RANDY RECIPES

AIN DISHES

ALLSPICE BRANDY CHICKEN
6 tablespoons butter
2 onions – diced
4 chicken breast halves
2 apples
½ cup calvados
½ teaspoon allspice
2 cups apple brandy
½ teaspoon of salt
¼ teaspoon of black pepper
2 tablespoons of flour

Melt half the butter over medium heat in a large skillet. Add the onion and sauté until tender. Remove from the pan and reserve. Peel, quarter and core the apples. Melt 1 tbsp butter in skillet and brown chicken breasts on both sides. Add apples, Calvados, allspice, apple brandy, salt and pepper to skillet. Cover and cook over low heat 20 minutes. Remove chicken to a platter and keep warm. Return onions to pan. Blend together remaining butter and flour. Stir into sauce and cook for 5 minutes until sauce is thickened. Pour sauce over chicken and serve immediately. Makes 4 servings.

LOBSTER COCKTAIL WITH BRANDY
2 cups cooked lobster meat, cut in medium pieces
½ cup mayonnaise
1 tablespoon tomato ketchup
2 teaspoons lemon juice
1 teaspoon parsley, finely chopped
2 teaspoons chives or green onions, finely chopped
Salt and pepper to taste
2 tablespoons brandy (flavored brandy recommended)

Mix the lobster with the mayonnaise. Chill for one hour and add the ketchup, lemon juice, parsley, chives or scallions, salt and pepper and brandy. Blend well and chill. Blend well and chill. Try with crackers or toast squares.

BRANDY TWO PEPPER BEEF STEAK
1 ½ pounds sirloin steak – 1” thick
1 teaspoon black peppercorns – crushed
1 tablespoon olive oil
3 tablespoons butter
3 tablespoons brandy (flavored brandy recommended)
1 tablespoons Dijon mustard
¼ teaspoon Worcestershire sauce
1 tablespoon green peppercorns – drained

Wipe steak dry. Press black pepper onto both sides of steak. Place skillet over medium-heat. Spread olive oil over bottom of pan. Add steak. Cook, uncovered, until meat is browned on both sides but still pink in the center, about 4 to 5 minutes on each side.

Pour brandy over meat and ignite. When flames subside, transfer meat to carving board. Cover to keep warm.

Turn heat to low. Add butter, mustard, Worcestershire, and green peppercorns to juices in pan. Whisk until well blended. Whisk in meat juices that have accumulated in the hollows of the caring board.

Cut meat into thin slices and arrange on serving plate. Spoon sauce over meat.

VEAL MEDALLIONS WITH PEACH BRANDY SAUCE
2 to 4 Veal Tenderloins
1 cup flour
¼ cup butter
4 oz Peach Preserves (fruit preserve recommended)
4 oz Peach Brandy (flavored brandy recommended)
2 cups heavy cream
Salt and Pepper to taste
1 shallot
Fresh parsley

Cut veal into one inch medallions. Pound veal thin. Dredge in flour. Melt butter in saucepan. Place veal and minced shallot in pan. Cook for one minute on each side. Add preserves, brandy, and cream and chopped parsley for color. Serve with rice, potatoes or vegetables.

ESSERTS

BAKED PEARS IN MAPLE SYRUP AND APPLE BRANDY
1 ½ cups of pure maple syrup
6 firm-ripe pears with stems
3 tablespoons sugar
1 tablespoon fresh lemon juice
3 tablespoons apple or pear brandy (flavored brandy recommended)
2 tablespoons butter, cut into pieces
1 cup chilled heavy cream

Preheat oven to 350 degrees F. Put syrup in a shallow bowl. Put a thin slice from bottom of each pear so that pears will stand upright. Dip and roll each pear in maple syrup to coat completely, reserving remaining syrup. Transfer pears as coated to a 9 by 2 inch square baking pan, standing them upright.

Sprinkle pears with 2 tablespoons sugar, holding by stems and tilting tocoat sides. Stir lemon juice, 2 tablespoons apple or pear brandy and butter into served syrup and pour around pears in the pan.

Bake pears, uncovered; in middle of oven until undersides are tender when pierced with a knife, about 30 minutes. Beat cream with remaining tablespoon sugar and remaining tablespoon of brandy with an electric mixer until it holds soft peaks.

Divide pears and syrup among plates and serve warm, with whipped cream or ice cream on the side. Makes 4 servings.

BREAD PUDDING WITH CHERRY OR STRAWBERRY BRANDY SAUCE
1 loaf stale French bread
1 quart milk
3 eggs
1 cup apple, chopped
2 cups sugar
1 cup raisins
2 tablespoons vanilla
3 tablespoons butter, melted
1 cup of fresh strawberries or cherries and juice
1 cup of corn syrup
½ cup of strawberry or cherry brandy

Soak stale bread in milk. Crush with hands until well mixed. Add eggs, sugar, vanilla, fruit and juice. Pour butter into the bottom of a thick pan, add mixed ingredients and bake until very firm. Remove from oven and let cool.

While pudding is baking, put strawberries or cherries with juice and corn syrup in a pan and heat. Cook down until mixture comes to a boil. Lower heat if boiling becomes too vigorous. Add strawberry or cherry brandy and continue to stir until blended. Serve hot over pudding. Cut pudding into squares or serve in individual dessert dishes; serve with sauce.

APPLE BRANDY CAKE
2 cup flour
1 ¾ cups sugar
1 tablespoon baking soda
½ to 1 cup nuts
½ cup raisons
2 tablespoon apple brandy
3 eggs
1 cup oil
1 tablespoon vanilla

Preheat oven 300 – 350 degrees F.

Combine flour, sugar, baking soda, nuts and raisins. Combine apples, apple brandy, eggs, oil and vanilla. Combine two mixtures (will be stiff). Spread in a greased and flour tube pan. Bake 40-45 minutes. Let stand for 10 minutes. Pour two ounces of apple brandy over the cake.

RINKS

APPLE BRANDY RICKEY
1 ½ ounces Apple Brandy
½ slice of lime and squeeze in jar
12 ounces carbonated water
1 wedge line

Pour Apple Brandy and lime juice into a highball glass over ice cubes. Fill with carbonated water and stir. Add the line wedge of top and serve.

CHERRY BRANDY SLUSH
2 Cherry Brandy
7 cups of water
1 cup of sugar
12 ounces frozen orange juice
12 ounces frozen lemonade

Mix well and freeze about 24 hours. Mix half and half with Sprite or 7-UP

PEACH OR PEAR CHAMPAGNE COCKAIL
¼ cup of sugar
¼ cup of Pear or Peach Brandy
2 2/3 cup of chilled champagne
1 slice of pear or peach in each glass

In a small saucepan, heat sugar and ¼ cup pear or peach brandy over moderate heat until sugar is dissolved, about 5 minutes. Remove from heat and cool syrup. Spoon 1 ½ tablespoons of syrup into each four champagne glasses and add 1 tablespoon of pear or peach brandy to each glass. Add 1 slice of pear or peach to each glass. Add 2/3 cup champagne to each glass and stir well. This recipe makes 4 cocktails.