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Posts Tagged ‘brandy’

What you need:

1 cup dark chocolate or milk chocolate
1/2 cup powdered sugar
3 tbsp corn syrup
3 cups vanilla wafers, crushed into crumbs
1/4 tsp salt
2 tsp vanilla essence
1/2 cup of dark rum (or brandy or whiskey)
Coatings: powdered sugar, cocoa powder, crushed nuts, and/or sprinkles

What you do:

In a  saucepan, melt the chocolate on low heat. Remove from the heat and stir in the icing sugar and corn syrup. Beat in the vanilla wafers (and nuts if you are using them). Next stir in the salt, vanilla and rum until well combined. Refrigerate the mixture until firm.

Form the mixture into small 1″ balls. Roll in the coatings of your choice.

Store in an airtight tin or they will dry out quickly.

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What you need:

1.8kg boneless, rolled leg of pork
3 cloves garlic, halved
3/4tsp /3.75ml  dried thyme
2 onions, cut into wedges
3 1/2oz /100g  apple sauce
1tbsp /15ml   brandy
3 heaped tsp /20ml chicken gravy granules
2tbsp /30ml double cream

What you do:

Preheat the oven to 180C / 350F /  gas mark 4.

Place the pork in a roasting tin and pat dry. Make 6 slits in the fat and press in the garlic. Sprinkle with 1/2 tsp /2.5ml  thyme and salt. Add onions and roast for 2 hours 40 minutes  or until cooked throughout.

Meanwhile, mix the apple sauce with the remaining thyme and brandy.

Drain off excess fat from roasting tin. Pour juices into a measuring jug and add boiling water to make 10 floz /300 ml  Place granules in a pan and whisk in the liquid. Bring to the boil, stirring until thickened. Stir in the cream .

serve with the pork and apple sauce.

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What you need:

4 oz /110g unsalted butter
1 bay leaf
4.4 fl oz /125 ml medium-dry sherry
4.4 fl oz /125 ml  brandy or Cognac
0.7 pt /375 ml good dry white wine
1.8 pts /1 L beef stock
1.8 pts /1 L veal stock
1 tbsp salt
½ tsp freshly ground white pepper
Freshly grated parmesan

What you do:

In a large saucepan or stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color.

Deglaze the pan with the sherry and brandy and simmer uncovered for five minutes. Add the white wine and simmer uncovered for 15 more minutes.

Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes.
Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

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What you need:

250 g each of raisins, sultanas and currants
100 g candied orange, finely chopped
200 ml of brandy or rum
250 g butter, plus extra for greasing
275 g (1¼ cups) firmly packed brown sugar
1 orange and 1 lemon, finely grated rind only
4 eggs, lightly whisked
150 g (1 cup) plain flour
½ tsp each salt, mixed spice, nutmeg, ginger, cinnamon and bicarbonate of soda
60 g (½ cup) almond meal
140 g (2 cups) fresh breadcrumbs

What you do:

Combine dried fruit and candied orange in a bowl, scatter with rum or brandy, cover and stand overnight.
Using an electric mixer, beat together butter, sugar and rinds until pale and fluffy, then slowly beat in egg. Sieve together flour, salt, spices and bi-carb soda. Add to mixture in batches, alternating with soaked fruit mixture and almond meal. Stir through breadcrumbs.
Brush a 1.8 litre-capacity pudding bowl with butter, line the base with a circle of baking paper and dust with flour. Pour pudding mixture into bowl and top with another circle of baking paper. Cover with two layers of foil and tie with string.
Place pudding into a large saucepan with a wire rack or tea towel lining the base. Fill with enough water to come halfway up the side of the bowl. Cover and simmer for 6 hours, topping up water when necessary. Pudding may be made ahead and cooled in bowl. Reheat in a large saucepan of simmering water for 2½ hours. Serve with brown sugar custard.

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