Vanilla Bean Hard Sauce Food

VANILLA BEAN RUM OR BRANDY BUTTER (HARD SAUCE)

Steps:

• Beat butter until light and fluffy (I use a hand held mixer).
• Gradually blend in the powdered sugar; add vanilla and cream, beating well to combine.
• Beat in the rum, to taste.
• Transfer to a pretty glass serving bowl, dust with nutmeg.
• Cover with cling film and refrigerate several hours or overnight, or may be packed into jars for holiday gift giving.
• Serve as a rich topping over warm holiday desserts such as Christmas pudding, soft gingerbread or spicecake, or apple or mince pies and tarts.
• Keeps for several weeks in the refrigerator.

VANILLA BEAN CARAMEL SAUCE

Steps:

• Put the brown sugar, half-and-half, butter, vanilla seeds and salt in a medium saucepan over medium-low to medium heat. Cook, whisking gently, until the mixture thickens, 5 to 7 minutes.
• Serve warm or refrigerate until cold. If the sauce is too thin, just continue cooking for a few more minutes.

HARD SAUCE

Steps:

• Mix together the sugar, butter, vanilla and egg in a saucepan set over medium heat. Cook, stirring, until the sugar melts. Add the brandy and stir for 1 minute. Add the nutmeg and orange zest, and serve warm.

VANILLA BEAN HARD SAUCE

Steps:

• Note: one 6 inch vanilla bean equals about 1 tablespoon extract,if you want to substitute extract for vanilla bean.
• But using the vanilla bean seeds is so much more tasty!
• Scrape tiny vanilla beads into sugar,stir well.
• Combine with buter into mixing bowl.
• Beat at medium speed of electric mixture until well blended.
• Serve on Apple Berry Cobbler (another Recipezaar recipe),or any other fruit pie,pound cakes,etc.

VANILLA BEAN CARAMEL SAUCE

Steps:

• Bring the cream and vanilla bean to a boil in a small saucepan over medium heat.
• Remove from the heat and let steep for 10 minutes.
• Remove the vanilla bean.
• Scrape out the tiny seeds with the tip of a knife, and add to the cream.
• Discard the vanilla bean and set aside.
• Place the sugar and corn syrup in a 3-quart saucepan, and mix with a wooden spoon until as much of the sugar is coated with the syrup as possible.
• Scrape any sugar back into the pan and turn the heat to medium.
• The sugar will begin to break down after 3 or 4 minutes.
• Stir once or twice, mixing the undissolved sugar into the warm liquid.
• When it becomes foamy after about 2 more minutes, stop stirring.
• Continue heating for 2 minutes until the syrup begins to turn medium brown.
• Whisk in the butter a little at a time and continue whisking until the mixture comes together.
• Remove from the heat and very slowly whisk in the cream a little at a time and continue whisking until the mixture comes together again.
• The caramel is extremely hot and initially will bubble up as the cream is being added.
• Return the saucepan to the burner over low heat and sir until the caramel sauce is completely smooth and all ingredients are incorporated (sauce will thicken as it cools).
• Allow the caramel to cool completely before storing in a covered container in the refrigerator.
• Serve warm.

VANILLA SAUCE

Steps:

• In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.

VANILLA BEAN SAUCE

Steps:

• Saute shallots, add wine, and peeled vanilla bean. Boil down slowly (about 2 hours); stir occasionally. Add cream simmer down. Add salt, pepper and sugar. Serve warm over cooked lobster.

VANILLA HARD SAUCE

Steps:

• 1. In small bowl of electric mixer, at high speed, cream butter until light.2. Add vanilla and sugar; beat until fluffy and smooth Sherry Hard Sauce; Prepare sauce as above omiting vanilla and substituting 1 teaspoon sherry Orange Hard Sauce: Prepare sauce as above, with these exceptions; omit vanilla. Add 1 tablespoon grated orange peel, 2 teaspoons orange juice, and 1/2 teaspoon orange extract To Store Hard Sauces; Put them in pretty jars with tight fitting lids. Keep refrigeratede