APPLE BRANDY
I spend a lot of time developing recipes for the many fruits and vegetables we grow on our farm. In this creation, apple liquor is enhanced with spices for a delightful drink.-Deanna Seippel, Lancaster, Wisconsin
Provided by Taste of Home
Time 35m
Yield 2 quarts.
Number Of Ingredients 7
Steps:
- Combine sugar and water in a large saucepan. Bring to a boil; cook and stir until sugar is dissolved. Remove from the heat., Place apples in a large glass or plastic container; add the sugar mixture, brandy, cloves and cinnamon stick. Cover and let stand at room temperature for at least two weeks, stirring once a week., Strain brandy mixture; discard apples and spices. Pour into glass bottles. Place an additional three cloves and one cinnamon stick in each bottle.
Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
APPLE BRANDY SAUCE
Wonderful apple brandy sauce to drizzle over salmon.
Categories Side Items French French Side Items Dinner Side Items Dinner
Yield 10
Number Of Ingredients 7
Steps:
- Simmer apple juice over medium heat until reduced to a light syrup. Add brandy and mix to combine. Saute onions in unsalted butter until soft. Add brandy mixture and whipping cream to onions with thyme. Cook about 10 minutes, until a sauce consistency is reached. Drizzle approximately 1 tablespoon over portions of salmon. Delicious. Not recommended for low fat diets! Makes at least 10 servings.
Nutrition Facts : Nutritional Info Servings Per Recipe 10 Amount Per Serving Calories
APPLE BRANDY
Make and share this Apple Brandy recipe from Food.com.
Provided by southern chef in lo
Categories Beverages
Time P1m6D
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Combine apples, cinnamon sticks, and water in a sauce pan.
- Cook covered over medium heat for 10 minutes; add sugar, stir until dissolved. Cool.
- Combine apple mixture, brandy, and wine in large airtight glass container.
- Store in cool dark place for 3 weeks, shaking container every 3 days.
- Strain through double thickness cheesecloth. Pour into glass bottle and cover tightly.
- Store in cool dark place for 2 weeks before drinking.
Nutrition Facts : Calories 2641.9, Fat 0.3, SaturatedFat 0.1, Sodium 28.5, Carbohydrate 368.5, Fiber 4, Sugar 354.9, Protein 0.8
APPLE BREAD PUDDING WITH BRANDY BUTTERSCOTCH SAUCE
Innisfree Restaurant, Glacier, Washington. Fred and Lynn Berman are organic farmers who opened a restaurant to showcase their favorite seasonal foods. Harvest time is Lynn Berman's favorite time of year, when she often turns crisp, tart apples into this homey bread pudding. From The Best Northwest Places Cookbook (Volume 1). For the apples, use preferably jonagold, spartan, or melrose, cored and cut in 1/2-inch slices.
Provided by lazyme
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- PREHEAT THE OVEN to 350°F
- Lightly grease a 9- by 13-inch baking dish.
- CRUMBLE THE BREAD into coarse crumbs, using your hands.
- Sprinkle two-thirds of the crumbs into the prepared baking dish.
- Arrange the apple wedges over the bread in rows, overlapping them slightly.
- COMBINE THE EGGS, half-and-half, 1 cup of the sugar, 2 teaspoons of the cinnamon, and the nutmeg and cloves in a large bowl.
- Beat well, then pour the mixture over the apples and bread.
- In another bowl, combine the ground hazelnuts with the remaining bread crumbs, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon.
- Sprinkle this mixture over the apples and press down gently so it soaks up some of the liquid.
- Bake until the pudding is lightly browned and a knife inserted in the center comes out clean, 60 to 70 minutes.
- MAKE THE SAUCE while the bread pudding is baking.
- Combine the butter and honey in a deep, medium-sized saucepan (the mixture will expand when it boils) and heat over medium-low heat until both are melted and smooth.
- Bring to a boil without stirring and simmer for 5 minutes.
- Reduce the heat and carefully stir in the cream and brandy.
- Cook 1 minute longer.
- Set aside and keep warm until needed.
- LET THE BREAD PUDDING sit for a few minutes before cutting into serving pieces.
- Drizzle a little of the brandy butterscotch sauce over each serving, passing the extra sauce separately.
BRANDY BAKED APPLES
This is a slight adaptation of a wonderful recipe from the chef Simon Rimmer. Baked apples are a lovely desert in the chilly weather, but the addition of exotic fruit and brandy lends them a bit of summer! Quantities are for 2 and prep time does not include soaking the fruit.
Provided by JustEmma
Categories Dessert
Time 1h
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Soak the dried fruit in the brandy (or rum if you're using that) overnight.
- Preheat oven to 300°F and core the cooking apples, leaving them whole and unpeeled.
- Mix the sugar, butter and allspice in to the fruit and brandy mixture then stuff the cavity of the apples with it.
- Put the apples in a dish, cover with foil and bake for 40 minutes, then remove the foil and bake for a further 10 minutes or until apples are soft.
- Serve with heavy cream or ice cream.
Nutrition Facts : Calories 602.8, Fat 40.6, SaturatedFat 25.6, Cholesterol 106.7, Sodium 294.1, Carbohydrate 43.5, Fiber 5.2, Sugar 35.7, Protein 1
CHICKEN WITH APPLE-BRANDY CREAM SAUCE
Make and share this Chicken With Apple-Brandy Cream Sauce recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in heavy large skillet over medium-high heat.
- Season chicken with salt and pepper.
- Coat with flour, shaking off excess.
- Add chicken to skillet and cook until brown on both sides and cooked through, about 4 minutes per side.
- Transfer to platter.
- Pour off all but 1 tablespoon butter from skillet.
- Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes.
- Using slotted spoon, transfer apples to platter with chicken.
- Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes.
- Season with salt and pepper.
- Return chicken and apples to skillet and heat through, about 2 minutes.
- Arrange chicken on plates.
- Spoon apples and sauce over and serve.
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