Calvadosapplebrandygravy Recipes
CALVADOS (APPLE BRANDY) GRAVY
Make and share this Calvados (Apple Brandy) Gravy recipe from Food.com.
Provided by Outta Here
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the sugar in a medium-size heavy saucepan. Place over medium heat, and cook until sugar is golden (do not stir).
- Carefully add cider, stirring constantly (mixture will bubble vigorously).
- Stir in brandy; cook 1 minute.
- Add broth, lemon juice, nutmeg and salt.
- Combine water and cornstarch, stirring with a wire whisk; add to the gravy. Bring to a boil and cook 1 minute, stirring constantly.
Nutrition Facts : Calories 36.7, Fat 0.5, SaturatedFat 0.2, Sodium 22.9, Carbohydrate 7, Fiber 0.1, Sugar 3.3, Protein 1.5
CALVADOS GRAVY
Calvados, an apple brandy, adds a sweet finish to this gravy. The neck and giblets roasted alongside the turkey add flavor to the drippings -- discard them in step 1 for a smooth gravy, or return them to the pan at the end for a giblet gravy.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Strain drippings from roasting pan through a sieve, and press to extract liquids; reserve pan. (Shred neck meat and chop giblets if making giblet version, step 4; otherwise, discard.) Pour drippings into a glass measuring cup or a fat separator. Let stand until separated, about 10 minutes. Pour off fat.
- Place pan on stove across 2 burners. Add Calvados. Bring to a simmer over medium-high heat. Cook, scraping up brown bits and stirring constantly with a wooden spoon, for 2 minutes. Add reserved drippings and 4 cups stock; bring to a simmer.
- Meanwhile, whisk together remaining 1/2 cup stock and the flour until smooth. Slowly whisk stock-flour mixture into pan. Simmer until gravy is reduced by half and coats the back of a spoon, 10 to 12 minutes.
- Remove from heat. Add butter, and swirl pan until butter melts. Strain gravy through a fine sieve; discard solids. Return shredded meat and chopped giblets to gravy if desired. Serve immediately or keep warm over low heat.
GRAMPA'S BRANDY ALEXANDER
I got this recipe from my Italian Grampa, who used to make it for me at Christmas time. Perfect for a choco-holic like me. A guaranteed winner! Serve in any glass and garnish with whipped cream and sprinkle on chocolate powder.
Provided by Leslie
Categories Drinks Recipes
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- In blender, combine brandy, creme de cacao, and chocolate syrup. Blend at medium speed until well-mixed. Add the softened ice cream in large chunks. Blend at high speed until smooth. Serve immediately.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 38.8 g, Cholesterol 22.4 mg, Fat 7.5 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 4.6 g, Sodium 65 mg, Sugar 33.3 g
PRUNE, APPLE AND CALVADOS TART
This is from Good Housekeeping Complete Christmas. Its a great tart for Christmas as all the wonderful festive flavours are there but its a bit different to the usual mincemeat pies. My mum raves about it.
Provided by Lou van
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 190C / 375°F.
- Process 125g diced chilled butter, 25g caster sugar and the grated orange rind in a food processor until it resembles breadcrumbs. Turn into a bowl.
- Mix 30ml water and the egg yolk, blend into the mixtureand knead lightly to form a ball; wrap and chill for about 30 minutes.
- Roughly chop the prunes, grate the apple and pour over the Calvados.
- Melt the remaining butter and mix with the ground almonds, beaten eggs and remaining caster sugar.
- Roll the pastry thinly and line 23 cm (9inch) round 4cm (11/4inch) deep, loose based, fluted flan tin. Bake blind until set.
- Add the prunes and apple to the almond mixture and spoon into the flan case. Sprinkle with slivered almonds and bake for 30 minutes or until lightly browned.
- Leave to cool for about 20 minutes.
- Melt the jam with 15ml (1tbsp) orange juice, when bubbling, sieve, then brush over the top of the tart.
- Serve warm or cold with Greek yogurt or creme fraiche.
Nutrition Facts : Calories 673.9, Fat 40.3, SaturatedFat 16.2, Cholesterol 127.4, Sodium 226.6, Carbohydrate 73.5, Fiber 7.9, Sugar 36.8, Protein 12
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