Cafe Royal

A downright decadent hot drink recipe found in
“Whitman’s Chocolate Cookbook” published by
Whitman’s Chocolates Division, Pet Inc in 1987

Cafe Royal

When the list of ingredients for making this hot chocolate drink runs
down to 11 items one quickly realize that here we’re not talking about
a couple of spoons instant cocoa tirred into hot milk – Ted

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Soufflé au Grand Marnier – Liqueur Soufflé / Likørsoufflé

A delicious dessert recipe found in “Fransk Bondekost”
(French Farmhouse Cooking) published by
Hjemmets Kokebokklubb in in 1980
Soufflé au Grand Marnier – Liqueur Soufflé / Likørsoufflé

A soufflé (French: [su.fle]) is a baked egg-based dish originating from the early eighteenth century France. It is made with egg yolks and whipped egg white combined with various other ingredients and served as a tasty main course or sweetened as a dessert. The word soufflé comes from the French verb souffler which means ‘to breath’ or ‘to puff’.

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Orange Glory / Appelsin Herligheter

An orange flavoured dessert recipe found in
“150 New Ways to Serve Ice Cream”
published by  Sealtest System Laboratories Inc in 1936

Orange Glory / Appelsin Herligheter

The old fashioned “dowdy” that our grandmothers used to serve was a simple bread and fruit pudding. Many of us still have tantalizing memories of it. This 1930s version comes to us in a new guise.

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Dark-Chocolate Cherry Truffles / Mørk Sjokolade- og Kirsebærtrøfler

Yet another grown-up sweets recipe found on chatelaine.com
Dark-Chocolate Cherry Truffles / Mørk Sjokolade- og Kirsebærtrøfler

These tempting truffles add an eye-catching flourish to the dessert table, and with their sweet cherry centre, they’ll disappear in no time.

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Tourtière de Crème Grand Mernier

A grand cake recipe found in “The Grand Grand Marnier Cookbook” by James Beard published in 1970
Tourtière de Crème Grand Mernier

“I’m sure that most of us have enjoyed Grand Marnier after many a fine meal. But it’s a shame that we don’t enjoy it so often in our meals. I find Grand Mamier excellent for adding a little extra ‘grandeur’. I hope that you will enjoy my Grand Recipes as much as I enjoyed creating them” – James Beard

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Orange Blossom Crepes / Orange Blossom Pannekaker

A dessert recipe from “Crepe Cookery” published in 1976
Orange Blossom Crepes_post

Nothing livens up a dinner party more than a dessert being flambéed at the table. Combined with this simply delicious cream cheese filling you are sure to round off the dinner with a booming success.

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Liqueur Pancakes / Likørpannekaker

A classic dessert recipe found in “Desserter” (Desserts)
published by Hjemmets Kokebokklubb in 1981

Liqueur Pancakes / Likørpannekaker

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Homemade Irish Cream / Hjemmelaget Irish Cream

A recipe for a bit of the strong stuff found on BBCfood
Homemade Irish cream_post

Homemade Irish cream is a real treat, served it chilled with plenty of ice or sneak a drop or two into your coffee.

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Martha Washington’s “Excellent Cherry Bounce” / Martha Washingtons "Utmerkede Kirsebær Bounce"

A historic cherry liqueur recipe found on Revolutionary Pie
Cherry Bounce_post

The girl who runs Revolutionary Pie writes: Bounce is made from sour cherries, sugar, and liquor such as brandy, rum, or whiskey. Martha’s recipe, which was found in her papers although not in her handwriting, called for brandy. This drink was one of George’s favorites. He even took it along on journeys — on a trip west in 1784, in search of a commercial waterway from the Atlantic to the Mississippi Valley, he packed canteens of Madeira, port, and bounce.

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Clementine Charlotte Malakoff / Klementin Charlotte Malakoff

A classic dessert recipe with a twist found in
“Harrods Cookery Book” published in 1985

clementine charlotte malakoff_post

A tempting dessert flavored with clementines and orange liqueur. The final result looks as spectacular as it tastes. If clementines are out of season, use tangerines.

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Rhubarb Liqueur / Rabarbra Likør

A somewhat strange liqueur recipe found on food52.com
Rhubarb Cordial_food52_post

By taking just a few minutes to throw 3 ingredients in a jar, you can make rhubarb season stretch a little bit longer — and a killer after-dinner drink while you’re at it. We also see this mixed with sparkling water (or sparkling wine!) and sipped by the pool.

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As a man coming from a family who have made homemade liqueur for well over a hundred years I must say I’m deeply skeptical to the rhubarb/sugar ratio in this recipe. 2 pounds rhubarb/0,7 pound sugar makes for a extremely tart liqueur, missing the sweetness most people associate with this sort of beverage. Even when making cherry liqueur (a berry a lot less tart than rhubarb) I use a fifty/fifty ratio.  – Ted  😉

Drunk Raspberry and Passion Fruit Creme / Berusade Hallon Och Passionsfruktscreme

A dessert for grown-ups found on sverigesradio.se632_Berusade hallon och passionsfruktscreme_post

This recipe is from a program on the national Swedish television station. Like most tv stations around the world the Scandinavian ones are full of programs about food these days. I love both cooking and eating food so who am I to complain – Ted 😉

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Chocolate Cake with Liqueur Cream / Sjokoladekake med Likørkrem

A delicious cake recipe from “Festmat” (Party Food)
published by Hjemmets kokebokklubb in 1982
sjokaladekake med likørkrem_post

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Karídopita – Greek Walnut Cake / Gresk Valnøttkake

A really juicy cake recipe found on oetker.no
233_Gresk valnøttkake (Karídopita)_post

traditional badge ethnic speciality_flatKaridopita is a cake with grated walnuts, soaked with honey  and anise liqueur.

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Little Pots of Chocolate / Små Boller med Sjokolade

A delisious dessert recipe found in “Robert Carrier’s Kitchen
Cook Book
published by Marshall Cavendish Ltd in 1980
little pots of chocolate_post

The combination of chocolate and oranges spiked with either Grand Marnier or cognac makes this dessert an absolute feast for the those small but sensitive tastebuds – Ted

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