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Tag Archives: brandy

BEEF SHORT RIBS

09 Wednesday Mar 2016

Posted by Ceri Wilkin in Beef, Recipes

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Tags

best, brandy, herbs, red wine, sauce, slow cook

I tenderly prepared these gorgeous Beef Short Ribs in our brilliant blue enameled cast-iron Dutch oven, and carefully placed them into the oven. By the time my husband and I returned from our first bike ride of the year, the entire house smelled absolutely, richly, divine, and we were definitely ready to indulge in a delicious dinner.

BEEF SHORT RIBS

beef short ribs

4 pounds beef short ribs, trimmed

1 tablespoon salt

1 1/2 teaspoons freshly ground black pepper

4 cups beef stock

1/4 cup olive oil

1 3/4 cup red wine

1/4 cup brandy

1 (14.5-ounce) can diced tomatoes, drained

3 celery ribs, chopped

2 carrots, chopped

1 onion, chopped

1 garlic bulb, cut in half crosswise

1 bay leaf

3 parsley sprigs

3 thyme sprigs

2 rosemary sprigs

2 tablespoons butter

Sprinkle ribs on all sides with salt and pepper, cover and chill 12 to 24 hours. Heat oven to 300F. Let ribs stand at room temperature 30 minutes. Bring stock to a boil in a medium saucepan over high heat. Reduce heat to medium, and simmer 8 to 10 minutes or until reduced to 2 cups.

Cook the ribs in hot oil in a large skillet over medium-high heat 3 minutes on each side or until browned. Remove from heat, discard drippings, and wipe skillet clean.

Pour wine and brandy into skillet and return to medium heat. Bring wine and brandy to a boil, boil 5 minutes or until reduced to 1 cup. Stir wine mixture into reduced stock.

Place ribs in a large Dutch oven. Add tomatoes, celery, carrots, onion, garlic and bay leaf, nestling them around the ribs, add parsley, thyme and rosemary sprigs.

Pour stock mixture into Dutch oven, simmer over high heat. Place a piece of parchment paper directly on beef and cover Dutch oven with tight fitting lid.

Bake at 300F for 3 1/2 to 4 hours or until meat is tender and pulls away from the bone. Let ribs stand in Dutch oven, covered with parchment and lid at room temperature 30 minutes.

Remove parchment paper. Transfer the ribs to a serving platter and cover with foil. Skim fat from cooking liquid and pour liquid through fine sieve into a large saucepan, discard solids. Bring to a simmer over medium-high heat. Simmer, whisking occasionally, 5 minutes or until sauce reduces slightly. Remove from heat. Add butter and whisk until butter melts and sauce is smooth. Serve sauce with ribs.

Enjoy!

Recipe adapted from Southern Living, December 2014

www.southernliving.com/

NEW VIEUX

05 Friday Feb 2016

Posted by Ceri Wilkin in Cocktails

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Benedictine, bitters, brandy, easy, friends, group, party, rye whiskey, Superbowl

A lovely cocktail that will appeal to a wide range of tastes!

NEW VIEUX

new vieux

2 ounces rye whiskey

2/3 ounce apricot liqueur

3/4 ounce Benedictine

3 dashes Angostura bitters

Fill a cocktail shaker with ice. Add the whiskey, brandy, Benedictine and bitters and shake well. Strain into an ice-filled glass and serve.

Enjoy!

Recipe adapted from Food and Wine, September 2009

www.foodandwine.com/

ALMOND, APRICOT AND CREAM CHEESE CROSTATA and APRICOT CREAM CHEESE BROWNIES and APRICOT DOLCE

13 Saturday Jun 2015

Posted by Ceri Wilkin in Dessert, Recipes

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almond paste, apricot, brandy, chocolate, cream cheese, delicious, elegant, Marsala

Apricots, whether dried, canned, jam from a jar or fresh, seem to make any dish more elegant. I have baked them into a brownie for a friends birthday celebration, topped a pie crust with them as a sweet ending to take to a friends adorable new home when invited for lunch, and spread preserves in a thin layer on a biscuity base before sitting on the back porch with a friend enjoying a cup of tea and a catch up.

ALMOND, APRICOT AND CREAM CHEESE CROSTATA

almond apricot and cream cheese crostata

4 ounces almond paste

3 tablespoons sugar

4 ounces cream cheese, cut into 1/2 inch cubes

1 egg yolk

1 teaspoon vanilla extract

1 refrigerated pie crust, at room temperature

can of apricot halves

1/4 cup apricot jam, heated

1/4 cup slivered almonds, toasted

Heat oven to 400F. Blend almond paste and 3 tablespoons sugar in processor until finely chopped. Add cream cheese, egg yolk, and vanilla, and blend until filling is smooth. Unroll crust on a heavy rimmed baking sheet. Spread filling over crust, leaving 1 1/2 inch plain border. Arrange apricot halves, rounded side down atop filling. Fold dough border up over edge of filling. Brush exposed apricots with warm jam.

