Cape Brandy Sauce Recipes

Steps:

• In a saucepan, heat the butter, sugar, salt, and water for 5 minutes over medium heat.
• Add the brandy and vanilla extract and heat an additional minute.

Steps:

• Preheat the oven to 375 degrees F.
• Lightly butter the bottom of a 13 by 9 by 2-inch baking dish. Arrange chicken in dish in a single layer. In a medium bowl, mix together the pecans, mustard, maple syrup, melted butter, brandy, egg white, and pepper. Spread mixture evenly over each chicken breast. Bake, uncovered, for 40 minutes. Arrange chicken on a platter and spoon Nectarine Brandy Sauce over each piece. Garnish with parsley sprigs and seasonal flowers. Serve with additional sauce on the side.
• In medium saucepan, combine all ingredients and cook over low heat, stirring occasionally, for about 20 minutes.

Steps:

• To make tart:
• 1. Preheat the oven to 350°F.
• 2. Place the dates in a small bowl, pour 1 cup boiling water over them, then add the baking soda. Let dates stand for 10 minutes, or until soft.
• 3. In the bowl of an electric mixer with the beaters attached, combine the butter and sugar, and beat until creamy. Beat in the egg. Sift in the flour, salt, and baking powder. Add the date mixture, including the water, and the pecans. Mix well.
• 4. Line a lightly oiled or buttered 9-inch aluminum pie plate with parchment paper. (Alternatively, use a 9-inch springform pan.) Pour the date and nut mixture into the prepared plate and bake for 45 minutes, or until a toothpick inserted at the center comes out dry. To serve (see Note), remove from the pie plate, discard the parchment paper, allow to cool slightly, cut into wedges, and top with Brandy Sauce and whipped cream.
• To make brandy sauce:
• Combine the sugar with 1/4 cup cold water in a saucepan over medium-high heat. Bring to a boil and continue to boil, stirring frequently, until the sugar is dissolved, about 5 minutes. Remove from the heat and stir in the butter and vanilla, followed by the brandy.
• NOTE To store the tart, if made in advance: First, allow it to cool to room temperature. Then place it in a plastic freezer bag, expel the air, seal the bag, and place it in the freezer for up to one month. To reheat the tart, place it in a 250°F oven until warm, about 45 minutes.

Steps:

• Mix ingredients together in a saucepan.
• Bring to the boiling point, stirring until ingredients are fully incorporated and sugar is completely dissolved.
• Serve very hot.

Steps:

• Mix dry ingredients and then stir them into a cup of boiling water.
• Boil for 5 minutes and then add butter, brandy, and vanilla.
• Serve hot over mince pie or gingerbread.

Steps:

• Melt butter in sauce pan.
• Stir in the flour and let cook for 1-2 minutes over medium-low heat.
• Chop garlic and add to roux (flour and butter mixture).
• Whisk in the cream.
• Pin the bay leave to the onion using the clove.
• Place it in the cream and let steep (not simmer) for about 20 minutes.
• Bring to a simmer then immidiatly remove from heat.
• Stir in cheese,the juice of the lemon and the brandy.
• Add salt and pepper to taste, be generous.

Steps:

• Mix the bicarbonate of soda with the boiling water and pour over the dates. Sift together the flour, baking powder and salt. Cream the butter and sugar well and then beat in the eggs. Mix in the flour and the nuts and finally stir in the dates and water in which they have soaked. Turn into a buttered, shallow ovenproof dish and bake at 190C for 40 - 50 minutes.
• To make the sauce: Mix the butter, brown sugar and water and boil, until it forms a syrup. Remove from the heat stir in the vanilla and brandy. Pour the sauce over the hot pudding and allow it to soak inches.