Brandywine Sauce Recipes

CHRISTMAS BRANDY SAUCE

Steps:

• Serve the sauce poured over the top of individual slices of pudding.
• Enjoy.

BRANDY SAUCE

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.

BRANDYWINE SAUCE

Steps:

• Blend all ingredients in medium saucepan.
• Heat on medium-high until first bubbles form. Stir constantly to keep from burning.
• Remove from heat.
• Can be used hot or at room temperature.

WALNUT ICE CREAM WITH BRANDYWINE CARAMEL SAUCE

Steps:

• For the ice cream: Preheat oven to 325° (300° for convection oven). Place nuts on a pan, then toast until dark and golden, 15-20 minutes. Let cool, then grind until fine in a food processor.
• In a saucepan, heat the cream and 1/2 cup sugar to just below the boiling point. Add the ground nuts and let steep at room temperature for at least an hour, or until a strong walnut flavor has permeated the cream. Pour through a coarse strainer into a large plastic bowl, then pour again through a fine-mesh strainer such as a chinois into another large plastic bowl.
• In a large, heavy-bottomed pot, mix 6 tablespoons sugar with the powdered milk, and slowly add the whole milk, whisking constantly until the powdered milk is dissolved. Place over high heat until it's just below the boiling point.
• Place yolks in a large bowl. Add a ladleful of the hot milk mixture to the yolks and mix well. Add about a third of the hot milk to the bowl with the yolks and stir. Pour the contents of the bowl into the pot with the milk and cook for another 30 seconds or so, until the milk begins to steam.
• Remove from heat and pour the mixture through a fine-mesh strainer into the walnut-infused cream. Cover and chill until completely cold, 3 hours or overnight.
• Churn in an ice cream maker according to manufacturer's instructions.
• For the caramel sauce: Cut the tomato into large pieces and process in a blender or small food processor until smooth. Pass through a fine-mesh strainer. Measure out 1/2 cup puree; set aside any extra.
• Combine 1/4 cup water and the sugar into a broad, heavy-bottomed saucepan and stir until sugar dissolves. Cook over high heat until the sugar is a tawny golden color. Turn off the heat and add the tomato puree. Do this carefully and step back in case of any of it splatters.
• When the foaming eruption has subsided, stir the caramel mixture with a wire whisk, turning the flame back on if necessary, until all of the candy threads have melted into the caramel. Remove from heat and let cool. Taste for tomato flavor intensity and add any extra puree, if desired.
• Serve the ice cream drizzled with the caramel sauce.

CHICKEN WITH BRANDY SAUCE

Steps:

• Trim fat from chicken breast halves.
• Cut breast sections in half so that you have four roughly equal pieces.
• Take a gallon zip top bag and cut the two edges open so that the sides are only joined at the bottom edge of the bag.
• Place breast sections in bag one at a time and pound flat with a mallet or a flat heavy object until chicken pieces are only 1/4 to 1/2" thick.
• Season breast sections on both sides with 1 tsp of fresh ground pepper and salt to taste.
• Heat a frying or sauté pan to medium/medium high heat. Do NOT use a non-stick pan. You can't make decent pan sauces with Teflon. I prefer a stainless steel pan but cast iron would work (preferably enamel coated cast iron).
• Put flour in a bowl and press breast pieces into it to coat chicken fully.
• Add olive oil to pan and let it come up to temperature. It should only take a couple of seconds.
• Add breast sections. Brown the chicken to a golden brown then flip and do the same on the other side. It should only take roughly 3 minutes per side or you have the chicken too thick. Do not crowd the pan. If you have to cook the chicken in batches keep the first batch warm by wrapping in aluminum foil.
• While chicken is frying, chop Italian parsley to 1/8 cup.
• Remove the last batch of chicken from the pan and wrap in foil to keep warm.
• Turn up heat under pan to medium high and add chicken broth. If pan is hot enough, the broth will boil immediately. Use a wooden spoon to scrape all the brown bits off the bottom of the pan. This is where all the flavor is.
• Add brandy, lemon juice and remaining black pepper and then reduce liquid by 1/2.
• Reduce heat to low and add butter and parsley. Stir in butter until sauce is smooth.
• Place chicken pieces on plates and then pour the pan sauce over the chicken. Don't drown it.
• Enjoy!