62 boiled icing syrup Recipes

unsweetened chocolate, butter, boiling water, sugar, light corn syrup, vanilla

boiling water, instant coffee crystals, milk, chocolate syrup, vanilla ice cream

any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.

instant coffee granules, boiling water, fat-free milk, chocolate syrup, crushed ice, topping and additional chocolate syrup , optional

instant coffee granules, boiling water, milk, chocolate syrup, crushed ice

graham wafer crumbs, melted butter, jello strawberry jelly powder, boiling water, corn syrup, whipping cream, icing sugar, green cherries, cut fine and drained, red cherries, cut fine and drained

steamed dessert, flour, sugar, baking powder, cinnamon, baking soda, salt, eggs,beaten, molasses, milk, butter,melted, pecans, poached pears and apples, water, sugar, lemon juice, apples, pears, orange liqueur, in pan combine water ,sugar,and lemon juice,bring to boil., core apples ,and pears,cut each into six wedges., add the apples and pears to the syrup,reduce heat and simmer,covered for 12 minutes,or until,just tender., fruit and set aside., boil the syrup about 4 minutes or untill reduced to 1/3 cup,pour over fruit,cover and chill., when ready to serve along side the main dessert,heat in pan,stir in the orange liqueur., sherried custard sauce, egg yolks,beaten, sugar, salt, milk, cream sherry, vanilla, in pan combine egg yolks ,sugar,and salt,add milk., cook and stir over medium heat till mixture starts to thicken and coats your spoon., heat,pour custard into bowl and set inside a larger bowl with ice water,to cool., stir sauce for about 2 minutes., stir in cream sherry and vanilla,cover and chill., serve in a crystal pitcher ., hard sauce, butter, powdered sugar ,sifted, whipping cream, tespoon lemon peel,shredded, vanilla, in bowl,combine butter ,1 cup powdered sugar,whipping cream,lemon peel,and vanilla., beat with mixer,add remaining powdered sugar, until smooth., pipe the mixture into foil bonbon cups,chill the sauce until serving time.

fresh lemon juice, raspberry juice or 3 tsp raspberry flavored syrup, icing sugar or 1 tsp honey, boiling water, lemon, slice (to garnish )

unsalted butter, sugar, golden syrup, boiling water, self raising flour, ground ginger, baking soda , in a little, milk, unsalted butter, icing sugar, drained crystallized ginger

sugar, natural unsweetened cocoa powder (spooned into cup to measure, then leveled), boiling water, vanilla extract, chilled heavy whipping cream, vanilla extract, kahlua or other coffee-flavored liqueur, chocolate ice cream, chilled stout

sugar, natural unsweetened cocoa powder (spooned into cup to measure, then leveled), boiling water, vanilla extract, chilled heavy whipping cream, vanilla extract, kahlua , a or 6 tbsp other coffee-flavored liqueur, chocolate ice cream, chilled stout beer

unsalted butter, divided, firm-ripe pears , such as bosc, peeled, cored, and sliced into 1/2-inch wedges, light brown sugar, chopped pecans, all-purpose flour, baking soda, salt, ground ginger, pumpkin pie spice, ground cinnamon, sugar, eggs, vegetable oil, syrup or molasses, boiling water, minced crystallized ginger, recipe molasses ice cream , recipe follows, heavy cream, whole milk, sugar, egg yolks, molasses

chai tea teabags, boiling water, whipping cream, chocolate syrup, caster sugar, crushed ice

white cake mix* (duncan hines classic white , my choice), eggs, sour cream, water, vegetable oil, note: spice , chocolate or your favorite cake mix may be substituted, after baking , these layers can be spread with icing or filling between the layers, then top and sides iced., this is a quick easy , very pretty icing for the cake, but if using this icing, enjoy the cake the day it is iced, because it will not hold up for longer storage, divinity frosting (a no-brainer, home-style fluffy white frosting mix (betty crocker home style white frosting mix), boiling water, light corn syrup, vanilla extract (i like to add almond extract also), powdered sugar, chopped pecans, toasted

unflavored gelatin (= 2 envelopes), maraschino cherry syrup, pineapple juice, chilled, pineapple juice, heated to boiling, maraschino cherry, lemon, peeled and seeded, sugar, light cream, crushed ice or 2 cups ice cubes, semi-sweet chocolate bit, water, sugar

unflavored gelatin (2 envelopes), maraschino cherry syrup, pineapple juice, chilled, pineapple juice, heated to boiling, maraschino cherry, lemon, peeled and seeded, sugar, light cream, crushed ice or 2 cups ice cubes, semi-sweet chocolate bit

golden syrup, butter, caster sugar, wheat biscuits, crumbled, self-raising flour, coconut, cinnamon, egg, chopped dates, chopped dried apricot, chopped walnuts, lemon , zest of, boiling water, juice 1 lemon, icing sugar