Martha Stewarts Brandy Butter Dessert Sauce Recipes

Steps:

• Preheat oven to 350°F. Butter a 3-quart baking dish and set aside. Combine currants and brandy in a small saucepan and heat over medium just until warm. Remove from heat, then cover and let stand 15 minutes. Drain, reserving 2 tablespoons brandy.
• In a large bowl whisk together eggs, reserved brandy, salt, and sugar to combine. Add milk, cream, citrus zests, and orange juice to bowl and whisk until mixture is smooth and well-combined; stir in currants.
• Add half of brioche pieces to prepared baking dish; covering the bottom and shingling pieces as needed to fit. Ladle about half of egg mixture over top. Repeat layering with remaining half of bread pieces and egg mixture.
• Transfer dish to oven and bake 30 minutes. Remove dish and cover with parchment paper; return to oven and continue to bake until top is golden brown and custard is set, about 20 minutes more. Transfer to wire rack and let cool 10 to 20 minutes before serving.

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter until light and fluffy. Add the vanilla and brandy or Cognac; beat until combined. Transfer to a serving dish, and cover with plastic wrap. Refrigerate until ready to serve.

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:

• 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.

Steps:

• Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan.
• Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes.
• Add egg yolks and 1 tablespoon of water to reduced vinegar mixture.
• Whisk until thick and pale, about 2 minutes.
• Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook.
• To moderate heat, frequently move pan off burner for a few seconds, then back on.
• As they cook, the eggs will become frothy and increase in volume, then thicken.
• When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat.
• By spoonfuls, add soft butter, whisking constantly to incorporate each addition.
• As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed.
• Continue incorporating butter until sauce has thickened to consistency desired.
• Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper.
• Add a few droplets of lemon juice if necessary.

Steps:

• Preheat oven to 325 degrees. Butter a 9-inch Bundt pan. Dust with cocoa powder, and tap out excess; set aside. Put butter, molasses, brown sugar, and 1/4 cup water in a medium saucepan over medium-low heat. Cook, stirring constantly, until butter has melted. Transfer mixture to a large bowl. Let cool 5 minutes.
• Add eggs, milk, and grated ginger to the molasses mixture; whisk to combine. Sift together flour, cocoa powder, baking soda, salt, ground ginger, and cinnamon into a medium bowl.
• Gently fold the flour mixture into the molasses mixture until just combined. (There should be lumps remaining.) Pour batter into prepared pan. Bake cake until a cake tester inserted into center comes out clean, about 30 minutes. Let cake cool completely in pan on a wire rack.
• Invert cake, and unmold onto a cake stand or a large serving platter. Using a spoon, drizzle the warm bourbon sauce over the cake in a back-and-forth motion. Serve immediately.

Steps:

• Bring cream, sugar, brandy, and salt to a boil in a small saucepan. Pour over chocolate, and whisk to combine.

Steps:

• Prepare an ice-water bath; set aside. In a medium bowl, lightly beat egg yolks.
• In a small, heavy saucepan, bring cream to a boil over medium-high heat. Add butter and sugar, and stir until completely dissolved, about 2 minutes. Whisk 1/4 of hot cream mixture into egg yolks, whisking constantly to prevent curdling. Transfer egg-yolk mixture back to saucepan, and bring to a boil, whisking constantly. Reduce heat and simmer, whisking frequently, until mixture is very thick, about 5 minutes. (Mixture will have the consistency of a thick pudding.) Remove from heat, and stir in cognac. Transfer sauce to a clean bowl, and place in ice bath to chill. Brandy sauce will keep in the refrigerator, in an airtight container, for 1 week.