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Appletni
2 shots Prenzel Pure
1 shot Prenzel Sour Apple
1 shot ginger ale
Splash of Lime Juice
Shake all ingrediants in a shaker with ice and strain into a martini glass. Garnish with apple slice.
1 shot Prenzel Sour Apple
1 shot ginger ale
Splash of Lime Juice
Shake all ingrediants in a shaker with ice and strain into a martini glass. Garnish with apple slice.
Apricot and Almond Muffins
For 12 regular-sized muffins:
425g can apricots in juice
¼ cup plain yoghurt
¼ cup canola oil
1 large egg
1 tsp vanilla essence
1 tbsp Amaretto Concentrate
2 cups plain flour
4 tsp baking powder
¾ cup sugar
½ cup (about 60g) sliced almonds*
2 tsp cinnamon
½ tsp salt
* If you can be bothered, toast the sliced almonds in a dry pan until they are just turning golden to really bring out their flavour.
Heat oven to 210°C or 200°C for fan-bake. Tip the apricots and their juice into a food processor and process until well chopped but not completely pureed. Add the yoghurt, oil, egg, vanilla essence and Concentrate. Process again to mix well. Measure the dry ingredients into a large bowl, then toss them together using a fork. Pour the liquid mixture into the bowl, then gently fold everything together. Mix just enough to moisten all the flour.
Spray 12 regular-sized muffin pans with non-stick spray, divide the mixture evenly between the pans. Sprinkle muffin tops with a few additional sliced almonds, if you like. Bake for about 12 minutes or until muffins are golden brown and a skewer inserted into the centre comes out clean.
425g can apricots in juice
¼ cup plain yoghurt
¼ cup canola oil
1 large egg
1 tsp vanilla essence
1 tbsp Amaretto Concentrate
2 cups plain flour
4 tsp baking powder
¾ cup sugar
½ cup (about 60g) sliced almonds*
2 tsp cinnamon
½ tsp salt
* If you can be bothered, toast the sliced almonds in a dry pan until they are just turning golden to really bring out their flavour.
Heat oven to 210°C or 200°C for fan-bake. Tip the apricots and their juice into a food processor and process until well chopped but not completely pureed. Add the yoghurt, oil, egg, vanilla essence and Concentrate. Process again to mix well. Measure the dry ingredients into a large bowl, then toss them together using a fork. Pour the liquid mixture into the bowl, then gently fold everything together. Mix just enough to moisten all the flour.
Spray 12 regular-sized muffin pans with non-stick spray, divide the mixture evenly between the pans. Sprinkle muffin tops with a few additional sliced almonds, if you like. Bake for about 12 minutes or until muffins are golden brown and a skewer inserted into the centre comes out clean.
Beetroot carpaccio with Sauvignon Blanc Vinegar
As seen on Taste New Zealand Show
Serves 4
4 medium sized beetroot (about 700g)
3 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
2 tbsp Prenzel Sauvignon Blanc Vinegar
2 cups rocket greens
2 tbsp fresh feta cheese
2 tbsp chopped fresh mint or Vietnamese mint
Preheat oven to 200ºC. Trim beetroot and place in a roasting pan. Brush with one tbsp of oil and sprinkle with salt and pepper. Roast for one hour or until very tender. Remove, cool and peel. Slice very thinly on a mandoline or with a sharp knife. Arrange slightly overlapping in a petal pattern on 4 dinner plates. Drizzle with one tbsp of oil and one tbsp of vinegar. Sprinkle with salt and pepper. Toss rocket in a bowl with the other tbsp of oil, the other tbsp of vinegar, salt and pepper and crumbled feta.
Arrange in a small pile in the middle of the beetroot and sprinkle with mint.
Serves 4
4 medium sized beetroot (about 700g)
3 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
2 tbsp Prenzel Sauvignon Blanc Vinegar
2 cups rocket greens
2 tbsp fresh feta cheese
2 tbsp chopped fresh mint or Vietnamese mint
Preheat oven to 200ºC. Trim beetroot and place in a roasting pan. Brush with one tbsp of oil and sprinkle with salt and pepper. Roast for one hour or until very tender. Remove, cool and peel. Slice very thinly on a mandoline or with a sharp knife. Arrange slightly overlapping in a petal pattern on 4 dinner plates. Drizzle with one tbsp of oil and one tbsp of vinegar. Sprinkle with salt and pepper. Toss rocket in a bowl with the other tbsp of oil, the other tbsp of vinegar, salt and pepper and crumbled feta.
