Recipes with armagnac
13 recipes
Stuffed Prunes
Tea-soaked prunes stuffed with a brandy and orange zest filling, glazed in sugar syrup. An elegant French-style confection for your petit four tray.
Favorite Steak Au Poivre
Simple steak au poivre with cracked black pepper crust, hot chili oil sear, and cognac pan sauce. Bold pepper-crusted sirloin strips flamed with Armagnac for smoky depth.
Fine Veal Steaks
Elegant pan-fried veal steaks on butter-fried bread with ham, topped with a Madeira and Armagnac mushroom cream sauce. French bistro dining at home in 45 minutes.
Salmon Rillettes
French salmon rillettes blending poached fresh salmon with smoked salmon shreds, butter, Armagnac, and whole roe folded in. A silky, shimmering spread for toasted baguette and cornichons.
Prune Armagnac Gingerbread
Prune Armagnac gingerbread is a deeply spiced holiday cake loaded with brandy-soaked prunes, three forms of ginger, molasses, and a coffee kick. Served with crème fraîche.
Prune & Armagnac Cake
French-style prune and Armagnac cake with a cornmeal crumb, yogurt for moisture, and a boozy glaze from the prune soaking liquid. Rustic and elegant.
Cauliflower & Roquefort Soup
Velvety puréed cauliflower soup enriched with crumbled Roquefort, heavy cream, egg yolks, and a splash of Armagnac. Herbes de Provence and chives round out this rich, deeply savory French-inspired bowl.
Chutney Pepper Steak
Butter-seared filet mignon topped with mango chutney and cracked black pepper, then flambéed with Armagnac. Five ingredients, restaurant-caliber steak in 30 minutes.
Armagnac Prune Cake
Introduce your family a new type of dessert with this scrumptious cake made with prunes and armagnac.
Armagnac Prune Cake
Introduce your family a new type of dessert with this scrumptious cake made with prunes and armagnac.
Duck Liver Terrine
A rich French duck liver terrine blended with speck, armagnac, cream, and quatre-epices, studded with diced roasted duck breast. Served chilled with hot toast and warm flambeed grapes.
Duck Liver Terrine
A rich French duck liver terrine blended with speck, armagnac, cream, and quatre-epices, studded with diced roasted duck breast. Served chilled with hot toast and warm flambeed grapes.
Escargots De Montpellier
Escargots de Montpellier served over garlic croutons with pancetta, walnuts, anchovy, parsley, and a splash of Armagnac. A rustic French snail appetizer.
Tea-soaked prunes stuffed with a brandy and orange zest filling, glazed in sugar syrup. An elegant French-style confection for your petit four tray.
Simple steak au poivre with cracked black pepper crust, hot chili oil sear, and cognac pan sauce. Bold pepper-crusted sirloin strips flamed with Armagnac for smoky depth.
Elegant pan-fried veal steaks on butter-fried bread with ham, topped with a Madeira and Armagnac mushroom cream sauce. French bistro dining at home in 45 minutes.
French salmon rillettes blending poached fresh salmon with smoked salmon shreds, butter, Armagnac, and whole roe folded in. A silky, shimmering spread for toasted baguette and cornichons.
Prune Armagnac gingerbread is a deeply spiced holiday cake loaded with brandy-soaked prunes, three forms of ginger, molasses, and a coffee kick. Served with crème fraîche.
French-style prune and Armagnac cake with a cornmeal crumb, yogurt for moisture, and a boozy glaze from the prune soaking liquid. Rustic and elegant.
Velvety puréed cauliflower soup enriched with crumbled Roquefort, heavy cream, egg yolks, and a splash of Armagnac. Herbes de Provence and chives round out this rich, deeply savory French-inspired bowl.
Butter-seared filet mignon topped with mango chutney and cracked black pepper, then flambéed with Armagnac. Five ingredients, restaurant-caliber steak in 30 minutes.
Introduce your family a new type of dessert with this scrumptious cake made with prunes and armagnac.
Introduce your family a new type of dessert with this scrumptious cake made with prunes and armagnac.
A rich French duck liver terrine blended with speck, armagnac, cream, and quatre-epices, studded with diced roasted duck breast. Served chilled with hot toast and warm flambeed grapes.
A rich French duck liver terrine blended with speck, armagnac, cream, and quatre-epices, studded with diced roasted duck breast. Served chilled with hot toast and warm flambeed grapes.
Escargots de Montpellier served over garlic croutons with pancetta, walnuts, anchovy, parsley, and a splash of Armagnac. A rustic French snail appetizer.
