Break open the cardamom pod and steep it in the fresh espresso for 1 minute. Strain the aromatized coffee and heat it in a saucepan with the rest of the ingredients. Serve this drink hot in a coffee cup, with the spice mixture available in a sugar bowl with a spoon for individual adjustments.
Shake all ingredients except the beer vigorously with ice cubes and strain into a glass with ice
Quickly knead together all dough ingredients on a cutting board until smooth, form a ball, and refrigerate wrapped in cling film for 60 minutes.
Finely chop or sliver the trimmed cut of beef and place it in a bowl. Also finely chop the gherkins and capers and add them to the meat.
Line the edge of an appropriately sized cake ring with a cake collar. Dip half of the sponge fingers in the mixture of simple syrup and rum and use them to cover the floor of the mould. Soak the gelatine in cold water.
For the toffees, cut butter in pieces and allow to soften at room temperature. Put water and sugar into a pot and slowly bring to boil. Without stirring, the mixture will transform into big clumps.
Scrape out the vanilla seeds of the pod. Peel 1 lemon, squeeze the lemon juice then. Cut the second lemon into thin slices.
Preheat the oven to 180 degrees. Prepare a baking tray and a cookie sheet. Assembly a piping bag with the tip. Chop some hazelnuts for garnishing.
For the candied oranges, peel one orange and slice both oranges in 4 mm thin slices. Put all ingredients into a pot and bring to a boil. Cook for 15 minutes, until the oranges are candied. Put the oranges on a cookie sheet, keep the marmalade.
Mix softened butter, sugar and egg whites together. Incorporate grated chocolate, salt, flour and STROH rum into the dough. Knead well until it is homogenous. Chill the dough.
Preheat the oven to 180 degrees. Bring water, milk, salt and butter to a boil. Add the STROH rum. Add the flour and keep stirring until it transforms into a thick paste.
Peel the pears and core them with a corer. Caramelize the sugar and then slowly pour in some water. Cook until the caramel has completely dissolved. In this liquid, stew the pears until soft.
Place all ingredients in a bowl and mix with a hand mixer. Chill in the refrigerator for two days.
Shake all ingredients together with ice cubes and serve in a chilled cocktail glass. Garnish with a dried lavender twig.
FOR THE PUFF PASTRY, place the flour, pre-softened butter, water, vinegar, and salt in a bowl and knead slowly. When the dough begins to separate from the bowl’s sides, knead faster until silky and smooth.
Shake all ingredients vigorously with ice cubes. Strain into a cocktail glass and top with grated tonka bean.
FOR THE SPONGE CAKE, separate the eggs. With a hand mixer, mix the egg yolks along with 50 g sugar, vanilla sugar, and lemon zest to a creamy consistency. Beat the egg whites with salt and the rest of the sugar until fluffy.
Shake all ingredients in a shaker with ice cubes to chill. Strain into a fancy glass over ice cubes or crushed ice. Serve garnished with pineapple pieces marinated in simple syrup plus a fresh cherry.
FOR THE CHOCOLATE BANANA MARMALADE, puree bananas. Heat together with 20 g sugar and the pectin. Add 100 g sugar and the glucose syrup and bring back to temperature. Stir in the bitter couverture chocolate and then add the rum.
Briefly stir together all ingredients with ice cubes. Serve in ice-cold stoneware or a clay bowl. Garnish with sun-dried tomatoes.
Mix instant coffee into the sponge finger batter. Form the fingers shorter than usual and also baking them a bit shorter than usual.
Shake all ingredients (except for the rum) with ice and set aside. Place the fried ice cream ball in a Chinese rice bowl and flambé for 10 seconds with STROH 80. Strain the finished drink over the flame to douse. Serve with an ice cream spoon.
Dissolve sugar and bitters in a long drink glass with soda water (around 2 cl). Add tamarind syrup, rum, lime juice, and citrus zests, and stir with ice cubes to chill.
Shake all ingredients vigorously with ice cubes and pour through a tea strainer into a pre-cooled cocktail glass, repeating the straining process once.
While you wait for the yeast dough to rise for the first time, cut the prunes into small pieces. Brush the ring cake mould with melted butter and then sprinkle it with the cinnamon sugar. (The baking process will turn this sugar into a tasty caramel.)
Stir all ingredients in a frozen mixing glass until chilled. Strain over a large chunk of ice into a Double Old Fashioned glass and serve garnished with an orange twist.
Cut the fruit into pleasingly sized pieces and marinate with rum. In a pot, combine the rice with the cold milk, salt, and vanilla sugar. Cover and cook on low heat until soft.
Stir eggs with sugar, vanilla sugar and salt until foamy. Sift flour with cocoa and lift loosely under the egg mass. Spread over a baking tray lined with baking paper and bake in a preheated oven at 220 ° C for approx.
Beat the sugar and whole eggs until the mixture becomes light. Lightly moisten crumbs with rum. Careful that not too much rum is used here and the crumbs are floating in liquid.
For the apple compote, cut the apples into slices. Boil and simmer in a small pot with the water, sugar and rum for about 10 minutes.
Mix all liquid ingredients in one bowl and mix all dry ingredients in another bowl. Then mix both parts and stir the dough very soft. Cover and let it rise to twice its size. Then pour dough into a buttered Gugelhupf dish in the preheated oven at 180-200 degrees bake. Sprinkle with icing sugar.
First let raisins for half an hour soak in rum with sugar and water. Then boil the milk and salt a little. Now add the semolina and the sugar with constant stirring. Now stir in the rum raisins.
