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madbakerThis week's Resolution Recipe: Hard Sauce.
1 1/4 cups powdered sugar
1/4 cup brandy or bourbon (I used rum)
1/4 pound unsalted butter, softened
Beat the sugar and the booze into the butter a little at a time. When the mixture is smooth, spoon into a serving dish and chill. Serve cold.
What worked: Light and creamy, it was fabulous on my standard pecan pie last night. I usually substitute rum for bourbon in that too.
What didn't: I used a mixer at first and it didn't smooth. The wife took over with a hand whisk and that did the trick. Next time I'll use a whisk attachment for the mixer.
Will I make it again? It's too caloric to do very often, but heck yeah. I loved this stuff at Thanksgiving as a kid and was peeved that my parents limited how much I could take. Probably more due to the butter and sugar than the booze - I didn't know there was any alcohol involved in it when I was seven.
1 1/4 cups powdered sugar
1/4 cup brandy or bourbon (I used rum)
1/4 pound unsalted butter, softened
Beat the sugar and the booze into the butter a little at a time. When the mixture is smooth, spoon into a serving dish and chill. Serve cold.
What worked: Light and creamy, it was fabulous on my standard pecan pie last night. I usually substitute rum for bourbon in that too.
What didn't: I used a mixer at first and it didn't smooth. The wife took over with a hand whisk and that did the trick. Next time I'll use a whisk attachment for the mixer.
Will I make it again? It's too caloric to do very often, but heck yeah. I loved this stuff at Thanksgiving as a kid and was peeved that my parents limited how much I could take. Probably more due to the butter and sugar than the booze - I didn't know there was any alcohol involved in it when I was seven.
