fancy dipped chocolates. They may not look as pretty, but they are filled with the fresh, pure flavor of dark chocolate and sweet, boozy raspberries. Gussied up in paper liners and arranged in...

Raspberry Liqueur Chocolates Recipe

light cream

corn syrup

raspberry liqueur,

chocolate chips

solid vegetable shortening, unsalted butter, or flavorless oil

Combine sugar, cream, corn syrup, and 1/2 cup water in heavy medium-large saucepan. Boil over medium-high heat, stirring constantly with wooden spoon until sugar dissolves. Clip candy thermometer to side of saucepan.

Reduce heat to medium-low. Cook, stirring occasionally, until thermometer reaches 240ºF (soft-ball stage), 20 to 30 minutes. Watch mixture carefully. If it bubbles too close to surface of saucepan, stir gently until it recedes. 

Remove saucepan from heat. Cool, without stirring, to 110ºF, about 40 minutes. Remove thermometer. Add raspberry liqueur and beat with wooden spoon until fondant mixture is creamy, thick, and quite stiff, 10 to 12 minutes.

Form the fondant into 1-inch balls and arrange on baking sheet lined with wax paper. Let stand until dry and firm, about 30 minutes.

Melt chocolate and vegetable shortening in heatproof bowl set over pan of simmering water. When chocolate is completely melted and smooth remove bowl from pan. Using two forks, carefully roll balls in chocolate. Return balls to baking sheet lined with wax paper and let stand until dry, about 2 hours. Store, tightly covered, in a cool place for up to two weeks. 

This homemade ginger liqueur tastes so elegant that people will not believe you made it yourself. It can compete with Domaine de Canton on flavor—for less than half the cost and only 20 minutes of work.

Diy Ginger Liqueur Recipe

ginger root

vanilla bean

orange

brandy

DIY Ginger Liqueur Recipe

Peel the ginger and cut it into thin slices. Split the vanilla bean in half lengthwise.

Bring the ginger, vanilla, sugar, and water to a boil. Reduce heat to medium-low and simmer until ginger is soft—about 20 minutes. Let the syrup cool. Do not strain yet. 

Zest the orange and place the zest only in a sealable glass container along with the syrup and brandy. Seal and shake, then let this mixture steep for one day.

After one day, remove the vanilla bean and let the mixture steep for an additional day. 

Strain mixture through a coffee filter into your bottle or jar for storage. Let it sit for one more day before using to let flavors mellow. 

Enjoy a truffle-like dessert tonight with our Chocolate-Hazelnut Cheesecake. Chocolate-Hazelnut Cheesecake brings together beloved (and delicious) flavors.

Chocolate-Hazelnut Cheesecake

vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)

Tbsp. butter or margarine, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

vanilla

hazelnut-flavored liqueur

eggs

raspberries

Tbsp. sugar

Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

Beat cream cheese, granulated sugar and vanilla in large bowl with mixer until well blended. Add melted chocolate and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 55 min. to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Top with berries and powdered sugar just before serving.

These easy, bite-sized cheesecakes full of Baileys Irish cream are made in just 20 minutes using store-bought chocolate cake.

Mini Baileys cheesecakes

butter,

chocolate

cream cheese,

brown sugar

Baileys Original Irish Cream liqueur

Cocoa powder, to serve

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This dark chocolate mousse has a rich and creamy taste thanks to the addition of extra virgin olive oil and a splash of liqueur.

Chocolate mousse with olive oil

good-quality dark chocolate, roughly chopped

(125 milliliters) extra virgin olive oil

Frangelico (optional)

hazelnuts

Whipped cream, to serve

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This trifle recipe was inspired by our love for The Great British Baking Show. These instructions will help you get even, beautiful layers. If you want to loosen it up a bit, Mary Berry might not approve, but it’ll still be delicious.