Melt the chocolate. Beat the whipped cream. Whisk the eggs and the sugar in the food processor until the mixture ist thick and creamy. Add the melted chocolate slowly to the mixture. Fold in the rum and the whipped cream. Pour the mixture into a sealable jar and let the ice cream freeze for at least six hours – or overnight – in the freezer.
First put the quark, the egg, flour, semolina, rum, crumbs and salt to a smooth dough, then let rest for 10 minutes. In the meantime, bring a pot of salted water to a boil and form with the help of two spoons little dumplings. Simmer the dumplings in boiling water until they float on the surface.
First prepare the filling . Here you cook the milk and add poppy seeds / nuts. Add the lemon zest, vanilla sugar, sugar and rum and chill. In a large bowl, first mix all liquid ingredients, add the sugar and stir until smooth. Mix the baking powder with flour and stir in quickly. Knead with your hands to a dough and divide into 3-4 equal parts. Roll out with a little flour, spread filling over it and roll up. Brush surface with an egg and bake for 45 minutes at 180 degrees golden brown.
Soak the raisins for half an hour in a bowl with 50ml of rum and 50ml of water. Separate the eggs. Mix the egg yolks with sugar and rum. Add the milk and the flour and mix with the pinch of salt.
Separate eggs and beat egg white to stiff snow. Gradually add the granulated sugar and whip up the egg whites again. Whisk in the yolks. Carefully fold in poppy seeds and flour. Spread the mass finger-thick on a baking tray lined with baking paper and bake in a preheated oven on a medium rail at 180 degrees for about 12 minutes.
For the pancakes, mix milk, salt, flour, eggs and mineral water until a homogeneous mixture is obtained. If the dough is still too liquid, add some flour. Heat the butter in a Teflon pan. Fry the pancakes on both sides in the pan on medium heat.
Wash potatoes, peel raw and cook in slightly salted water, strain, evaporate, heat and let cool. Whisk egg. Cover the baking tray with baking paper. Preheat the oven in time.
Grease a Guglhupf mould with butter and dust with flour. Pour in the sand cake batter and bake in the oven for around 45 minutes at 170 °C. Remove from the oven and allow the Gugelhupf to cool in its mould for 20 minutes.
Shake together rum and honey with ice and strain into a chilled champagne flute. Top off with the cold beer and stir carefully. Serve garnished with a long orange peel spiral.
Shake all ingredients vigorously with ice cubes, strain into a pre-cooled milk pitcher, and perfume with the orange zest’s essential oils. Goes very well with small Buchtel pastries or a piece of warm curd cheese strudel.
Roll out the short dough 3 mm thick and use it to line the bottom of a tart mould 26 cm in diameter. Chill the dough for several hours, then poke it with a fork at regular intervals and bake for ca. 15 minutes at 170 °C for a golden yellow appearance.
Wash the apricots, remove the stones and puree them. Advice: In order to have fruit pieces, don’t mix the apricots too smoothly. Add the lemon juice, the vanilla seeds, the rum and the lemon zests and let it cook for 10 to 12 minutes. Stir in between.
Mix the raisins with the rum and let it boil in a pot. Reduce the heat and put it aside until the raisins have soaked up all the liquid.
Preheat oven to 160 degrees (Celsius). Grease the baking tin and cover it with some flour. Let the butter sit at room temperature. Mix the flour with the baking powder. Separate the egg whites in a bowl and beat them with a pinch of salt until stiff.
Peel the kiwis, remove the stalk and cut it into pieces, puree them. Cut the watermelon pulp into pieces, remove the seeds and then puree it. Add the rum to the melonpuree.
Peel the pears. Pour the rum and 100 ml of water into a small pot. Add the pears and one tablespoon of sugar and poach the pears for 12-18 minutes on low heat.
Prepare 500 ml strong coffee. Scrape out a vanilla bean and stir the vanilla marc and the sugar and rum in the coffee. Pour the rum-coffee-mixture into a bowl and freeze it for three to four hours.
Put all the ingredients in a bowl and stir them. Put a lid on the bowl and let the mixture cool down in the freezer overnight or for at least six hours.
Stir all ingredients with ice cubes in an Old Fashioned glass until chilled. Serve garnished with a slice of orange and a rosemary twig.
Prepare a yeast dough. Mix the flour in a big bowl with the yeast. If you use fresh yeast, stir it with lukewarm milk. Add milk, eggs, egg yolks, sugar, icing sugar and the lemon zest. Let the dough rise on a warm place for about 30 minutes until it has grown to double its size.
Soak the raisins in water for about 15 minutes, then squeeze them out and chop them finely. Mix them with the rum. Spread the soft butter in a square on a baking tray.
For the base: Put the cookies into a plastic bag and crumble them. Melt the butter and mix it with the cookies crumbles. Put baking paper into a round baking tin and press the cookie-base into the tin. Let it cool for about one hour.
Especially good ingredients for the punch mixture are sponge cake scraps and leftovers, Sachertorte, and leftover sponge fingers. If you don’t have any leftovers, you can of course prepare some fresh sponge cake according to the basic recipe.
Shake all ingredients vigorously with ice cubes and use a gold-trimmed porcelain tea service to serve. Arrange two beetroot crisps as a garnish.
Place the babas in large soup dishes, spray on the mascarpone cream in a circular fashion, distribute berries around the babas, and pour a bit of rum pot liquid into the bowls.
Steep the milk oolong teabag in the rum for 4 minutes. Shake all ingredients with ice cubes and serve in an ice-cold teacup.
Prepare a piping bag of chestnut puree mixed with rum and simple syrup. Pipe onto the frozen slices and sprinkle with chopped pistachios.
Preheat the oven to 150-160 degrees. Heat the milk, stir in the cocoa powder. Mix the hot cocoa with the rum and fill it into cups.