BRANDY SAUCE
Make and share this Brandy Sauce recipe from Food.com.
Provided by Vina7737
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 210, Fat 6, SaturatedFat 3.8, Cholesterol 15.3, Sodium 53.4, Carbohydrate 29.1, Fiber 0.2, Sugar 25.2, Protein 0.1
CAPE BRANDY SAUCE
For the African part of the World Tour! From Food Network. Use for bread pudding or just plain old ice cream!!
Provided by Jessica K
Categories Sauces
Time 11m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, heat the butter, sugar, salt, and water for 5 minutes over medium heat.
- Add the brandy and vanilla extract and heat an additional minute.
Nutrition Facts : Calories 304, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 166.9, Carbohydrate 50.1, Sugar 50.1
BRANDY (OR RUM) SAUCE
Whether you're team brandy sauce or team rum sauce, this easy recipe will give you the creamy side you need for your Christmas pudding.
Provided by Deborah Reddihough
Categories Other
Yield Serves 6
Number Of Ingredients 5
Steps:
- In a small saucepan, melt the butter and stir in the flour. Cook for 2 minutes and then stir in the milk. Bring to the boil, stirring all the time, and simmer gently for 10 minutes.
- Stir in the brandy (or rum) and the sugar and serve with Christmas pudding.
MAPLE ENCRUSTED CHICKEN WITH NECTARINE BRANDY SAUCE
Steps:
- Preheat the oven to 375 degrees F.
- Lightly butter the bottom of a 13 by 9 by 2-inch baking dish. Arrange chicken in dish in a single layer. In a medium bowl, mix together the pecans, mustard, maple syrup, melted butter, brandy, egg white, and pepper. Spread mixture evenly over each chicken breast. Bake, uncovered, for 40 minutes. Arrange chicken on a platter and spoon Nectarine Brandy Sauce over each piece. Garnish with parsley sprigs and seasonal flowers. Serve with additional sauce on the side.
- In medium saucepan, combine all ingredients and cook over low heat, stirring occasionally, for about 20 minutes.
BRANDY PUDDING
This pud is impressive, delicious and makes a great light alternative dessert to a traditional Christmas pudding
Provided by Good Food team
Categories Dessert
Time 3h45m
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the dates in a bowl, pour over 250ml boiling water and set aside. Butter a 1.5-litre pudding basin and put a disc of baking parchment in the base.
- Put the butter, sugar, flour, baking powder and eggs in a large bowl, then beat with an electric hand whisk until well blended. Add the cooled date mix and beat again to make a sloppy batter
- Stir in the fruits, pecans and ginger, then pour into the pudding basin and cover the basin with pleated baking paper and foil (see tips, below). Put the basin in a roasting tin half-filled with boiling water, then steam in the oven for 3 hrs until a skewer inserted into the pudding comes out clean.
- Meanwhile, make the brandy syrup. Put the sugar and 75ml water in a pan and stir over the heat until syrupy. Stir in the brandy and remove from the heat. When the pudding is ready, remove from the oven, take off the foil and paper, and push a skewer into the centre - it should come out clean. Pour over the brandy syrup so it soaks into the pudding, then cover until ready to serve. Will keep in the fridge for a week.
- To serve, warm the pudding in the turned-off oven once you have taken out the potatoes, or microwave on High, covered with cling film, for 5 mins. Warm the butterscotch sauce (see related recipes) in a pan or in the microwave on Medium for 2 mins. Turn out the pudding onto a plate, pour over some of the sauce and serve the rest in a jug. Top with the holly sprig and serve with good-quality vanilla ice cream
Nutrition Facts : Calories 764 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 74 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
CAPE BRANDY TART WITH BRANDY SAUCE
Provided by Colin Cowie
Categories Mixer Dairy Fruit Nut Dessert Bake Christmas Date Spirit Brandy Winter Christmas Eve Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- To make tart:
- 1. Preheat the oven to 350°F.
- 2. Place the dates in a small bowl, pour 1 cup boiling water over them, then add the baking soda. Let dates stand for 10 minutes, or until soft.
- 3. In the bowl of an electric mixer with the beaters attached, combine the butter and sugar, and beat until creamy. Beat in the egg. Sift in the flour, salt, and baking powder. Add the date mixture, including the water, and the pecans. Mix well.
