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
Pink Squirrel
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.
Raccoon
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.
Orange-Banana Bread
Ingredients
- 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
Instructions
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Preheat oven to 350.
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Grease glass loaf pan 8"x5"x4"
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Sift together flour and baking powder, set aside.
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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.
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Spoon batter into prepared pan. Bake 45 minutes. Cool before slicing.
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