BRANDY SAUCE
In a 2-quart saucepan over medium heat, melt the butter. Add the sugar, brandy, cinnamon, and salt and whisk to combine. Cook at a simmer, whisking, until the sugar is dissolved and the mixture is light in color and foamy. Remove from the heat.
Provided by Liana Krissoff
Categories Cookstr Recipes
Number Of Ingredients 7
Steps:
- In a 2-quart saucepan over medium heat, melt the butter. Add the sugar, brandy, cinnamon, and salt and whisk to combine. Cook at a simmer, whisking, until the sugar is dissolved and the mixture is light in color and foamy. Remove from the heat.
- In a small bowl, beat the egg until frothy, then gradually whisk it into the mixture in the saucepan.
- Return the pan to medium heat and cook for about 2 minutes, stirring constantly, until thickened.
- Stir in the cream and remove from the heat.
- Keep at room temperature for up to 4 hours, until ready to use; or cover and refrigerate, then reheat in a microwave oven and stir in a few teaspoons of water to thin the sauce a bit.
BRANDY BUTTER (HARD SAUCE)
This is a traditional sauce to be served with Plum Pudding. Yummy served later on hot raisin toast.
Provided by Emma
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Place butter, confectioners sugar, orange rind, orange juice, and brandy or cognac into food processor and mix until smooth. Pile sauce into serving bowl and refrigerate. Remove from fridge about one hour before serving.
Nutrition Facts : Calories 376 calories, Carbohydrate 32 g, Cholesterol 68.6 mg, Fat 25.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 16.4 g, Sodium 4 mg, Sugar 31 g
BRANDY SAUCE
Make and share this Brandy Sauce recipe from Food.com.
Provided by Vina7737
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix dry ingredients and then stir them into a cup of boiling water.
- Boil for 5 minutes and then add butter, brandy, and vanilla.
- Serve hot over mince pie or gingerbread.
Nutrition Facts : Calories 210, Fat 6, SaturatedFat 3.8, Cholesterol 15.3, Sodium 53.4, Carbohydrate 29.1, Fiber 0.2, Sugar 25.2, Protein 0.1
BRANDY SAUCE
Brandy sauce is similar to the other popular steamed pudding accompaniment, hard sauce. They're both stiff sauces that are served chilled with the warm puddings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Prepare an ice-water bath; set aside. In a medium bowl, lightly beat egg yolks.
- In a small, heavy saucepan, bring cream to a boil over medium-high heat. Add butter and sugar, and stir until completely dissolved, about 2 minutes. Whisk 1/4 of hot cream mixture into egg yolks, whisking constantly to prevent curdling. Transfer egg-yolk mixture back to saucepan, and bring to a boil, whisking constantly. Reduce heat and simmer, whisking frequently, until mixture is very thick, about 5 minutes. (Mixture will have the consistency of a thick pudding.) Remove from heat, and stir in cognac. Transfer sauce to a clean bowl, and place in ice bath to chill. Brandy sauce will keep in the refrigerator, in an airtight container, for 1 week.
BRANDIED CHERRY SAUCE
Number Of Ingredients 5
Steps:
- 1. Drain cherry liquid into 1-cup measuring cup add orange juice to liquid to make 1 cup. Set cherries aside.2. In small saucepan, combine liquid, sugar and cornstarch mix well. Cook over medium heat until mixture comes to a boil, stirring constantly. Stir in brandy and cherries. Serve warm or cool. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1/4 Cup * Calories: 90 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 0 mg 0% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 1 g 4% * Sugars: 18 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 6% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 1/2 Fruit or 1 1/2 Carbohydrate
Nutrition Facts : Nutritional Facts Serves
MOM'S FOAMY SAUCE FOR STEAMED PUDDING
Make and share this Mom's Foamy Sauce for Steamed Pudding recipe from Food.com.
Provided by Julesong
Categories Sauces
Time 10m
Yield 1 batch per pudding
Number Of Ingredients 5
Steps:
- Cream the butter and sugar together.
- Add the well-beaten egg yolks and beat thoroughly over hot water in a double boiler.
- Remove from the heat and fold in the stiffly-beaten egg whites, then the vanilla and the whipped cream.
- Pour over your favorite steamed pudding.
- This is one of our traditional family favorites!
BRANDIED CARAMEL SAUCE
Categories Condiment/Spread Sauce Low Sodium Brandy Fall Bon Appétit
Yield Makes about 1 1/3 cups
Number Of Ingredients 4
Steps:
- Stir sugar and 2/3 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Add lemon juice. Increase heat and boil until deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove pan from heat. Stir in remaining 1/4 cup water (mixture will bubble vigorously). Cool 5 minutes. Mix in brandy. (Can be made 2 days ahead. Cover; refrigerate. Rewarm before serving.)
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