Brandied Foamy Sauce Food

ANYTHING BRANDY CREAM SAUCE

Steps:

• Melt butter in a 1 quart saucepan over medium-high heat. Add green onion and saute' until tender, about 1-2 minutes. If desired, add mushrooms and saute' 1 more minute.
• Stir in broth and brandy. Cook about 5 minutes or until mixture is reduced (should coat back of spoon).
• Stir in the heavy cream and season with salt and pepper if desired. Serve over just about anything.

BRANDIED TOMATO SAUCE (FLAMBE')

Steps:

• Melt 2 tablespoons butter in a medium skillet over medium heat. Cook onion, mushrooms, shallot, leek, and salt until soft, about 7 minutes.
• Add brandy and 1/4 cup Madeira. Turn heat to high and CAREFULLY ignite the alcohol using a match or bbq lighter (be sure your stove fan is turned off). Cook over high heat until flames die out. Reduce temperature to medium-high and cook until liquid is reduced by half.
• Add chicken stock, tomatoes, thyme, and bay leaf. Reduce the heat to low and simmer, uncovered, for 20 minutes.
• Puree in a food processor or blender. Strain if desired. Return to pan and place over medium heat. Whisk in remaining tablespoon butter, broken in small pieces, and remaining tablespoon Madeira. Season with salt and pepper to taste. spoon over cooked gnocchi or pasta.

MOM'S FOAMY SAUCE FOR STEAMED PUDDING

Steps:

• Cream the butter and sugar together.
• Add the well-beaten egg yolks and beat thoroughly over hot water in a double boiler.
• Remove from the heat and fold in the stiffly-beaten egg whites, then the vanilla and the whipped cream.
• Pour over your favorite steamed pudding.
• This is one of our traditional family favorites!

CREME ANGLAISE SAUCE

Steps:

• Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
• Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
• Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.

BRANDY BUTTERSCOTCH SAUCE

Steps:

• Melt the butter and sugar in a heavy bottomed pan and bring to the boil for 2 minutes and let cool for 5.
• Heat the evaporated milk to just below boiling point and then gradually mix it into the sugar mixture and cook on low heat for 2 minutes stirring frequently, Add in the brandy and cook on high heat for 1 minute.
• This Sauce will last for 3-4 months in the fridge.

BRANDY SAUCE

Steps:

• Mix dry ingredients and then stir them into a cup of boiling water.
• Boil for 5 minutes and then add butter, brandy, and vanilla.
• Serve hot over mince pie or gingerbread.

MARTHA STEWART'S BRANDY BUTTER DESSERT SAUCE

Steps:

• In a small, heavy saucepan, bring the cream to a boil.
• Stir in the butter and sugar.
• Pour some of this mixture into the egg yolks, whisking to prevent curdling.
• Return egg-yolk mixture to the pan and simmer, stirring constantly, just until the mixture thickens; do not boil.
• Remove from the heat and stir in the Cognac.