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Brandy Help Needed
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! -- |
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