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

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