Orange Blossom Crepes / Orange Blossom Pannekaker

A dessert recipe from “Crepe Cookery” published in 1976
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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
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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
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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

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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
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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
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Karídopita – Greek Walnut Cake / Gresk Valnøttkake

A really juicy cake recipe found on oetker.no
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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
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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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Strawberry Gin / Jordbær Gin

A homemade strawberry flavoured gin found on yourhomemagazine.co.uk667_Strawberry gin_post

Unlike sloe gin, this strawberry version only needs 3 days to stand for the flavours to develop. Decant into a pretty bottle, or several smaller ones, and add a handmade label for a personalised gift.

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Recipe posted at:
Tickle My Tastebuds Tuesday[4]TuesdaysTable copyTreasure Box Tuesday[4]

Honey and Almond Ice Cream / Honning- Og Mandelis

A recipe for a delicious homemade ice cream
found on matprat.no
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It’s easy to make ice cream yourself. This ice cream has a unique taste of honey, almonds and almond liqueur.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
Tickle My Tastebuds Tuesday[4]TuesdaysTable copyTreasure Box Tuesday[4]

Christmas Spiced Clemencello / Julekrydret Clemencello

A very Christmassy vodka based clementine liqueur from
TescoRealFood
 
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The Clemencello can be served chilled over ice as an aperitif or use as the base for a Champagne cocktail: pour a little clemencello into a Champagne glass and top up with Champagne or Prosecco with a twist of clementine peel to decorate.

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See this and lots of other delicious recipes on:
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Chocolate Truffles On 3 Ingredients / Sjokoladetrøfler På 3 Ingredienser

A delicious and easy truffle recipe found on godt.no128_trøffelkuler_post

Truffle Balls are the taste of luxury. These velvety chocolate balls tastes absolutely fantastic and will keep for a long time. Add approximately 1,75 ounces of for example: cognac, rum, orange liqueur, honey or coffee. Then you just have to roll suitably sized balls and roll those around in powdered sugar or cocoa. Nice as a hostess gift, Christmas gift or a gift to a colleague. Or just eat them yourself!

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See this and lots of other delicious recipes on:
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Plums In Rum / Plommer I Rom

A desert recipe found at dansukker.no027_plum_in_rhum_post
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See this and lots of delicious recipes on:
Tickle-My-Tastebuds-Tuesday5TuesdaysTable copyTreasure-Box-Tuesday5

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