BRANDY ALEXANDER COCKTAIL RECIPE - BBC GOOD FOOD
Sprinkle spiced sugar on this creamy cocktail for a Christmassy after-dinner treat. We have three fruity twists as well
Provided by Miriam Nice
Categories Cocktails, Drink
Total Time 5 minutes
Prep Time 5 minutes
Yield 2
Number Of Ingredients 7
Steps:
- To make the garnish, mix the sugar, nutmeg and cinnamon together and set aside.
- Pour the brandy, crème de cacao and double cream into a cocktail shaker (or see tip, below), then add a generous handful of ice. Shake until the outside of the shaker is very cold, then strain into two small coupe or cocktail glasses.
- Garnish with a sprinkle of the spiced sugar, then serve. THREE TWISTS Serve these cocktails at your next dinner party. They’re so delectable, they double as dessert – serve with a teaspoon to enjoy all the toppings. Trifle alexander Drop 1 black cherry in syrup into the bottom of two small cocktail glasses along with a dash of the syrup. Tip 80ml brandy, 50ml sweet sherry, 50ml double cream, 1 tsp sugar syrup and ¼ tsp vanilla bean paste into a blender with a small handful of ice. Blitz until smooth and very cold, then pour into the prepared glasses. Top with whipped cream and sprinkles, then serve with savoiardi biscuits or sponge fingers for dipping. Serves 2. Strawberry alexander Blitz 80ml gin, 50g frozen strawberries, 50ml double cream, 25ml triple sec and 25ml water in a blender until very smooth. Pour into two tumblers and garnish each with a mini meringue, mint leaves and a pinch of freeze-dried strawberries. Serves 2. Passion fruit & coconut alexander Tip 80ml cachaça, 50ml coconut rum, 50ml double cream and the flesh of 1 passion fruit into a cocktail shaker with a handful of ice. Shake until the outside of the shaker is cold, then double strain the cocktail into two martini glasses. Cut 1 passion fruit in half and drizzle the halves with a couple of drops of coconut rum. Float one half, cut-side up, on top of each cocktail. Serves 2.
Nutrition Facts : Calories 308 calories, FatContent 14 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.02 milligram of sodium
PEPPERED DUCK BREAST WITH RED WINE SAUCE RECIPE - NYT COOKING
Back in 2011, this version of steak au poivre made with duck breasts was introduced as part of a New Year’s menu. Fancy enough for a gathering, but relaxed enough that it doesn’t feel like too much, you can make it any time you want something a little more special than your average fare.
Provided by David Tanis
Total Time 1 hours 30 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
- Heat 1 tablespoon unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute.
- Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 1/4 cups, about 10 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more. Dissolve potato starch in 2 tablespoons cold water, then stir the mixture into the sauce. Whisk in the remaining 1 tablespoon butter. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
- Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn’t browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.
Nutrition Facts : @context http//schema.org, Calories 239, UnsaturatedFatContent 4 grams, CarbohydrateContent 7 grams, FatContent 10 grams, FiberContent 1 gram, ProteinContent 27 grams, SaturatedFatContent 4 grams, SodiumContent 817 milligrams, SugarContent 2 grams, TransFatContent 0 grams
More about "cherry brandy recipe recipes"
SINGAPORE SLING RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 5 minutes
Category Cocktails, Drink
Calories 233 calories per serving
- Pour the mix into a tall glass, then add the pineapple juice and lime juice and stir gently. Top up with sparkling water and garnish.
BLACK FOREST CAKE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 2 hours 15 minutes
Calories 190 per serving
- On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.
PEPPERED DUCK BREAST WITH RED WINE SAUCE RECIPE - NYT COOK…
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Calories 239 per serving
- Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn’t browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.
SINGAPORE SLING RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 5 minutes
Category Cocktails, Drink
Calories 233 calories per serving
- Pour the mix into a tall glass, then add the pineapple juice and lime juice and stir gently. Top up with sparkling water and garnish.
BRANDY SNAPS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BOOZY BOURBON CHERRIES - RECIPE GIRL®
From recipegirl.com
PERFECT BRANDY MANHATTAN RECIPE - BEVVY
From bevvy.co
DRINKSMIXER.COM: 22400+ MIXED DRINK RECIPES, COCKTAILS AND ...
From drinksmixer.com
SIDECAR COCKTAIL RECIPE - LIQUOR.COM
From liquor.com
RUM PUNCH COCKTAIL RECIPE - LIQUOR.COM
From liquor.com
BRANDY SNAPS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
WHAT IS CHERRY HEERING LIQUEUR? - THE SPRUCE EATS
From thespruceeats.com
BRANDY OLD-FASHIONED COCKTAIL RECIPE - THE SPRUCE EATS
From thespruceeats.com
BOOZY BOURBON CHERRIES - RECIPE GIRL®
From recipegirl.com
RECIPES - DELIA ONLINE
From deliaonline.com
PERFECT BRANDY MANHATTAN RECIPE - BEVVY
From bevvy.co
DRINKSMIXER.COM: 22400+ MIXED DRINK RECIPES, COCKTAILS AND ...
From drinksmixer.com
MARGARITA RECIPE, DAIQUIRI, TEQUILA & MORE! | MARGARITAVILLE
From margaritaville.com
SIDECAR COCKTAIL RECIPE - LIQUOR.COM
From liquor.com
RECIPES - DELIA ONLINE
From deliaonline.com
PERFECT BRANDY MANHATTAN RECIPE - BEVVY
From bevvy.co
DRINKSMIXER.COM: 22400+ MIXED DRINK RECIPES, COCKTAILS A…
From drinksmixer.com
AVIATION COCKTAIL RECIPE - LIQUOR.COM
From liquor.com
MARGARITA RECIPE, DAIQUIRI, TEQUILA & MORE! | MARGARITAVILLE
From margaritaville.com
SIDECAR COCKTAIL RECIPE - LIQUOR.COM
From liquor.com