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Brunch Favorites
Torani Currant Orange Scones
Ingredients
1/4 cup Torani Black Currant syrup
2 Tbsp. Torani Mandarin Orange syrup
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. grated orange zest
4 Tbsp. butter, chilled and cut into pieces
1/4 cup currants
1 egg, lightly beaten
2 Tbsp. heavy cream
Instructions
Preheat the oven to 425 F. In a food processor, mix the flour, baking powder, salt and zest. Add the butter and pulse to mix. Add the currants and pulse again. Mix the egg with the Black Currant syrup and the cream in a separate bowl. With the motor running, pour the egg mixture into the food processor and mix just until it starts to form a dough. Turn out the dough onto a floured surface and pat into a circle. Cut into wedges and bake for 12 to 15 minutes, or until golden brown. Transfer to a rack to cool and brush the tops with Mandarin Orange syrup.
Notes: These flaky scones are best served fresh and warm from the oven.
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Cocktails
Torani Kir
1 oz. (2 Tbsp.) Torani Black Currant syrup
6 oz. (3/4 cup) chilled white wine, such as Sauvignon Blanc or Chardonnay
Combine Torani and wine in a wine glass. Stir to blend. Serves 1.
Torani Kir Royale
1 oz. (2 Tbsp.) Torani Black Currant syrup
6 oz. (3/4 cup) chilled Champagne
Raspberries for garnish
Combine Torani and champagne in a fluted glass. Stir to blend and serve garnished with fresh raspberries. Serves 1.
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Mochas
Torani Black Widow Mocha
1 oz. (2 Tbsp.) Torani Chocolate Mocha Sauce
1/2 oz. (1 Tbsp.) Torani Black Currant syrup
2 shots (1/4 cup) espresso
8 oz. (1 cup) milk
Whipped cream, for topping
Maraschino cherry, for topping
Pour the espresso into a 16 oz. glass, add Black Currant and stir. Steam and foam Chocolate Mocha sauce and milk in a pitcher. Pour steamed flavored milk into 16 oz. glass. Add whipped cream, dust with chocolate and top with maraschino cherry. Serving/Yield: 1-16 oz.
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Salads
Torani Spinach Salad with Smoked Bacon and Torani Spiced Figs
Ingredients
1/4 lb. smoked bacon, minced
1 pt. basket Black Mission figs
1/2 cup Torani Black Currant syrup
1/2 cup red wine
1 Tbsp. Balsamic vinegar
1 Tbsp. finely minced shallot
1 tsp. finely minced Jalapeno pepper
1/2 tsp. Dijon mustard
1/4 cup extra virgin olive oil
1/2 lb. baby spinach leaves
Instructions
Cook the bacon until crisp and drain. Wash figs and cut off stems., In a saucepan heat the Torani Black Currant syrup with the red wine, vinegar, shallot and Jalapeno. Add the figs and simmer for 10 minutes. Drain and cool figs, then slice into quarters. Strain poaching liquid and reduce by half. Chill. Whisk reserved liquid with mustard and slowly pour in olive oil. Toss spinach with mustard and slowly pour in olive oil. Toss spinach with 1/4 cup or more of dressing and arrange on four salad plates. Sprinkle bacon and arrange sliced figs over each salad. Serve at once.
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Sauces
Torani Black Currant Mustard
Ingredients
1/2 cup Torani Black Currant syrup
1/2 cup whole-grain mustard
Instructions
In a small saucepan, simmer the Black Currant syrup until reduced by half. Add to mustard and mix well.
Notes: You can use this fruit-flavored mustard on sandwiches or in salad dressings.
Torani Black Currant Zinfandel Sauce
Ingredients
1 cup Torani Black Currant syrup
1 cup Zinfandel or other full-bodied red wine
1 Tbsp. butter
2 Tbsp. all-purpose flour
1 cup beef or rich chicken stock
1/2 tsp. tomato paste
Salt or pepper to taste
Instructions
In a small saucepan, reduce the syrup and wine by half. In another saucepan, melt the butter and whisk in the flour. Cook the flour mixture (roux) for 3 to 5 minutes, or until it begins to brown. Slowly whisk in the syrup mixture, then the stock and tomato paste. Simmer for about 30 minutes. Season with salt and pepper to taste.
Notes: This sauce is delicous with roasted lamb or beef.
Torani Mediterranean Marinade
Ingredients
3/4 cup Torani Black Currant syrup
2 Tbsp. Torani Lemon syrup
1/4 cup olive oil
1/4 cup red wine
2 Tbsp. grated onion
1 clove garlic, minced
2 Tbsp. minced fresh dill, or 1 tsp. dried
2 Tbsp. minced fresh mint
1 tsp. dried oregano
1 Tbsp. crumbled bay leaves
1 Tbsp. ground pepper
1/2 tsp. salt
Instructions
Mix all the ingredients together in a bowl and refrigerate until ready to use.
Notes: This recipe was developed for grilled lamb kabobs, but is also tasty with grilled beef or pork kabobs.
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Smoothies
Torani Banana Bramble Smoothie- Dairy Alternative
3/4 oz. (1 1/2 Tbsp.) Torani Black Currant Syrup
3/4 oz. (1 1/2 Tbsp.) Torani Blackberry Syrup
1/2 cup low fat soy milk
1/4 cup silken tofu
1 tsp. honey
1/2 banana
1 1/2 cups ice
In a blender pitcher, combine all ingredients and blend until smooth. Serving/Yield: 1-16oz.
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