BRANDY CREAM
This is a fantastic cream to serve with your Christmas Pudd or cake. Can't get any easier than this one This is so easy to make and tastes delicious!
Provided by Tisme
Categories Australian
Time 10m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Beat egg white until stiff but not dry.
- Fold in sugar and lightly beaten egg yolk.
- Fold in cream, then brandy.
- Serve with your Christmas pudding.
Nutrition Facts : Calories 1165, Fat 41.7, SaturatedFat 24.7, Cholesterol 318.6, Sodium 113.7, Carbohydrate 153.9, Sugar 150, Protein 8.9
SIMPLE BRANDY CREAM SAUCE FOR RAVIOLI
I'm on a cream sauce and ravioli kick right now. This is a simple sauce to make. It doesn't matter what kind of brandy you use; you can also sub gold rum although brandy gives it a richer taste. But it would also probably taste fine if you omit it. This is a good amount for about 4 servings, 700g/1.5 lbs of premade ravioli.
Provided by the80srule
Categories Sauces
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Make a roux out of the butter, flour, and garlic. Be careful not to burn the mixture, turn the heat off should lumps form-- keep whisking this mixture thoroughly.
- Pour in the milk and whisk it with the roux.
- Incorporate the alcohol. Let the sauce cook until thickened, this may take several minutes.
- Beat in the spices and stir.
- Throw in the parsley and serve over ravioli of your choice. It also makes a nice sauce for veggies, especially with mushrooms.
SIMPLE BRANDY CREAM
Found this among my recipes torn from newspapers and thought I'd share with those of you (like me) that can't buy brandy flavoured cream all year. I have only seen it in the stores close to Christmas!!
Provided by Jen T
Categories Dessert
Time 3m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Whip cream & icing sugar together until soft peaks form.
- Then quickly fold in the brandy.
- Serve with dessert of your choice.
BRANDY WHIPPED CREAM
Provided by Ree Drummond : Food Network
Categories condiment
Time 5m
Yield About 2 cups
Number Of Ingredients 3
Steps:
- Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.
MASCARPONE-BRANDY CREAM
Mascarpone cream is used in a lot of traditional Italian desserts, such as tiramisu, or it is served beside a slice of panettone at Christmas time. Try it in trifle or with a slice of sponge cake - it's divine!
Provided by PaolaAlbanesi
Categories World Cuisine Recipes European Italian
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Combine egg yolks and sugar in a large bowl; beat using an electric mixer until frothy and pale. Add brandy and mascarpone cheese. Continue beating until mixture becomes firm, about 5 minutes.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Beat cream in a separate chilled glass or metal bowl using an electric mixer until soft peaks form. Gently fold egg whites and whipped cream into mascarpone mixture with a spatula or wooden spoon.
Nutrition Facts : Calories 404.1 calories, Carbohydrate 11.8 g, Cholesterol 202.9 mg, Fat 37 g, Protein 7.9 g, SaturatedFat 20 g, Sodium 77 mg, Sugar 11.2 g
BRANDY CREAM SHRIMP
Very elegant, very good! This is an easy recipe for a romantic dinner. You could also put the shrimp on picks for an appetizer.
Provided by MizzNezz
Categories European
Time 29m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan combine broth and shallots.
- Bring to a boil; reduce heat.
- Simmer, covered for 3 minutes.
- Stir in whipping cream and brandy.
- Simmer, uncovered for 10 minutes, or until reduced to 1 cup.
- Add butter, one piece at a time, whisking well.
- Stir in lemon juice and white pepper.
- In skillet, saute shrimp in oil for 4 minutes.
- Add sauce; heat through; sprinkle with chives.
Nutrition Facts : Calories 737.7, Fat 52.7, SaturatedFat 29.6, Cholesterol 488.1, Sodium 554.2, Carbohydrate 5.8, Fiber 0.1, Sugar 0.4, Protein 49.1
BRANDY CREAM
A must have addition to Christmas pudding - Add to your favourite crumble or pie for something a bit special too!
