210 brandy cream recipes

Beat the summer heat with this delicious fruit dish that is bound to cool you off.

Very tasty, make this recipe all the time, and all my family and friends love it so much.

Schwarzwaelder Kirschtorte is the authentic German Black Forest cake: three genoise layers soaked in kirsch syrup, filled with kirsch buttercream and sour cherries, and draped in whipped cream with chocolate curls.

Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper.

Flourless-style chocolate almond torte with fresh raspberries and framboise, layered with raspberry jam glaze and a poured chocolate ganache. A showstopping French-inspired dessert.

Chocolate fruitcake with cocoa, candied cherries, pecans, golden raisins, and mixed dried fruit, topped with a semisweet chocolate-almond glaze and toasted almonds.

Drunken crawfish pie tucks two pounds of crawfish tails into a buttery brandy-spiked cream sauce with the Cajun holy trinity, sealed inside a double crust and baked golden. A Louisiana classic that turns brunch or supper into an event.

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.

Layers of homemade sponge roll with raspberry jam, sherry-soaked custard, crunchy amaretti, and piped whipped cream make this Scottish trifle a showstopper British dessert.

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.

Sharp cheddar cheese fondue made with cream of cheddar soup, garlic, and a splash of kirsch. Serve with crusty bread, meats, and fresh veggies for a crowd-pleasing party dip.

Poached eggs over warm buttered crab meat, smothered in a silky brandy cream sauce. A rich New Orleans-style brunch dish that feels straight out of the French Quarter.

Homemade cream liqueurs blended with sweetened condensed milk, whipping cream, and your choice of whiskey, amaretto, or rum. Stores in the fridge for up to a month.

Brandied raspberry sauce made with frozen raspberries, sugar, and cornstarch thickened with brandy. A quick dessert topping for cheesecake, ice cream, or pound cake.

Butter-basted roast chicken carved tableside, flambéed in cognac, and draped in a luscious port wine cream sauce with sautéed mushrooms and shallots. Classic French technique at its finest.