Anglotexmextamarindandtreaclebarbecuesauce Recipes

ANGLAISE SAUCE

Anglaise Sauce image

Provided by Food Network

Categories dessert

Yield 2 1/2 cups

Number Of Ingredients 4

Ingredients

2 cups heavy cream
1/2 cup sugar
1 vanilla bean split and scraped
5 egg yolks

Steps:

In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean. Bring to a simmer and remove from the heat. In a bowl beat the egg yolks until thick and frothy. Temper the egg yolks by stirring just 1 tablespoon of the sauce into the yolks, then another, then another, until all is incorporated. Turn the egg yolk mixture into the sauce and stir until thoroughly blended. Return the saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent scorching. Remove from the heat. Strain through a fine mesh sieve.

ANGLO-TEX MEX TAMARIND AND TREACLE BARBECUE SAUCE

Anglo-Tex Mex Tamarind and Treacle Barbecue Sauce image

This is a double-duty sauce -- it also does a stellar job as a basting sauce for a roasted whole bird!

Provided by Millereg

Categories Sauces

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons unsalted butter
1/2 cup finely diced onion
4 garlic cloves, finely diced
6 plum tomatoes, coarsely chopped
1/4 cup ketchup
1/4 cup water
2 tablespoons English mustard
2 tablespoons dark brown sugar
3 tablespoons treacle (may substitute molasses)
2 tablespoons tamarind paste
1 teaspoon cayenne pepper
1 tablespoon dried ancho chile powder
1 tablespoon paprika
1 tablespoon Worcestershire sauce

Steps:

Heat the butter in a large saucepan over medium-high heat.
Add the onions and garlic and cook until soft.
Add the remaining ingredients and cook for 15 minutes.
Place the mixture in a blender and blend until smooth.
Return to the saucepan and cook for an additional 15 to 20 minutes, or until thickened to your liking.

SAUCE ANGLAISE

Sauce Anglaise image

This is a vanilla sauce that you can use with souffles, ice cream, or almost any other desserts that would normally go well with vanilla. This is not for beginners, it is very difficult to gauge the correct temperature and not overcook the eggs without a candy thermometer.

Provided by CURLAY

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 35m

Yield 16

Number Of Ingredients 4

Ingredients

1 quart milk
12 egg yolks
2 vanilla beans, split lengthwise
1 ¼ cups white sugar

Steps:

Fill a large bowl or dishpan with ice, and place a pot or bowl large enough to hold all of your ingredients into the ice. This is where you will pour the sauce when finished.
Place the milk and vanilla beans into a large saucepan or pot over medium heat, and bring to a boil. While waiting for the milk to boil, whisk together the egg yolks and sugar in a medium bowl until thick and creamy.
When the milk comes to a boil, gradually whisk it into the egg whites, stirring constantly so that the hot milk does not scramble the yolks. Then pour the mixture back into the pot and place over low heat. Remove the vanilla beans. The seeds may be scraped out, and returned to the sauce if desired.
Stir constantly over low heat until the cream coats the back of a metal spoon. Do not allow it to boil. This part is very tricky, it is a fine line between done and overcooked. If you can, use a thermometer to cook the mixture to 182 degrees F (83 degrees C). If you start to see any signs of egg lumps, immediately remove from the heat.
Pour the sauce into the awaiting container in the ice bath. This will stop the cooking process. If your sauce had small chunks of egg, you may strain it through a sieve on its way into the container.

Nutrition Facts : Calories 137.3 calories, Carbohydrate 20.7 g, Cholesterol 158.5 mg, Fat 4.5 g, Protein 4 g, SaturatedFat 2 g, Sodium 31 mg, Sugar 20.3 g

BLACK TREACLE SCONES

Black Treacle Scones image

This is a very old recipe. Serve these flavorful scones warm with butter. They may be a little heavy for modern tastes but you can lighten the texture up by using an egg in place of some of the milk if you like.

Provided by Bea

Categories Scones

Time 20m

Yield 15

Number Of Ingredients 12

Ingredients

3 ⅔ cups all-purpose flour
2 teaspoons baking soda
4 ½ teaspoons cream of tartar
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup butter
2 tablespoons molasses (treacle), or more to taste
1 cup milk

Steps:

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
In a large bowl, sift together flour, baking soda, cream of tarter, salt, cinnamon, allspice, cloves, nutmeg and ginger. Cut in butter with a fork or pastry blender. Combine milk and molasses in a small bowl; stir into flour mixture until moistened. Turn dough out onto a lightly floured surface and knead briefly. Roll dough out into a 1/2 inch thick round. Cut out circles with a medium biscuit cutter and place pieces on prepared baking sheet so that they are barely touching.
Bake in preheated oven for 10 to 12 minutes. Move to a wire rack to cool slightly before serving. For soft scones, cover with a dry cloth for 10 minutes. For crisp scones, do not cover.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 26.8 g, Cholesterol 17.6 mg, Fat 6.8 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 297.8 mg, Sugar 2.3 g

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