Provided by sweetunique
Time 5m
Yield Serves 8
Number Of Ingredients 4
Steps:
- Whip cream & icing sugar together in a bowl until soft peaks form.
- Then quickly fold in the brandy.
- Gently fold in mascapone.
- Serve alongside a dessert of your choice.
EASY CREPES WITH BRANDY
This French crepe recipe calls for brandy, but you can substitute any flavorful spirit or liqueur to customize it to your tastes and pantry.
Provided by Judy Kagan
Time 45m
Yield Makes approximately 12-15 crepes
Number Of Ingredients 11
Steps:
- In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
- Place crepe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour ¼ to ⅓ cup batter into the center of the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
- Cook crepe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process-if the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
- When underside of crepe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
- Grease pan with a very small amount of butter and repeat process. Continue until remaining batter is used, stacking cooked crepes on a plate in the oven. To serve, sprinkle each crepe with sugar or spread with jelly and fold or roll up. Do Ahead: Crepe batter can be made 1 day ahead. Refrigerate, covered, and blend briefly to recombine before cooking.
SQUID WITH BRANDY & CREAM
This dish is fabulously rich and delicious, and would go well with some buttered rice
Provided by Valentine Warner
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 11
Steps:
- Melt the butter in a casserole dish, then add the onion, thyme and bay leaves with a good grind of black pepper. Gently fry for about 15 mins until the onion is golden and soft. Only at this point stir in the garlic. Turn off the heat and stir in the passata. Leave to stand.
- Cut the squid in half lengthways down the cone. Chop each half widthways into 2.5cm/1in ribbons. Cut up the fins and the tentacles to a similar size. Dry off any wetness from the squid with kitchen paper. It must be as dry as possible so it will fry and colour better.
- Get a large frying pan and put on a high heat. When the pan is intensely hot, throw in a third of the squid with a small slug of sunflower oil and a generous pinch of salt. Fry hard, stirring occasionally, until well coloured. Tip the squid into the casserole. Repeat with the remaining squid, cooking it in batches twice more, adding more salt and oil with each.
- Return the casserole to the heat and add 100ml water. Stir well and bring to a simmer. Add 100ml of the brandy and put the lid on. Simmer very gently for 40 mins, then another 20 mins with the lid slightly off, allowing the juices to reduce a little. When tender, stir in the rest of the brandy and the cream, and serve scattered with parsley.
Nutrition Facts : Calories 537 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 1.29 milligram of sodium
BRANDY CREAM SAUCE
Truly delectable! Served with any dessert or added to that 'after dinner cup of coffee'! We love it poured over a fresh fruit salad! YUM!
Provided by Karin...
Categories Sauces
Time 10m
Yield 1 large quanity of Brandy Cream Sauce
Number Of Ingredients 4
Steps:
- Separate the eggs.
- Beat the cream until soft peaks form.
- Stir in the brandy (more if desired- according to taste).
- Beat the 2 egg whites until stiff.
- Gradually beat in the caster sugar- a little at a time.
- Continue to beat until all the sugar has dissolved.
- Now, beat in the egg yolks, and lastly fold in the brandy cream!
Nutrition Facts : Calories 1373.5, Fat 68.7, SaturatedFat 39.7, Cholesterol 623.9, Sodium 262.6, Carbohydrate 111.9, Sugar 101.1, Protein 20.8
BROWN SUGAR BRANDY CREAM
This simple brandy cream can be made in five minutes and is lighter than some traditional brandy butters
Provided by Good Food team
Categories Condiment
Time 5m
Yield Serves 8 with custard
Number Of Ingredients 4
Steps:
- Mix together the crème fraîche, vanilla seeds, brandy and sugar. This can be chilled for up to 2 days - just give everything a good stir. sprinkle on a little extra sugar before serving.
Nutrition Facts : Calories 231 calories, Fat 20 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Protein 1 grams protein, Sodium 0.03 milligram of sodium
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