292 brady recipes

Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh recipe

Made according to the traditional recipe, with a tangy sourdough twist! Warm, comforting and delicious.

Try making the French version of apple pie that's both scrumptious and healthy for you.

A show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.

Fermented mincemeat made with venison or beef tongue, suet, apples, dried fruit, red wine, cider, and brandy. A six-to-eight-week crock cure transforms the ingredients into the deep, boozy filling of old hunting cabin Christmas pies.

Pork Normande for one with tenderloin braised in apple juice, sliced apples, and onion, finished with brandy and yogurt. A classic French single-serving dinner.

Cornish game hens stuffed with wild rice, mushrooms, and slivered almonds, brushed with apricot brandy and roasted golden. An elegant holiday-worthy dinner that feeds eight.

A fondue-style Swiss cheese dip melted in white wine with brandy, smoked ham, garlic, and a dusting of nutmeg. Ready in 25 minutes and built for a crowd.

In this recipe, chayote's delicate texture and taste combine with almonds, sugar, brandy, eggs, cream, raisins and sponge cake to make an elegant pudding-like filling for the pale-green shells.

Tiramisu built from a cooked egg yolk and mascarpone zabaglione folded with whipped cream, layered with brandy-coffee-soaked ladyfingers, and chilled overnight. The classic Italian dessert, fully cooked for safety.

This delicious dish is made with dried fruit, sweet cherries, juicy apples and seedless grapes.

Citrus soup frappe: a chilled, lightly jellied dessert soup of orange, raspberry, and lemon juices laced with red wine, Sauterne, and kirsch. A vintage Continental starter or palate-cleansing finale.

Venison marinated up to 48 hours in red wine, brandy, and aromatic herbs, then baked tender and served with a rich pan gravy, carrots, and onions. A hunter's reward worth the wait.

Chilled shrimp cocktail with brandy-spiked lemon cream sauce, studded with crisp apple and fresh herbs. Elegant Italian appetizer.

Italian tiramisu made with Pan di Spagna sponge cake, mascarpone zabaglione, espresso-brandy soak and whipped cream. Classic restaurant-style layered dessert.