"~patches~" > wrote in message
...
> X-posted to rec.food.preserving
>
> I'm in the middle of tomatoes and apples right now. Today I bought a
> small bottle of brandy thinking I could use it with the apples since I've
> seen recipes for brandied cherries and peaches. The only BBB recipe for
> brandy with apples is for apple mincemeat. Now I have a bottle of brandy
> and don't know what to do with it so I'm turning to the preservers and
> cookers to find out what to use it for. I've googled with no luck. Our
> harvest will be ending in about a month or so. From my garden I still
> have green beens, chard, lettuce, tomatoes, cucumbers, and herbs none of
> which immediately appear to go with brandy. Local produce is mainly a
> variety of apples, tomatoes, and squashes. Are there any sauces I could
> make using brandy? I was thinking brandied applesauce but then thought
> baked apples with a brandy sauce might be nice. I'd like to use 1/2 the
> bottle for something preserved and the other 1/2 for cooking with. I'm
> drawing a blank here so would really, really appreciate any help. -- I
> should have bought beer, dagnabbit! --

Brandy keeps forever. It has a lot of uses, not only in preserving and
baking but in "regular" cooking No hurry to use it.


--
Peter Aitken