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:
~Brenda
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