Sunday, July 24, 2011

Sauces for Summer Desserts

Summer is a time of family gatherings, whether it's a wedding, family reunion, open house, or birthday. Many times a dish to pass is requested, and other times of year I often bring bread for casseroles. I love to bake desserts, but when it's 90 degrees and humid, heating up the oven is the last thing I want to do. Sauces are a great way to add a homemade touch to purchased pound cake, angel food cake, or ice cream. The recipes below are from an odd little cookbook I've had for many years- The Wine Cook Book by The Browns, Cora, Rose and Bob- published in 1960.

Almond Cream Sauce

4 egg yolks
1 1/2 cups powdered sugar
2 cups scalded milk
1/2 tsp. vanilla
2 cups blanched and shredded almonds
1/4 cup brandy or rum

Beat egg yolks with sugar until very light and gradually mix into hot milk in a double boiler. Stir until mixture begins to thicken, then remove from fire, beat in almonds and vanilla, and slowly add liquor. Fine for rice and bread puddings.

Cherry Sauce

1 pint pitted ripe cherries
1 cup sugar
2 tablespoons lemon juice
2 tablespoons butter
1 tablespoon flour
1/4 teaspoon cinnamon
1 cup port

Pound cherries to a mash, put in a pan with sugar, cinnamon and wine; cook until the cherries are tender, then press through a sieve and return to pan. Thicken with flour diluted with lemon juice, cook 5 minutes, remove from fire, stir in butter and serve.

Cream Sauce

1 cup heavy cream
1/4 cup powdered sugar
2 tablespoons brandy, or sherry
few gratings of nutmeg

Mix sugar, wine and cream, place bowl in a pan of ice water, whip to a stiff froth, grate in a little nutmeg. Keep in cool place until wanted.

Kentucky Sauce

2 cups dark brown sugar
4 tablespoons butter
1 egg yolk
1 cup cream
2 tablespoons whisky

Cream butter, add sugar gradually, and beat in egg. Add cream, put in double boiler, continue beating, and cook over fire until mixture begins to thicken. Remove from fire and add whisky slowly.

Marmalade Sauce

1 cup marmalade
1 cup white wine

Heat marmalade with wine in a small saucepan over a gentle fire. Stir constantly until heated, then strain, and serve hot or cold.

On OFL I have an article with fruit salad recipes that are also great for potlucks:


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