The Poultry Keeper

mojo · Posted: Sun Dec 04, 2005 3:54 pm Post subject: brandy butter

anyone got a recipe for brandy butter(double cream not available in france)please....................mojo...licking lips Laughing

Knobby · Posted: Sun Dec 04, 2005 8:09 pm Post subject:

Butter
Brandy

Heather · Posted: Sun Dec 04, 2005 8:34 pm Post subject:

and sugar

yup that's about it Wink

My Mum puts so much brandy in hers it won't freeze !!!! Shocked

Chrisp · Joined: 27 Sep 2005 Posts: 36 Location: Stoke-on-Trent

is unsalted butter best?

Heather · Posted: Sun Dec 04, 2005 8:58 pm Post subject:

yes salt might taste a bit yucky I would think

- I'll see if I can look out a proper recipe rather than a bit of this and a bit of that and a large slug of that

Lisa · Posted: Sun Dec 04, 2005 9:47 pm Post subject:

oooo... please do....

I don't eat it, but my OH loves it.

The only recipe I have is......

1) go to Waitrose
2) buy it
3) open pot....

Wink

I'm sure the real home made stuff would be better and I'm planning on several days at home over Xmas and a bit of a food fest... Razz

So any hints gratefully received.... Razz

xx

milkmaid · Joined: 19 Apr 2005 Posts: 6967 Location: isle of lewis

ok reciepe for brandy butter ,
i'm having to look at measurements here
1/2 lb unsalted butter
at least a couple of tablespoons of brown sugar
this is the hard bit ,
suzcream till smooth
then add as much brandy or rum as it will hold
if you want more add a bit more sugar and then more booze
so it's a case of mix taste could do with more booze add bit more sugar more booze and stop when you are happy with the taste
i've got about 1 1/2 glasses in before .
did you want the reciepe for clotted cream
suz

mojo · Posted: Sun Dec 04, 2005 10:21 pm Post subject:

yes please..........mojo

milkmaid · Joined: 19 Apr 2005 Posts: 6967 Location: isle of lewis

it's really easy
you have to buy some double cream
i normally buy 2 big pots and then put it in a roasting tin
put at the back of a stove and just leave .it has to be quite cool ,leave for about 2 hours and then put in fridge for 12 hours skim off with fish slice or something like that and there you have it it has a slightly different flavour from the shop brought type as its cooked slowly, in the way it used to be done .
if you haven't got a stove put cream into pyrex or smiliar put on saucepan of hot water bring to the boil simmer for 20 min and golden crust forms on top ,then as above ,it's lovely Wink

suz

mojo · Posted: Sun Dec 04, 2005 10:38 pm Post subject:

suz darling please read my first post.............ah heck and i thought i would make clotty cream................luv mojo

milkmaid · Joined: 19 Apr 2005 Posts: 6967 Location: isle of lewis

oh sorry being a silly cow .do they do extra thick single cream

milkmaid · Joined: 19 Apr 2005 Posts: 6967 Location: isle of lewis

right mojo i'll try with single cream tomorrow and let you know the results ,
i'll have to get some double as well to make some butter and scones with
lucky i'm not on a diet Razz

,oh will be pleased
suz

debcat · Posted: Sun Dec 04, 2005 10:48 pm Post subject:

this one uses full fat milk

http://www.devon-calling.com/food%20and%20drink/clotted-cream.htm

and another one

http://www.britannia.com/cooking/recipes/clottedcream.html

mojo · Posted: Sun Dec 04, 2005 10:49 pm Post subject:

doesnt seem to be any thick cream .........all seems to be runny stuff if you like (like i do)thick cream you have to settle for creme frais not the same ................ah well just a thought never mind ill console myself with brandy butter least plenty of inexpensive brandy out here...luv mojo

milkmaid · Joined: 19 Apr 2005 Posts: 6967 Location: isle of lewis

mojo i'll play around tomorrow night and then post the recipe.we'll just have to eat it all .
suz