Plumping cherries in brandy not only softens but also infuses them with flavour.
Milk chocolate lightens the flavour of this silky dark sauce to make a rich and satisfying treat. For a booze-free sauce, use milk and 2 tsp (10 mL) vanilla instead of brandy.
A look through past recipes revealed that we have never developed a nut-free fruitcake – so here it is. A jewel-like topping and variety of fruits ensures that no one will even notice that the nuts are missing.
Serve this smooth, classic hors d'oeuvre surrounded by crackers or Salt and Pepper Croûtes.
Tenderloin is, as the name suggests, a tender cut of steak with a soft, buttery texture that's worth the higher price tag on special occasions. The secret to the best flavour is to cook the sauce in the same pan as you cooked the filets; it will pick up the flavour from the browned bits in the skillet.
For a pretty touch, serve this sinfully smooth party-size spread garnished with thin slices of apple and sprigs of fresh basil. It's also wonderful piped onto Belgian endive leaves.
Liven up mincemeat with pears, cranberries, lemon juice and brandy.
Dried pears and raisins soaked in brandy add an autumn feeling to this early fall dessert.
Prunes and raisins cooked in brandy add flavour and moisture to this dark, dense and delicious pareve (nondairy) Passover dessert. Look for the brandy, such as Carmel Brandy 777, at the liquor store.
