Sweet Dessert Whiskey Sauce

Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, generally made of charred white oak.

TOTAL TIME

10min

INGREDIENTS

  • 4 tablespoons butter
  • 1/2 cup sugar
  • 1 egg
  • 2 tablespoons whiskey 

DIRECTIONS

Cream butter and sugar together; blend in the beaten egg. Put mixture in top of a double boiler over gently boiling water and stir until thickened. Remove from heat and stir in whiskey, Bourbon, or brandy. Spoon warm sauce over pudding and serve.

Appletini

Vodka is a clear distilled alcoholic beverage with different varieties originating in Poland and Russia. It is composed primarily of water and ethanol, but sometimes with traces of impurities and flavorings.

TOTAL TIME

5min

INGREDIENTS

  • 50ml vodka
  • 50ml cloudy apple juice
  • 1 tsp lemon juice
  • 1 tsp maple syrup

DIRECTIONS

Shake 50ml vodka, 50ml cloudy apple juice, 1 tsp lemon juice and 1 tsp maple syrup in an ice-filled shaker until the outside of the shaker feels very cold. Strain into a martini glass and garnish with a slice of apple.

Darkest Chocolate Cake With Red Wine Glaze

Red wine is a type of wine made from dark-colored grape varieties. The actual color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines.

TOTAL TIME

3hr 30min

INGREDIENTS

CAKE

  • 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan
  • 1/3 cup all-purpose flour, plus more for pan
  • 8 ounces bittersweet chocolate (at least 70% cacao), chopped
  • 1 cup sugar
  • 4 large eggs
  • 3/4 teaspoons salt

GLAZE

  • 8 ounces bittersweet chocolate (at least 70% cacao), finely chopped
  • 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar
  • 1/2 cup red wine (such as Pinot Noir)

DIRECTIONS

Recipe for cake:Preheat the oven to 325°F. Lightly butter and flour pan. Heat chocolate, sugar, and 1 cup butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool completely.Using an electric mixer on medium speed, add eggs to chocolate mixture 1 at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and 1/3 cup flour; mix until smooth. Scrape batter into prepared pan; smooth top.Bake cake until top is firm and edges are slightly darkened, 55–65 minutes (rely on visual cues; a tester inserted into cake’s center will come out clean before the cake is truly done). Transfer the pan to a wire rack and let the cake cool completely in the pan before turning out.Recipe for glaze and assembly:Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar.Meanwhile, bring wine just to a boil in a small saucepan.Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8–10 minutes.Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let the cake stand at room temperature until glaze is set, 2–3 hours.

Red Wine Caramel Apples

Red wine is a type of wine made from dark-colored grape varieties. The actual color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines.

TOTAL TIME

1hr

INGREDIENTS

  • 8 small McIntosh apples, stemmed, washed well and dried
  • 1 1/2 cups red wine
  • 2 cups sugar
  • 1/2 cup water
  • 6 tablespoons heavy cream
  • 8 wooden ice-pop sticks; a candy thermometer

DIRECTIONS

Insert a wooden stick halfway into each apple at the stem end. Line a tray with wax paper and lightly grease paper.Boil wine in a small saucepan over medium heat until reduced to 1/2 cup, 8 to 10 minutes. Remove from heat.Bring sugar and water to a boil in a 2 1/2-to 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from the side of the pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Add reduced wine (mixture will bubble up and steam) and swirl pan. Add cream and simmer, stirring, until incorporated, then continue to simmer until the thermometer registers 238°F. Remove from heat and cool to 200°F.Holding apples by the sticks, dip them in caramel and swirl to coat, letting excess drip off, then hold the apples up (stick end down) for about 15 seconds to allow more caramel to set on the apples. Put caramel apples, stick side up, on greased wax paper and let stand until caramel firms up, about 30 minutes.

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