981 brand recipes

A rustic French-style venison terrine with pork belly, brandy-soaked cranberries, juniper, and gin. Wrapped in bacon and baked in a water bath for a charcuterie board showstopper.

Loaded trail mix cookies with M&M's, peanut butter, peanuts, raisins, oats, oat bran, and wheat germ. Chewy, crunchy, and packed with something in every bite.

Holiday mincemeat with chopped beef, suet, apples, sour cherries, dried fruit, and broken nuts simmered slowly with brandy and warming spices. A massive 48-serving batch for Christmas baking and gift-giving.

Frozen layered parfait with honey-almond cream base and raspberry mousse top, served with warm raspberry sauce. The dinner-party showstopper from the Masterchefs collection.

Schwarzwalder Kirschtorte (Black Forest Cherry recipe

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Homemade ravioli filled with seasoned chicken, sage, mace, and Parmesan, topped with a quick tomato basil sauce. An Italian classic with a lighter white meat filling and a splash of brandy for depth.

Brighten your day with a slice of this delicious cake made with zucchini, nuts and cream cheese.

This recipe is definitely worth the effort for the holidays and special company. Broiled stuffed tomatoes and a fresh green salad are perfect accompaniments with this meat dish.

Salmon mousse with brandy-flambeed mushrooms and shallots, set with gelatin and folded with whipped cream, served sliced with a fresh watercress-mayonnaise sauce.

Le Montrachet lobster bisque: classic French restaurant-style bisque made from real lobster shells, white wine, brandy, sherry, and heavy cream. The kind of soup that earns its place at a fine-dining table.

A savory bread machine loaf loaded with fragrant rosemary, Parmesan, Monterey Jack, and oat bran. Whole wheat flour and olive oil give it a hearty, rustic crumb with a crispy, golden crust.

Elegant crawfish mousse with cream cheese, sour cream, brandy, and Tabasco set in a decorative mold. A make-ahead Cajun party appetizer that unmolds into a stunning centerpiece.

Deep-fried chicken in a ginger-brandy batter with a sweet and sour brown sugar-soy glaze, topped with chopped macadamia nuts. Hawaiian-inspired over rice.

Vegan Black Forest cake with whole wheat pastry flour, applesauce, and a kirsch syrup. Cashew-tofu icing replaces dairy whipped cream. Three layers of chocolate cake, cherries, and creamy frosting.

Island-style stroganoff with tender beef strips in a brandy-flambéed cream sauce studded with colorful bell peppers and tangy dill pickles over fettuccine for a tropical twist on the Russian classic.