List of recipes using Brandy (Cognac or Armagnac): 13 recipes

Brandy (Cognac or Armagnac)
[Crème de foie gras]
Crème de foie gras
This 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.
32,3823.8/5 for 11 ratings 3 hours 33 min.
[Foie gras cured in salt]
Foie gras cured in salt
This 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.
74,8085/5 for 11 ratings 2 days 16 hours 28 min.
[Home-made terrine of foie gras]
Home-made terrine of foie gras
Preparing 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,...
118,116 63.9/5 for 8 ratings 4 days 15 hours 50 min.
[Terrine of foie gras]
Terrine of foie gras
This 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.
54,707 15/5 for 9 ratings 17 hours 8 min.
[Chilli langoustines]
Chilli langoustines
The 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.
5,7665/5 for 13 ratings 1 hour 9 min.
[Lobster Thermidor]
Lobster Thermidor
In 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.
37,323 14.7/5 for 18 ratings 35 min.
[Coq au vin]
Coq au vin
Coq 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...
8,6474.2/5 for 11 ratings 14 hours 44 min.
[Pâté de campagne]
Pâté de campagne
Here 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.
114,338 23.7/5 for 3 ratings 7 hours 54 min.
[Paté en croute (terrine in a pie crust)]
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.
52,260 134.2/5 for 17 ratings 6 hours 49 min.
[Rabbit terrine]
Rabbit terrine
This 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.
6,1544.6/5 for 19 ratings 15 hours 32 min.
[Stuffed prunes]
Stuffed prunes
Stuffed prunes are a sweetmeat made with halved dried prunes sandwiched together around a morsel of marzipan flavoured with Armagnac.
3,747 20 min.
[Armagnac marzipan]
Armagnac marzipan
Almost the same as plain marzipan, but this almond paste is flavoured with a hint of Armagnac or Cognac.
3,617 9 min.
[Cocktail sauce]
Cocktail sauce
Cocktail sauce is a spicy mayonnaise with cognac, Tabasco and concentrated tomato paste (or purée) added.
62,9584/5 for 19 ratings 9 min.

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