Brandied Recipes

Steps:

• Place carrots in an ungreased 8x8 or 9x9 pan.
• Mix remaining ingredients; pour over carrots.
• Cover and cook in 375 degree oven for 40 minutes or until carrots are tender.

Steps:

• Combine the fruit in a medium bowl.
• Stir together the orange juice and brandy in a measuring cup.
• Pour over fruit; cover and refrigerate for at least 2 hours or up to 6 hours before serving, enjoy.

Steps:

• Melt the butter with the olive oil in a large skillet over medium heat. Add the garlic and cook until it is fragrant, about 1 to 2 minutes, stirring often. Stir in the shrimp, Worcestershire sauce, hot sauce, salt and pepper and let the mixture simmer until the shrimp are partially cooked through and beginning to curl, about 2 minutes.
• Stir in the ketchup and the oregano and simmer until the shrimp are opaque and just cooked through, 2 more minutes. Add the brandy and parsley, stir to combine, remove from the heat and serve.

Steps:

• Boil a stockpot of water, as deep as the shoulder of a 2-quart jar with a hinged lid.
• Wash and stem the plums and prick several holes around the stem ends.
• Pack plums in the jar.
• Quarter and pit and the plums that will not fit in the jar and then re-pack the jar, interspersing the whole plums with the plum quarters.
• Add the cinnamon stick.
• In a two quart saucepan, bring the sugar, salt and 1 cup of water to a boil, then turn to low and simmer for ten minutes, stirring occasionally.
• Let the syrup cool for ten minutes, then stir in the brandy and immediately pour the liquid into the jar of plums, filling the jar up to a half inch from the rim.
• Partly close the jar, leaving a gap for steam to escape and place the jar in the stockpot of boiling water for ten minutes.
• Carefully remove the jar with a jar lifter or two pairs of tongs and close the lid tightly.
• Cool to room temperature.
• Refrigerate up to two weeks.

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, toss 1 cup of sugar with remaining ingredients and mix well.
• Pour mixture on to a cookie sheet, spread evenly, and bake for 20 minutes.
• Remove from oven and sprinkle remaining 1 cup of sugar over the top and mix. Allow walnuts to cool before serving.

Steps:

• In a large bowl, combine the currants, cranberries, cherries, pears and apricots. Zest the orange and add the zest to the bowl. Add the lemon, ginger, anise seeds, black pepper, nutmeg, cinnamon and cardamom.
• Juice the orange and add the liquid to the bowl. Add the brandy and stir to combine. Transfer the mixture to a jar, cover and refrigerate. (If you don't have a jar that's large enough, keep the mixture in the bowl and cover with plastic wrap.) Allow the fruit to sit in the liquid for 2 to 14 days before using. The flavor of the fruit, spices and brandy will improve with time. At least once a day, turn the jar upside-down (or thoroughly stir the mixture if it's in a bowl) to make sure all the dried fruit gets coated in the brandied liquid. The mixture keeps in the refrigerator for months, stored in an airtight container.

Steps:

• Drain all canned fruit syrup into measuring cup.
• Pour 1/2 of syrup in small sauce pan.
• Add brown sugar, extracts and spices.
• Simmer until reduced by half. Stir in brandy. Place canned fruits in clean quart jar and pour brandy syrup mixture over fruit. Cool and store in refrigerator.

Steps:

• Heat oven to 400 degrees. Line a sheet pan with parchment paper.
• In a medium mixing bowl, combine 3 cups flour, 1/4 cup sugar, the salt, baking powder and baking soda, and whisk to incorporate. Working quickly, rub the cold butter into the dry mixture using your fingers or a pastry cutter. Cut the butter into the flour until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter, to cut the butter.)
• Add the drained brandied fruit and toss to combine. Make a well in the center and pour in the heavy cream. Use a wooden spoon to combine until a shaggy dough forms. Transfer the dough to a work surface and press the clumps together enough to form a slightly uniform piece.
• Lift the dough and flour your work surface. Pat or roll the dough out into an 8-inch square. Use a sharp knife or a bench scraper to divide the dough into 16 square pieces. Transfer the scones to the prepared baking sheet. Brush the tops with heavy cream, and sprinkle with sugar if you like.
• Bake until cooked through and the tops are golden brown, 20 to 22 minutes. Serve warm or at room temperature.

Steps:

• Beat cream and sugar in large bowl until soft peaks form. Add brandy and beat until stiff peaks form. (Can be made 4 hours ahead. Cover and refrigerate.)

Steps:

• Place the cranberries in a glass 13x9x2-inch baking dish.
• Cover the cranberries with the 2 cups of sugar, but do not stir.
• Cover baking dish tightly with aluminum foil.
• Bake 50-55 minutes in a 350º oven; until the cranberries burst.
• Remove baking dish from the oven.
• Remove the foil and stir.
• Let stand 10 minutes, then drizzle with the brandy.
• Stir in the 1/3 cup of sugar.
• Cool to room temperature; then refrigerate.

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.

Steps:

• In a large saucepan combine raisins, mandarin oranges, prunes, sugar and water to cover. Simmer over medium heat until syrupy, about 10 minutes.
• Stir in peaches, pineapple and brandy. Store in refrigerator.

Steps:

• In a small saucepan, combine sugar, brandy, and mustard. Bring to a boil over medium; cook until glaze is thick and syrupy, 3 minutes. (To store, refrigerate, up to 2 days. Reheat before using.)
• Preheat oven to 275 degrees. Using a sharp knife, cut off hard rind from ham (if any); score the fat in a diamond pattern. Place ham, cut side down, in a roasting pan or on a rimmed baking sheet and cover tightly with foil. Bake until an instant-read thermometer inserted in thickest part reads 145, 1 1/2 hours.
• Brush ham generously with glaze, making sure to coat all exposed areas. Increase oven temperature to 350 degrees and bake, uncovered, until glaze is sticky and ham is browned, about 35 minutes. Serve warm or at room temperature.