Amelia Recipes

AMELIA

Amelia image

We use the Amelia to transition the Cosmo drinkers into our dangerous world of subtle flavors. We chose vodka as the base spirit to showcase St-Germain without muddying its flavor. The Amelia is named in honor of an older Greek woman who gave Jason food and lodging when he ran out of money while traveling through Greece.

Yield makes 1 drink

Number Of Ingredients 10

Ingredients

1 3/4 ounces Luksusowa potato vodka
1 ounce St-Germain elderflower liqueur
3/4 ounce Boiron blackberry purée (or make your own; see below)
3/4 ounce freshly squeezed lemon juice
1 mint sprig, for garnish
1/4 pound fresh or frozen, thawed blackberries (about 1 cup)
2 tablespoons superfine sugar
2 tablespoons water
2 tablespoons freshly squeezed lemon juice
(makes about 1 cup)

Steps:

Pour the vodka, liqueur, purée, and juice into a mixing glass. Add large cold ice cubes and shake vigorously. Strain into a chilled cocktail glass. Place the mint sprig in the palm of your hand and smack it with your other hand to release the aroma. Gently place the mint on the surface of the cocktail and serve.
Combine all ingredients in a blender. Liquefy and strain through a coarse sieve. Refrigerate until use. Will keep for 3 to 4 days, refrigerated.
Dominant Flavors: blackberries with mint on the nose
Body: full-textured from the blackberries
Dryness: medium to dry
Complexity: medium complexity between blackberries and elderflower
Accentuating or Contrasting Flavors: contrasting elderflower with aroma of fresh mint
Finish: short, dry with citrus overtones
Glass: cocktail

HONEY CUPCAKES (DONAS AMELIAS)

Honey Cupcakes (Donas Amelias) image

When making this recipe use the best honey you can get, I was given this recipe by my aunt, which I will treasure. As these are very popular in Terceira island ,which is in the acores. They are very dense and delicious. Enjoy.

Provided by Anna P.

Categories Dessert

Time 50m

Yield 12 cupcakes

Number Of Ingredients 9

Ingredients

2 cups of white cornflour
1 2/3 cups sugar
2 tablespoons honey
10 egg yolks, at room temperature
5 egg whites, beat with blender to form peaks
3 tablespoons margarine, at room temperature
3 tablespoons raisins
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Steps:

Mix all the ingredients together.
Heat oven to 350 degrees F.
Pour into medium size muffin tins.
Cook for 25 to 30 minutes.
Cool on rack, sprinkle cupcake's with icing sugar.

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