HAZELNUT LIQUEUR - FRANGELICO
Poured into decorative bottles, this makes a lovely holiday/hostess gift. Its wonderful after dinner, with (or in) coffee. It is also used as a flavoring in many desserts.
Provided by Dee514
Categories Beverages
Time P1m4DT5m
Yield 1 Pint, 16 serving(s)
Number Of Ingredients 5
Steps:
- 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 clean, sterilized, glass bottle and then funnel in the sugar syrup.
- Cover tightly; shake to blend.
- Let mature, at room temperature or slightly cooler, for at least three weeks.
Nutrition Facts : Calories 154.1, Fat 8.6, SaturatedFat 0.6, Sodium 0.3, Carbohydrate 6.6, Fiber 1.4, Sugar 4.8, Protein 2.1
CHICKEN FRANGELICO
Chicken Frangelico an Italian/American dish made from chicken cutlets, mushrooms, and Frangelico liquor reduced into a beautiful sauce.
Provided by A Taste of Brooklyn
Categories Chicken Breast
Time 42m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the chicken in ½ lengthwise & pound to ¼ inch thick. Rince the chicken under cold water them pat dry with paper towel. On a plate combine the flour and Italian seasoning and stir to combine thoroughly. Season the chicken with salt and pepper then dredge in flour mixture.
- In a large skillet over medium heat, melt 1 tablespoons butter and 1 tablespoons oil. Working in batches, sear the chicken until golden brown, about 3 min, per side. Remove and set aside.
- Drain the fat from the skillet and return the skillet to the heat. Add 2 tablespoons butter when it is melted, add in the shallots. Cook, stirring, until wilted, about 3 minute Add the mushrooms. Cook, stirring frequently, until the mushrooms are golden brown around the edges and the liquid evaporates, about 4 to 6 minute.
- Add in the Frangelico and bring to a boil, scraping the bottom of the skillet and reduce by half. Add in the stock and worcestershire sauce and bring to a boil. Reduce until the sauce has slightly thickened.
- Lower heat to medium, return the chicken and continue to cook until the chicken has cooked through and the sauce has thickened, about 5 to 6 minute Swirl in 2 tablespoons of butter and season with salt and pepper. Garnish with the parsley, plate and serve immediately.
- Serve with pasta of your choice.
Nutrition Facts : Calories 223.2, Fat 7.8, SaturatedFat 2.2, Cholesterol 48.2, Sodium 180.2, Carbohydrate 18, Fiber 1.2, Sugar 2.9, Protein 19.6
HOMEMADE FRANGELICO (HAZELNUT LIQUEUR)
The nut that flavors Nutella, the hazelnut, in a liqueur used to improve many desserts.
Provided by Marsha Gardner
Categories Cocktails
Number Of Ingredients 6
Steps:
- 1. Combine chopped hazelnuts, vodka, and brandy in a sealable jar. Shake and let steep at room temperature for 2 weeks.
- 2. Combine sugar and water in a small saucepan and heat until sugar is dissolved. Let cool, then add to the hazelnut mixture. Shake and let steep for 3 days, then add the vanilla bean and let steep for additional 3 to 5 days.
- 3. Sample often. Once desired flavor is achieved, strain through sieve and then again through cheesecloth or coffee filter. Refrigerate for up to 2 months.
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