SUNNY'S EASY RED WINE PEPPERCORN SAUCE
Provided by Sunny Anderson
Time 1h
Yield about 3/4 cup
Number Of Ingredients 7
Steps:
- Crush the peppercorns gently with a mortar and pestle (or place them in a plastic bag and pound them with a mallet).
- In a saucepan on medium heat, add the pepper, red wine, thyme, rosemary and shallot. Bring the liquid to a boil, then lower to the lowest simmer and simmer until reduced by half, 40 to 45 minutes.
- Strain out the solids and return the sauce to the pan over medium heat. Add the butter and whisk until melted. Season with salt. Serve warm.
HOT FUDGE SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 2 cups
Number Of Ingredients 8
Steps:
- Combine the heavy cream, butter, brown sugar, corn syrup and salt in a saucepan. Bring to a simmer over medium heat, whisking. Add the chocolate and cocoa powder, reduce the heat to low and cook, whisking, until the chocolate is melted and the sauce is smooth, 1 to 2 minutes.
- Whisk in the vanilla. Let cool 10 minutes before serving. To store, let cool completely, then cover and refrigerate up to 2 weeks; reheat before serving.
HOT FUDGE SAUCE
Put down the jarred sauce and make your own in about 10 minutes.
Provided by Food Network Kitchen
Time 10m
Yield 4-6
Number Of Ingredients 4
Steps:
- Put the chocolate, butter and corn syrup in a medium microwave-safe bowl. Microwave for 30-second increments, stirring, until the chocolate is melted and the mixture is smooth. Serve warm over ice cream, pound cake or berries if using.
HOT FUDGE SAUCE
I first had this in a coffeehouse in Highwood Illinois in the 60's where my dad, my brother and I used to play folk music on stage. I was 6 or 7 at the time. I used to make this recipe at the Pump Room when I was pastry chef there in a 5 gallon bucket. We served "the World's Smallest Hot Fudge Sundae" (another one of Rich Melman's brilliant ideas) there which used only 2 tablespoons of sauce and still I had to make it every other day!
Provided by Food Network
Categories dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put everything except the vanilla in a pot and bring it to a boil. Continue cooking until it looks like it's broken and separating. Take it off the heat, whisk in the vanilla; then blend it with a hand blender to smooth it out. Chill until ready to serve; then heat it up. Pour over scoops of ice cream, topped with whipped cream and chopped peanuts.
HOT FUDGE SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 6 cups
Number Of Ingredients 4
Steps:
- Combine the sugar, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined, a few minutes.
- Transfer to a mason jar and store in the refrigerator. It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat.
RED WINE SAUCE
Boiling the red wine removes the vast majority of the alcohol but keeps the flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1/3 cup
Number Of Ingredients 3
Steps:
- Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
- Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.
HOT FUDGE SAUCE
This recipe for a classic hot fudge sauce came to The Times in 2004, from Kay Rentschler. "A well-constructed homemade hot fudge sauce moves forward with dark smoky accents and arrives with plenty of chew," she wrote. Here, bittersweet chocolate and high-fat Dutch process cocoa bring that smokiness, while heavy cream, butter and sugar mellow it out. It's a perfect contrast to the milky sweetness of a sundae loaded with vanilla ice cream and whipped cream.
Provided by Kay Rentschler
Categories condiments, ice creams and sorbets, dessert
Time 10m
Yield 3 cups
Number Of Ingredients 8
Steps:
- In medium saucepan, combine cream, butter, sugars and salt. Bring to a simmer over medium-low heat. Simmer 45 seconds. Add chocolate, and whisk to dissolve. Remove from heat, add cocoa, and whisk until no lumps remain.
- Return pan to low heat, and simmer sauce until glossy, whisking constantly, 20 seconds. Remove from heat, and stir in vanilla. Serve warm. To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil.
Nutrition Facts : @context http, Calories 571, UnsaturatedFat 14 grams, Carbohydrate 56 grams, Fat 42 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 26 grams, Sodium 137 milligrams, Sugar 44 grams, TransFat 0 grams
More about "red wine hot fudge sauce recipes"
RED WINE HOT FUDGE SAUCE • THE CRUMBY KITCHEN
From thecrumbykitchen.com
Reviews 6Category DessertCuisine AmericanTotal Time 13 mins
HOMEMADE HOT FUDGE SAUCE RECIPE - BROWN EYED BAKER
From browneyedbaker.com
DARK CHOCOLATE RED WINE FUDGE | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
EASY HOMEMADE HOT FUDGE SAUCE | HOUSE OF NASH EATS
From houseofnasheats.com
BLOOD ORANGE SORBET WITH RED WINE HOT FUDGE SAUCE
From vegetarianventures.com
PORT WINE HOT FUDGE SAUCE - BAKING SENSE®
From baking-sense.com
10-MINUTE HOT FUDGE RECIPE - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
SPIKE IT: RED WINE HOT FUDGE SAUCE | FN DISH - FOOD …
From foodnetwork.com
Estimated Reading Time 3 mins
RED WINE FUDGE RECIPE | MOUNTAIN VIEW VINEYARD
From mountainviewvineyard.com
THIS 5-MINUTE HOT FUDGE SAUCE TURNS ANY PINT INTO A …
From epicurious.com
RED WINE SAUCE RECIPE | BON APPéTIT
From bonappetit.com
THE BEST HOT FUDGE SAUCE IN THE WORLD | SWEET SAUCE, HOMEMADE …
From pinterest.ca
HOT FUDGE SAUCE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
RED WINE SAUCE | RICARDO
From ricardocuisine.com
14 DELICIOUS WINE INFUSED DESSERT RECIPES - PUREWOW
From purewow.com
RED WINE HOT FUDGE SAUCE – RECIPES NETWORK
From recipenet.org
RED WINE HOT FUDGE SAUCE RECIPE | JESSICA MERCHANT | FOOD …
From foodnetwork.cel30.sni.foodnetwork.com
You'll also love