|Hummingbird Bakery Cookbook|
|by Tarek Malouf|
Tarek Malouf opened the first Hummingbird Bakery in London's fashionable Notting Hill district in 2004.
1 - 10 of 140 for galliano
Boil together water and sugar. Cool. Add water and Karo syrup. Stir thoroughly. Pour into fifth bottles. Add to each fifth: 1 1/2 oz. bottle Strega ...
In large skillet ... Place fish over almonds. Add galliano and cover. Simmer gently until cooked, about 10 minutes. Garnish with parsley. Serve immediately.
Mix all ingredients and mix at high speed for 4 minutes. Bake in a well greased and floured bundt pan. Bake for 45-50 minutes at 350 degrees.
Combine vodka;, syrup, extract, vanilla and food coloring. Put in 4 cup jar with tight-fitting top. Store in cool place for at least 1 week to age.
Boil 2 cups sugar with 1 cup water for 5 minutes. Cool. Add: Need no aging. Makes 1 fifth and 2 cups.
Mix water and sugar together; let cool. Add vodka and remainder of ingredients. Double recipe makes 1/2 gallon.
Boil sugar and water 5 minutes. Cool. Add vanilla, anise, lemon and food coloring. Stir. Add vodka. Stir. Let sit 1 week. Will appear cloudy at ...
Combine, boil 5 minutes. Cool to lukewarm. Add:
Dissolve sugar in 1 cup boiling water. Cool. Add other ingredients. Add to vodka bottle and let stand at room temperature for several days before ...
Boil sugar and water 15 minutes, cool. Add vanilla, anise, vodka, and food coloring. Shake, wait 2 to 3 weeks, then serve.
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