11530 Orange Hard Sauce 10 mins, plus time to chill overnight 10 mins 1/2 cup Wed Apr 02 14:34:00 -0700 2008 Wed Apr 02 23:53:34 -0700 2008 British Licensed http://www.chow.com/recipes/11530 Thu, 03 Apr 2008 06:53:34 GMT A buttery dessert topping A buttery dessert topping scented with orange and vanilla. This orange-scented sauce is a hit when served alongside Beth’s Gingerbread with Stout.

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  • In a small bowl with an electric mixer, cream the butter, zest, and sugar until light and fluffy. Stir in the brandy and vanilla and beat until just smooth and incorporated.
  • Scrape into a serving dish or plastic container, cover, and refrigerate until serving. Chill overnight to meld the flavors. The sauce will have a solid consistency. Before serving, grate fresh nutmeg over the top. To serve, scoop out a small spoonful and push the sauce out of the spoon using a butter knife.

    • Excerpted from The Best Quick Breads, by Beth Hensperger. (c) 2000, used by permission from the Harvard Common Press.

    ]]>     http://www.chow.com Beth Hensperger 67 Condiment/Sauce 4 tablespoons (1/2 stick) unsalted butter, at room temperature

    ]]>     48 Grated zest of 1/2 orange

    ]]>     3/4 cup sifted powdered sugar**

    ]]>     2 tablespoons brandy, bourbon, rum, orange liqueur, or cognac**

    ]]>     292 1/2 teaspoon vanilla extract

    ]]>     308 Fresh-ground nutmeg, for sprinkling

    ]]>     15123 beth hensperger 82 alcohol 782 autumn 4835 booze 1021 comfort 1031 cozy 418 dairy 50 dessert 216 holiday 9798 tea time 142 sauce 384 easy 695 quick 15669 st patrick's day