Foodie Friday: Frangelico Review

Frangelico is the original hazelnut liqueur. The company is working to re-introduce people to the brand and bring it out of that dusty liquor cabinet because Frangelico is surprisingly versatile and it is perfect to include in both cocktails and sweet/savoury creations. It is surprisingly light, and even though it is packed with delicious hazelnut flavor, it is extremely low in calories and can be enjoyed guilt-free!

Recipes

Cherries Flambé

1 ¼ oz Frangelico

2 spoonfuls sour cherry macerate

¾ oz Cherry Brandy

Shake hard, strain long over rocks or can be served up.  Served in a Collins glass.

Grilled Salmon With Lemon-Hazelnut Sauce

·         3/4 cup hazelnuts

·         4 to 6 (four-ounce) salmon steaks, 1 1/2 inches thick

·         Grated zest of 1 lemon

·         Juice of 1 large lemon

·         1/3 cup olive oil

·         1/3 cup Frangelico

·         1/4 cup shallots or sweet onion

·         2/3 cup white wine

·         1/2 teaspoon salt

·         1/2 teaspoon freshly ground black pepper

 

1.       To roast hazelnuts: spread shelled nuts in a shallow pan and roast in a 275 ° F. oven for approximately 20 to 30 minutes or until skins crack. Remove from heat. Remove skins by rubbing warm hazelnuts in a towel. Coarsely chop hazelnuts (do not put in food processor); set aside.

2.       Wash salmon steaks and pat dry. Place skin down in a large glass dish or resealable plastic bag.

3.       In a bowl mix together the lemon zest, lemon juice, olive oil, Frangelico, shallots, white wine, salt, and pepper. Pour marinade over salmon steaks. Cover and refrigerate for 30 minutes, turning occasionally.

4.       Preheat barbecue grill. Remove salmon steaks from marinade and place onto a large piece of aluminum foil; place onto hot grill. Cover barbecue with lid, open any vents, and cook 8 to 12 minutes, basting with marinade occasionally, or until a meat thermometer registers an internal temperature of 140 ° F (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed from the heat source. Carefully remove salmon from grill and transfer onto individual serving plates. Sprinkle with roasted hazelnuts and serve.

Hazelnut and Frangelico Chocolate Cake

10 ½ oz peeled and toasted hazelnuts

12 oz plain flour

6 large eggs, at room temperature

1lb caster sugar

2 level teaspoons baking powder

10 ½ oz unsalted butter, melted and cooled

4 fl oz milk

3 fl oz Frangelico

3 ½ oz dark chocolate, finely chopped

1 teaspoon cocoa powder

1 teaspoon icing sugar

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Put the hazelnuts in a food processor and finely grind, ensuring that you don’t over process them or they will become oily. Tip into a bowl and mix with the flour.
3. Using an electric mixer, beat the eggs, sugar and baking powder for about 10 minutes until very thick and mousse-like. Next, using a large metal spoon, lightly fold in the butter, milk and 25ml (1floz) of the Frangelico, followed by the nut-flour mixture. Finally, fold in the chocolate.
4. Pour the mixture into the prepared cake tin and bake on the middle shelf of the oven for 45-50 minutes, or until well risen and golden, or when a fine skewer pushed into the centre of the cake comes out clean. Leave in the tin for 15 minutes before turning out onto a wire rack. Discard the paper.
5. Using a fine skewer, carefully pierce holes all over the top of the cake, then trickle with the rest of the Frangelico. When the cake is completely cool, lift on to a plate, arrange the hazelnuts on top, put both the cocoa and icing sugar in a small sieve and lightly dust all over. Serve cut into wedges

Review: I have to say that I was quite impressed with the actual bottle. It is adorable and decorated, I assume, to look like a monk with a real rope around its "waist".   It had a really sweet smell to it. It had a sweet smell. Not fruit-like, but similar to baked goods (no complaints here).  I am not much of a liquor drinker and was anticipating a very strong and unpleasant taste but was completely surprised by the rich and delicious flavor.  I have been using hazelnut coffee creamer lately and it tasted very similar, yet had a smooth consistency.  I could immediately envision the benefits of cooking and baking with this liqueur and could see how it would be delicious in an iced coffee.

I was definitely up for trying it out in a cake recipe.  I had to make a few  substitutions.  I decided to make cupcakes instead so rather than using the topping according to the recipe, I used a mocha frosting.  Also, I had no idea was caster sugar was so I used regular sugar.  I used less of the hazelnuts as well which I think was a good choice.  The picture I was provided looked nothing like what I ended up with but it was delicious none-the-less. It didn't really end up being a chocolate cake, more of a yellow cake with chunks of chocolate and hazelnuts. I am not sure if I did something wrong or not but it was quite yummy. The Frangelico really made it moist and tasty and it was definitely an ingredient that I will use again. 

I was provided with the above mentioned product for the purpose of facilitating this review. No other compensation was received and the views expressed here are my own.