Arrange in a small pile in the middle of the beetroot and sprinkle with mint.
Bruchetta
Use Italian Bread if possible, Focaccia, Ciabatta. Slice through middle of bread and open out. Brush with Garlic Oil, spread with sundried tomato or a commercial pesto sauce, chopped bacon or ham. Sprinkle with grated (Mozzarella) cheese and top with a dusting of Parmesan Cheese. Grill.
Butterscotch French Toast
1 1/4 cups cream
3 eggs
1/4 cup Prenzel Butterscotch Tipsy Topping
1 baguette
25g butter
Whisk the eggs and cream together until well combined. Slice baguette into 2 cm rounds. Heat a little butter in a large non-stick frying pan. Dip the baguette into the egg mixture and fry 6-8 slices at a time until lightly golden. Build a tower on each serving plate with the toast then drizzle with Butterscotch Tipsy Topping. Delicious served with crispy bacon and bananas.
3 eggs
1/4 cup Prenzel Butterscotch Tipsy Topping
1 baguette
25g butter
Whisk the eggs and cream together until well combined. Slice baguette into 2 cm rounds. Heat a little butter in a large non-stick frying pan. Dip the baguette into the egg mixture and fry 6-8 slices at a time until lightly golden. Build a tower on each serving plate with the toast then drizzle with Butterscotch Tipsy Topping. Delicious served with crispy bacon and bananas.
Butterscotch Pancakes
Drizzle Butterscotch Tipsy Topping over pancakes & serve with whipped cream!
Caramelised Onion Tart
2 sheets ready-rolled puff pastry
1 egg yolk, lightly beaten
1 medium red onion, thinly sliced
2 teaspoons Rosemary Olive Oil
2 teaspoons sugar
4 Tablespoons cream cheese
200g camembert or brie cheese
Freshly ground black pepper
Fresh rosemary
Preheat oven to 200 degrees C.
Place a sheet of pastry on a greased oven tray and brush the edges with egg yolk. Cut four, 2cm strips from the remaining pastry and place around the edge. Prick the inside of the base.
Bake for 10 minutes until golden.
Meanwhile, saute the onion in the Rosemary Oil in a frying pan until soft. Add the sugar and cook until the onion begins to caramelise. Cool. Spread the inside of the cooled pastry shell with cream cheese. Top with the onion and small slices of the cheese. Sprinkle with pepper and bake for 10 minutes, until the cheese melts. Sprinkle with fresh rosemary and serve warm.
1 egg yolk, lightly beaten
1 medium red onion, thinly sliced
2 teaspoons Rosemary Olive Oil
2 teaspoons sugar
4 Tablespoons cream cheese
200g camembert or brie cheese
Freshly ground black pepper
Fresh rosemary
Preheat oven to 200 degrees C.
Place a sheet of pastry on a greased oven tray and brush the edges with egg yolk. Cut four, 2cm strips from the remaining pastry and place around the edge. Prick the inside of the base.
Bake for 10 minutes until golden.
Meanwhile, saute the onion in the Rosemary Oil in a frying pan until soft. Add the sugar and cook until the onion begins to caramelise. Cool. Spread the inside of the cooled pastry shell with cream cheese. Top with the onion and small slices of the cheese. Sprinkle with pepper and bake for 10 minutes, until the cheese melts. Sprinkle with fresh rosemary and serve warm.
Chilli Sauce
24 chillies, mild dried red
2 tbsp Prenzel Chilli Olive Oil
2 tbsp Prenzel Garlic Oil
Garlic clove, minced
Salt, to taste
6 tbsp flour
Wash chillies, stem and seed. Cook in boiling water for 10 mins or until soft. Remove and drain. Place chillies and water in blender and whirl until you achieve a pasty consistency. Heat oil in large skillet. Add garlic and flour and cook, stirring until flour browns. Add chilli paste slowly to flour to mix until it forms into a smooth paste. When all the chilli paste is added, bring to a boil, stirring constantly. Cook until it thickens, 3-4 minutes. Thin with water to a thick, saucy consistency. Use with vegetables, or as hot sauce for meat. Makes 6 cups.
