824 brady recipes

This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon. Serve this with beef or game, especially pheasant.

Green tomato mincemeat made from scratch with suet, apples, raisins, citron, and warm spices. A traditional preserve for holiday pies, sealed with a splash of brandy.

Gateau St. Honore with a puff pastry base, caramel-dipped cream puffs, brandy-raisin chocolate mousse filling, and piped whipped cream in alternating chocolate and vanilla stripes. A showstopping French patisserie centerpiece.

Lighter tiramisu made with cooked egg whites, mascarpone, reduced-fat cream cheese, brandy, and espresso-soaked ladyfingers. No raw eggs, layered in a trifle bowl, and chilled overnight.

Spiced devil's food bundt cake studded with brandy-soaked dates, raisins, and chopped filberts, all baked in the microwave and topped with tangy cream cheese frosting. Ready in under an hour.

Silky pumpkin mousse with warm spices and caramel, set with gelatin for airy texture. Elegant make-ahead dessert that tastes like autumn in a glass.

Kompot w spirytusie, a traditional Polish 12-fruit compote with dried fruits, fresh apples, cranberries, cherries, and brandy. A Christmas Eve dessert simmered with warm spices.

An Italian chocolate hazelnut cake from Turin with homemade gianduja paste, whipped chocolate cream filling, apricot jam, and a brandy-liqueur soak. A show-stopping patisserie-level dessert.

Penette in padella toasts dry pasta in olive oil, flambes with brandy, then cooks risotto-style in vegetable stock with dried mushroom cream. A one-pan Italian technique that builds deep, nutty pasta flavor.

Classic French country pate with veal, pork, chicken livers, and duck breast marinated in white wine and baked in a terrine. A two-day charcuterie project worth the wait.

Tiramisu from scratch: Italian sponge soaked in espresso-brandy syrup, layered with a silky Marsala zabaglione mascarpone cream, and dusted with cinnamon and coffee. A refined take on the classic.

A scrumptious torte made with almonds, rum, brandy and semi-sweet chocolate.

Bourbon eggnog pie: chiffon-style holiday dessert with custard spiked with bourbon and brandy, lifted with whipped egg whites and folded with whipped cream. Topped with more whipped cream and grated nutmeg.

The combination of Tiramisu and cheesecake gives you a pure enjoyment and endless joy.

Cajun-style crawfish and corn soup built on a flamed brandy shell stock and a medium-brown roux. Rich, spicy, and loaded with sweet corn straight off the cob.

Pickled pineapple meringue freezes a meringue with pink-peppercorn-pickled pineapple, almonds, and cream, then plates with raspberry sauce and dramatic chocolate spires. Restaurant-style frozen dessert.