824 brady recipes

Saussarelle d'escargots with snails in red wine, tomato, and espagnole sauce finished with brandy and fennel, served in artichoke bottoms. A refined French appetizer.

Basler Brunsli are flourless Swiss chocolate almond cookies spiced with cinnamon and cloves, cut into festive shapes. A traditional Basel Christmas cookie, chewy inside with a crackly crust.

Frozen raspberry souffle with strained berry puree, framboise liqueur, and billowy whipped cream. Assembled tall in a collared dish so it rises above the rim like a baked souffle.

Cherries jubilee ice cream pie swirls a brandy-spiked dark cherry sauce through vanilla ice cream in a honey-graham crust, then freezes firm. A make-ahead frozen take on the flaming dessert classic.

Fruitcake cookies packed with candied pineapple, cherries, golden raisins, and toasted pecans, spiked with brandy and warm spices. All the holiday flavor, none of the doorstop.

Instead of going to a fancy restaurant, make this dish at home and add some sophistication to your kitchen.

Montmorency cake, a French flourless-style chocolate cake stuffed with kirsch-soaked sour cherries and glazed in dark chocolate. A Black Forest-inspired showpiece for special occasions.

A fruity tropical drink made with Jamaican rum, brandy, sweet sherry and guava jam.

Red cabbage braised with Granny Smith apples, crispy bacon, cream, and a splash of brandy. A rich, savory-sweet side dish ready in 40 minutes.

Triple-spirit eggnog spiked with dark rum, brandy, and bourbon, folded with whipped cream and fluffy egg whites. Topped with fresh nutmeg for the holidays.

Steak au poivre with pepper-crusted beef tenderloin, sauteed mushrooms, a brandy-cream pan sauce, and a bed of wilted watercress. Classic French bistro fare.

Creamy garlic soup with shiitake mushrooms, slow-cooked with brandy and thyme. A restaurant-style cream soup with deep umami and mellow, sweetened garlic flavor.

Chilled strawberry soup blended with sour cream, half and half, brandy, and vanilla. A silky Nova Scotia-inspired cold fruit soup ready in 10 minutes flat.

Wild game caribou steak pounded tender, seared in butter with golden onions, then simmered in A-1 sauce, sherry, and Worcestershire: finished with flambéed brandy at the table.

Fresh morels braised in butter with shallots, garlic, sherry, and brandy, finished in heavy cream and tossed with pasta. A luxurious wild mushroom dish that freezes beautifully.

Rich spiced cake with cookie-crisp edges and a moist, chewy center loaded with apples, nuts, and brandy. Stiff dough bakes into bars with crunchy tops and brownie-soft middles.