Bake crostata until crust is golden brown and apricots are tender and slightly browned, about 35 to 40 minutes. Sprinkle with toasted almonds. Cool 30 minutes.

Enjoy!

Recipe adapted from Bon Appetit, August 2006

www.bonappetit.com/

APRICOT CREAM CHEESE BROWNIES

apricot cream cheese brownie

3/4 cup dried apricots, chopped

3 tablespoons brandy

5 ounces cream cheese

5 1/2 tablespoons unsalted butter, divided

3 eggs, divided

4 ounces chocolate, chopped

1 teaspoon vanilla extract

1/2 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts

Place the dried apricots and brandy in a bowl. Allow to stand for at least an hour.

Beat the cream cheese and 2 tablespoons butter until smooth, gradually add 1/4 cup sugar and continue beating until creamy. Add 1 egg and beat to combine. Stir in the apricots and brandy.

Heat oven to 350F. Grease an 8-inch square cake pan.

Heat the remaining butter over low heat. When half melted, add the chocolate and stir to combine. When the chocolate is melted, remove from heat and set aside.

Beat 2 eggs until light and foamy, gradually add the remaining sugar and beat until pale and thickened. Fold in the chocolate and butter mixture, the vanilla and sifted dry ingredients. Pour two-thirds of the chocolate mixture into the prepared pan. Pour the apricot cream cheese on top. Spoon on the remaining chocolate mixture. Using a skewer, swirl the apricot cream cheese through the chocolate mixture.

Bake until a skewer inserted into the middle of the cake comes out barely moist, about 35 to 40 minutes. Cool completely in the pan.

Enjoy!

Recipe adapted from cooking.com

www.cooking.com › all recipes › Chocolate recipes

APRICOT DOLCE

apricot dolce

4 cups flour

1 1/2 cups sugar

1 tablespoon cream of tartar

2 teaspoons baking soda

1 1/2 teaspoons grated lemon peel

2 eggs, well beaten

1/3 cup Marsala

1 cup unsalted butter, melted and cooled

1 1/3 cups apricot jam

Heat oven to 350F.

Combine flour, sugar, cream of tartar and baking soda. Stir in lemon peel. Make a well in center of dry ingredients. Combine eggs, Marsala and butter, add to dry ingredients and mix well. Reserve 1 cup dough, set aside. Pat remaining dough into a 9-by-13-inch baking pan. Spread jam evenly over dough. Roll reserved dough into 4 13-inch strips, lay over jam. Bake for 40 to 50 minutes, or until golden.

Enjoy!

CHERRY SIDECAR

05 Friday Dec 2014

Posted by Ceri Wilkin in Cocktails, Recipes

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Tags

bitters, brandy, cherry liqueur, lemon, sidecar

Lovely for a before dinner aperitif or to finish off a wonderful evening.

CHERRY SIDECAR

cherry sidecar

ice

1 1/4 ounces brandy

1 ounce cherry liqueur

3/4 ounce fresh lemon juice

2 dashes bitters

1 maraschino cherry for garnish

Fill a cocktail shaker with ice. Add the brandy, cherry liqueur, lemon juice and bitters, and shake well. Strain into a coupe and garnish with the cherry.

Enjoy!

Recipe adapted from Food and Wine, April 2012

www.foodandwine.com/recipes

SPARKLING SANGRIA

03 Friday Oct 2014

Posted by Ceri Wilkin in Cocktails, Recipes

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Tags

brandy, family visit, ginger, liqueur, peach, prosecco, sangria, strawberries, white

My brother and his family came to stay with us during their recent trip to America. They hit many highlights in a short amount of time – Disneyland, Las Vegas, San Diego and Fayetteville, Arkansas. I was so thrilled they took the time to venture this far inland, and wanted to make the visit very special for them. So when my sister-in-law mentioned how much she had been enjoying white sangria, I found a recipe, and mixed up a batch for pre-dinner cocktails.

SPARKLING SANGRIA

white sangria

1 tablespoon ginger syrup

1 1/2 cups sliced frozen peaches

1 cup sliced strawberries

1 cup peach liqueur, chilled

1/2 cup peach brandy, chilled

1 bottle prosecco, chilled

In a pitcher, stir together ginger syrup, peaches, strawberries, peach liqueur and peach brandy, chill for 15 minutes. Divide among glasses and top with prosecco.

Enjoy!

Recipe adapted from Rachael Ray Magazine, July/August 2014

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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