CREAMY RICE PUDDING WITH BRANDIED CHERRY SAUCE
Tart, juicy cherries are a refreshing contrast to creamy rice pudding. Plus they add gorgeous color!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 8
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, heat milk, rice, 1/3 cup sugar and the salt to boiling over medium-high heat. Reduce heat to medium-low. Simmer uncovered 40 to 45 minutes, stirring frequently, until rice is tender and mixture is thickened.
- Stir a small amount of the hot rice mixture into eggs, then stir eggs back into mixture in saucepan. Continue cooking over medium heat about 3 minutes, stirring constantly, until heated through. Cool 45 minutes, stirring occasionally.
- In chilled large serving bowl, beat whipping cream and vanilla with electric mixer on high speed until thickened. Fold in cooled rice mixture. Cover and refrigerate at least 3 hours until well chilled.
- In 1-quart saucepan, mix 1/2 cup sugar and the cornstarch. Stir in orange juice and frozen cherries. Heat over medium-high heat, stirring frequently, until mixture boils and thickens slightly. Stir in brandy. Serve sauce warm or chilled with pudding.
Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 95 mg, Fat 2, Fiber 0 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 33 g, TransFat 0 g
BRANDIED CHERRIES
This rich and fruity sauce is a perfect holiday gift idea, and goes well served over ice cream or used in cocktails.
Provided by Paula Jones
Categories Dessert
Time 4h
Yield 1
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, mix sugar, water and lemon juice. Heat to boiling. Reduce heat to low; simmer 8 to 10 minutes or until mixture slightly reduces and thickens. Remove from heat. Stir in brandy and pitted cherries.
- Transfer cherries and liquid to jar (liquid should cover cherries completely). Cover with lid; seal tightly. Cool completely, about 3 hours.
- Store in refrigerator 4 to 6 weeks before serving.
Nutrition Facts : ServingSize 1 Serving
PORK CHOPS WITH BRANDIED CHERRIES
Pork and fruit is a classic combination, and for good reason: The sweetness and tang of the fruit softens the gamy richness of the meat. Here, a pan sauce of ripe summer cherries seasoned with a little brandy and fresh thyme adds verve and complexity to seared pork chops, while garam masala and allspice add heady, aromatic notes. You can use either sour or sweet cherries, as long as you balance the flavors at the end. Sweet ones will need a touch of vinegar for acidity, while sour cherries may need a drizzle of honey. Do take the time to get a good, dark sear on the meat before making the sauce. Those browned bits on the bottom of the pan are the flavor backbone of the sauce. The darker the color, the deeper the sauce.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine salt, garam masala, pepper and allspice in a small bowl. Rub mixture all over pork chops, covering their entire surface. Let chops rest for 15 to 30 minutes at room temperature, or up to 24 hours, covered, in the refrigerator.
- Heat a 10-inch skillet at medium-high. Add oil. Sear pork chops until brown, about 2 to 3 minutes per side. Add garlic to pan, then sear the fatty edges of the chops, using tongs to hold them up, for about 30 seconds to 1 minute each. (Flip the garlic after it browns on one side.) If the pan starts to smoke at any point, lower the heat. Transfer the pork to a plate, and spoon off all but a thin layer of fat from pan. (Leave garlic in the pan.)
- Add brandy to pan, let it simmer until the alcohol burns off (about 30 seconds), then add cherries, thyme and 2 tablespoons water. Let simmer for 1 minute.
- Move cherries to the sides of the pan and return pork chops to the center so they can make contact with the metal. Cover pan and cook over low heat for about 7 minutes, until meat reaches 130 to 135 degrees on an instant-read thermometer. (Its temperature will rise as it rests.) Transfer the pork to a cutting board and let rest for 5 minutes.
