Monica Said:what's the best recipe for brandy chicken?
We Answered:ask brandy
Howard Said:Will this brandy recipe work even though there is no distillation?
We Answered:For brandy, it will not work. For a homemade wine, it will do ok...you will essentially get a fruit wine. Once you reach a certain level of alcohol via fermentation (champagne yeast is tolerant up to nearly 18%) the alcohol kills the yeast.
Brandy is far stronger than that wine and does require distillation in order to get that level of alcohol.
Stacey Said:I got E&JÂ® Cask & Cream brandy, now do you know any yummy recipes that I could make?
We Answered:This is one of my friends favorite drinks ever, or maybe she just likes ordering it. tee hee
F*** Me Like An Animal recipe
2 oz E&JÂ® Cask & Cream brandy
2 oz Bailey'sÂ® Irish cream
2 oz banana liqueur
2 oz DeKuyperÂ® Buttershots liqueur
Pour ingredients over ice in a highball glass, and serve.
Margaret Said:recipes for brandy cream and brandy butter?
125g/4oz unsalted butter, softened
125g/4oz icing sugar
2 tbsp boiling water
3 tbsp brandy
1. Cream together the butter and the icing sugar.
2. Beat in the boiling water and brandy until smooth.
3. Chill until needed and serve with mince pies or Christmas pudding
I find its nice if u stick some cinnamon in, but u can put anything in really, be adventurous
Ella Said:Drink Recipes With Peach Brandy?
We Answered:Okay so i found these websites for you:
Hope i help:
Peach Brandy: http://www.barnonedrinks.com/drinks/by_ingredient/p/peach-brandy-677.html
but for the tequila website jst make sure you are old enough!!!
Tanya Said:Any recipes for Ginger Brandy?
We Answered:#1 ~Brandied Ginger Drink Recipe~
1 oz Brandy
1/2 oz Ginger Brandy
1 tsp Lime Juice
1 tsp Orange Juice
Brandied Ginger Directions:
Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a cocktail glass. Garnish with a piece of preserved ginger. Sprinkle with grated chocolate, and serve.
#2 ~Caribbean pudding with brandy butter
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup powdered sugar
5 tablespoon brandy
1 2/3 cups dried currants (about 8 ounces)
3/4 cup candied cherries or other chopped dried fruit such as apricots or figs (about 4 ounces)
3/4 cup pitted prunes, chopped (about 4 ounces)
1/4 cup chopped candied orange peel
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup dark rum
3 cups fresh white breadcrumbs
1/2 cup (packed) golden brown sugar
6 tablespoons all purpose flour
1/4 cup finely chopped almonds
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
3 large eggs
1/4 cup milk
2 teaspoons vanilla extract
1/2 teaspoon almond extract
For Brandy Butter:
Using electric mixer, beat butter until smooth. Beat in sugar. Gradually beat in brandy. (Can be prepared 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)
Mix currants, candied cherries, prunes, orange peel, cinnamon, ginger, nutmeg and salt in large bowl. Pour rum over and stir to blend. Let stand 30 minutes.
Mix breadcrumbs, sugar and flour in medium bowl. Add to dried fruit mixture and stir to blend. Cover and let stand at room temperature overnight.
Generously butter 2-quart pudding mold with lid. Mix almonds and baking powder in medium bowl. Whisk melted butter, eggs, milk, vanilla extract and almond extract in large bowl. Stir in almond mixture. Stir butter mixture into dried fruit mixture. Spoon batter into prepared pudding mold. Smooth top. Cover pudding mold with lid.
Place pudding mold on rack in large pot. Add enough boiling water to pot to come halfway up sides of mold. Cover pot and steam pudding over medium-low heat until tester inserted into center comes out clean, adding more boiling water to pot if necessary, about 2 hours. Transfer mold to rack and cool 5 minutes. Turn out pudding. (Can be made 1 week ahead. Cool. Wrap tightly in plastic and refrigerate. To reheat pudding, unwrap and return to buttered mold; cover mold. Place mold on rack in large pot. Add enough hot water to pot to come halfway up sides of mold. Cover pot and steam pudding over medium-low heat until heated through, about 45 minutes. Transfer mold to rack. Let stand 5 minutes. Turn out pudding.)
Transfer pudding to platter. Serve warm with brandy butter.