Calvados Soaking Syrup Recipes
CALVADOS SOUR
Provided by Toby Cecchini
Time 2m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Mix all ingredients over ice in cocktail shaker. Shake vigorously, and strain into martini glass. Garnish with fresh apple slice.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 17 milligrams, Sugar 21 grams
SUGARED CRANBERRIES AND ROSEMARY
Use these decorative fruits and herbs when making our Gingerbread Semifreddo.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1/2 cup
Number Of Ingredients 4
Steps:
- Pour soaking syrup into a medium bowl; place sugar in a large one. Insert a wooden toothpick into a cranberry. Dip a cranberry into syrup, tap off any excess liquid, and roll in sugar. Set aside on parchment. Repeat.
- Dip a rosemary sprig in syrup; tap off any excess liquid. Dip into sugar, and tap off excess sugar. Set aside on parchment. Repeat.
CALVADOS SAUCE
Make and share this Calvados Sauce recipe from Food.com.
Provided by zeldaz51
Categories European
Time 25m
Yield 1 1/4 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Put calvados, cider, and shallots in a saucepan.
- Bring to a rapid boil and simmer until volume is reduced by half.
- Strain out the shallots, return reduced liquid to pan.
- Bring to a boil and whisk in cream and butter just prior to serving.
Nutrition Facts : Calories 156.5, Fat 16.8, SaturatedFat 10.5, Cholesterol 56, Sodium 79.1, Carbohydrate 1.6, Protein 0.7
GINGERBREAD SEMIFREDDO
To make this half-frozen holiday cake, you'll need full recipes of the following: Gingerbread Genoise, Semifreddo Mixture, Cranberry Coulis, Sugared Cranberries and Rosemary, as well as 3/4 cup Calvados Soaking Syrup.
Provided by Martha Stewart
Categories Cake Recipes
Number Of Ingredients 5
Steps:
- Unroll gingerbread genoise; brush generously with Calvados soaking syrup. Quickly spread semifreddo mixture over surface to within one inch of side edges. Roll cake into jelly-roll shape; wrap with towel to cover. Freeze until hard, about 5 hours or overnight.
- To serve, temper slightly in refrigerator, about 15 minutes, and slice. Top with cranberry coulis; use 2 or 3 sugared cranberries and a sprig of sugared rosemary for garnish.
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