BEST PLUM BRANDY RECIPES
PLUM RECIPES | BBC GOOD FOOD
Try our perfect plum recipes. This stone fruit has soft, sweet juicy flesh that tastes delicious in jams, chutneys, puddings and crumble.
Provided by Good Food team
Number Of Ingredients 1
PLUM PUDDING - MARTHA STEWART
Plum pudding can be made anywhere from a few weeks to a year in advance and allowed to ripen in a cool place. It must be steamed 2 hours before serving. Leave it in hot water until ready to serve with hard sauce. This recipe is from "Entertaining," by Martha Stewart.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Serves 10 to 15
Number Of Ingredients 22
Steps:
- Oil a 2-quart steamer mold or pottery bowl very well with vegetable oil and let it stand as you make the pudding.
- Combine the fruits and nuts in a large bowl. Sift flour, baking soda, salt, and spices into the fruit and nuts. Add the suet, bread, brown sugar, eggs, and jam and blend well. Beat with a wooden spoon to lighten the mixture. Pour into mold. Cover with circle or parchment paper and put on a rack in a large kettle with enough water to come halfway up the sides. Cover and keep water boiling, replenishing as necessary. Steam for 6 hours.
- Uncover pudding and pour brandy over it; put a piece of waxed paper over pudding; replace parchment and set in a cool place or on low shelf of refrigerator to ripen.
- To serve, steam for 2 more hours and invert on a serving platter. Add the 1 teaspoon sugar to the cognac, heat, pour over warm pudding, and flame with a match. Serve with hard sauce.
More about "best plum brandy recipes"
SUPERB ENGLISH PLUM PUDDING RECIPE - EPICURIOUS
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent — the religious season before Christmas — and use it the following year. Everyone in the family was supposed to stir the pudding once for good luck. If you can't make it the year before, at least give it a few weeks to age.
From epicurious.com
Reviews 3.6
From epicurious.com
Reviews 3.6
- To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.
See details
PORK MEDALLIONS WITH BRANDY CREAM SAUCE - TASTE OF HOME
I adapted this easy, elegant main dish from a recipe my mother-in-law cooked for our family. Cayenne lends a bit of heat to its rich, creamy sauce. —Judy Armstrong, Prairieville, Louisiana
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 937 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 937 calories per serving
- Cook linguine according to package directions. Meanwhile, flatten pork slices to 1/4-in. thickness. Place flour in a large shallow dish. Add pork, a few pieces at a time, and turn to coat., In a large skillet over medium-high heat, cook pork in oil and 2 tablespoons butter in batches until juices run clear, 3-4 minutes on each side. Set aside and keep warm., In the same skillet, saute mushrooms and onions in remaining butter until tender. Add garlic; cook 1 minute longer. Add the cream, brandy, thyme, mustard, salt, pepper and cayenne. Bring to a boil; cook until liquid is reduced by half, about 8 minutes., Drain linguine. Stir tomatoes into sauce mixture; add pork and heat through. Serve with linguine and sprinkle with cheese.
See details
SUPERB ENGLISH PLUM PUDDING RECIPE - EPICURIOUS
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent — the religious season before Christmas — and use it the following year. Everyone in the family was supposed to stir the pudding once for good luck. If you can't make it the year before, at least give it a few weeks to age.
From epicurious.com
Reviews 3.6
From epicurious.com
Reviews 3.6
- To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.
See details
PORK MEDALLIONS WITH BRANDY CREAM SAUCE - TASTE OF HOME
I adapted this easy, elegant main dish from a recipe my mother-in-law cooked for our family. Cayenne lends a bit of heat to its rich, creamy sauce. —Judy Armstrong, Prairieville, Louisiana
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 937 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 937 calories per serving
- Cook linguine according to package directions. Meanwhile, flatten pork slices to 1/4-in. thickness. Place flour in a large shallow dish. Add pork, a few pieces at a time, and turn to coat., In a large skillet over medium-high heat, cook pork in oil and 2 tablespoons butter in batches until juices run clear, 3-4 minutes on each side. Set aside and keep warm., In the same skillet, saute mushrooms and onions in remaining butter until tender. Add garlic; cook 1 minute longer. Add the cream, brandy, thyme, mustard, salt, pepper and cayenne. Bring to a boil; cook until liquid is reduced by half, about 8 minutes., Drain linguine. Stir tomatoes into sauce mixture; add pork and heat through. Serve with linguine and sprinkle with cheese.
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PLUM JAM RECIPE - BBC FOOD
This is a great recipe to use up any excess plums from a productive tree. In order to keep the jam full of chunky pieces of plum, this recipe uses a two-stage method – the softened plums will absorb the sugar as they rest in the syrup and this will stop them rising to the top of the jar.
From bbc.co.uk
Reviews 4.7
From bbc.co.uk
Reviews 4.7
- Tip the jam into a wide-necked jug with a good pouring lip, then fill four sterilised jars to the brim. Seal immediately with the lids and store in a cool, dark place. The jam is best eaten within 1 year.
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PLUM JAM RECIPE - BBC FOOD
This is a great recipe to use up any excess plums from a productive tree. In order to keep the jam full of chunky pieces of plum, this recipe uses a two-stage method – the softened plums will absorb the sugar as they rest in the syrup and this will stop them rising to the top of the jar.
From bbc.co.uk
Reviews 4.7
From bbc.co.uk
Reviews 4.7
- Tip the jam into a wide-necked jug with a good pouring lip, then fill four sterilised jars to the brim. Seal immediately with the lids and store in a cool, dark place. The jam is best eaten within 1 year.
See details
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Nov 29, 2018 · The red plum tends to be the most common and popular variety. The taste of the plum ranges from sweet to tart. The fruit is juicy and delicious when eaten fresh, and it can also be dried, used in jam-making and added to other recipes. Plum juice can even be fermented into plum …
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