Liquor Filled Sugar Shells Recipes

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NEEDHAMS



Needhams image

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield about 40 candies

Number Of Ingredients 8

1 1-pound box confectioners' sugar (about 4 cups)
1/2 cup smooth, plain mashed potatoes
2 tablespoons unsalted butter
2 teaspoons vanilla extract
1/4 teaspoon salt
1 14-ounce bag sweetened shredded coconut
2 pounds good-quality semisweet or bittersweet chocolate, chopped
3 tablespoons vegetable shortening

Steps:

  • Put the confectioners' sugar in a large heatproof bowl; make a deep well in the middle. Add the mashed potatoes, butter, vanilla and salt to the well. Place the bowl over a saucepan of barely simmering water. Starting in the center of the well, stir the ingredients, gradually incorporating the sugar, until the sugar dissolves and the mixture forms a smooth paste, about 5 minutes. Remove the bowl from the heat and stir in the coconut. Transfer to the freezer and chill until firm, about 20 minutes. Roll tablespoonfuls of the potato mixture into balls, then flatten each ball into a small square using your fingers (you should have about 40 squares). Put the squares on a large plate or baking sheet, cover with plastic wrap and freeze until firm, about 20 minutes.
  • Line a baking sheet with foil, shiny-side up. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the chocolate melts. Add the shortening and stir vigorously until glossy, about 2 minutes. Transfer half of the chocolate to a glass liquid measuring cup. One at a time, place each candy square on a fork and dip in the melted chocolate to coat; let the excess drip back into the cup. Transfer to the prepared baking sheet. Repeat with the remaining squares, refilling the cup with melted chocolate as needed. Let the candies harden at room temperature, about 1 hour. Photograph by Charles Masters

ANY LIQUOR PANTRY COCKTAIL



Any Liquor Pantry Cocktail image

This recipe is really just a 3-2-1 ratio with almost endless adaptations. Start with a base liquor of your choice. Add something sour -- citrus or another unsweetened, tart juice. You can even add a splash of brine from pickled vegetables or a little vinegar to take the cocktail in the direction of a shrub, which has popped up on drink menus all over because it's so refreshing. Finally, add something sweet -- basic simple syrup or just about any other liquid sweetener you have on hand. Once you are ready to shake it with ice, you can personalize it further by throwing a few herb sprigs or pieces of fruit in the shaker. Finish with a topper of seltzer, prosecco or another fizzy beverage, if you like. The proverbial cherry on top can be any garnish you have on hand -- fruit, pickles, candy, herbs, you name it. Begin with simple combinations -- see our suggestions below -- and then experiment to find the ones you like the most.

Provided by Food Network Kitchen

Categories     beverage

Time 5m

Yield 1 cocktail

Number Of Ingredients 6

2 ounces liquor, such as vodka, gin, rum, bourbon, whiskey or tequila
1 1/2 ounces sour, such as lemon juice, lime juice, grapefruit juice, unsweetened pomegranate juice, unsweetened cranberry juice, pickle brine (from sour pickles, pickled jalapenos, giardiniera, etc.) or vinegar
1 ounce sweet, such as simple syrup, agave, maple syrup, honey, orange juice, pineapple juice, maraschino cherry juice from the jar or Triple Sec
Flavor enhancer, such as herb sprigs or fruit pieces, optional
2 ounces fizzy topper, such as plain seltzer, flavored seltzer, prosecco or other sparkling wine, ginger ale or sparkling Italian soda like San Pellegrino, optional
Garnish, such as fresh fruit, pickles, olives, herb sprigs, maraschino cherries or other fruit in syrup, candy or crunchy raw vegetables

Steps:

  • Fill a cocktail shaker with ice. Add the liquor, sour and sweet and flavor enhancers if using and shake well. Strain and pour into a glass over ice. Add a fizzy topper if using. Garnish as desired.
  • Whiskey + Pomegranate juice + Honey (no fizzy topper)
  • Gin + Lime juice + Orange juice + Seltzer topper
  • Vodka + Lemon juice + Maraschino cherry juice from the jar + Sliced strawberries + Prosecco topper + Maraschino cherry garnish
  • Tequila + Lime juice and a splash of pickled jalapeno brine + Triple Sec + Lime and jalapeno garnish (no fizzy topper)
  • Bourbon + Lemon juice + Maple syrup + Lemon wedge garnish (no fizzy topper)
  • Rum + Unsweetened pomegranate juice + Simple syrup + Flavored seltzer topper + Fresh fruit garnish
  • Rum + Lime juice and a splash of white wine vinegar + Simple syrup + Blackberries + Prosecco topper + Gummy candy garnish

KOURAMBIETHES



Kourambiethes image

Provided by Michael Symon : Food Network

Categories     dessert

Time 1h30m

Yield about 3 1/2 dozen cookies

Number Of Ingredients 6

1 pound cold unsalted butter, cut into large pieces
2 egg yolks
1 teaspoon vanilla extract
1/2 cup confectioners' sugar, plus extra for dusting
2 tablespoons brandy
4 to 5 cups all-purpose flour, sifted

Steps:

  • Preheat the oven to 350 degrees F.
  • Beat butter for 10 minutes with electric mixer until very light and creamy. Beat the egg yolks and vanilla in a separate bowl until lemon-colored, 1 minute. Add 1/2 cup sugar and beat for 10 minutes. Add egg mixture to butter and add brandy and the flour, a little bit at a time, until dough is soft.
  • Shape tablespoonfuls of dough into small crescents or balls and place on an ungreased baking sheet. Bake until very lightly browned, about 25 minutes. Cool for about 10 minutes on the baking sheets. Sprinkle liberally with sifted confectioners' sugar while the cookies are still warm. Continue to cool to room temperature.
  • Cook's Note: If the dough gets too warm and sticky while rolling the balls, re-chill it before continuing.

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