Place a kilo and a half of unpitted ripe sour cherries in a glass jar. Add two kilos of sugar and fill it to the brim with grappa. Cap with a tight lid. Place it on the sun to macerate for 40 days. Stir daily the first days until sugar dissolved. Take away from the sunny place, strain and pour …
Serves: 20 persons – macaroni 0,50 kom – sugar ( crystals) 0,25 kg – chocolate (cooking) 0,10 kg – almonds 0,25 kg – walnuts 0,15 kg – sugar (vanilla) 0,04 kg – cinnamon 0,001 kg – lemon 0,09 kg – butter 0,25 kg – eggs 6,00 kom Dough for shaping in the pan – flour (oštro) 0,40 kg – eggs …
Beat 12 farm-fresh eggs and 12 tablespoons of sugar to a fine mixture. Add 12 tablespoons of flour stirring gently to get tender texture. Pour the mixture on a greased cake-pan and bake on 150°C for about an hour. Leave to cool before serving. This cake was served on special occasions and became an ideal gift for wedding ceremonies. The …
Ingredients: – 600g sugar – 250g almonds – 1l water Preparation: Slice the almonds and shortly dry fry on a pan. Leave on the side for later. Place the water into a deep sauce pan and dissolve the sugar in it, until a thick syrup forms. Lower the temperature and leave the sugar to caramelize. Mix the texture with the …
Serves: 10 persons – eggs 12 pcs. – sugar (crystals) 0,22 dkg – milk 1,00 l – vanilla (bean) 1,00 Pc. – whipping cream 0,35 l – sugar (crystals – for the caramel) 0,12 kg – almonds 0,10 kg – raisins 0,07 kg – rum 0,02 l – candied orange peel 0,06 kg Preparation: Boil the milk and the vanilla …
At the time when grapes and quinces ripened, the ladies of Dubrovnik prepared sweet delicacies, which were kept in cupboards and served on Saint Nicolas Day, Saint Lucy’s Day, at Christmas and New Year, until the Festival of St Blaise. They included kontonjata (quince cheese) and red and brown mantala (must cheese) served with a glass of rose petal liqueur …
