Vittles: BERRY BRANDY PARFAIT
Refreshing. Quick. Easy. Impress your guests with this 'berry brandy parfait'!
Super Easy Australian Trifle with Custard [Simplified Recipe]
This is THE Aussie trifle for busy cooks. Perfect for celebrations or Christmas, we’ve made this quick, easy and hassle free. Loaded with custard, cream and iconic port wine jelly for an Australian trifle to impress! Get the full measurements, tips and ideas to make it your own:
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☕️ About this recipe:
Trifle is an English dessert recipe that we grew up with. Both our Grandma’s would make this – complete with sprinkles on top as an absolute kid’s dream!
This is the Australian trifle version most well known in our area and what we grew up with. The typical layers in a trifle are jelly, custard and cream – although there are many variations of this around the world.
While this is a stunning looking dessert on the table, it couldn’t be easier to make this at home. There’s something about the combination of custard and cream paired with jelly soaked cake and fruit that just makes you want to eat bowl after bowl. Even when you know you should stop!
???? Ingredients:
For the trifle layers:
400 g Swiss jam roll sliced, the older the better
1.8 kg custard double thick
2 packets port wine jelly makes 1 kg (2 pounds) of jelly
1 cup canned fruit two fruits, peaches, pears etc NOT pineapple
600 ml thickened cream
2 tsp vanilla essence
150 g sugar if you want a sweet cream
1 tsp icing sugar / powdered sugar for dusting
fresh fruit to top, like strawberries and blueberries
???????? Recipe Steps:
00:00 - How to Make Aussie Trifle
00:04 - Prepare the jelly
00:33 - Slice the cake
00:41 - Arrange cake pieces in trifle dish
00:50 - Add canned fruit
00:55 - Carefully ladle in the jelly liquid
01:02 - Then pour in the rest of the jelly
01:07 - Pop in the fridge for 3 hours to set
01:14 - Whip the cream
01:34 - Gently pour custard over set jelly
01:46 - Top with whipped cream and smooth out
02:05 - Top with fresh fruit, dust with icing sugar
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White Peach Sangria Recipe
Bakery vs Homemade MATCHA MOCHI CAKE: Nothing's as refreshing as a White Peach Sangria! DAILY UPDATES:
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Ingredients:
15 raspberries
1/2 green apple
1/2 white peach
1/2 lemon's juice
1/2 bottle moscato or sweet white wine
2 oz of peach brandy or liqueur
1 cup of club soda
Directions:
Slice the fruit and put into pitcher. Squeeze lemon juice, followed by the wine, club soda, and peach liquer. Muddle and mix and serve over ice. Serves 4
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Peach Bread Pudding with Whiskey Sauce - Mardi Gras Magic
#breadpuddingrecipe #mardigras2023 #whiskeysauce #allthingsfoodwithjohnwoods
Celebrate Mardi Gras 2023 with this delicious Peach Bread Pudding with Whiskey Sauce. This Mardi Gras dessert is all about the flavor! Peach bread pudding is a delicious, simple recipe you can easily make and serve as part of your Mardi Gras party fare. Don't forget the Whiskey Sauce. Just perfect for adding that delicious depth of flavor to your pudding. Peach Bread Pudding with Whiskey Sauce is- Mardi Gras Magic. It is sure to bring out that festive spirit in you.
New Orleans Peach Bread Pudding with Whiskey Sauce compliments of the late Chef Phillip Plaisance of the Ox Box Restaurant in St. Francisville, Louisiana
INGREDIENTS:
• 1 – 12oz French bread, cut into 1” cubes and toasted
• 4 – cups of milk
• 4 eggs, beaten
• 2 cups sugar
• 2 sticks of butter, cubes into ¼” cubes
• 4 tablespoons vanilla extract
• 1 tablespoon almond extract (optional)
• 1 – 28oz cans peaches in syrup, drained and chopped. Add up to 6 more ounces of peaches if you have them
HOW TO MAKE WHISKEY OR RUM SAUCE INGREDIENTS
• 1 ½ cups sugar
• 2 cups heavy cream
• ½ tablespoon vanilla extract
• 1 ½ tablespoons of butter
• 5 teaspoons cornstarch
• 2/3 cups water and 2/3 cups whiskey or rum
• A dash of Kosher salt
ASSEMBLY:
• Place cubed bread into a large mixing bowl
• Add milk and allow the bread to absorb for at least 10 minutes.
