Best Martha Stewarts Brandy Butter Dessert Sauce Recipes

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BRANDY SAUCE



Brandy Sauce image

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

2 large egg yolks
1/2 cup heavy cream
4 tablespoons unsalted butter, room temperature, cut in pieces
1/2 cup sugar
2 tablespoons Cognac

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.

BRANDY BUTTER



Brandy Butter image

Make this for our Mincemeat Hand Pies.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 3

1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup packed light-brown sugar
3 tablespoons good-quality brandy

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.

YUMMY BRANDY BUTTER



Yummy Brandy Butter image

This brandy butter recipe has been used in my family for years. It is gorgeous. Use on breakfast pastries, pancakes, waffles or anything you like.

Provided by lisa1978

Categories     Side Dish     Sauces and Condiments Recipes     Compound Butter Recipes

Time 10m

Yield 8

Number Of Ingredients 4

½ cup butter, softened
½ cup castor sugar or superfine sugar
¼ cup brown sugar
4 tablespoons brandy

Steps:

  • In a medium bowl, beat the butter until it is really soft and light. Gradually blend in the castor sugar and brown sugar, then finally mix in the brandy. Spoon into a ramekin or small dish, and rough up the top. Cover with plastic wrap, and store in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 198.2 calories, Carbohydrate 19.2 g, Cholesterol 30.5 mg, Fat 11.5 g, Protein 0.1 g, SaturatedFat 7.3 g, Sodium 83.8 mg, Sugar 19.2 g

HARD SAUCE FOR BREAD PUDDING OR CAKE



Hard Sauce for Bread Pudding or Cake image

This is a Great Depression recipe that's been in the family recipe files for an age. I remember my mom steaming leftover pound cake and serving this sauce hot on the side.

Provided by Aroostook

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup sugar
2 tablespoons softened butter
2 tablespoons cornstarch
1/4 teaspoon salt
3 tablespoons cold water (to dampened above ingredients.)
1 cup hot water
1 teaspoon vanilla
1/2 teaspoon cider vinegar

Steps:

  • Mix sugar, butter, cornstarch, salt and cold water together in a small sauce pan.
  • Add hot water and cook over medium heat, stirring constantly until thickened.
  • Add vinegar and vanilla.
  • Serve hot over warm bread pudding or warm pound cake.

MARTHA STEWART'S BEARNAISE SAUCE



Martha Stewart's Bearnaise Sauce image

I got this from Foodnetwork and have made it several times. It is the best Bearnaise Sauce recipe I have ever made!

Provided by Grace Lynn

Categories     Sauces

Time 25m

Yield 1 cup

Number Of Ingredients 11

2 tablespoons tarragon vinegar
2 tablespoons dry white wine
1/4 cup very finely chopped shallot
1/4 teaspoon ground black pepper, more if desired
1 tablespoon finely chopped tarragon leaf
3 large egg yolks
1 tablespoon water
1/2-3/4 cup unsalted butter, very soft (I've always used 1 1/2 sticks)
coarse salt
pepper, if desired
lemon juice, if desired

Steps:

  • Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan.
  • Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes.
  • Add egg yolks and 1 tablespoon of water to reduced vinegar mixture.
  • Whisk until thick and pale, about 2 minutes.
  • Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook.
  • To moderate heat, frequently move pan off burner for a few seconds, then back on.
  • As they cook, the eggs will become frothy and increase in volume, then thicken.
  • When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat.
  • By spoonfuls, add soft butter, whisking constantly to incorporate each addition.
  • As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed.
  • Continue incorporating butter until sauce has thickened to consistency desired.
  • Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper.
  • Add a few droplets of lemon juice if necessary.

Nutrition Facts : Calories 1037.2, Fat 105.8, SaturatedFat 63.2, Cholesterol 797.4, Sodium 44.9, Carbohydrate 10.6, Fiber 0.3, Sugar 0.6, Protein 10.5

BRANDY BUTTER (HARD SAUCE)



Brandy Butter (Hard Sauce) image

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

1 ⅛ cups unsalted butter, softened
2 cups sifted confectioners' sugar
2 tablespoons orange zest
2 tablespoons orange juice
4 tablespoons brandy

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

CHOCOLATE-GINGER CAKE WITH BOURBON SAUCE



Chocolate-Ginger Cake with Bourbon Sauce image

This may look like a classic chocolate Bundt cake, but one bite tells you it's something more. Generous amounts of ground and freshly grated ginger give it a spice that's just right for the season. A bourbon-spiked sauce adds another layer of richness and flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Number Of Ingredients 13

1/2 cup (1 stick) unsalted butter, softened, plus more for pan
1/2 cup unsweetened Dutch process cocoa powder, plus more for dusting
1/2 cup unsulfured molasses
3/4 cup packed light-brown sugar
2 large eggs
1/4 cup whole milk
2 teaspoons finely grated peeled fresh ginger
1 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Bourbon Sauce

Steps:

  • Preheat oven to 325 degrees. Butter a 9-inch Bundt pan. Dust with cocoa powder, and tap out excess; set aside. Put butter, molasses, brown sugar, and 1/4 cup water in a medium saucepan over medium-low heat. Cook, stirring constantly, until butter has melted. Transfer mixture to a large bowl. Let cool 5 minutes.
  • Add eggs, milk, and grated ginger to the molasses mixture; whisk to combine. Sift together flour, cocoa powder, baking soda, salt, ground ginger, and cinnamon into a medium bowl.
  • Gently fold the flour mixture into the molasses mixture until just combined. (There should be lumps remaining.) Pour batter into prepared pan. Bake cake until a cake tester inserted into center comes out clean, about 30 minutes. Let cake cool completely in pan on a wire rack.
  • Invert cake, and unmold onto a cake stand or a large serving platter. Using a spoon, drizzle the warm bourbon sauce over the cake in a back-and-forth motion. Serve immediately.

HARD SAUCE



Hard Sauce image

Serve this hard saue with Figgy Christmas Fruit Roll, Festive Figgy Pudding, or Persimmon Pudding.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 cup

Number Of Ingredients 4

1 cup confectioners' sugar
7 tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract
3 tablespoons brandy or Cognac

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter until light and fluffy. Add the vanilla and brandy or Cognac; beat until combined. Transfer to a serving dish, and cover with plastic wrap. Refrigerate until ready to serve.

SHALLOT-BRANDY SAUCE



Shallot-Brandy Sauce image

Make this shallot-brandy sauce to accompany our Beef Tenderloin with Mushrooms and Thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Christmas Recipes

Yield Makes about 2 cups

Number Of Ingredients 9

3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 cup finely chopped shallots
1 tablespoon minced garlic
3/4 cup brandy
4 cups homemade or low-sodium store bought beef stock
1 cup heavy cream
1/4 cup coarsely chopped fresh thyme
Coarse salt and freshly ground black pepper

Steps:

  • Heat butter and oil in a large skillet over medium-high heat. Add shallots and garlic; cook, stirring often, until soft, about 5 minutes. Remove from heat; add brandy. Bring to a boil. Cook until reduced by half. Whisk in stock and cream and cook until thickened, about 10 minutes. Stir in thyme; season with salt and pepper.

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