Subj : Re: Alcohol vs extracs
To   : Jim Weller
From : Dave Drum
Date : Sun Oct 02 2022 05:55:02

-=> JIM WELLER wrote to DAVE DRUM <=-

DD>       Title: Johnny Bull (Suet) Pudding

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

DD> The alcohol cooks out.

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

Quibbles.

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

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

DD> You could also use brandy extract

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

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

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

So saith cooking guru Weller.

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

DD> Title: Old Fashioned Bread Pudding w/Brandy Hard Sauce

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

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

DD> Serve the warm bread pudding with the hard sauce.

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

MMMMM

... Why do they keep moving my paperwork from the dining-room table?
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)