List of recipes using Brandy (Cognac or Armagnac): 13 recipes
List of recipes using Brandy (Cognac or Armagnac)
- Starters : 4 recipes
- Sea food : 2 recipes
- Meat : 5 recipes
- Desserts : 1 recipe
- Basic recipes : 2 recipes
Crème de foie grasThis is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.
124K3.8 3 hours 33 min. June 3rd 2012
Foie gras cured in saltThis a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.
540K5 2 days 16 hours 28 min. December 23th 2017
Home-made terrine of foie grasPreparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
5.1M 64 4 days 15 hours 50 min. December 18th 2022
Terrine of foie grasThis simple way preparing a terrine of foie gras is ideal for beginners. In this recipe the liver is passed through a sieve or vegetable mill rather than kept in large pieces. The final appearance is smoother, less marbled, but just as delicious.
234K 15 17 hours 8 min. June 2nd 2015
Chilli langoustinesThe langoustines in this recipe are cooked in two stages: boiled briefly in salted water, then sautéed before being spiced and flambéed in cognac. They are served here with a creamy sauce and potato grenaille.
33K5 1 hour 9 min. October 12th 2016
Lobster ThermidorIn this recipe, the lobster are cooked first in a court bouillon (stock), then the flesh is removed and cut into small pieces before being cooked with the cream and alcohol. The dish is browned in the oven to finish.
139K 14.7 35 min. January 22th 2012
Coq au vinCoq au vin is one of those iconic classics of French cuisine, though these days it is more likely to be made with chicken. The poultry is marinated in red wine, fried, then flambéed in cognac before being simmered slowly in the wine marinade. It has much in common with that other classic, boeuf...
63K4.2 14 hours 44 min. July 17th 2016
Pâté de campagneHere is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
2.0M 23.7 7 hours 54 min. October 3rd 2019
Paté en croute (terrine in a pie crust)The French classic "Paté en croute" is a terrine of different meats layered and baked in a pie crust. There are many recipes which vary the kind of meat and the seasonings. This is my version with pork, veal and chicken, which is not too difficult, though it does entail quite a lot of work.
186K 134.2 6 hours 49 min. September 7th 2018
Rabbit terrineThis is a rather special rabbit terrine, with some of the meat added in larger morsels to the minced mixture before cooking. These whole pieces of rabbit show when the terrine is sliced and add character, both in flavour and texture.
91K4.6 15 hours 32 min. April 8th 2018
Stuffed prunesStuffed prunes are a sweetmeat made with halved dried prunes sandwiched together around a morsel of marzipan flavoured with Armagnac.
23K 20 min. July 18th 2018
Armagnac marzipanAlmost the same as plain marzipan, but this almond paste is flavoured with a hint of Armagnac or Cognac.
30K5 9 min. September 12th 2018
Cocktail sauceCocktail sauce is a spicy mayonnaise with cognac, Tabasco and concentrated tomato paste (or purée) added.
186K4 9 min. October 13th 2010