- 4. Line a lightly oiled or buttered 9-inch aluminum pie plate with parchment paper. (Alternatively, use a 9-inch springform pan.) Pour the date and nut mixture into the prepared plate and bake for 45 minutes, or until a toothpick inserted at the center comes out dry. To serve (see Note), remove from the pie plate, discard the parchment paper, allow to cool slightly, cut into wedges, and top with Brandy Sauce and whipped cream.
- To make brandy sauce:
- Combine the sugar with 1/4 cup cold water in a saucepan over medium-high heat. Bring to a boil and continue to boil, stirring frequently, until the sugar is dissolved, about 5 minutes. Remove from the heat and stir in the butter and vanilla, followed by the brandy.
- NOTE To store the tart, if made in advance: First, allow it to cool to room temperature. Then place it in a plastic freezer bag, expel the air, seal the bag, and place it in the freezer for up to one month. To reheat the tart, place it in a 250°F oven until warm, about 45 minutes.
CAPE BRANDY PUDDING
This traditional South African pudding was doubtlessly created with cold winter's nights in mind! Delectable and filling, this date and nut pudding with its syrup topping is a must for your repertoire of desserts.
Provided by Bokenpop aka Mad
Categories Dessert
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Pour boiling water over dates, set aside to soften.
- Add bicarb, butter and sugar and blend well.
- Sift dry ingredients together and fold into the date mixture.
- Add egg and walnuts and mix.
- Lightly grease a microwave pan and bake for 5 -6 minutes on 100% power.
- For the syrup combine sugar, water and butter in a glass bowl and microwave on 100% power for 1 - 2 minutes until boiling point.
- Stir in vanilla and brandy.
- Pour hot syrup over warm tart.
- Serve with cream.
BRANDY ALFREDO SAUCE
The brandy gives the sauce a little extra flavor, but it can be ommited. Light cream 1/2 and 1/2 or whole milk can be used in place of the heavy cream.
Provided by Chef Jean
Categories Sauces
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in sauce pan.
- Stir in the flour and let cook for 1-2 minutes over medium-low heat.
- Chop garlic and add to roux (flour and butter mixture).
- Whisk in the cream.
- Pin the bay leave to the onion using the clove.
- Place it in the cream and let steep (not simmer) for about 20 minutes.
- Bring to a simmer then immidiatly remove from heat.
- Stir in cheese,the juice of the lemon and the brandy.
- Add salt and pepper to taste, be generous.
Nutrition Facts : Calories 993.7, Fat 100.4, SaturatedFat 62.5, Cholesterol 360, Sodium 344.1, Carbohydrate 15, Fiber 1, Sugar 1, Protein 10.8
ANYTHING BRANDY CREAM SAUCE
This is yummy (and versatile) sauce to use over steaks, chicken, pork chops, veal, etc. You can even try it on seafood, poached eggs, baked potatoes, or even steamed veggies. A lovely accompaniment to just about any dish.
Provided by 2Bleu
Categories Sauces
Time 7m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 7
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.
TRADITIONAL CAPE BRANDY PUDDING
South Africans love this pudding. The recipe is up on the site but this is the one I took to our "do" at MarieAlice's house and I promised to post it. It's a dark brown date pudding which is drowned in a brandy and butter sauce. Serve with cream. Prep and cooking times are approx.
Provided by Sherrie-pie
Categories Dessert
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix the bicarbonate of soda with the boiling water and pour over the dates. Sift together the flour, baking powder and salt. Cream the butter and sugar well and then beat in the eggs. Mix in the flour and the nuts and finally stir in the dates and water in which they have soaked. Turn into a buttered, shallow ovenproof dish and bake at 190C for 40 - 50 minutes.
- To make the sauce: Mix the butter, brown sugar and water and boil, until it forms a syrup. Remove from the heat stir in the vanilla and brandy. Pour the sauce over the hot pudding and allow it to soak inches.
Nutrition Facts : Calories 707.3, Fat 19.9, SaturatedFat 11.6, Cholesterol 116.3, Sodium 805.2, Carbohydrate 76.3, Fiber 3.5, Sugar 47, Protein 6.6
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