brandy

Pan-Seared Steak With Red Wine Sauce

Kosher salt, as needed

black pepper,

shallots

unsalted butter

neutral oil,

brandy,

dry red wine

beef or chicken stock,

chives

Watercress,

White Beans Au Vin

carrots,

medium shallots, chopped (about 1 cup)

Kosher salt and black pepper

cremini mushrooms,

thyme

garlic cloves, minced (about 1 tablespoon)

dry red wine,

tomato paste

cannellini

low-sodium vegetable broth

Cognac

parsley,

balsamic vinegar

The sidecar is a classic cocktail made with Cognac, orange liqueur, and lemon juice. It’s equally appropriate at a backyard barbecue or a fancy dinner party! Try some of our favorite variations, too!

Sidecar Cocktail

Cognac (Rémy Martin V.S.O.P.)

Cointreau

lemon juice,

simple syrup

Lemon twist (for garnish)

Shake: Add all ingredients to a cocktail shaker filled with ice, and shake until cold to the touch.

Strain: Strain into a chilled coupe or cocktail glass

Born in New Orleans, this stiff cocktail of rye and Cognac is a drink to sip and savor.

Vieux Carr&#233; Recipe

Benedictine

Peychaud’s Bitters

Angostura Bitters

rye whiskey

cognac

sweet vermouth

Combine all ingredients in a mixing glass and fill with ice; stir well for 20 seconds and strain into an ice-filled Old Fashioned glass. Garnish with a cherry.

Whipped egg whites lighten up this classic spiked eggnog just a bit, without losing the richness of the original.

Classic Eggnog Recipe

eggs, separated

sugar (5 ounces; 140 grams), divided

(700 milliliters) whole milk

(475 milliliters) heavy cream

(475 milliliters) dark rum, brandy, or a mix

For Basic Shaken Eggnog: In a cocktail shaker, combine 2 eggs, 2 1/2 tablespoons (37g) sugar, 3/4 cup (180ml) milk, 1/2 cup (120ml) cream, and 1/2 cup (120ml) rum, brandy, or a mix of the two. Shake vigorously until homogeneous and frothy. Strain into 3 to 4 goblets and top with freshly grated nutmeg. Repeat process with remaining ingredients for further batches.

For Extra-Light and Foamy Eggnog: Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. (Alternatively, use a handheld electric mixer or hand blender in a large bowl.) Increase speed to medium-high and, watching carefully, beat until egg whites are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash mixer bowl.

Add egg yolks and remaining sugar to now-empty mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add milk, cream, and alcohol and mix on low speed to combine.

Using a rubber spatula or handheld whisk, fold whipped whites into egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with grated nutmeg.

An Old-Fashioned Whiskey Cocktail is a simple mixture of whiskey, sugar, bitters and a citrus peel. It is a sublimely simple and delicious preparation for a wide range of spirits besides just whiskey—rum, tequila, brandy—and a fine apple brandy is no exception. Showcasing the earthy flavor of fermented apples with just a bit of sugar and bitters is a perfect preparation to enjoy classic holiday flavors in a new way.

Apple Brandy Old-Fashioned Recipe

oz simple syrup OR 1 sugar cube

Angostura bitters

oz apple brandy (such as Clear Creek)

lemon twist

If using sugar, place the sugar cube in the bottom of the glass and add the 2 dashes of bitters. Muddle well to blend the sugar and bitters, then add a few drops of water and stir to dissolve the sugar.

If using simple syrup, add the syrup and bitters to the glass.

Place a large chunk of ice into the glass filled with sugar and bitters and add the apple brandy. Stir well to incorporate the sugar and brandy.

Twist the lemon peel over the top, drop it into the glass and serve.

Brandy Milk Punch

heavy cream or almond milk

vanilla extract

nutmeg (for serving)

Bon Appétit

Combine brandy, cream, simple syrup, and vanilla extract in a cocktail shaker; fill shaker with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass filled with ice and garnish with nutmeg.

These mildly spiced meatballs are the essence of winter comfort food, just the kind of thing you’ll want to come in from a blustery day to enjoy. Serve them with mashed potatoes and lingonberry jam, if you want something sweet.

Swedish Meatballs

panko bread crumbs

milk

onion,

salt,

all-purpose flour

beef

heavy cream

Dijon mustard, optional

pork

eggs

garlic cloves,

black pepper

allspice

ginger

nutmeg

cloves

Extra-virgin olive oil, as needed for drizzling

parsley

In a medium bowl, soak bread crumbs in warm milk while you prepare the onions.

