Working with a team of dedicated home bakers has inspired us to experiment in the kitchen with some of our favourite liqueurs.  Here are some recipes from our secret cookbook. For more information on cooking with our liqueurs This e-mail address is being protected from spam bots, you need JavaScript enabled to view it

COLUMBA CREAM CHEESECAKE:

Base:  150g melted butter
           75g caster sugar
           250g Digestive biscuits (crushed)
Filling:  200g cream cheese
           284ml double cream
           100ml Columba Cream liqueur
           150g icing sugar
Mix base ingredients together and use to line 30cm cake tin.  Put in fridge to set.  Whisk cream until very thick then whisk in cheese.  Slowly add Columba Cream and icing sugar, making sure mixture stays firm and thick.  Spread onto base and put in fridge to set, preferably overnight.  Decorate with grated chocolate.

CRANBERRY RELISH:

500g fresh or frozen cranberries
Thinly pared rind and juice of 1 lemon & 1 orange
5cl  of ‘S’ Cranberry & Raspberry liqueur
100g caster sugar

If using fresh cranberries de-stalk and rinse well.  Put lemon and orange rind in heavy bottomed pan.  Add cranberries, juices and Cranberry & Raspberry “S” liqueur.  Cook over a medium heat, stirring occasionally, until berries begin to burst
and break up.  Stir in sugar and simmer for 20mins or until dissolved.  Check consistency, which should be like loose jam.  Simmer for a little longer if necessary.
Can be served hot or cold.