- Meanwhile, add butter and vinegar or honey to the pan, stirring until butter melts and coats the cherries. Taste and add more honey or vinegar, and salt as needed. Serve pork with cherries and more thyme on top.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 22 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 7 grams, Sodium 744 milligrams, Sugar 7 grams, TransFat 0 grams
BRANDIED CHERRY SAUCE
Cherries and brandy are a perfect mix of flavors for a sauce that complements a variety of meats.
Provided by Lynne Webb
Categories Condiments
Time 35m
Number Of Ingredients 9
Steps:
- Drain and chop the cherries, reserving about 1/3 cup of the liquid. Melt the butter in a skillet over medium heat. Add the shallots and sauté until soft and golden. Add the orange juice, lemon juice, water and cinnamon and cook for about 1 minute.
- Reduce the heat to medium low and stir in the cherries. Cook for about 2 minutes. Stir in the brandy and the reserved cherry liquid. Continue to simmer until the mixture is reduced and thickened, about 10 to 15 minutes.
- Serve warm.
CHERRY BRANDY SAUCE
Make and share this Cherry Brandy Sauce recipe from Food.com.
Provided by Smilyn
Categories Dessert
Time 1h30m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Wash and pit cherries.
- Cook in water to cover with cinnamon stick 1 hour.
- Discard cinnamon stick.
- Put cherries through a sieve and bring the juice to the boiling point.
- Soften the cornstarch with a little cold water, mix with the sugar and stir into the juice.
- Cook 10 to 12 minutes, stirring constantly.
- Remove from heat and stir in brandy.
- Serve cold on puddings, fruit cakes, pound or other cakes.
Nutrition Facts : Calories 1226, Fat 1.4, SaturatedFat 0.3, Sodium 29.8, Carbohydrate 269.9, Fiber 7.4, Sugar 238.4, Protein 4.6
PORK CHOPS WITH BRANDIED CHERRY SAUCE AND ZUCCHINI WITH WALNUTS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Put cherries in a small bowl with the sugar.
- Heat a skillet with an oven safe handle over medium high to high heat or, cover a the handle of a rubber handled pan with tin foil and preheat over same setting.
- Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, to a hot skillet. Place chops in skillet and sear meat on both sides to caramelize the chops. Place a loose tin foil tent over the pan and transfer the chops to oven to finish off, 7 or 8 minutes, until meat is firm to touch, but not tough.
- While chops are in oven, place a second skillet over medium high heat. Toast nuts 1 to 2 minutes, shaking pan frequently. Remove nuts to cool and add extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. Add zucchini disks, season with nutmeg, salt and pepper and cook until tender, tossing discs occasionally, 6 or 7 minutes.
- Remove meat from oven and transfer to dinner plates. Cover chops with foil to keep warm. Place chop skillet back on stove over medium heat. Add a tablespoon extra-virgin olive oil, 1 turn of the pan. Add shallots and saute 1 to 2 minutes. Add cherries and warm through. Add brandy by removing the pan off the burner to add the alcohol, then flame the pan. Burn off alcohol for 1 minute, then add stock. reduce stock a minute, then add butter in small pieces. Toss sauce to combine and sprinkle in mint. Pour sauce down over chops and serve the zucchini with walnuts along side.
HANGER STEAK WITH BRANDIED CHERRIES
Steps:
- For the marinade: Combine the soy sauce, soy oil, balsamic vinegar, mirin, black peppercorns, sugar and salt in a blender and blend well. Mix with the garlic, thyme and rosemary.
- Pour the marinade over the steaks and refrigerate for at least 6 hours.
- For the cherry sauce: Gently saute the shallots in half the butter in a heavy-bottomed pot until soft and translucent. Add the mustard and cook for one minute. Hold the pan away from the flame, add the brandy, and then return to the flame to ignite and flambe the shallots. When the flame dies down, add the cherries with their rehydrating liquid and the veal stock. Bring to a boil and simmer for 10 minutes, and then stir in the remaining butter. Finish with the tarragon and lots of freshly cracked pepper.