In a large skillet over medium heat, melt 1 tablespoon of butter. Stir in onions and a pinch of salt and cook until pale golden, about 3 to 4 minutes. Transfer half the onions to a large bowl and set aside.

Prepare sauce: Add brandy to skillet with onions and ignite with a long match or igniter (or if you’re using a gas stove, just swirl pan, brandy should catch fire). Let flame die down, then add the remaining butter, letting it melt. Sprinkle in flour. Sauté until flour browns, about 3 minutes. Whisk in broth, cream and 1/4 teaspoon salt. Simmer, whisking, until reduced to a sauce, about 5 minutes. Add mustard, if you like, and season with more salt, if needed.

To large bowl with onion, add remaining 1 3/4 teaspoons salt, soaked bread crumbs, beef, pork, eggs, garlic, pepper, allspice, ginger, nutmeg and cloves. Roll into 1-inch balls (about 2 tablespoons each), placing them on one or two rimmed baking sheets as you go.

Heat broiler. Drizzle meatballs with oil. Broil meatballs, switching pans' positions if using more than one so they both get close to the broiler, until well browned all over, 5 to 10 minutes. Serve with gravy, garnished with herbs.

These beef and pork meatballs are seasoned with a rich combination of ginger, allspice, cloves and nutmeg.

Skip the supper club and make this classic cocktail at home. This Wisconsin brandy old fashioned recipe can be made sweet or sour. Swap whiskey if you want, just don’t forget the cherries.

Wisconsin Brandy Old Fashioned

orange

maraschino cherry + 1 teaspoon cherry juice

sugar cube

Lemon-lime, grapefruit soda or seltzer water

In an old fashioned glass, muddle orange slice, cherry, cherry juice, sugar cube and bitters.

50/50 and squirt are just fine, but let's not forget Jolly Good sour pow'r!

really great I loved trying the press version

Pisco Sour recipe | Epicurious.com

Pisco Capel (see note)

lemon juice

Angostura Bitters (see note, below)

Tart but delicate, this unaged brandy cocktail is the signature drink of Peru.

Pisco Sour Recipe

pisco

lime juice

simple syrup (see note)

Combine pisco, lime, simple syrup, and egg white in a cocktail shaker without ice and seal. Shake vigorously until egg white is foamy, about 10 seconds. Add ice to shaker and shake again very hard until well-chilled, about 10 seconds. Strain into chilled cocktail glass; dash bitters atop the egg-white foam.

For simple syrup: In a jar, combine 1 cup water with 1 cup superfine sugar. Seal jar and shake until sugar is completely dissolved. Keep remainder refrigerated.

French Onion Soup

yellow onions, halved, and sliced 1/4-inch thick (8 cups)

bay leaf

medium-dry sherry

dry white wine

beef stock

veal stock

salt

white pepper

Parmesan

In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.

Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

My husband and I agree: this is the best french onion soup we have ever had including restaurants!  Instead of putting the bread and cheese on top of the soup, we made french dip sandwiches with deli medium rare roast beef and french bread. We used the soup as an au jus in addition to eating the soup. DELICIOUS!

Why the nasty comments? I bet that the people asking about brown onions read the directions very hastily before looking at the ingredient list. That's a matter of misreading and doesn't mean they're incompetent cooks. No reason to be judgmental. I'm sure we've all brought home the wrong thing at the market because we misread or didn't read the label. It's a mistake, that's all. I love French onion soup and like this recipe occasionally because it's somewhat lighter on the cheese. Heavy cheese recipes are more like full meals, at least for me. Happy Holidays!

I a, not sure the reviewer who posted "this soup was too boozy" is talking about. I made this soup using quality dry white wine and my soup was to die for. Perhaps the reviewer used an inferior dry white wine and that is why his/her soup did not taste good.<div><br /></div><div>I love easy to make recipes like this one. This recipe is a keeper in my household.</div><div><br /></div><div>Thanks Ina.</div>

Excellent recipe! The depth of flavor was fantastic. I did add one sprig of thyme tied to the bay leaf. I also added one garlic clove and sauteed w/ the onions.<br />

Excellent flavor using 4 cups beef stock and 4 cups chicken broth. Also, added a few tied up sprigs of thyme as another suggested.  Everyone loved it!

