Recipes with brandy

Pork stew braised with prunes, dried apricots, brandy, cumin, and allspice. A Moroccan-inspired meat and fruit stew with warm spices served over noodles.

A rich baked cheesecake with fresh strawberries folded right into the cream cheese filling, set on a buttery graham cracker crust and topped with amaretto-soaked berries. Worth every minute of the wait.

Mussels and shrimp with penne in a fresh tomato sauce with garlic, basil, mint, and a splash of brandy. A rustic Italian seafood pasta dinner.

Roast pork loin marinates overnight in sage, garlic, olive oil, and cracked pepper, then roasts to a juicy 160°F (71°C). Served with a flamed Calvados apple pan sauce built on the drippings.

Island-style stroganoff with tender beef strips in a brandy-flambéed cream sauce studded with colorful bell peppers and tangy dill pickles over fettuccine for a tropical twist on the Russian classic.

Brandy Beef Bourguignon: French-style braised beef with red wine, brandy, pearl onions, mushrooms, and herbs. Marinated for hours, simmered slow into silk-tender bites.

Blackberry brandy sour cream pound cake built around dissolved jello, brandy, and a quartet of extracts. A boozy, jewel-toned bundt cake with deep berry flavor and a tender pound-cake crumb.

Apricot brandy-soaked fruit and warm spices transform this quick bread into a moist, fragrant loaf that's more holiday fruitcake than everyday bread.

Friendship cake brandied starter ferments pineapple, cherries, and peaches with sugar and brandy over 6 weeks. A slow-building fruit base you share and pass along.

Friendship cake brandied starter ferments pineapple, cherries, and peaches with sugar and brandy over 6 weeks. A slow-building fruit base you share and pass along.

Friendship cake brandied starter ferments pineapple, cherries, and peaches with sugar and brandy over 6 weeks. A slow-building fruit base you share and pass along.

Brandy-spiked pumpkin cheesecake on a buttery pecan crust with cinnamon, ginger, nutmeg, cloves, and mace. A rich, spiced holiday dessert worth the overnight chill.

Classic French country pate with veal, pork, chicken livers, and duck breast marinated in white wine and baked in a terrine. A two-day charcuterie project worth the wait.

The combination of Tiramisu and cheesecake gives you a pure enjoyment and endless joy.

Old-school dark fruitcake soaked overnight in brandy and orange liqueur with figs, apricots, currants, walnuts, and pecans. Makes four loaves; ages beautifully.

Homemade raspberry liqueur made by steeping fresh raspberries in brandy for two months, then sweetening with a simple sugar syrup. Just four ingredients for a rich, fruity cordial.