Martha Stewarts Brandy Butter Dessert Sauce Recipes

BRANDY SAUCE

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.

MARTHA STEWART'S BRANDY BUTTER DESSERT SAUCE

Steps:

• In a small, heavy saucepan, bring the cream to a boil.
• Stir in the butter and sugar.
• Pour some of this mixture into the egg yolks, whisking to prevent curdling.
• Return egg-yolk mixture to the pan and simmer, stirring constantly, just until the mixture thickens; do not boil.
• Remove from the heat and stir in the Cognac.

BRANDY BUTTER

Steps:

• Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-high speed until creamy. Mix in the brandy.

CHRISTMAS PUDDING WITH BRANDY SAUCE

Steps:

• In a large bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight., In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda, cinnamon, salt, cloves and nutmeg; add to the creamed mixture alternately with orange and cherry juices, beating well after each addition. Stir in the fruit mixture., Pour into two well-greased 8x4-in. loaf pans. Cover with foil. Place on a rack in each of two stockpots. Add 2 in. of boiling water to each stockpot; cover and boil gently for 2-1/4 to 2-3/4 hours or until a toothpick inserted in the center comes out clean, adding water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the brown sugar, butter, egg yolk, half-and-half and salt. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature., In a large bowl, beat whipping cream until stiff peaks form. Fold whipped cream and brandy into brown sugar mixture. Serve with pudding.