Recipes with cognac

Toasted blanched almonds fold into buttery shortbread dough spiked with Cognac and vanilla, then get dusted with powdered sugar while hot for these melt-away cookies with sophisticated European flair.

This creamy and smoky dish will for sure satisfy your appetite.

Classic Belgian-style truffles with cognac-spiked dark chocolate ganache centers, double-dipped in melted chocolate and rolled in cocoa powder. A fine-dining-grade petit four for celebrations.

Brandied chocolate truffles made with bittersweet ganache, Cognac, and a hand-dipped chocolate shell. A classic French confection that holds beautifully in the fridge for up to a week.

Pumpkin pie cognac with a silky custard of half-and-half, dark brown sugar, candied ginger, and a generous splash of brandy. The grown-up holiday pie that smells like Thanksgiving in a glass.

Creamy, rich and so flavorful. Didn't have pimento, used fresh sweet red pepper instead, nothing was sophisticated during the preparation, but the flavor was so impressive!

Pumpkin, cognac, cream cheese, sour cream and spices make this cheesecake creamy, smooth, rich and delicious. The toasted almonds adds extra nuttiness, and it also gives the cheesecake a beautiful coating on the outer edge. This is the kind of cheesecake that everyone gives a big "WOW".

This recipe turned out excellent. Only lasted 24hrs in my fridge. Friends have already put in a request to have one for the holidays.

A rich and flavorful cognac mushroom sauce that is the perfect accompaniment to elevate your special occasion meals. This exquisite sauce pairs wonderfully with tender veal chops, succulent roast duck, or a golden roast goose, adding a touch of elegance to your dining experience.

Don't let the summer go to waste and try this savory salmon dish that you will want to enjoy everyday.

Browned veal cutlets simmered in a curried tomato-cream sauce brightened with fresh lemon and a splash of cognac. A 30-minute fusion dinner that blends European elegance with warm Indian spice.

A rich beef shepherd's pie built from ground roast beef braised with red wine, cognac, mushrooms, and thyme, under a buttery nutmeg mash glazed golden with egg yolk. A deeply savory upgrade on the classic.

This cognac cream cheese filling is a rich and decadent mixture made by soaking raisins in cognac. The result is a smooth and flavorful filling with hints of tangy lemon and warm vanilla, punctuated by bursts of cognac-soaked raisins. This filling is perfect for adding a touch of elegance to pastries, cakes, or other filled desserts.

A luxurious salmon mousse blended with heavy cream, egg white, Pernod, cognac, and a spoonful of caviar. This silky, masterchef-level stuffing is piped into baby salmon for an elegant San Francisco-inspired dish.

Godiva Whisper is a blended cocktail with chocolate cream liqueur, cognac, and vanilla ice cream. A decadent after-dinner drink served in a snifter.

Rich homemade eggnog with bourbon, cognac, whipped cream, and beaten egg whites dusted with nutmeg. A classic holiday punch that's thick, boozy, and impossibly smooth.

Melomakarona are classic Greek Christmas cookies, olive oil dough spiced with orange zest and cognac, soaked in honey-cinnamon syrup, then sprinkled with toasted almonds. Holiday tradition perfected.

Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.

Red wine sauce for salmon built from salmon bones, cognac, mirepoix, and shallot puree with a double-reduction technique. A restaurant-quality fish sauce with rich, concentrated flavor.

Classic French apple dumplings wrapped in lemon-scented pastry, filled with a cognac-butter stuffing and baked golden. Serve warm with whipped cream or a pour of Marsala wine.

A show-stopping French technique: whole chickens deboned, stuffed with mushrooms and ground veal, marinated in cognac, and served in a pink and green peppercorn cream sauce with demi-glace. Part 1 of 2.

Kalbsschnitzel in Currysosse is German veal cutlets in a creamy curry-lemon sauce with tomato paste, onions, and a splash of cognac. A sophisticated 40-minute dinner.

French stuffed duck legs and sliced breast with blueberry gastrique sauce. Duck thighs filled with a veal, pork, and giblet forcemeat, served with seared aiguillettes.

Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.