2 tbsp Prenzel Chilli Olive Oil
2 tbsp Prenzel Garlic Oil
Garlic clove, minced
Salt, to taste
6 tbsp flour
Wash chillies, stem and seed. Cook in boiling water for 10 mins or until soft. Remove and drain. Place chillies and water in blender and whirl until you achieve a pasty consistency. Heat oil in large skillet. Add garlic and flour and cook, stirring until flour browns. Add chilli paste slowly to flour to mix until it forms into a smooth paste. When all the chilli paste is added, bring to a boil, stirring constantly. Cook until it thickens, 3-4 minutes. Thin with water to a thick, saucy consistency. Use with vegetables, or as hot sauce for meat. Makes 6 cups.
Christmas Cheesecake
1 cup mixed fruit
50ml Prenzel Brandy Concentrate
100g butter
1 pkt digestive biscuits
1 tbsp gelatine
2 tbsp hot water
250g cream cheese
1 tbsp grated lemon rind
1/2 cup sugar
300ml cream
Soak fruit in brandy overnight. Crush biscuits & mix with melted butter, press into 20cm tin. Beat cream cheese and sugar until smooth. Add lemon rind, beat well. Whip cream in a separate bowl and set aside. Add soaked fruit to cream cheese mixture and mix well. Soak gelatine in hot water, fold into fruit mixture and lastly place on top of biscuit crust and chill. Serve topped with fresh fruit and extra whipped cream flavoured with Prenzel Brandy Concentrate.
50ml Prenzel Brandy Concentrate
100g butter
1 pkt digestive biscuits
1 tbsp gelatine
2 tbsp hot water
250g cream cheese
1 tbsp grated lemon rind
1/2 cup sugar
300ml cream
Soak fruit in brandy overnight. Crush biscuits & mix with melted butter, press into 20cm tin. Beat cream cheese and sugar until smooth. Add lemon rind, beat well. Whip cream in a separate bowl and set aside. Add soaked fruit to cream cheese mixture and mix well. Soak gelatine in hot water, fold into fruit mixture and lastly place on top of biscuit crust and chill. Serve topped with fresh fruit and extra whipped cream flavoured with Prenzel Brandy Concentrate.
Christmas Fruit Cake
200g mixed glace fruit
125g raisins
125g soft butter
200g plain flour
1/2 tsp salt
1 tbsp Prenzel Rum Concentrate
125g sugar
3 eggs
1/2 tsp baking powder
Preheat oven to 200°C. Rinse and dry raisins and put them in a bowl with Rum Concentrate and the fruit. In a large bowl, beat together the sugar and softened butter until smooth and creamy. Whisk in the eggs, one at a time, whisking well after each addition. Sift the flour, baking powder and salt together and then add to bowl - stir rapidly with a wooden spoon. Fold in fruit and any macerating liquid, lightly. Line the inside of a loaf tin and pour in cake mixture. Bake for 25-30 minutes or until the cake begins to rise. Run a knife lightly down the length of the centre and reduce heat to 160°C. Cover top with tin foil once browned and continue cooking a further 1 hour. Turn the cake out onto a rack to cool, but do not remove paper or foil. Let cake mature 24 hours before eating.
125g raisins
125g soft butter
200g plain flour
1/2 tsp salt
1 tbsp Prenzel Rum Concentrate
125g sugar
3 eggs
1/2 tsp baking powder
Preheat oven to 200°C. Rinse and dry raisins and put them in a bowl with Rum Concentrate and the fruit. In a large bowl, beat together the sugar and softened butter until smooth and creamy. Whisk in the eggs, one at a time, whisking well after each addition. Sift the flour, baking powder and salt together and then add to bowl - stir rapidly with a wooden spoon. Fold in fruit and any macerating liquid, lightly. Line the inside of a loaf tin and pour in cake mixture. Bake for 25-30 minutes or until the cake begins to rise. Run a knife lightly down the length of the centre and reduce heat to 160°C. Cover top with tin foil once browned and continue cooking a further 1 hour. Turn the cake out onto a rack to cool, but do not remove paper or foil. Let cake mature 24 hours before eating.
© 2005 Prenzel Distilling Company, Blenheim. New Zealand
