Recipes with brandy
410 recipes
Advocaat Torte
A scrumptious torte made with almonds, rum, brandy and semi-sweet chocolate.
Autumn Fruited Chicken
Brandy-flambéed chicken baked with fresh apples, pears, sliced mushrooms, and apple wine until tender and saucy. An elegant fall dinner that comes together in just 35 minutes. Serve over couscous or rice.
Mushroom-Brandy Gravy
Low-fat mushroom gravy made with brandy, sauteed mushrooms, and milk instead of butter or drippings. Rich flavor with a velvety smooth finish.
Iowa Chop with Apricot Pecan Stuffing
Iowa chops stuffed with brandy-soaked apricots, pecans, currants, orange zest, and fennel. Seared, baked, and finished with flambeed brandy for a tableside showstopper.
Iowa Chop with Apricot Pecan Stuffing
Iowa chops stuffed with brandy-soaked apricots, pecans, currants, orange zest, and fennel. Seared, baked, and finished with flambeed brandy for a tableside showstopper.
Cornish Hens with Raisin-Rice Pilaf
Skinless Cornish hen halves basted with brandy, apple juice, and paprika, served over a cinnamon-scented wild rice pilaf with brandy-soaked raisins. Light, elegant, and feeds eight.
Cornish Hens with Raisin-Rice Pilaf
Skinless Cornish hen halves basted with brandy, apple juice, and paprika, served over a cinnamon-scented wild rice pilaf with brandy-soaked raisins. Light, elegant, and feeds eight.
Shrimp Pate
A silky 4-ingredient shrimp pate blended with cream cheese, butter, and a splash of brandy. Ready in 5 minutes flat, this elegant spread is the easiest appetizer you'll ever bring to a party.
First Prize Gingerbread
Award-winning gingerbread with molasses, brandy, orange juice, and four warm spices: ginger, cinnamon, mace, and nutmeg. A moist, deeply spiced loaf studded with raisins.
Aromatic Duck
Whole duck rubbed with crushed peppercorns, thyme, cloves, and brandy, then slow-roasted until crispy-skinned. A showstopping Chinese-inspired centerpiece.
Chicken-Veal Sausage
Homemade chicken-veal sausages seasoned with brandy-flamed garlic, coriander, and cloves. Ground with bacon for richness, then stuffed into casings, formed into patties, or wrapped and poached.
Chocolate Chip Cheesecake Dip
No-cook cheesecake dip with cream cheese, whipping cream, brown sugar, cinnamon, brandy-soaked raisins, and mini chocolate chips. Whips up in 10 minutes. Serve with fresh fruit, graham crackers, or just a spoon.
Vicki's Noggin-Knockin' Eggnog
Triple-spirit eggnog spiked with dark rum, brandy, and bourbon, folded with whipped cream and fluffy egg whites. Topped with fresh nutmeg for the holidays.
Rice Pudding with Brandy Currants
Rice pudding with brandy-soaked currants, orange zest, and cinnamon, set with gelatin for a silky chilled dessert. Low-fat, make-ahead, and lightly boozy.
Caribbean Guava Punch
A fruity tropical drink made with Jamaican rum, brandy, sweet sherry and guava jam.
Pepper Sauce (Poivrade)
This easy version of the classic pepper sauce clearly
illustrates why some old-time combinations just cannot be
improved upon. Serve this with beef or game, especially pheasant.
A scrumptious torte made with almonds, rum, brandy and semi-sweet chocolate.
Brandy-flambéed chicken baked with fresh apples, pears, sliced mushrooms, and apple wine until tender and saucy. An elegant fall dinner that comes together in just 35 minutes. Serve over couscous or rice.
Low-fat mushroom gravy made with brandy, sauteed mushrooms, and milk instead of butter or drippings. Rich flavor with a velvety smooth finish.
Iowa chops stuffed with brandy-soaked apricots, pecans, currants, orange zest, and fennel. Seared, baked, and finished with flambeed brandy for a tableside showstopper.
Iowa chops stuffed with brandy-soaked apricots, pecans, currants, orange zest, and fennel. Seared, baked, and finished with flambeed brandy for a tableside showstopper.
Skinless Cornish hen halves basted with brandy, apple juice, and paprika, served over a cinnamon-scented wild rice pilaf with brandy-soaked raisins. Light, elegant, and feeds eight.
Skinless Cornish hen halves basted with brandy, apple juice, and paprika, served over a cinnamon-scented wild rice pilaf with brandy-soaked raisins. Light, elegant, and feeds eight.
A silky 4-ingredient shrimp pate blended with cream cheese, butter, and a splash of brandy. Ready in 5 minutes flat, this elegant spread is the easiest appetizer you'll ever bring to a party.
Award-winning gingerbread with molasses, brandy, orange juice, and four warm spices: ginger, cinnamon, mace, and nutmeg. A moist, deeply spiced loaf studded with raisins.
Whole duck rubbed with crushed peppercorns, thyme, cloves, and brandy, then slow-roasted until crispy-skinned. A showstopping Chinese-inspired centerpiece.
Homemade chicken-veal sausages seasoned with brandy-flamed garlic, coriander, and cloves. Ground with bacon for richness, then stuffed into casings, formed into patties, or wrapped and poached.
No-cook cheesecake dip with cream cheese, whipping cream, brown sugar, cinnamon, brandy-soaked raisins, and mini chocolate chips. Whips up in 10 minutes. Serve with fresh fruit, graham crackers, or just a spoon.
Triple-spirit eggnog spiked with dark rum, brandy, and bourbon, folded with whipped cream and fluffy egg whites. Topped with fresh nutmeg for the holidays.
Rice pudding with brandy-soaked currants, orange zest, and cinnamon, set with gelatin for a silky chilled dessert. Low-fat, make-ahead, and lightly boozy.
A fruity tropical drink made with Jamaican rum, brandy, sweet sherry and guava jam.
This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon. Serve this with beef or game, especially pheasant.
