Frangelico Recipes
Agnes Said:
What common ingredient can I use instead of Frangelico in this recipe?We Answered:
For making the pudding you can just skip the Frangelico. Your pudding will still come out right. Most pudding don't use alcohol.Use of Frangelico or sweet wine is only flavour and for the pudding to last longer.
Brandon Said:
Does anyone know the recipe for a drink called Frangelico? it is a white drinkwith cream or milk. Thanks?We Answered:
Here's a recipe you might enjoy.Hazelnut Liqueur - Frangelico
Yield: 1 Pint
1/2 lb Hazelnuts; finely chopped
1 1/2 c Vodka
1/3 c Sugar
3 tb Water
1 ts Vanilla extract
In a glass bottle or jar, steep the chopped
hazelnuts in the vodka for about 2 weeks in a
cool, dark place, gently shaking the bottle every
day.
Gently pour the jar's contents through a regular
strainer or sieve, pressing hard on the nuts to
release all of their flavor. Follow this by two
strainings through slightly dampened cheesecloth.
For true clarity and professional looking results,
pour the strained mixture through a large clean
coffee filter placed inside a funnel or clean
coffee cone; loosely cover with plastic wrap since
the process may take several hours.
In a very small saucepan, combine the sugar and
water. Bring to a boil over moderately high heat.
Simmer, uncovered, 5 minutes. Let cool to room
temperature. Stir in the vanilla.
Funnel the strained hazelnut mixture into a glass
bottle, then funnel in the sugar syrup. Cover
tightly; shake to blend. Let mature, at room
temperature or slightly cooler, for at least
three weeks.
Dave Said:
Frangelico recipe?We Answered:
Frangelico Cream Sauce2 Tablespoons Olive Oil
1 shallot diced very fine
1/4 cup Frangelico Liquor
1 1/2 cup Heavy Cream
2 oz Brown Sauce (Demi-Glace)
1/4 tsp hot sauce (tobasco type)
Procedure:
Place Olive Oil into a sauté pan and heat (do not smoke the oil as it will burn the shallots)
Add shallot and sauté until translucent
Turn up heat and de-glaze pan with Frangelico
Frangelico should flame and burn off alcohol
Add heavy cream and reduce by half, cream should thicken. Serve with pasta.
Eleanor Said:
Does anyone have a Frangelico Chicken recipe?We Answered:
2 chicken breasts- skin offOlive oil
Salt/pepper
1/3 cup of whipped cream
1/3 cup Frangelico liqueur
1. Pour oil into pan, and heat over a medium flame
2. Place chicken in hot oil breast side down. When nicely browned, turn and brown the other side. Ensure chicken breast is fully cooked.
3. Remove from the pan, place on a serving platter and cover with foil to keep warm.
4. Reduce heat to low, remove the pan from the stove and slowly pour in liqueur.
5. CAREFULLY light the Frangelico, return to stove, and let simmer until half has burned off
6. Once reduced, add cream to the pan. DO NOT allow the cream to boil. Cook over medium low heat until the liquid is reduced by half.
7. Add salt and pepper to taste.
Pour the cream/liqueur mixture over the reserved plattered chicken.
Lena Said:
ANY GOOD RECIPES USING FRANGELICO LIQUOR?We Answered:
Pears with mango and frangelico sauce -Ingredients
Baked Pears
4 small rocha pears
90ml/6tbsp Australian eucalyptus honey
Poached Asian Pears
2 cups water
1 cup dry white wine
½ cup caster sugar
3 tbsp lemon juice
3 star anise
3 pieces cassia bark (or cinnamon stick)
2-3" piece of root ginger, peeled and sliced
2 Asian pears (also called Nashi or Chinese duck pear ), peeled and cored
Mango-Frangelico Sauce
2-3 mangoes, peeled and diced into large chunks
icing sugar to taste
1 tbsp Frangelico (hazelnut liqueur) (You may substitute with an almond liqueur or miss the alcohol out all together)
Method
1. Preheat oven to 180C/350F/Gas 4.
2. For the baked pears, core them from the bottom, leaving the stems intact. You may need to cut a small slice from the bottom to insure it stands up. Place all pears on a baking sheet.
3. Drizzle 22.5ml/1½tbsp honey over each pear and bake for 30 minutes or until tender.
4. For the Asian pear, bring all ingredients (except pears) to a boil for 5 minutes to dissolve sugar and develop flavours.
5. Add the Asian pears and simmer over a low heat for one hour. These pears are quite hard and can withstand the long poaching time.
6. Remove from poaching liquid and cut in half through the stem end ready to serve.
7. To make the mango sauce, whiz all ingredients in a blender to a thick sauce.
8. To plate up, Slice and fan each half of the Asian pear and serve alongside a whole baked pear over the mango-frangelico sauce.
Clara Said:
Frangelico "Chocolate Cake" recipe?We Answered:
It's a shot...Absolut Citron, Frangelico, and a lemon wedge covered in sugar...take the shot and bite the lemon...