Cherry Brandy [& Advocatt nos. 1 & 2]

Cherry Brandy

Dissolve and cool:
1&1/2 cups sugar
1 cup boiling water
Then add:

1&1/2 cups brandy
2 teaspoons almond essence
1 good teaspoon cochineal

(Mix with advocatt [sic] and dry ginger for a delicious drink)

Advocatt - Recipe No. 1

12 eggs
1 cup cold boiled milk
1 teaspoon vanilla
1 tablespoon malt extract
1 bottle sherry
1 small bottle brandy
1 tin condensed milk

Method: Beat eggs, milk, vanilla and malt together. Add slowly sherry and brandy. Shake well and bottle.

Advocatt - Recipe no. 2

8 eggs
3 oz (85 ml) vanilla ess.
1 tin condensed milk
1/2 bottle brandy

Method: Empty into large bowl the milk, break in the yolks of eggs and add vanilla and brandy and mix well. Whip egg whites (but not stiff), mix both together beating well. Bottle.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), pp.54-5.

Bananas in Apricot Puree

Soak dried apricots in tea. Puree with cherry brandy. Place spoonfuls of puree on foil, top with whole bananas. Wrap in foil and heat through on barbeque or in oven. Serve with icecream and toasted almonds.

Source: contributed by Marione Mansfield in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.71.

Advokaat

9 eggs

1 tin Condensed Milk

1/2 bottle Brandy

2 dsspns Vanilla

Method: Beat eggs well, add condensed milk and beat. Bottle. Serve with Cherry Brandy and lemonade.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.100.

Cassata

1/2 sponge, crumbled

2 litres vanilla ice cream

Method: Beat ice cream, divide into four bowls. Into first bowl add 1 heaped tsp Nescafe dissolved in a little water. Second bowl - add 2 tbs Creme de Menthe and green colour. Third bowl - add 1/2 tsp almond essence and 1/4 cup chopped almonds. Fourth bowl - add 2 tbs cherry brandy, 1 cup chopped crystalised cherries and a few sultanas soaked in brandy. Make a layer of each bowl in the ice cream container, sprinkling crumbs of cake between each layer. Re-freeze until hard. Can be made several days ahead. [Serves 4]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.27 ['Autumn Menu']

Pintadeau Sauce (for Roast Poultry or Pork)

Method: Place in saucepan:

2 tablespoons malt vinegar
2 tablespoons brown or raw sugar
2 crumbled chicken cubes
1 cup water
black pepper
peeled zest of 4 oranges and 3 lemons (use potato peeler)
1/2 cup orange juice
1/4 cup cherry brandy.

Simmer for 15 minutes and let stand for another 10 to 15 minutes. Strain and add:

grated zest of 2 small oranges and 1 lemon
1 level teaspoon Vegemite

Thicken with a little cornflour mixed with water. Add:

2 heaped tablespoons seeded raisins
1 jar drained pitted sour cherries
1 tin drained whole apricots
1 tin preserved figs
1 tablespoon brandy
thin slices of 2 large oranges blanched in boiling water and peeled

Set aside until serving time, then add 2 or 3 tablespoons of toasted almonds and enough brandy to adjust to own taste. Serve with little new potatoes and green French salad. This sauce can be prepared a day or two beforehand if wished.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (1st edn, 1977), p.11.