Raspberry Trifle Recipe

milk

heavy cream

unsalted

salt

cornstarch

raspberries, divided

Sponge cake or store-bought angel food, sponge, or pound cake (at least 4 cups)

orange liqueur, divided

3-quart trifle bowl

Bon Appétit

Stir milk, cream, butter, and salt in a large saucepan, then scrape in vanilla seeds; add pod. Bring to a simmer over medium heat, stirring occasionally, until mixture is warm and butter is melted.

Meanwhile, whisk egg yolks and sugar in a medium bowl until very pale and light, about 3 minutes. Add cornstarch, whisking until no dry spots remain. Whisking constantly, gradually add warm milk mixture. Return mixture to saucepan and cook over medium-high heat, whisking constantly, until custard is thick and pudding-like in texture, and begins to boil, about 6 minutes.

Strain custard through a fine-mesh sieve into a medium bowl, using a rubber spatula to help press it through. Cover with plastic, pressing directly onto surface, and chill until cold, at least 2 hours.

Do Ahead: Custard can be made 3 days ahead. Keep chilled.

Cook 1 lb. raspberries and ¾ cup sugar in a large saucepan over medium heat, stirring occasionally and skimming foam from surface, until thick and jammy, 6–8 minutes. Remove from heat and let sit 5 minutes. Transfer to a medium bowl and gently fold in remaining 1 lb. raspberries until coated, being careful not to break them up. Cover and chill until cold, about 2 hours.

Using an electric mixer on high speed, beat cream, salt, and remaining 1 Tbsp. sugar in a large bowl until stiff peaks form. Cover and chill.

Trim edges of 13x9" sponge cake to square off. Cut cake lengthwise into 5 strips about ⅛" thick; these will be placed inside the trifle bowl, flush against the glass, to create the appearance of an even and continuous band of cake for each layer. Cut or tear remaining cake into ½" pieces (you will need about 4 cups).

Using an offset spatula, evenly spread ½ cup whipped cream into bottom of trifle bowl. Arrange a strip of cake inside bowl with cut side flush against the glass. Gently press cake into whipped cream to secure. Repeat with another strip of cake, trimming to fit, until cake strips touch at ends to make a continuous ring. Arrange about 2 cups cake pieces in a single layer over cream (and within cake band), pressing gently to secure.

Brush 2 Tbsp. orange liqueur over cake layer. Spread half of raspberry compote over, then gently press down into cake layer. Place whole berries against the glass to create a ring of berries (check outside of bowl as you go). Using offset spatula, spread about 2 cups custard over raspberry layer. At this point, your trifle bowl should be a little less than half full. If filling is past that point, hold back a bit on next layers. (On the other hand, if Paul Hollywood is giving you side-eye and you want to win this thing, spoon out some custard to get back down to the midway mark.)

Top custard layer with about 1½ cups whipped cream, spreading wall-to-wall in a thin, even layer. Repeat with remaining cake strips, cake pieces, orange liqueur, raspberry compote, and custard. Finally, top with whipped cream. The bowl should now be completely full with cream billowing over the top.

Loosely cover trifle with plastic wrap and chill at least 5 hours and up to 12 (it will settle a bit as it chills).

For a traditional look, swirl cream decoratively with offset spatula. For a modern presentation, place the dull edge of a knife or other flat-edged tool against top rim of bowl and scrape any excess cream off the edge. This will give you a flat layer of cream perfectly flush with top rim of bowl.

If desired, pulverize dried raspberries in a blender on medium-high speed until very finely ground. Transfer to a fine-mesh sieve and dust over trifle until completely covered. Or, for a red disco finish, sprinkle luster dust over trifle, letting a little cream peek through here and there.

Coffee and chocolate-flavoured Baileys go together to create this fashionable mocha martini drink.

Baileys chocolate martini recipe

Baileys Chocolat Luxe liqueur

milliliters Smirnoff Red Vodka

espresso

Ice cubes

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An incredibly easy recipe for making your own Baileys Irish Cream at home!

Homemade Baileys Irish Cream

Jameson Irish whiskey

half & half or heavy cream

condensed milk

chocolate syrup

vanilla extract

instant coffee

Combine all ingredients in a blender and puree on high speed for 30 seconds.

