On Mon, 13 Jun 2011 23:10:16 +0200, "Giusi" >
wrote:

>
> "sf" > ha scritto nel messaggio
> >> OK, decided to make this for my lunch party on Saturday. So
> >> Italiany! I am thinking a liquory glaze infused with rosemary and
> >> orange peel. Whatcha think?
> >
> > I say go for it! Mine was nekkid, but your glaze would be icing on
> > the cake (so to speak). Do you plan to use Grand Marnier, Cointreau
> > or triple sec? When you decide, please post the technique for how you
> > infuse it. I'd be uncreative and just throw in some chopped rosemary.
>
> I'll use something local. I'd make a syrup with the rosemary, ass butter
> and liquor at the end. Drizzle into the cake. I just wanted a more done up
> look for a party. I'm sure it's very good the way it is, but you know...
>
It's good the way it is. The reason I didn't glaze it is because my
last glaze was so transparent - it was just lemon juice and powdered
sugar. How do you get a citrusy flavor (or rosemary, in your case)
*and* a glaze that isn't semi-transparent? I understand how to make a
flavored sugar syrup, but don't know how to make a flavored, opaque
glaze. Is butter the key ingredient?

--

Today's mighty oak is just yesterday's nut that held its ground.