Brandy Butter Food

BRANDY BUTTER

Steps:

• Beat the butter, sugar and vanilla together until pale, then whisk in the brandy, one tbsp at a time, until you are pleased with the taste. Scrape into a serving bowl and chill for 1 hr or for up to 3 days, before serving. Freeze for up to a month.

BRANDY BUTTER (HARD SAUCE)

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.

BRANDY BUTTER

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.

BROWNIE BITES WITH BRANDY BUTTER GLAZE

Steps:

• Put the raisins in a small pan and cover with the brandy or rum. Heat briefly over a low heat until just steaming, then remove from the heat and leave to cool completely - the raisins will plump up as they cool.
• Heat the oven to 180C/160C fan/gas 4. Butter the base and sides of a 20cm square cake tin, then line with baking parchment.
• Melt the butter and 200g chocolate in a heatproof bowl set over a small pan of simmering water, or in 30-second bursts in the microwave, stirring until melted and smooth. Remove from the heat and leave to cool.
• Beat the eggs and both sugars in a medium bowl with an electric whisk until pale and fluffy, about 3 mins. Stir the raisins and the liquid from the pan into the chocolate mixture (don't worry if it looks like it's starting to split), then fold into the egg mixture bowl using a large metal spoon. Do this gently, as you want to keep as much air in as possible. Sift over the flour and cocoa powder, and gently fold in the remaining chocolate.
• Pour the mixture into the prepared tin and smooth the surface using the back of a spoon. Bake on the middle shelf of the oven for 35-40 mins until set with a very gentle wobble in the middle, and slightly risen around the edge. Leave to cool in the tin for 15 mins.
• To make the brandy butter, mash the butter and sugar together in a small bowl until soft and smooth, then stir in the brandy or rum. Prick the warm brownie all over with a cocktail stick, then spread the brandy butter over the top so the butter melts into the brownie. Leave to cool in the tin for at least 20 mins more - the butter will form a crispy crust as it cools, but will be more like a glaze while the brownie is warm. Serve warm, or leave to cool to room temperature. Cut into small squares and serve piled up on a plate. Will keep, covered in the fridge, for up to three days.

APPLE BRANDY BUTTER

Steps:

• Place all ingredients in heavy saucepan.
• Bring to a boil over medium heat, stirring frequently.
• Cook for about 15 minutes, or until mixture begins to thicken.
• Pour into hot sterilized jars, leaving 1/4 inch headspace.
• Vacuum seal.

LOBSTER WITH BRANDY BUTTER

Steps:

• Fill two 10-quart pots halfway with water; heat to boiling.
• Meanwhile, place shallots and brandy in small saucepan and boil over high heat until brandy is reduced to 3 tablespoons, about 3 minutes.
• Strain through a fine-mesh sieve into a heavy medium saucepan; discard shallots.
• Place pan over medium heat and whisk in butter, 1 piece at a time, blending first piece before adding next. Sauce should be thick and foamy. Season with salt and cover to keep warm.
• Drop lobsters headfirst into boiling water. Cover pots, return to boiling, then boil 8 minutes. Drain lobsters in sink.
• Place each lobster on cutting board and split lengthwise in half, cutting from underside with heavy sharp knife.
• Pour warm butter sauce into 8 small bowls or ramekins and serve with lobsters.

SOFT ALMOND BRANDY BUTTER

Steps:

• Cream the butter and sugar together in a bowl until light and fluffy, until the mix is almost white in colour, (keep whisking, then whisk some more).
• Ad the brandy (or rum), almonds, grated zest and orange flower water and fold through the butter mix.

PEAR BRANDY BUTTER

Steps:

• Prepare canning jars. Combine pears, sugar, orange juice, brandy and 1 tablespoon of the lemon juice in a heavy saucepan.
• Bring the mixture to a boil over high heat. Reduce heat to a simmer, and cook slowly until the pears are very tender, about 30 to 35 minutes.
• Spoon the mixture into a food processor or blender, and purée it, in batches if necessary, until it is smooth.
• Return the mixture to the heat, and simmer over low heat, stirring frequently, until it is very thick, another 25 to 30 minutes.
• Taste and add remaining lemon juice, if needed.
• Spoon the mixture into prepared jars, leaving 1/4 inch headspace. Process jars in a boiling water bath for 10 minutes. Adjust time according to altitude.

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.