|Concepts in Wine Chemistry|
|by Yair Margalit|
First published in 1997, CONCEPTS IN WINE CHEMISTRY was the first text and reference book in decades to explain the basic science behind the chemi...
1 - 10 of 59 for plum pudding sauce
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Combine flour, molasses, ... warm with Vanilla Sauce. Double recipe ... except vanilla to a boil over low heat. Cook 2 to 3 minutes. Add vanilla. Serve hot.
Cream butter, sugar and flour. Add well beaten egg yolk, water, and cook in double boiler until thick. Add vanilla and cool. Add beaten egg white.
Pudding: Cream shortening ... Add eggs and plum pulp. Mix well. ... serve hot with sauce. Sauce: Mix ... Stir until blended. Serve over pudding. Serves 6-8.
Mix pudding ingredients and add ... serving with hard sauce topping. SAUCE: Boil ... and sauce can be made very far ahead of time and reheated when served.
Cream butter and ... brandy and nuts. When cold beat in lightly well, beaten egg whites. This sauce can be made a day ahead, if it separates beat it up again.
Combine fruits, rinds, ... remaining ingredients except sauce and add creamed ... hot water. Cover, steam for about 2 hours. Unmold. Serve with Hard Sauce.
In a sauce pan mix sugar ... a bit; then blend in butter, salt and brandy. May be made a few hours before serving and reheated. Makes about 2 cups sauce.
Mix all the above together well, adding boiling water last. Place in the top of a double boiler and cook until mixture thickens.
Cook until thickens a trifle.
Cream sugar, butter, egg yolks, and pinch of salt. Add wine or brandy and milk which has been heated. Cook in double boiler as for boiled custard.
Result Page: 1
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