620 brandy recipes

Chocolate hazelnut mascarpone torte layering a coffee-deepened chocolate butter cake with framboise-spiked mascarpone cream, fresh raspberries, and caramelized hazelnuts under a glossy chocolate ganache glaze.

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.

Broiled shrimp and scallops marinated in brandy, olive oil, and Herbs de Provence, then crisped under the broiler with a breadcrumb coating. Served with a silky white wine beurre blanc and a squeeze of lemon.

Microwave cheese fondue with Swiss cheese, white wine, and a splash of kirsch. Ready in 15 minutes for easy entertaining with crusty French bread cubes.

Fallen chocolate souffle cake: a dense, fudgy flourless-style cake of bittersweet chocolate, almond, and egg whites that puffs then collapses into a crackled top. An elegant, almost gluten-free dessert.

Handmade chocolate truffles with brandy-soaked cherry centers, rolled in cocoa and powdered sugar. Dense, rich, and intensely chocolatey. Makes 50 pieces for gifting or holiday candy trays.

Lemon baked Alaska with brandy-soaked lemon cake, lemon ice cream, and toasted meringue. A showstopping flambe dessert that browns in a hot oven and gets lit tableside.

Rio Grande-style biscocitos with butter, anise seed, and brandy, dusted in cinnamon sugar before baking. Crisp, fragrant, and easy to cut into festive shapes. Makes 3 dozen.

Artillery Punch - a historic large-batch party punch with rye whiskey, Jamaican rum, brandy, red wine, Benedictine, strong black tea, and citrus. Makes 25-30 cups, handle with care.

Oat creme is a dairy-free dessert sauce made from rolled oats simmered in apple juice with tahini, vanilla, and brandy, pureed until smooth. A vegan custard alternative for pouring over baked apples.

Baked bananas and pancakes with quartered bananas, beer-batter pancakes, Calvados or Grand Marnier, orange juice, and molasses. A British-style pudding-dessert that's part crepe, part bananas Foster.

Classic Swiss fondue with a full pound of Gruyère melted into dry white wine with kirsch and nutmeg. The authentic recipe for a fondue pot and crusty bread cubes.

Flambeed peaches in a port wine and cherry jelly sauce with cinnamon and lime, spooned over lemon ice cream. A dramatic tableside dessert that goes from chafing dish to plate in 20 minutes.

Meersburger Kirschen-Dessert is a German cherry trifle with kirsch-soaked tart cherries layered over ladyfingers, topped with a cream cheese, almond, and whipped cream mousse. A Lake Constance classic in coupe glasses.

French Normandy-style veal cutlets browned in butter and simmered with brandy, shallots, tart apple slices, and a creamy mushroom sauce. A cozy 30-minute dinner served over wild rice.

Paprika pork chops dredged in a mild-and-hot paprika blend, simmered in white wine and plum brandy with sauteed onions, garlic, and a sour cream sauce.