BOOZY DESSERTS THAT WILL SATISFY
your guilty pleasure
INDULGENT TREATS FOR TWO
BOOZY DESSERTS THAT WILL
satisfy your guilty pleasure
Š Serena Lissy 2015 All rights reserved. No part of this publication may be reproduced, distributed or transmitted in any form or by an means without prior written permission of the author. Please visit www.serenalissy.com for more recipes and videos of yummy desserts. And always remember, Eat Dessert First!
PINNEAPLE & BOOZY
Blackberry Popsicles
INGREDIENTS: Boozy blackberries: • • • •
2 cups blackberries 2 tablespoons sugar 1 tablespoon water 2 ounces vodka
DIRECTIONS:
Pineapple puree: • 1 ½ cup fresh pineapple chunks • ¼ banana, sliced • 2 ½ tablespoons Greek yogurt (vanilla flavor) • 1 ¼ ounces vodka • 3 tablespoons fresh lime juice
To make the boozy blackberries:
Prepare an ice bath. In a small saucepan over high heat, bring the blackberries, sugar, and water to a boil. Continue to cook at a medium boil, stirring occasionally and gently mashing berries with a wooden spoon until they are soft and the liquid has reduced to a syrup. Stir in the vodka and remove from the heat. Pour into bowl and set over ice bath to cool completely. To make the pineapple puree:
In a blender, puree all the ingredients on high until smooth. Assemble the ice pops:
Spoon a tablespoon of puree in the bottom of each ice pop mold. Layer with a tablespoon of the blackberries. Repeat with one more layer of each, or until the mold is full. Insert a popsicle stick and freeze until solid, 4 – 5 hours.
Boozy Desserts That Will Satisfy Your Guilty Pleasure
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KEY LIME
Pie Martinis
INGREDIENTS: • 1.5 ounces Licor 43 • 1 ounce key lime juice, plus extra for rim of glass • 1 ounce half and half • ½ ounce simple syrup
• ½ cup whipped cream from canister • Crushed Graham cracker crumbs • Chocolate for garnish
DIRECTIONS: Rim a martini glass with key lime juice and graham cracker crumbs. Fill martini shaker half full with ice. Add Licor 43, key lime juice, half and half, and simple syrup to the shaker. Add ½ cup of whipped cream to the shaker. Shake well and pour into chilled glass. Shave chocolate onto top with a zester, and use a lime slice for garnish.
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STUFFED
Baked Apples
INGREDIENTS: • ½ cup apple cider • 1/4 cup dried currants, or your favorite dried fruit • 2 Rome Beauty apples • ½ cup granola • 1 ounce chopped almonds, toasted
• • • • •
2 tablespoons rum 1 teaspoon cinnamon 1 teaspoon nutmeg 1/3 cup honey 1/8 cup apple juice concentrate
DIRECTIONS: In a small saucepan, bring the cider and 1 tablespoon rum to a boil. Place currants in a metal or glass bowl and pour cider over them. Let stand 60 minutes. Preheat the oven to 350°. Trim the top ½ inch off the stem end of each apple. Using a melon baller, scoop out the core from each apple. Scoop out the flesh to leave a shell ½ inch thick. Stand the apples in a small baking dish just large enough to hold them upright. Drain the currants in a sieve over the baking dish. In a bowl, toss together the granola, almonds, currants, cinnamon and nutmeg. Spoon the mixture into the apple cavity, heaping them high. Cut out two 5-inch square pieces of foil and tent a piece over the stuffing in each apple. Bake until apples are just tender when pierced with a fork. About 35-40 minutes. Remove from the oven and lift off the foil. Let the apples cool in the dish about 20 minutes, and then transfer to a platter. In a saucepan, bring the apple juice concentrate, honey and 1 tablespoon rum to a boil over medium heat. Simmer until the liquid is syrupy and reduced, about 5 minutes. Spoon the hot glaze over the stuffing and apples. Serve warm with a scoop of ice cream. Boozy Desserts That Will Satisfy Your Guilty Pleasure
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BISCUITS & BOURBON
Bread Pudding
INGREDIENTS: • • • • • • • •
3 cups leftover biscuits, cubed 2 large eggs 2/3 cup whole milk ½ cup semisweet chocolate chips 1/3 cup heavy whipping cream 1/3 cup granulated sugar 1 tablespoon bourbon ¼ teaspoon vanilla paste
Bourbon serving sauce: • • • • • • •
2 ounces heavy whipping cream 1.75 ounces sugar Pinch cinnamon ¼ ounce water ¼ ounce butter ¼ teaspoon cornstarch ¼ ounce bourbon
DIRECTIONS: Preheat the oven to 325° and have a small baking dish that holds about 4 cups liquid. Place the biscuit cubes in a medium sized bowl. In a small bowl, whisk together the eggs, milk, chocolate chips, heavy whipping cream, sugar, bourbon and vanilla paste. Pour over the biscuits. Pour all ingredients into baking dish. Bake on a small sheet pan for 40 minutes until the top is set, and no runny egg is revealed after a few pricks with a toothpick. To make the sauce:
Place the cream, sugar, cinnamon, in a small saucepan and bring to boil. In a small bowl mix water and cornstarch to make a slurry. Add the slurry to the cream mixture in saucepan and bring back to a boil. Remove from heat and add butter and bourbon. Stir until fully blended. Serve the bread pudding warm with the bourbon sauce. Boozy Desserts That Will Satisfy Your Guilty Pleasure
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PEACH AND
Nectarine Galette
INGREDIENTS: Piecrust:
Peach and Nectarine filling:
• • • •
• • • • • • • • •
1 ¼ cup AP Flour 1 tablespoon sugar ½ teaspoon salt ½ cup unsalted butter, cold, cubed • ¼ cup cold buttermilk
DIRECTIONS:
1 small peach, sliced 1 small nectarine, sliced 2 tablespoons honey + 1 teaspoon 1 tablespoon Moscato + 1 teaspoon ½ teaspoon cinnamon ½ teaspoon vanilla 1 egg whisked 1 teaspoon water 2 tablespoon raw sugar
To make the pie crust:
Mix flour, sugar and salt in a medium sized bowl. Add butter cubes and mix with hands until they resemble small crumbs. Add the buttermilk. Mix well until all blended. Shape into a 6” circle, wrap in plastic wrap and put in refrigerator to chill. To make the filling:
Put peaches, nectarines, 2 tablespoons honey, 1 tablespoon Moscato, ½ teaspoon cinnamon, ½ teaspoon vanilla into bowl and mix well with a wooden spoon. The juices of the fruit will begin to macerate and the liquid will thicken. Remove dough from refrigerator and roll out onto parchment paper into two 8” circles. Preheat oven to 400° Boozy Desserts That Will Satisfy Your Guilty Pleasure
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DIRECTIONS (CONT.) Take the fruit mixture and place it in the center of the dough. Be sure to leave a 2� lip around the circumference of the dough. Gently fold the edges of the dough over the pile of fruit. You will have a medium circle of fruit showing. Make sure the dough is folded securely. Combine egg and water in a small bowl. With a pastry brush, gently brush egg wash over the entire dough portion. Generously sprinkle sugar over the egg washed dough. Place in the preheated oven for 20-30 minutes or until the dough is golden brown. Remove from oven and let cool for a few minutes. Meanwhile mix together 1 teaspoon honey and 1 teaspoon Moscato in a small bowl. Once galette is cooled, brush the honey combination onto the galette.
Boozy Desserts That Will Satisfy Your Guilty Pleasure
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