Sizzlin Chef » alcohol

Apricot Brandy

admin — Sun, 21 Dec 2008 16:39:19 +0000

With a few weeks of foresight, some dried apricots and a bit of brandy, this spirited gift is ready for giving. For holiday serving, transfer the liquid into pretty bottles topped with stoppers made from vintage glass Christmas-tree ornaments.

Ingredients

1/2 cup sugar
2 Tbsp honey
3 cups brandy
2 pounds dried apricots

Directions
Make the brandy mixture: Combine 1 1/2 cups water, sugar, and honey in a small saucepan and cook over medium-high heat until sugar dissolves. Allow syrup to cool slightly and combine with brandy and fruit in a large, sealable jar. Store in a cool, dark place for 4 to 8 weeks.
Strain the brandy: Line a strainer with a double layer of dampened cheesecloth and strain the brandy. Discard apricots or save for another use. Transfer the brandy to a clean container and store for up to 1 year.

Makes 2 pints

Christmas Pudding with Brandy Sauce

admin — Sun, 21 Dec 2008 10:49:44 +0000

Ingredients

2 cups shredded peeled sweet potato
1 cup whole wheat flour
3/4 cup raisins
1/2 cup chopped dried apricots
1/3 cup firmly packed brown sugar
1/4 cup stick margarine, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 large egg white
2 Tbsps skim milk
1/2 teaspoon baking soda
1/2 teaspoon white vinegar
Cooking spray
1 1/4 cups low-fat vanilla ice cream, softened
2 Tbsps brandy

Directions
Combine first 11 ingredients in a bowl; stir well. Combine milk, baking soda, and vinegar; add to sweet potato mixture, stirring until dry ingredients are moist.

Press sweet potato mixture into a 6-cup steamed-pudding mold coated with cooking spray. Cover tightly with foil or lid coated with cooking spray.

Place mold on a shallow rack in a stockpot; add boiling water to halfway up sides of mold. Cover and cook in simmering water 3 hours or until knife inserted in center comes out clean, adding water to stockpot as needed. Invert pudding onto a plate; cut into 10 slices. Combine softened ice cream and brandy, stirring with a whisk until blended. Serve with pudding.

Makes 10 servings

Pasta alla Vodka

admin — Sat, 20 Dec 2008 09:30:20 +0000

Put this creamy classic back on your dinner menu by cutting fat while upping flavor. Bon Appetit!
Ingredients

5 spray low-fat cooking spray
2 clove garlic, minced
1/2 teaspoon tarragon, dried
1 3/4 cups canned tomatoes, chopped
1 cup tomato puree
4 Tbsp vodka
1 level Tbsp cornflour
1/2 cupl skimmed milk
2 Tbsp basil, fresh, chopped
1 cup dried pasta, any type, preferably fusilli, cooked and kept hot

Directions
Spray low fat cooking spray in a large frying pan over medium-high heat. Add garlic and saute 1 minute. Add tarragon and stir to coat. Add chopped tomatoes, tomato puree and vodka; simmer 10 minutes.

Dissolve cornflour in milk and whisk until blended. Add mixture to frying pan and simmer 1 minute, until sauce thickens. Remove from heat and stir in basil.

Transfer pasta to four individual shallow bowls. Pour vodka sauce over top and serve hot.

POINTS value :3.5
Servings :4
Preparation Time: 15 min
Cooking Time: 14 min

Whisky Eggnog

admin — Mon, 08 Dec 2008 10:28:44 +0000

This traditional holiday drink is saved from raw-egg problems by cooking the custard. Brandy or rum can be substituted for whisky.
Ingredients
4 eggs
1/2 cup sugar
3 cups milk
1 teaspoon vanilla extract
1/2 cup whisky
1/2 teaspoon freshly grated nutmeg
1 cup heavy cream

Directions
In a saucepan, beat the eggs and sugar until creamy. In a second saucepan over low heat, heat 2 cups of the milk until hot. Slowly add to the egg mixture, stirring continuously. Cook over low heat, stirring, for 15 to 20 minutes or until the mixture reaches 170F and has thickened. Stir in the remaining milk, vanilla, whisky, and half the nutmeg. Chill 3 hours.

In a medium bowl, beat the cream until soft peaks form. Fold into the milk mixture. Ladle the eggnog into a punch bowl and sprinkle with the remaining grated nutmeg.

Makes 6 servings
Total time: 3 hours 45 minutes

Sunrise Mimosa

admin — Sat, 06 Dec 2008 13:43:32 +0000

Ingredients

2 1/2 cups cranberry juice
1 1/2 cups orange juice
3/4 cup vodka
orange slices
Directions
Pour cranberry juice, orange juice, and vodka into a blender and mix. Pour over ice. Garnish with an orange slice on a the rim of each glass.

Makes 5-6 servings

Simply Sangria

admin — Wed, 26 Nov 2008 22:24:25 +0000

The name is derived from sangre, Spanish for “blood,” and this ruby-red concoction is truly the essence of any proper fiesta. Stud your pitcher with whatever fruits look good at the market, making sure to load up on sangria’s signature citrus. We love merlot or Shiraz, but you can create a lighter punch with a crisp white or rosé. No need to spend a bundle — an inexpensive bottle will do the trick.

Ingredients

1 bottle(s) (1.5 liters) red wine
1 1/2 cup(s) fresh orange juice
1/3 cup(s) brandy
1/3 cup(s) sugar
2 (nectarines) pitted and cut into wedges
1 orange, cut in half then sliced
1 lemon, sliced
1 (Kirby (pickling) cucumber) sliced
3 cup(s) seltzer or club soda, chilled
Ice cubes

Directions
In 3- to 4-quart pitcher, combine wine, orange juice, brandy, and sugar; stir until sugar dissolves.

Stir in fruit and cucumber. Cover and refrigerate until well chilled, at least 3 hours or overnight.
To serve, stir seltzer into pitcher. Fill glasses with ice and pour sangria.

Makes 12 servings

Prep Time: 10 minutes