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.
BRANDY BUTTER
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
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
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
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
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
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
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
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)
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
CHOCOLATE-GINGER CAKE WITH BOURBON SAUCE
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
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
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
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
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
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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