elderflower | Gourmet Recipes

Boozeberryade – Ice Bar Four Seasons Dublin

Ingredients

Instructions

In a cocktail shaker muddle 7 blue berries, add all ingredients to the shaker and shake with regular ice.
Fill a highball style glass up with crushed ice and pour the contents of the shaker.
Dome the glass with more crushed ice. For the garnish simply get 3 blue berries of all different sizes and put them on a small cocktail stick. It looks great.

Tuesday, August 18, 2009

Ingredients

(Enough to fill an 8 inch/20cm diameter pastry case or 4 – 5 little ones as illustrated)
2 Egg yolks
50g Caster Sugar
20g Cornflour (sieved)
20g Plain Flour (sieved)
30ml full fat Milk
4 tbsp Belvoir Elderflower Cordial
1 punnet of fresh Raspberries

Instructions

Beat the egg yolks and sugar together while heating the milk in a saucepan.
Add the two flours to the egg and sugar mixture.
Pour in the milk and stir in the Belvoir Elderflower Cordial.
Pour the mixture back into the saucepan and heat stirring all the time until the custard thickens. It should have the consistency of whipped double cream.
This crème patissière can be used in a fruit tart. Buy a pastry case, or individual pastry cases and fill with the crème Patissière. Cover with fresh raspberries and serve. You can also use it to fill éclairs or smooth it onto a sponge base and cover with fresh fruit to make a quick and delicious pudding. Serves 6.

Tuesday, November 11, 2008

For the Icing 2 tbspns of Elderflower Cordial 4oz of sieved Icing Sugar.
Roll the pastry out into 3 oblongs 12cm x 26cm.
Soak the Strawberries in the Elderflower Cordial for 1/2 an hour.
Whip the cream until firm, then layer the cream on the pastry and top with strawberries.
Repeat on the next layer and top with the third sheet of pastry.
To make the icing, sieve the icing sugar and add the Elderflower Cordial, stirring all the time. Pour over the top of the slice and serve.

Place the apricots into a saucepan with the sugar, Elderflower Cordial and water, bring slowly to a simmer then stir to dissolve the sugar.
Continue to heat until the apricots have cooked and the sauce looks thick, take off the heat and allow to cool. When cooled, purée until smooth and pour over the ice cream.

Soak Cous Cous in warm water for approximately 10 minutes, drain and steam in a colander lined with fine muslin for about 30 minutes, stir occasionally (traditional recipes steam the Cous Cous over a simmering lamb stew).
Prior to serving, lightly stir in the remaining ingredients and season to taste.
Roast Gravy Made in the traditional manner by roasting the bones and root vegetables, draining any fat, and simmering with stock, reducing to concentrate flavour and colour.
Thicken if required and enrich with Elderflower Cordial to taste.
Serving suggestion Season and pan fry noisettes of lamb, keeping underdone, present on a bed of minted Cous Cous and surround by a cordon of Elderflower gravy. This dish can also use a whole trimmed eye of meat from the loin of lamb, which has been sealed on a hot griddle plate and cooked through a further 8 to 10 minutes. Carve this and arrange onto the Cous Cous as before.

Peel and roughly chop the apples into a large pie dish.
Pour the elderflower cordial over the top. Make the sponge by creaming together the butter and sugar.
Whisk the eggs and add to the sugar and butter mixture.
Fold in the flour and spoon over the apples.
Place in a pre-heated oven at Gas 4 (275F/180C) and bake for 30 minutes until golden and risen.