285 burnt cordial Recipes

granulated sugar, heavy cream, dark rum, chilled puff pastry, firm-ripe bananas, egg wash (1 egg whisked with 2 tbsp. water), light brown sugar

sugar, water, egg whites (about 7), cake flour, sugar, baking powder, salt, egg yolks, canola oil, water, vanilla extract, cream of tartar, butter, divided, cake flour, salt, sugar, milk, vanilla extract

lime cordial (like roses or lime juice), graham cracker, crushed, ice, lemon-flavored vodka, limoncello (lemoncello), lemon curd, cream, lemon zest (garnish )

drops angostura aromatic bitters, lime juice , cordial or 15 ml fresh, lemonade, to top (eg sprite or 7up), ice

granulated sugar, water, eggs, powdered sugar, heavy cream, vanilla extract

butter, sugar, egg, almond essence, flour, baking powder, whole, blanched almonds

granulated sugar, heavy cream, milk, egg yolks, salt, brandy, vanilla

sugar, water, eggs, separated, vanilla extract, whipping cream, almonds, toasted

cake flour, baking powder, baking soda, salt, unsalted butter at room temperature, sugar, eggs at room temperature, buttermilk at room temperature, vanilla extract, honey almond brittle, custard cream

egg yolks, sugar, divided, vanilla extract, heavy whipping cream

sugar, water, raw spanish peanuts with skins (no substitutes)

sugar, water, vodka (750 ml bottle), orange , bananas, mangoes, pears (see specific amounts below)

dried cherries, chocolate chips, shortening, sugar, flour, baking soda, salt, nutmeg, cinnamon, cherry juice

butter,softened, cream cheese, flour, cocoa, sugar, unsweetened chocolate, butter, sugar, farm fresh egg, vanilla, grand marnier (or),cointreau(or)cherry liqueur

firm tofu, shredded carrot, chopped bok choy, chopped water chestnuts, chopped bamboo shoots, chopped garlic chives, garlic, peeled and minced, dark soy sauce, sesame oil, salt, potsticker or gyoza wrappers, oil for frying the dumplings, drain the tofu , cut into cubes and mash. wash and prepare the vegetables. combine the tofu with the remainder of the ingredients and seasonings., lay out 1 of the gyoza wrappers in front of you ., dip your finger in the water and moisten the edges of the wrapper., place a heaping tsp of filling in the middle of the wrapper ., fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (you may want to use a cornstarch/water mixture to make this easier)., heat 2 tbsp oil in a large skillet or wok.when oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). without turning the dumplings over, add 1/2 cup of water and cover. cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed., serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.

calvados , applejack or apple brandy, ginger brandy , ginger cordial or ginger syrup, juice of 4 meyer lemons, ice cubes, sparkling cider, chilled, crystallized ginger or lemon twists