Amaretto Butter Amaretto Syrup Food

LEMON RICOTTA PANCAKES WITH BROWN BUTTER STONE FRUIT COMPOTE AND AMARETTO SYRUP

Steps:

• For the fruit compote: Add the butter to a high-sided saute pan over medium heat and allow to brown. Once browned, add the apricots, plums, nectarines, peaches, sugar and vanilla bean. Stir to combine and cook until the fruit softens and the sugar has dissolved, 15 to 20 minutes. Remove the vanilla bean before serving.
• For the amaretto syrup: Pour the amaretto into a saucepan and heat through over medium heat. Keep warm.
• For the pancakes: Combine the flour, sugar, baking powder and salt in a medium bowl. In a large bowl, whisk the ricotta, eggs, milk, lemon zest and juice. Add the dry ingredients to the wet ingredients and mix until just combined.
• Heat a large saute pan over a medium flame. Once heated, add 1 tablespoon of the butter. After the butter stops bubbling, pour most of it out of the pan and gently wipe the pan with a dry paper towel, leaving a thin film of fat. With a large spoon, gently ladle pancake batter into the pan, about 2 tablespoons per pancake. Cook the pancakes until bubbles begin to appear on top, 2 to 3 minutes. Flip and cook on the reverse side, about another 2 minutes. Add more butter to the pan as needed.
• Layer the pancakes on a platter with the fruit compote between each layer. Top with more compote and drizzle with amaretto syrup just before serving.

AMARETTO FRENCH TOAST

Steps:

• Heat a large skillet or electric skillet over medium heat; add butter to melt.
• Whisk together egg, milk, vanilla and Amaretto in a shallow bowl.
• Dip the Texas toast in the egg mixture, coating both sides.
• Cook the toast for 2-4 minutes per side until golden brown.
• Serve with toasted cocount and warmed maple syrup.

ALMOND SHRIMP WITH AMARETTO BUTTER

Steps:

• Heat butter in skillet until golden brown, then saute onion in butter until translucent and barely browned.
• Add shrimp and saute about 5 minutes.
• Add amaretto, almonds and salt and cook on medium heat for another 4 to 5 minutes.
• Serve alone as an elegant appetizer, or over angel hair pasta as an entree.

AMARETTO FRENCH TOAST W/AMARETTO BUTTER AND SYRUP

Steps:

• For butter, combine softened butter and 2 tbls. amaretto until well blended.
• For syrup: In small saucepan, combine 1/4 cup amaretto and syrup. Heat to boiling.
• Remove from heat and allow to cool to warm.
• For French toast: In large skillet over medium high, melt some butter.
• In shallow bowl mix all remaining ingredients except bread.
• Dip bread slices in mixture until just soaked through.
• Cook in butter until both sides are golden brown.
• Serve immediately with Amaretto butter and Amaretto Syrup.

AMARETTO FRENCH TOAST

Steps:

• 1. In shallow bowl mix all ingredients except bread.
• 2. Soak bread in mixture.
• 3. In large skillet, melt some butter.
• 4. Drain bread.
• 5. Cook in buttter until both sides are golden brown.
• 6. Serve immediately with amaretto butter and amaretto syrup.
• 7. NOTE: For a change, try irish cream instead of amaretto.

AMARETTO BUTTER & AMARETTO SYRUP

Steps:

• 1. For amaretto butter: combine butter and amaretto liqueur.
• 2. For amaretto syrup: In small saucepan, combine amaretto and syrup.
• 3. Heat to boiling.
• 4. Allow to cool before serving.