October 16 is National Liqueur Day!What's the difference between a liquor and a liqueur?
This question confuses many, and with good reason. Many liquors are available in flavored forms nowadays. Both liquors and liqueurs contain alcohol, but the terms are not interchangable.
In general, liqueurs are sweetened spirits with various flavors, oils and extracts. Liqueur alcohol content can range from a low 15 percent (30 proof) to 55 percent (110 proof), so potency is not a distinguishing factor. Rum, whiskey, brandy, and vodka can serve as a base spirit for liqueurs. Cream liqueurs have cream added, while créme liqueurs are much sweeter, likened to a potent syrup. Our ancestors referred to liqueurs as cordials, and they were often used medicinally.
Here’s a first look at two recipes from our upcoming book “Liqueur Amore” which will be published in 2007 by Boston Warehouse.
This cake is so moist and so rich; the stuff of a decadent “wedding cake”. The taste of orange will entice your tastebuds and the silken texture will tease your palate! Serving this cake at our Wild Rose Inn bed and breakfast brings oohs-and-ahs, and I always print out extra copies of the recipe for interested guests!
If you’re feeling adventurous; prepare your own orange liqueur (similar to Grand Marnier)…but plan this well in advance; curing time for the liqueur is one month.
The secret to this sensuous recipe is pouring a mixture of liqueur and juice onto the hot cake. (Poke a few small holes with fork to help the liquid absorb.) The recipe makes two cake rounds for a layered effect ( I’d use a simple whipped cream to frost) or one 1/2 sheet for cutting into squares.
Orange Blossom Cake
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, softened
1 1/8 cups sugar, divided use
2 teaspoon orange peel, grated
3 eggs, separated
3/4 cup orange juice
1/4 cup clear orange liqueur (such as Triple Sec®)
1/2 cup whole milk
Whipped cream for garnish
Stir together flour, baking powder, salt and baking soda; set aside. In a large bowl, with an electric mixer, beat butter and 1 cup sugar until fluffy. Add orange peel and egg yolks, one at a time, beating well after each addition. Blend orange juice and liqueur. Combine 1/2 cup juice mixture with milk. Add flour mixture and milk mixture alternately to creamed mixture, beginning and ending with flour. Beat egg whites until stiff, but not dry; gently fold into batter. Pour into (2) greased and floured 9-inch square pans. Bake in preheated 350 degree F. oven 35-40 minutes. Cakes will be very dark on top. Combine remaining 1/2 cup orange juice mixture and 1/8 cup sugar. Pour mixture over hot cake. Cool before removing from pan. Serve with whipped cream. Serves 12-16.
Grand Orange - Cognac Liqueur
3 cups brandy or cognac
11/2 teaspoons pure orange extract
1 cup orange-blossom honey
1/2 teaspoon glycerin, thickening agent (optional)
dash of ground cinnamon and ground coriander
Place all ingredients into a clean container to age. Stir, cap and let age in a cool dark place for 1 month. After initial aging, pour through fine mesh strainer placed over medium bowl. Rinse out aging container. Place clarified liqueur back into bottle. Makes 4 cups.