Transfer mixture to an airtight container or glass bottle with a tight-fitting lid and store in the refrigerator for up to 2 months. Shake well before using.

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Make your own Baileys Irish Cream at home with this incredibly easy recipe! Perfect for stashing in your fridge or giving away as gifts.

Orange Crepes

bleached all-purpose flour

confectioners' sugar

unsalted butter, melted and slightly cooled

Vegetable oil

(6-inch) squares parchment

Orange Sauce, recipe follows

sour cream

orange zest

orange juice

(1/2 stick) unsalted butter,

pecan pieces

Grand Marnier

Triple Sec

Make the Crepes: Combine the flour, confectioners' sugar, and salt in a large mixing bowl. In a medium-size mixing bowl, combine the melted butter, milk, eggs, and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth.

Lightly brush a 6-inch nonstick skillet with vegetable oil and heat over medium heat. When the pan is hot, remove it from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the procedure until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside.

Make the Filling: Put the cream cheese in a medium-size mixing bowl and beat with an electric mixer until fluffy. Add the sour cream, confectioners' sugar, orange zest, orange juice, and vanilla. Beat to blend well, scraping down the sides of the bowl as needed. Put 3 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly. Place the filled crepes on a large platter or baking sheet, cover lightly, and refrigerate for 1 hour.

In a large saute pan over medium-high heat, melt the butter. Add the granulated sugar and pecan pieces and cook, stirring, for 3 minutes. Add the orange juice and cook, stirring occasionally, for 4 minutes. Add the orange zest and cook for 1 minute. Add the Grand Marnier and Triple Sec and simmer for 2 minutes.

Add 8 of the filled crepes to the pan and cook for 1 minute, basting with the orange sauce. Remove the crepes from the pan, set aside, and keep warm. Add the remaining crepes and cook for 1 minute, basting with the orange sauce. To serve, crisscross 2 crepes on each dessert plate and drizzle with the Orange Sauce.

Recipe from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

A delightfully fragrant pear liqueur perfect for sipping and cocktails too

Pear Liqueur

pear

cinnamon

nutmeg

orange peel

cloves

vodka

150 g caster sugar

Make sure you have a ripe yet unblemished pear and rinse and pat dry

Pierce the pear all over with a fine skewer

Place the pear in a sterilised glass jar that it fits quite snugly and will allow your 500ml vodka

Add the spices and orange peel

(to make the dried orange peel simply use a potato peeler to peel strips of skin off an unwaxed (or well scrubbed and rinsed orange) making sure you just take the skin and not the bitter white pith. Leave this on a radiator or in an airing cupboard overnight, or warm in a very low oven till completely dried. This intensifies that wonderful orange flavour)

Fill jar with vodka and pop on the lid

Set on a sunny windowsill for 1 week. It looks rather pretty so is no hardship to have around!

After a week open the jar and add the sugar

Shake well and set aside in a cool dark cupboard for a further week making sure you give it a shake every day or so to get that sugar to completely dissolve

Remove pear and spices from the jar and strain the contents through a sieve lined with a double layer of muslin (or use a coffee filter), I like to do this part twice to get a really clear liqueur.

Decant the liquid into a sterilised bottle and enjoy

With one batch of wonderfully rich fruit mince your Christmas baking's all sorted!

Light fruit cake

flour

tsp bicarbonate of soda

tsp mixed spice

Fruit mince (see related recipe)

eggs, lightly beaten

butter, melted, cooled

almonds

tbsp orange-flavoured liqueur

Fir liqueur, dark rum, and pineapple juice mixed together for a simple camping cocktail that will fit in your canteen on your next summer trip.

Top 40 liqueur recipes from across the web

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Chocolate-Hazelnut Cheesecake

Mini Baileys cheesecakes

Chocolate mousse with olive oil

Raspberry Trifle Recipe

Baileys chocolate martini recipe

Homemade Baileys Irish Cream

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Low-fat berry tiramisu

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