- Heat a cast-iron skillet over medium-high heat and add some oil. Pat the steaks dry with a paper towel and sprinkle with salt and pepper. Saute until nicely browned all around, about 7 minutes for medium rare. Remove and let rest for at least 2 minutes on a paper towel. Place the steaks on a large plate and ladle the sauce directly on top. Serve immediately.
BRANDIED CHERRY SAUCE
Make and share this Brandied Cherry Sauce recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix sugar, cornstarch and allspice in a medium skillet.
- Stir in cherries, water, brandy, and lemon juice.
- Stir over medium heat until mixture boils and thickens; boil 1 minute, stirring constantly.
- Serve warm.
Nutrition Facts : Calories 33.5, Fat 0.1, Sodium 0.7, Carbohydrate 7.3, Fiber 0.5, Sugar 6.4, Protein 0.2
QUICK CHERRY SAUCE
Frozen pitted cherries make this luscious sauce a snap to make. Try substituting frozen raspberries if you prefer.
Provided by Katie Webster
Categories Healthy Cherry Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Bring cherries, sugar and 2/3 cup water to a boil in a medium saucepan over medium-high heat, stirring often. Stir 1/4 cup water and cornstarch in a small bowl until smooth and stir into the boiling cherry mixture. Return to a boil, stirring constantly; cook until thickened, about 1 minute. Remove from heat and stir in lemon juice.
Nutrition Facts : Calories 35.6 calories, Carbohydrate 9 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.6 mg, Sugar 7.8 g
DUCK BREASTS WITH BRANDIED CHERRY SAUCE
Make this seared magret duck breast with brandied cherry reduction sauce recipe courtesy of Emeril Lagasse, for a savory dinner.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Score duck breast halves on the skin side, cutting about 1/8 inch into the skin, in a cross-hatch pattern.
- Heat a large ovenproof skillet over medium-low heat. Season duck breast evenly on both sides with salt and pepper. Place breasts, skin-side down, in skillet. Cook until skin is crispy and most of the fat has rendered out, 10 to 12 minutes. Pour off fat from pan as necessary. Turn breasts, and transfer skillet to oven for 10 minutes. Remove from oven and let breasts rest about 3 minutes, before slicing each into 12 slices.
- To serve, place six slices of duck on each of 4 plates. Serve with brandied cherry sauce and garnish with rosemary sprigs. Serve immediately.
TENDERLOIN FOR TWO WITH CHERRY-BRANDY SAUCE
I'm a stay-at-home mom with an active toddler and busy teenager. An evening alone with my husband is truly a special occasion. So I make this elegant entree for two.-Gina Hardy, La Vernia, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the first 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is slightly thickened and reduced to about 1/3 cup. Strain and discard the shallot, peppercorns and bay leaf; set liquid aside., In a large skillet over medium heat, cook steaks in oil and 1-1/2 teaspoons butter for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Remove pan from the heat; add the reserved broth mixture, then the brandy. Return pan to the heat. Bring to a boil; cook for 5 minutes or until liquid is thickened and reduced to about 1/4 cup. Stir in preserves and remaining butter. Return steaks to the pan; heat through.
Nutrition Facts :
CHICKEN BREASTS WITH BRANDIED CHERRY-CHOCOLATE SAUCE
This sounds so wonderful. A great dish for an elegant dinner party or reduce the recipe for a romantic dinner for 2. Fortunately for us chocolate lovers, research indicates that chocolate has health properties and the substances found in chocolate may help prevent blood clots and coronary plaque. Chocolate also seems to increase HDL (good) cholesterol levels and contains small amounts of magnesium, potassium, protein, phosphorus, calcium and iron. The recipe is found in the February 2006 issues of Delicious Living. If you are not carb conscious, the chicken can be served on top of couscous or rice.
Provided by PaulaG
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a non-reactive bowl, mix the salt and water until dissolved. Add the chicken and allow to brine for 30 minutes in the refrigerator. Remove the chicken from the brine, rinse under cool running water, and pat dry with paper towels.
