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WHISKEY SAUCE

Oh dearie me, where does the time go? Poor little blog, neglected for so long. But now that summer has moved onward (bye! Have a nice time! Stay as long as you like!) toward the Southern Hemisphere, it’s time to actually cook again rather than just assemble another in an endless stream of salads.

Last night we had dinner guests. I  didn’t think about what to make for dessert until a few hours before they arrived, and the oven was mostly full.  No room for a big pie or cake.  I finally settled on bread pudding made with telera rolls.

My mother used to serve lemon sauce with bread pudding, and it is delicious, but I thought a whiskey sauce would work too.  Most recipes include heavy cream and butter. Since we’re trying to lower cholesterol in our diets, I experimented and came up with this one. It worked really well.

WHISKEY SAUCE

  • 2 heaping tablespoons cornstarch
  • 1/2 cup packed brown sugar
  • 1 1/2 cups water
  • 1/4 cup whiskey
  • pinch salt
  • pinch nutmeg
  • few drops vanilla extract

Combine cornstarch and brown sugar in saucepan. Mix until thoroughly combined and lump-free. Add salt and nutmeg.

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Add water, stirring to scrape up all the dry ingredients. Put pan over medium-high heat and continue to stir,

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The mixture will suddenly turn from white to brown. If it looks curdled, just keep stirring serenely and it will smooth out.

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Pour in 1/4 cup whiskey and stir.

CIMG2925Remove from heat and add a few drops vanilla extract. Serve warm over plain cake, bread pudding, rice pudding, ice cream, apple or pear pie, apple dumplings, cheesecake, and so forth.CIMG2926

You could also make this with dark rum, brandy, or other booze of your choice.. Add more liquor to taste – i thought 1/4 cup was enough, but you may disagree. If you aren’t worried about cholesterol, stir in some butter and/or heavy cream at the end.

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