1/2 lb hazelnuts -- finely chopped
1 1/2 cup vodka
1/3 cup sugar
3 tbsp water
1 tsp vanilla extract
A Recipe for
Hazelnut Liqueur
He who lives by the sword eats with bloody hands. |
| Anonymous |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
This Recipe for Hazelnut Liqueur is one of thousands in the Recipes-to-go Drink Cookbook.
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
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Food Tip |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
This is a recipe for Hazelnut Liqueur from the recipe cookbook of Recipes-to-go (Drink)
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
Food Tip |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
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 contents through a strainer or sieve, pressing
hard on the nuts to release all the flavor. Follow this by 2
strainings through slightly dampened cheesecloth or large coffee
filter; loosely cover the contents 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 moderate-high heat. Simmer,
uncovered for 5 minutes. Let cool to room temperature. Stir in the
vanilla. Funnel into a glass bottle, the funnel in the sugar syrup.
Cover tightly; shake to blend. Let mature at room temperature, or
slightly cooler, for at leat 3 weeks. Homemade version of Frangelico.
"Glorious Liqueurs" Mary Morris.
Recipe By :
Serves: 1
Hazelnut Liqueur Recipe brought to you by Recipes To-Go