• Put eggs in a bowl and whisk in sugar
• Add egg and sugar mixture to the bread
• Add the cubed butter and distributing throughout
• Add the drained peaches and stir
• Pour into 12x14x2 Pyrex baking dish (spray first)
• Cook uncovered in a 350-degree oven for approximately thirty minutes until firm in the middle. If the pudding begins to brown too much, cover with foil and cook until firm
• For the sauce, in a small saucepan, combine the sugar, cream, vanilla, and butter
• Bring to a simmer and stir until sugar is dissolved
• Add the whiskey or rum and allow the alcohol to cook out
• Combine cornstarch and water in a small bowl until dissolved
• Add the cornstarch into the simmering sauce and allow to thicken
• Add a pinch of Kosher salt to the sauce. Do not add iodized salt. The salt will kick up the flavor of the sauce bread pudding sauce
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Three Brandy Cocktails | Benedictine Liqueur | Grand Marnier |
I have three Brandy Cocktails for you today. There are more than 25 must-try Brandy Cocktails, and I will share them but for now, let's start with three easy Brandy Cocktails.
If you like Brandy, Benedictine Liqueur, Sweet Vermouth, Orange Liqueur and Angostura Bitters or Peychaud's Bitters, these cocktail recipes are the perfect start.
Cardenal Mendoza Brandy Review -
Winter is approaching, and Brandy Cocktails are perfect warmer for the cold season. With these three easy cocktail recipes, you can start enjoying your brandy at home.
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TIMESTAMPS
Intro: 0:00
The Ingredients 1:22
How to make Brandy Cocktail 2:14
How to make Metropolitan Cocktail 4:43
How to make B&B CocktailTasting 7:40
BRANDY COCKTAIL
- 60ml / 2oz Cardenal Mendoza Brandy
- 15ml / .5oz Grand Marnier Liqueur (or orange curaçao liqueur)
- 2 dashes Angostura Aromatic Bitters
- 2 dashes Peychaud's Bitters
- Lemon peel (for garnish)
METROPOLITAN COCKTAIL
- 60ml / 2oz Cardenal Mendoza Brandy
- 30ml / 1oz Vermouth Di Torino Rosso (sweet vermouth)
- 2 dashes Angostura Aromatic Bitters
- .5 bar spoon Simple Sugar Syrup
- Maraschino Cherry (for garnish)
B&B COCKTAIL
- 45ml / 1.5oz Cardenal Mendoza Brandy
- 45ml / 1.5oz Bénédictine D.O.M. Liqueur
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Three Classic Brandy Cocktail | Spanish Brandy | Just Shake or Stir
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Blended Dessert Cocktails - 2 of my absolute faves!
In today’s video I’m showing you two blended dessert cocktails that’ll knock your socks off! The Pink Squirrel and the Grasshopper - yep, these are ice cream drinks! Though the original Grasshopper didn’t call for ice cream, it later became a match made in heaven (actually it was Wisconsin). Both of these cocktails earned cult status in supper clubs scattered across Wisconsin - which happens to be my home state! Seeing I can’t be back home this holiday season, I’m bringing Wisconsin to me. Please enjoy these responsibly - these go down very easily!
Merry Christmas and happy holidays to you all! Cheers!
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If you’re interested in the history and culture surrounding Wisconsin supper clubs, I highly recommend the book, WISCONSIN SUPPER CLUBS: AN OLD-FASHIONED EXPERIENCE by Ron Faiola:
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TIME STAMPS
Intro: 0:00
What’s a Supper Club?: 0:54
Cocktail Origins: 2:08
Infused Whipped Cream: 2:45
The Booze: 3:14
The Recipes: 4:20
Sips: 6:10
THE BLENDED GRASSHOPPER RECIPE
1.5 oz. (45 ml) Tempus Fugit Crème de Menthe
1.5 oz. (45 ml) Marie Brizard White Crème de cacao
1 oz. (30 ml) Cream, Milk, OR unsweetened nondairy creamer
3 scoops (~200g) vanilla ice cream OR nondairy ice cream
1/4 cup (55g) crushed ice
Top with Chartreuse whipped cream*
Grated chocolate and mint sprig for garnish
THE PINK SQUIRREL RECIPE
1.5 oz. (45 ml) Tempus Fugit Crème de Noyaux
1.5 oz. (45 ml) Marie Brizard White Crème de Cacao
1 oz. (30 ml) Cream, Milk, OR unsweetened nondairy creamer
3 scoops (~200g) vanilla ice cream OR nondairy ice cream
1/4 cup (55g) crushed ice
Top with Chartreuse whipped cream*
Grated nutmeg and cocktail cherry for garnish
*CHARTREUSE INFUSED WHIPPED CREAM RECIPE
2 cups (480 ml) heavy cream OR full-fat coconut milk
2 oz. (60 ml) Green Chartreuse
1 tbs (15 ml) powdered sugar
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