Frangelico Sauce Food

ITALIAN FRUITCAKES WITH FRANGELICO CHOCOLATE SAUCE

Steps:

• For cakes:
• Preheat oven to 300°F. Butter and flour 12 miniature Bundt molds or 12 oversize muffin cups (each about 1-cup capacity). Toss nuts, figs, chocolate and ginger in medium bowl to blend.
• Using electric mixer, beat butter and sugar in large bowl until smooth and fluffy. Beat in eggs, 1/4 cup Frangelico and orange peel (mixture may look curdled). Sift both flours and salt over batter; mix in. Stir in nut and fruit mixture.
• Divide batter among molds. Bake cakes until tester inserted near center comes out clean, about 45 minutes (about 55 minutes if using muffin cups). Turn cakes out onto racks; brush with 1/4 cup liqueur. Cool cakes completely.
• Cut out twelve 10-inch cheesecloth squares. Pour 1 1/2 cups liqueur into small bowl. Dip 1 square into liqueur; squeeze out some but not all liqueur. Wrap 1 cake in liqueur-soaked cheesecloth, then in foil. Repeat dipping and wrapping with remaining cakes, adding more liqueur if needed. Chill at least 1 week and up to 2 weeks. Bring cakes to room temperature before serving.
• For sauce:
• Stir chocolate, 2/3 cup cream and liqueur in heavy medium saucepan over low heat until chocolate melts and sauce is smooth.
• Arrange 1 cake on each plate. Drizzle with sauce. Pipe or spoon whipped cream alongside, if desired, and serve.

CHICKEN FRANGELICO

Steps:

• Cut the chicken in ½ lengthwise & pound to ¼ inch thick. Rince the chicken under cold water them pat dry with paper towel. On a plate combine the flour and Italian seasoning and stir to combine thoroughly. Season the chicken with salt and pepper then dredge in flour mixture.
• In a large skillet over medium heat, melt 1 tablespoons butter and 1 tablespoons oil. Working in batches, sear the chicken until golden brown, about 3 min, per side. Remove and set aside.
• Drain the fat from the skillet and return the skillet to the heat. Add 2 tablespoons butter when it is melted, add in the shallots. Cook, stirring, until wilted, about 3 minute Add the mushrooms. Cook, stirring frequently, until the mushrooms are golden brown around the edges and the liquid evaporates, about 4 to 6 minute.
• Add in the Frangelico and bring to a boil, scraping the bottom of the skillet and reduce by half. Add in the stock and worcestershire sauce and bring to a boil. Reduce until the sauce has slightly thickened.
• Lower heat to medium, return the chicken and continue to cook until the chicken has cooked through and the sauce has thickened, about 5 to 6 minute Swirl in 2 tablespoons of butter and season with salt and pepper. Garnish with the parsley, plate and serve immediately.
• Serve with pasta of your choice.

FRANGELICO SAUCE (HAS LIQUEUR)

Steps:

• Stir the chocolate, 1/3 cup whipping cream, and liqueur together in a medium saucepan over low heat until chocolate is melted and the sauce is smooth.

FRANGELICO CHOCOLATE SAUCE

Steps:

• Combine cream, chocolate and sugar in a medium saucepan over low heat.
• Cook stirring with a metal spoon for 8 minutes or until the chocolate melts and the mixture is smooth.
• Stir in the frangelico and cook stirring for 2 minutes.
• Remove saucepan from heat and serve immediately.

BRIOCHE BREAD PUDDING WITH FRANGELICO

Steps:

• Place bread cubes in 13 x 9 x 2-inch baking pan. Whisk eggs, whipping cream, milk, sugar, Frangelico, vanilla extract and almond extract in large bowl to blend. Pour over bread cubes. Let stand 30 minutes, occasionally pressing bread into custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.).
• Preheat oven to 350°F Arrange reserved bread crusts on baking sheet and bake until dry, about 10 minutes. Cool. Maintain oven temperature. Transfer crusts to food processor and grind until fine crumbs form. Sprinkle 1 cup crust crumbs over top of pudding. Bake until pudding is set in center, about 40 minutes. Cool slightly. Serve warm.

MACADAMIA CHICKEN WITH ORANGE FRANGELICO SAUCE

Steps:

• Combine nuts and panko bread crumbs.
• Dredge chicken in flour, dip in beaten egg, coat with nut mixture and chill for 1/2 hour.
• In a heavy skillet, heat oil and butter and saute chicken over medium heat for 10-12 minutes turning once.
• Remove from skillet and keep warm.
• Pour chicken broth, orange juice, frangelico, and reserved mandarin juice into pan and heat until boiling.
• Cook until sauce is reduced by 1/3. Blend in the butter, 1 tablespoons at a time, until sauce thickens.
• Add mandarin oranges and heat through, 2-3 minutes.
• Pour over chicken and serve.

CHOCOLATE-FRANGELICO CRèME ANGLAISE COUPES WITH FRESH RASPBERRIES

Steps:

• Combine milk and cream in heavy medium saucepan. Bring to simmer. Whisk yolks and sugar in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in Frangelico and vanilla. Strain custard into medium bowl. Cover; chill at least 4 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
• Divide crème anglaise among 8 dessert glasses. Top with raspberries.