138 cognac recipes

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!

Emu steak au poivre with crushed peppercorns, cognac pan sauce, and heavy cream. A classic French technique applied to lean, red emu meat. Ready in 30 minutes.

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.

Saganaki: Greek flaming kasseri cheese pan-fried in butter, deglazed with lemon juice and cognac, and lit at the table for an "Opa!" tableside appetizer.

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.

Classic French Nantua sauce built from live crayfish, cognac, mirepoix, and cream. A double-reduced, deeply pink shellfish sauce for quenelles, fish, or seafood pasta.

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

Classic French chicken braised with 40 whole cloves of garlic, cognac, vermouth, and warm spices. Sealed and slow-cooked for fall-off-the-bone tenderness.

Chocolate chip and currant pound cake with Cognac-soaked currants, semi-sweet chocolate, and a hint of cinnamon, baked in a Bundt pan and drizzled with a Cognac glaze.

The Sundowner cocktail blends cognac, Galliano, and orange liqueur with sweet-sour mix and a dash of grenadine over ice. A smooth, golden sipper that's built for warm evenings on the patio.

Advocaat is nothing like the eggnog here in America. It is thick and creamy---not foamy at all. This delicious Dutch drink is actually eaten with a spoon!

Strawberry wine fruit punch with honey, lemon, and a splash of cognac. Fresh strawberries macerate in sugar before mixing with white wine and 7-Up for a fizzy party drink.

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.

Silky chocolate custard pie spiked with Courvoisier cognac, topped with cognac-laced whipped cream and chocolate shavings. A no-bake filling that chills to velvety perfection in a flaky pre-baked crust.

Lobster tomato bisque builds layers of flavor from flambeed lobster shells, white wine, tomatoes, tarragon, and cream, finished with reserved lobster meat and lobster-infused butter. Classic French restaurant technique.

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.