~patches~ wrote:

> 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! --

If it's a decent brandy you could always drink it. It is great for flambee,
with steaks, chicken (for chicken chausseur), or Christmas pudding. Keep it
until next year and add a bit of sugar to it, fill a jar with fresh sweet
cherries and then top it up with the brandy.