Kalbsschnitzel in Currysosse: German veal cutlets browned and served in a creamy curry sauce with lemon juice, tomato paste, evaporated milk, and a splash of cognac.

Beef bourguignon braises floured chuck in a full bottle of Burgundy with bacon, cognac and herbs until the meat falls apart. Finished the classic way with browned pearl onions and sauteed mushrooms.

Beef Wellington, a true centerpiece roast: a beef tenderloin wrapped in a mushroom, pate, and Cognac duxelles and flaky puff pastry, then baked golden. An elegant special-occasion main that carves into pink slices.

Tournedos of lotte (monkfish) with lobster, sauteed monkfish medallions plated with lobster meat in a silky Cognac-cream sauce enriched with homemade lobster butter. An elegant French restaurant classic for special occasions.

Soupe a l'oignon is the classic French onion soup with deeply caramelized onions, beef stock, vermouth, and cognac, topped with garlic-rubbed bread and broiled Swiss cheese. The bistro standard, done the long way.

Filet farcis a la creme: flounder fillets rolled around a shrimp, crab, and mushroom stuffing, baked in a cognac cream sauce under melted Swiss. Vintage French bistro elegance.

Mendocino sole baked in white wine and finished with a cream sauce of cognac-soaked grapes. An elegant Northern California-inspired fish dish with French Veronique influence.

Daube De Boeufs Aux Champignons Et a L'Orange recipe

Dense fudge brownies made with melted unsweetened chocolate, chopped nuts, and a dash of cognac. Rich, intensely chocolatey, and done in 30 minutes.

Sauteed chicken with Gewurztraminer wine sauce, sauteed leeks, and warm halved grapes. An Alsatian-style French bistro dish with a silky cream reduction made from the bones.

Classic French onion soup with deeply caramelized onions, brown stock, white wine, and Cognac, topped with toasted bread rounds and melted Swiss cheese. A true bistro-style recipe.

1. After you boil veggies remove and put in the blender and puree. This helps add thickness, especially if you are trying to reduce fat, then add back in. 2. Do not use tomatoes past or food coloring. 3. use lobster stock instead of or to supplement chic stock. 4. Try using Dry Vermouth for wine. 5. I used this recipe and added salmon

Karydopita is a traditional Greek walnut cake made with crushed zwieback, cognac, and cinnamon, soaked in orange-clove syrup and cut into diamonds. Flourless and intensely nutty.

Dramatic flambéed steak Diane with brandy flames and rich pan sauce. Classic tableside preparation brings French restaurant flair to your home kitchen.

Cognac-rubbed grilled salmon cured overnight with lemon zest, fresh thyme, brown sugar, and shallots. A semi-cured fillet that grills in just 6 minutes.

Classic French onion soup slow-caramelizes pounds of sliced onions in butter, then simmers them with beef stock, Cognac, and dry vermouth. Top with toasted bread and Swiss for the gratiné finish.

Kumquat pecan crepes are filled with a frangipane-style pecan butter and chopped preserved kumquats, baked golden, then flambeed tableside with warm cognac. A grown-up dessert with theatrical presentation.

Homemade Chicken Casserole with Cream Cognac Sauce recipe

Salmon mousse, a classic French restaurant appetizer of pureed raw salmon whipped with egg white and heavy cream, spiked with Pernod, cognac, and a spoonful of caviar. Pipe and serve cold.

Chilled creamy avocado soup pureed with chicken broth, heavy cream, cognac, and sherry. A no-cook dinner-party starter served in frozen avocado shells.

Orange and coffee bean cordial: a whole orange studded with coffee beans, sugar cubes, and vanilla, steeped in cognac for two months. Classic French-style homemade digestif, no special equipment needed.

Jumbo shrimp baked in a garlic-Courvoisier butter with fresh parsley and toasted bread crumbs, finished under the broiler until golden. A decadent French-style seafood dish.

Barb's Special Sweet Breads Part 7 (Vanilla Cream, Almond Butter) recipe

Strained berry sauce with cognac, lemon zest, and cornstarch for a glossy, clear finish. A versatile dessert sauce for ice cream, fruit, or cake.