BRANDY AND TEA RECIPES

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BRANDY OLD-FASHIONED SWEET RECIPE: HOW TO MAKE IT



Brandy Old-Fashioned Sweet Recipe: How to Make It image

The concept of an old-fashioned dates back to the early 1800s and includes whiskey, bitters, cherry juice, sugar and water. This old-fashioned recipe, which is extremely popular in Wisconsin, uses brandy in place of whiskey and lemon-lime soda instead of water for a milder cocktail. —Taste of Home Test Kitchen

Provided by Taste of Home

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 1 serving.

Number Of Ingredients 9

1 orange slice
1 maraschino cherry
1-1/2 ounces maraschino cherry juice
1 teaspoon bitters
1/4 to 1/3 cup ice cubes
1-1/2 ounces brandy
2 teaspoons water
1 teaspoon orange juice
3 ounces lemon-lime soda

Steps:

  • In a rocks glass, muddle orange slice, cherry, cherry juice and bitters. Add ice. Pour in the brandy, water, orange juice and soda.

Nutrition Facts : Calories 277 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 18mg sodium, CarbohydrateContent 36g carbohydrate (17g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

BRANDY SNAPS RECIPE - BBC FOOD



Brandy snaps recipe - BBC Food image

Try piping whipped cream into Mary Berry’s classic brandy snaps for a deliciously retro dessert.

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 1 hours

Yield Makes 16 brandy snaps

Number Of Ingredients 6

55g/2oz butter
55g/2oz demerara sugar
55g/2oz golden syrup
50g/1¾oz plain flour
½ level tsp ground ginger
½ tsp lemon juice

Steps:

  • Preheat the oven to 180C/350F/Gas 4. Line two baking trays with baking parchment then oil a thickish handle of a wooden spoon and lay it on a cooling rack.
  • Measure the butter, sugar and syrup into a small, heavy-based pan. The easiest way is to measure the butter, then the sugar on the scales (in the pan if you have digital scales), then measure the syrup on top to make up to 165g/6oz total weight.
  • Heat gently until the butter has melted and the sugar has dissolved. This will take about 15 minutes over a low heat. Don’t let the mixture boil as it may crystallise. To check when the sugar has dissolved, stir occasionally, pulling the spoon across the bottom of the pan until you can no longer hear the gritty granules being scraped along and most of them have disappeared.
  • Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour and ginger. Pour in the lemon juice and stir well to mix thoroughly. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10cm/4in apart.
  • Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Once baked, you need to work fast to shape the brandy snaps, so its easier if you bake one tray at a time. Remove each tray from the oven and leave for a minute or so to firm up slightly, then lift from the baking parchment using a fish slice. The mixture needs to be just firm enough to remove, but pliable enough to shape. Check by releasing around and under the edges with a small palette knife.
  • Quickly roll a circle of the warm mixture around the handle of the wooden spoon, having the join underneath. Press the join lightly together to seal, then slide the brandy snap off the spoon and leave it to firm up on the wire rack, again with the join underneath. If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again. Repeat until all the mixture has been used. If the mixture in the pan becomes too firm to drop in neat spoonfuls, roll a teaspoonful of it into a small smooth ball in your hands, sit it on the baking tray and flatten slightly with your fingers. When cold, store the brandy snaps in an airtight tin or container; they will keep for at least a week.

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BRANDY SNAPS RECIPE - BBC FOOD
Try piping whipped cream into Mary Berry’s classic brandy snaps for a deliciously retro dessert.
From bbc.co.uk
Reviews 4.9
Cuisine British
  • Quickly roll a circle of the warm mixture around the handle of the wooden spoon, having the join underneath. Press the join lightly together to seal, then slide the brandy snap off the spoon and leave it to firm up on the wire rack, again with the join underneath. If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again. Repeat until all the mixture has been used. If the mixture in the pan becomes too firm to drop in neat spoonfuls, roll a teaspoonful of it into a small smooth ball in your hands, sit it on the baking tray and flatten slightly with your fingers. When cold, store the brandy snaps in an airtight tin or container; they will keep for at least a week.
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