• Alcohol vs extracs

    From JIM WELLER@1:135/392 to DAVE DRUM on Sat Oct 1 19:12:00 2022
    Quoting Dave Drum to Ruth Haffly <=-

    Title: Johnny Bull (Suet) Pudding

    I'd probably make the hard sauce without the brandy tho.

    The alcohol cooks out.

    Not really, if you add it in AFTER the five minute boil.

    But that recipe calls for eight cups of ingredients so it's more
    like eight servings, not four. Now a 1/4 cup is 2 ounces or 4
    tablespoons so each serving is only getting half a tablespoon of
    liquor, not enough to be of any consequence.

    You could also use brandy extract

    Some extracts including vanilla can be as strong or stronger than
    liquor.

    A proper hard sauce does not have corn starch and a lot of water
    in it or get boiled.

    Hard sauce is actually a flavoured sweetened butter. The next recipe
    you posted does indeed describe a good hard sauce

    Title: Old Fashioned Bread Pudding w/Brandy Hard Sauce

    -BRANDY HARD SAUCE:
    1 c Powdered sugar
    1/4 c Butter; softened
    2 ts Hot water
    1 tb Brandy OR bourbon
    +=OR=+
    1 ts Brandy extract

    Combine all of the hard sauce ingredients in a small bowl.
    Beat at high speed until well blended. Cover and
    refrigerate until serving time.

    Serve the warm bread pudding with the hard sauce.

    For the hard sauce to melt properly and become a true sauce, the
    dessert should be very hot and the hard sauce at room temperature,
    so take it out of the fridge well ahead of time (or zap it for a few
    seconds in the microwave).


    Cheers

    Jim


    ... My eating habits mimic a hungry unsupervised child in a candy store.

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  • From Dave Drum@1:18/200 to Jim Weller on Sun Oct 2 05:55:02 2022
    JIM WELLER wrote to DAVE DRUM <=-

    Title: Johnny Bull (Suet) Pudding

    I'd probably make the hard sauce without the brandy tho.

    The alcohol cooks out.

    Not really, if you add it in AFTER the five minute boil.

    Quibbles.

    But that recipe calls for eight cups of ingredients so it's more
    like eight servings, not four. Now a 1/4 cup is 2 ounces or 4
    tablespoons so each serving is only getting half a tablespoon of
    liquor, not enough to be of any consequence.

    The hard sauce calls for *MUCH* less than 8 cups.

    You could also use brandy extract

    Some extracts including vanilla can be as strong or stronger than
    liquor.

    That's true. But, there is also non-alcohol brandy extract available.

    A proper hard sauce does not have corn starch and a lot of water
    in it or get boiled.

    So saith cooking guru Weller.

    Hard sauce is actually a flavoured sweetened butter. The next recipe
    you posted does indeed describe a good hard sauce

    Title: Old Fashioned Bread Pudding w/Brandy Hard Sauce

    -BRANDY HARD SAUCE:
    1 c Powdered sugar
    1/4 c Butter; softened
    2 ts Hot water
    1 tb Brandy OR bourbon
    +=OR=+
    1 ts Brandy extract

    Combine all of the hard sauce ingredients in a small bowl.
    Beat at high speed until well blended. Cover and
    refrigerate until serving time.

    Serve the warm bread pudding with the hard sauce.

    For the hard sauce to melt properly and become a true sauce, the
    dessert should be very hot and the hard sauce at room temperature,
    so take it out of the fridge well ahead of time (or zap it for a few seconds in the microwave).

    My grandmother (and I) warmed the sauce on low heat on the stove. She
    pre-dated microwaves by a long chalk.

    But, it really does not even need to be "cooked".

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Brandy Butter
    Categories: Five, Booze, Citrus, Condiments
    Yield: 4 servings

    2 tb Brandy
    1/2 tb Orange zest
    1/2 c Unsalted butter; room temp
    1 1/8 c Sifted icing sugar

    Beat together butter and icing sugar until smooth.

    Gradually add brandy and beat constantly until smooth.

    Cover and refrigerate for at least 2 hours and serve.

    RECIPE FROM: https://foodviva.com

    Uncle Dirty Dave's Archives

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