Macerated fruit cocktails go well with banana bread and coffee; serve them instead of an after-dinner drink if you like, or as a dessert to be followed by Pink Squirrels.
After-Dinner Drinks, Card 14
Two drinks and two desserts.
1977 by Random House, Inc. All rights reserved. Printed in the USA
1 jigger creme de noyaux
1 jigger white creme de cacao
1 jigger heavy cream
Shake well with ice and strain into frosted cocktail glass. To frost glass: run lemon or lime slice around rim of glass; dip into sugar.
Sparkling white wine
1 teaspoon raspberry liqueur
Fill tulip champagne glass 2/3 full with sparkling white wine. Float 1 teaspoon raspberry liqueur on top.
Orange-Brandy Fruit Cups
Select fresh fruit in season, peel, remove seeds or cores, and chop into bite-sized pieces. Place in large bowl and fill with orange juice to cover fruit. Add 1/2 cup brandy. Marinate, covered, 24 hours. To serve, drain fruit and place in sherbet glasses or punch cups.
- 1 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/3 cup butter
- 2/3 cup sugar
- 3/4 teaspoon lemon rind grated
- 1 teaspoon orange rind grated
- 2 eggs beaten
- 1 cup banana mashed
- 3 tablespoons Grand Marnier
- 1/2 cup walnuts chopped
Preheat oven to 350.
Grease glass loaf pan 8"x5"x4"
Sift together flour and baking powder, set aside.
Cream butter, gradually add sugar, grated lemon and orange rinds, and blend until smooth. Beat in eggs, mashed banana, and Grand Marnier. Add flour-baking powder mixture a little at a time, stirring in thoroughly. Fold in chopped walnuts.
Spoon batter into prepared pan. Bake 45 minutes. Cool before slicing.