- Preheat oven to 300 degrees. Pour the flour into a shallow dish and roll each breast into the flour, patting gently to lightly coat. Allow the chicken to rest for 10 to 15 minutes.
- In a heavy 12-inch skillet, heat the butter and oil over medium-high heat; swirling to mix and cook until the butter begins to brown lightly.
- Lay the chicken breasts in pan and cook, undisturbed, until brown, about 5 minutes. Turn the chicken pieces over and cook on second side, undisturbed, an additional 5 to 7 minutes. Remove the chicken and place in warm oven while making the sauce.
- Add the chicken stock to the skillet, scraping to release any brown bits. Boil until reduced to 1 cup. This should take 8 to 10 minutes.
- Add the cherries and vinegar; boil until spoon scraped across the bottom of the pan leaves a visible path in sauce, 8 to 10 minutes. Stir in chocolate and brandy.
- Plate the chicken on serving plates and spoon the sauce over. Sit back and enjoy with a green side salad.
BREAST OF CHICKEN FLAMBE WITH BRANDIED CHERRY SAUCE 4-2
Make and share this Breast of Chicken Flambe With Brandied Cherry Sauce 4-2 recipe from Food.com.
Provided by Annacia
Categories Chicken Breast
Time 37m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preparing Bing Cherry Sauce:.
- Drain juice from cherries.
- Combine juice with wine, sugar, cornstarch, and salt; mix thoroughly.
- Bring mixture to a boil until sauce thickens.
- Remove from heat.
- Stir in the drained cherries.
- Season chicken breast with salt, white pepper, paprika, and brush with butter.
- Bake for 30 minutes at 325°F or until cooked and tender.
- Place chicken in a medium size ovenproof serving dish and cover with sauce.
- Have table set, candles lit, all accompaniments on table, and turn off lights when ready to flambé.
- HOW TO FLAMBE:.
- Pour 1/4 ounce of brandy over dish and place in middle of table.
- Using long wooden matches, ignite chicken breast.
- When flame goes out and liquor has burned off, you are ready to serve.
Nutrition Facts : Calories 632.9, Fat 32.8, SaturatedFat 13.4, Cholesterol 175.6, Sodium 380.1, Carbohydrate 33.1, Fiber 2.8, Sugar 27.3, Protein 48.8
CHERRY CREPES JUBILEE
Make and share this Cherry Crepes Jubilee recipe from Food.com.
Provided by Chihuahua Girl
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Filling:.
- Combine sugar and flour, add milk and cook stirring until thickened and bubbly. Cook and stir 2 minutes more. Beat eggs and egg yolks slightly. Stir a small amount of the hot mixture into the beaten eggs then return all to the custard mixture. Cook and stir just until boiling. Remove from heat. Beat smooth and stir in the remaining ingredients. Cover with wax paper and let cool.
- Brandied Cherry Sauce:.
- Combine ingredients and heat over low heat. Keep warm.
- Crepes:.
- Beat eggs to blend. Add milk, melted butter, and flour. Beat till smooth. Lightly grease an 8 inch skillet. Heat the skillet. Remove from heat and pour in about 3 tablespoons of crepe batter. Swirl the pan to distribute the batter evenly into a thin smooth circle. Return skillet to heat and cook crepe on one side only. Flip cooked crepe onto a sheet of wax paper. From this point on always place 2 thicknesses of wax paper between each crepe to prevent form sticking and tearing.
- When ready to serve, fill crepes with custard and roll. Place seam side down in an oven proof baking dish. Pat a little butter on top of each crepe and warm in a 350 degree oven. Heat cherry mixture. Heat some additional brandy, flame and pour into cherry mixture. Pour some of the cherry mixture over each crepe to serve.
Nutrition Facts : Calories 632.5, Fat 24.7, SaturatedFat 10.9, Cholesterol 210.6, Sodium 177.8, Carbohydrate 87.8, Fiber 2.7, Sugar 34.4, Protein 12.3
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