The soup was great but I knew I could make it better. Used 4 lg vadalia onions,  when the onions were almost done added 2T of garlic paste, 2 sprigs of thyme, and 2T of brown sugar, after adding the liquor I added 3 T of flour,  then added the wine and let evaporate into the onions. Then added the stocks. Talk about unbelievable depth if flavors!!  

Amazing soup!! I followed the recipe exactly except for using all beef stock (couldn't find veal stock). For those who thought it was too boozy, you need to read the recipe and follow the directions. Simmering after adding the alcohols is key to the recipe. It is rich and delicious.

Great depth of flavor!  Tied a few sprigs of thyme together and threw in with bay leaf while sauting onions. Couldn't find veal stock so used chicken stock in its place. Very good. 

The absolute best, followed the directions exactly, was able to buy both beef and veal stock, onions took a long time to carmalize no problem! Will definitely make it again!

I combined this recipe with Tyler Florence’s French onion soup since I couldn't decide which to make.  The only adjustments I made using Tyler’s recipe were to use ½ pound of butter instead of ¼ pound, 2 bay leaves instead of one, 2 fresh thyme sprigs and both Gruyere and Parmesan cheese.  I also made my own croutons by cutting up a loaf of Italian bread, drizzled with EVOO with salt and pepper and grated Parmesan cheese.  The croutons make a world of difference.  Best French onion soup I've ever had and best french onion soup my friends and husband had.

<p>A homemade Christmas pudding is easy to make, then it just needs time in the steamer to turn it into a glorious, rich, fruity dessert. A festive classic</p>

Classic Christmas pudding

blanched almonds

apples

box candied peel(in large pieces)

nutmeg(you'll use three quarters of it)

1kg raisins

plain flour

soft fresh white breadcrumbs

light muscovado sugar,crumbled if it looks lumpy

packet butter,taken straight

unsalted butter,softened

tbsp icing sugar

stem ginger,finely chopped

<p>Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct).</p>

<p>Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.</p>

<p>Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 mins – the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish.</p>

<p>Generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.</p>

<p>Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our <a href="http://www.bbcgoodfood.com/videos/techniques/how-wrap-and-tie-steamed-pudding">video</a> to see how to tie up a pudding correctly.</p>

<p>Boil or oven steam the puddings for 8 hrs, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas.</p>

<p>To make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. <em>The butter will keep for a week in the fridge, or it can be frozen for up to six weeks. </em></p>

<p>On Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.</p>

Here's what you need: new york strip steak, kosher salt, coarsely ground black pepper, vegetable oil, butter, cream, brandy or cognac, dijon mustard

French Pepper Steak (Steak Au Poivre) Recipe by Tasty

vegetable oil

butter, divided

cream

dijon mustard

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Liberally season steak with salt and pepper, being sure to coat the entire surface of the meat. Using your hands, press the seasoning into the meat to create an even coating.

Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap on its side, be sure to sear it as well for 30 seconds to 1 minute. Once cooked to desired doneness, transfer the steak to a cutting board to rest.

Reduce the heat to medium and add the brandy to the skillet. Allow the brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits in the bottom of the pan. Once the brandy has reduced by half, add the cream and continue to whisk until combined. Add the Dijon mustard and remaining tablespoon of butter and continue to cook until mixture begins to reduce and thicken, 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce the heat to low.

Slice the steak into ½-inch (1.5cm) pieces. Pour cream sauce over the top and serve.

https://vid.tasty.co/output/26653/mp4_640x640/1489683961

This is not your typical spaghetti and meatballs. Venison elevates the dish to new heights, with a brandy and cream sauce to coat thick strands of tagliatelle.

Venison meatball and wild mushroom ragout

tbs sunflower oil

onion, finely chopped

garlic cloves, crushed

dill,

venison mince

fresh white breadcrumbs

egg, lightly beaten

Dijon mustard

mushrooms

tsp sweet smoked paprika

tomato paste and plain flour

(80 milliliters) brandy

sour cream

tagliatelle

tbs poppyseeds

tbs chopped flat-leaf parsley leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456516001&=domain=del

5348771529001-5977456516001

Coffee-Brandy Crème Brûlée Recipe | Epicurious.Com

whipping cream

sugar

instant coffee crystals

(packed) golden brown sugar

Browning almond flour for these cookies adds a deep layer of toasty flavor, intensifying their overall nuttiness. Feel free to substitute other nuts: Pistachios, walnuts and pecans work particularly well. Snowballs keep, stored airtight at room temperature, for about a week.

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