Best Simple Brandy Recipes

SIMPLE BRANDY CREAM

Steps:

• Whip cream & icing sugar together until soft peaks form.
• Then quickly fold in the brandy.
• Serve with dessert of your choice.

SIMPLE BRANDY CREAM SAUCE FOR RAVIOLI

Steps:

• Make a roux out of the butter, flour, and garlic. Be careful not to burn the mixture, turn the heat off should lumps form-- keep whisking this mixture thoroughly.
• Pour in the milk and whisk it with the roux.
• Incorporate the alcohol. Let the sauce cook until thickened, this may take several minutes.
• Beat in the spices and stir.
• Throw in the parsley and serve over ravioli of your choice. It also makes a nice sauce for veggies, especially with mushrooms.

JENNIFER MCLAGAN'S SIMPLE STRAWBERRY ICE CREAM WITH BRANDY SNAPS

Steps:

• For the ice cream: Puree the sliced berries, sugar, lemon juice and salt. Strain to remove seeds. Heat the heavy cream just to the boiling point and pour over the puree. Stir to combine, and chill overnight. Freeze the next day in an ice-cream machine, folding in the finely diced berries just at the end. Transfer to a container and freeze until firm.
• For the brandy snaps: Preheat the oven to 350 degrees F. Lightly butter a baking sheet.
• Melt the butter, sugar and syrup together in a saucepan. When it starts to bubble, remove from the heat and beat in the brandy and flour.
• Using a teaspoon, place 6 spoonfuls, well apart from one another, on the baking sheet. Bake until flat and golden, 5 to 7 minutes. Let cool on the sheet just until they are firm enough to move, but still pliable (a matter of seconds). Shape over a rolling pin, or simply leave flat. Carry on with baking the second batch.
• Serve a grand spoonful of ice cream with a crispy brandy snap!

BRANDY SIMPLE SYRUP

Steps:

• In a saucepan, combine water, sugar and lemon zest. Bring mixture to a boil and continue boiling for 5 minutes. Strain into a sealable container, removing the lemon zest. Allow to cool, then cover and store in refrigerator.
• When ready to use, mix in brandy. Brush onto cake layers before frosting.

SIMPLE BRANDY

Steps:

• Enough fruit to somewhat fill a gallon jar, (cherries, apricots, crabapples, etc.).
• Place fruit, any kind, into glass jar -- pits and all, just cut off the yucky parts.
• Add sugar and vodka.
• Set on your kitchen counter and flip it every day for three months. (If you put it away you'll forget about it!)
• The first few days I place the jar into a bucket in case my lid leaks, that way I can pour it back in and go hunt for a new lid. I put a sticker on it indicating the date it will be ready and "Up on even" if I happen to start it on an even day, you wouldn't believe how many times I've thought to myself "did I turn the brandy today?")
• In three months strain it through cheesecloth or a clean dishcloth or what have you, if you want it even clearer then strain it again through a paper coffee filter.
• Bottle it and wowee it's delicious! I do up a nice label on my computer and bottle it into smaller than micky bottles to tuck into my Christmas baskets.