174 branding recipes

Classic Swiss cheese fondue with Gruyere, white wine, garlic, and a splash of kirsch. The traditional Alpine party dish for dipping crusty bread cubes.

Low-calorie applesauce raisin squares with whole wheat flour, natural bran, ginger, cinnamon, and nutmeg, topped with sliced almonds. Just 61 calories per square.

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

Welsh mussel pate with herring roe, brandy, cream, and dill, baked in a bain-marie until set. A rich, briny seafood starter from the Menai Strait served on toast fingers.

Creamy tuna dip spiked with brandy, made with cream cheese, sour cream, and a dash of hot sauce. Whip it up in 20 minutes and serve with crackers, French bread, or fresh veggies. The ultimate party-ready appetizer.

Peppered farmhouse pate with pork shoulder, liver, veal, green peppercorns, and brandy, wrapped in stretched bacon and baked in a water bath. A rustic French-style terrine for entertaining.

Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.

Braised beef round steak seared and oven-simmered in brandy, dual mustards, juniper berries, shallots, and sun-dried tomatoes. A French-inspired dinner that slices tender and sauces itself.

A chocolate mousse tart that deserves the title "Death by Chocolate" Yum.

Chicken breast with sour cherry sauce, cracked peppercorns, and coriander in a white wine-brandy reduction. A French-inspired pan sauce built right in the skillet.

Hawaiian chicken liver pate with sherry, brandy, curry powder, and toasted walnuts, shaped like a pineapple and decorated with olive slices. A retro showpiece appetizer for parties.

Olive oil marinated mushrooms simmer button mushrooms in herbed wine vinegar with thyme, garlic, and brandy. A make-ahead antipasto that gets better after a night in the fridge.

Wild mushroom tart layers sauteed porcini, shiitake, and oyster mushrooms with shallots, brandy, and Swiss cheese in a creamy custard pie. A rustic French-inspired main or side for cool-weather dinners.

Lean beef round steak browned, deglazed with brandy, and braised low in a tangy two-mustard sauce with shallots, sun-dried tomatoes, and juniper berries. An elegant braise that turns out fork-tender and rich.

A North African-inspired chicken tagine with sweet bell peppers, dried fruits, brandy, lemon juice, and warm five-spice. Marinated overnight, then baked, served over couscous or barley pilaf.

Spanish bean dish with kidney beans, smoky liquid smoke, dry mustard, strong coffee, and a finishing pour of brandy. The vintage retro casserole that builds layered flavor from pantry odds and ends.