| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 1522.1 | Maybe? | CSOA1::WIEGMANN | | Sun Nov 20 1988 18:31 | 18 |
| The only hard sauce recipe in The New York Times Heritage Cookbook
is below. I don't think I've ever had hard sauce so I don't really
know, but I always assumed it was cooked.
Hard Sauce
1 cup sweet butter
1 cup confectioners' sugar
1/4 cup rum, cognas or dry sherry
1/8 tsp salt
Cream butter and sugar together very well. Beat in remaining
ingredients and chill thoroughly. Yield about 2 cups.
I hope this is what you're looking for -
Terry
|
| 1522.2 | hard sauce for plum pudding | OFOS01::STELIN | | Tue Nov 22 1994 16:16 | 8 |
| There's a hard sauce for plum pudding which may be the same recipe I
don't know but;
Does anyone know of another sauce used with plum pudding (that's
consistancy IS hard) that's very sweet. I think it's made with a lot
of confectioners sugar.
I would really like the name of the sauce and even better - the recipe.
|
| 1522.3 | | XSTACY::GRAINNE | signal (SIGCUBE, SIG_IGN); | Tue Nov 22 1994 16:32 | 26 |
| My hard sauce recipe for christmas pudding (plum duff) is as follows:
125g /4oz *unsalted* butter
125g/ 4oz icing sugar (powder sugar)
25g / 1oz ground almonds
60ml /4 tbsp double cream
45ml /3 tbsp brandy
190 cals per serving (like we care ...)
In a bowl, beat the butter until really soft then gradually beat in the
sugar and ground almonds. Then, gently work in the cream.
Beat in the brandy 15ml at a time, being careful not to let it curdle.
Cover and refridgerate
Take out of the fridge at least 30 minutes before serving.
This is essentially the same recipe as .1 - but I *have* made it
several times, and it comes out fine. I've never known it to show any
signs of curdling (caution is from the recipe book.)
Its also called Brandy Butter. And its definitely very sweet ...
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| 1522.4 | | XSTACY::GRAINNE | signal (SIGCUBE, SIG_IGN); | Tue Nov 22 1994 16:33 | 4 |
| PS: I forgot to mention that this sauce is also frequently used for
mincemeat tarts (the Christmas type, with no meat, and lots of sugar
and suet.)
|