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Old 07-30-2007, 01:37 PM   #21
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Quote:
Originally Posted by jennyema
E and J Brandy is really not a great drinking brandy, IMO. It's pretty harsh.

I have a bottle on hand to use during summer SANGRIA making.

Why don't you make up a nice pitcher of Sangria next weekend?
While I agree with your Sangria suggestion, I differ with your opinion as to the harshness of E&J's VS brandy. If you wanna try harsh, try Fundador. Fundador is a Spanish brandy that is frequently used to make Sangria. Asbach Uralt is a heck of a lot more expensive than E&J and quite harsh. Perhaps the harshness to which you refer is the bite that comes from curing in oak.

E&J mixed with some Stock sweet vermouth can make a tasty brandy Manhattan.
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Old 07-30-2007, 01:37 PM   #22
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Quote:
Originally Posted by Caine
Other than going into the keg around a St. Bernard's neck, I use brandy for my family's favorite Easter Dinner:


BRANDIED RABBIT IN MUSTARD SAUCE


1 medium frying Rabbit, cut up
1 Tbs olive oil
1 Tbs butter
1 medium onion, quartered
whole cloves
bouquet garni
Salt and pepper
brandy
4 Tbs whipping cream
1-1/2 Tbs Dijon mustard

Pat rabbit pieces dry wioth paper towels and trim off any fat. Heat olive oil and butter in large skillet. Generously press whole cloves into onion quarters, add to skillet, and saute until onion is soft, but not browned. Season rabbit pieces with salt and pepper, add rabbit pieces and bouquet garni to pan, and saute rabbit pieces on all sides until browned.

Generously 'slosh' at least 1/2 cup brandy over top of rabbit pieces, cover, and cook over medium low heat for about 30 minutes, or until rabbit pieces are cooked through. Remove rabbit pieces from pan and keep warm.

Discard onion quarters, cloves, and bouquet garni. Increase heat to medium high. Add cream and mustard, stirring constantly until slightly thickened. Return rabbit pieces to pan and coat on all sides with sauce. Serve immediately.
Why wait for Easter? That sounds delicious anytime!
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Old 07-30-2007, 01:46 PM   #23
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It's a main ingredient in my Brandied Cherries. Caine, that rabbit recipe looks great!!
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Old 07-30-2007, 01:57 PM   #24
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Quote:
Originally Posted by justplainbill
While I agree with your Sangria suggestion, I differ with your opinion as to the harshness of E&J's VS brandy. If you wanna try harsh, try Fundador. Fundador is a Spanish brandy that is frequently used to make Sangria. Asbach Uralt is a heck of a lot more expensive than E&J and quite harsh. Perhaps the harshness to which you refer is the bite that comes from curing in oak.

Aging in oak doesn't make it harsh. Quite the opposite, actually.

I have a bottle of E&J VSOP and it's nothing I would drink straight up. Sorry.
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Old 08-06-2007, 02:20 PM   #25
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Quote:
Originally Posted by Caine
BRANDIED RABBIT IN MUSTARD SAUCE
Or set the bunny free and make a sidecar!
Sidecar (cocktail) - Wikipedia, the free encyclopedia
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Old 08-06-2007, 04:56 PM   #26
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best to drink it straight up in a nice bowled glass in front of a roaring fire during an evening snowstorm in January.
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Old 08-06-2007, 05:08 PM   #27
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100 degrees

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Originally Posted by mudbug
best to drink it straight up in a nice bowled glass in front of a roaring fire during an evening snowstorm in January.
Sounds good right now about snowstorm. It is almost 100 degrees outside right now so they say. Good thing I bought the brandy, I'll be ready when the snow comes! You always have good thoughts, mudbug.
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Old 08-06-2007, 07:14 PM   #28
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Quote:
Originally Posted by jennyema
Aging in oak doesn't make it harsh. Quite the opposite, actually.

I have a bottle of E&J VSOP and it's nothing I would drink straight up. Sorry.
Ahh, Jennyema, I agree with you there, but try the E&J Patriarch--if you can find it!
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Old 01-07-2008, 06:04 PM   #29
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Quote:
Originally Posted by jennyema View Post
Aging in oak doesn't make it harsh. Quite the opposite, actually.

I have a bottle of E&J VSOP and it's nothing I would drink straight up. Sorry.
For several months (5+) Iíve been cogitating about your opinion of EJ Brandy and have concluded that I should inquire as to what opinions you might have about Lepanto and / or Vecchia Romagna Etichetta Nera?
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Old 01-07-2008, 07:22 PM   #30
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Should I feel like a dolt that E&J VSOP is my favorite?
I can't afford much more than that, but if there's better around $20 for a1.75l I will try it.
E&J VS is cheaper but I think it's a little harsh.
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