210 brandy cream recipes

Delicious Chocolate Bread Pudding with Strawberry Sauce recipe

Elegant pork chops baked tender then topped with Gruyere-Dijon mixture and finished with creamy apple brandy pan sauce for special occasion dinner.

Eggnog pie in pecan crust: a silky, no-bake rum-and-brandy custard filling spooned into a toasted pecan crust. The grown-up Christmas pie your holiday table needs.

Creamy raspberry-glazed cheesecake on a cinnamon graham cracker crust with sour cream, lemon zest, and a fresh raspberry glaze finished with framboise. Rich, tangy, and berry-topped.

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.

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

A lighter, golden fruitcake with apricots, golden raisins, candied orange peel, and walnuts in a buttery brandy batter. Baked in decorative molds for a gorgeous holiday centerpiece.

Schwarzwalder kirschtorte (Black Forest cake): a three-layer German chocolate-almond sponge soaked in kirsch, filled with whipped cream and sour cherries. The classic Schwarzwald showpiece.

Chocolate decadence cake, a near-flourless, truffle-dense round of melted chocolate and butter. Baked briefly so the center stays fudgy, cloaked in whipped cream and pooled with tart raspberry sauce.

Chocolate raspberry shortcakes split cocoa biscuits and fill with framboise-soaked berries and whipped cream. A romantic two-serving twist on classic strawberry shortcake.

Eggnog bread pudding baked in a water bath with cinnamon-raisin bread, brandy, nutmeg, and half-and-half, served with a cranberry-maple bourbon sauce. A festive holiday dessert.

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.

Layered chocolate pound cake soaked in kirsch, topped with sour cherries, rich homemade chocolate custard, and clouds of whipped cream. A showpiece trifle for 18.

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.

Homemade crepes stuffed with fluffy chocolate cream cheese filling, drizzled with a flaming creme de cacao and brandy butter sauce. Sinfully rich and dramatic.

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.