132 cognac recipes

Rich homemade eggnog with bourbon, cognac, whipped cream, and beaten egg whites dusted with nutmeg. A classic holiday punch that's thick, boozy, and impossibly smooth.

Feuillete d'escargots et cepes, Burgundian puff pastry shells filled with escargot, chanterelles and cepes in a Santenay wine sauce. Classic French bistro appetizer at its finest.

Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.

Chilled creamy avocado soup pureed with chicken broth, heavy cream, cognac, and sherry. A no-cook dinner-party starter served in frozen avocado shells.

Beef Wellington, a true centerpiece roast: a beef tenderloin wrapped in a mushroom, pate, and Cognac duxelles and flaky puff pastry, then baked golden. An elegant special-occasion main that carves into pink slices.

A show-stopping French technique: whole chickens deboned, stuffed with mushrooms and ground veal, marinated in cognac, and served in a pink and green peppercorn cream sauce with demi-glace. Part 1 of 2.

Don't let the summer go to waste and try this savory salmon dish that you will want to enjoy everyday.

Lobster tomato bisque builds layers of flavor from flambeed lobster shells, white wine, tomatoes, tarragon, and cream, finished with reserved lobster meat and lobster-infused butter. Classic French restaurant technique.

James Beard's persimmon bread folds ripe persimmon puree into a spiced quick-bread batter with cognac, mace, raisins, and walnuts. Legendary holiday bread adapted for the bread machine.

Fig ice cream made from fresh figs cooked into a puree and folded into a rich egg custard base with heavy cream, vanilla, and a splash of Cognac. A unique, honey-sweet frozen dessert.

Classic French Nantua sauce built from live crayfish, cognac, mirepoix, and cream. A double-reduced, deeply pink shellfish sauce for quenelles, fish, or seafood pasta.

Dense fudge brownies made with melted unsweetened chocolate, chopped nuts, and a dash of cognac. Rich, intensely chocolatey, and done in 30 minutes.

Strained berry sauce with cognac, lemon zest, and cornstarch for a glossy, clear finish. A versatile dessert sauce for ice cream, fruit, or cake.

Orange and coffee bean cordial: a whole orange studded with coffee beans, sugar cubes, and vanilla, steeped in cognac for two months. Classic French-style homemade digestif, no special equipment needed.

Pasta flora is a Greek lattice tart with cognac-spiked butter pastry filled with apricot marmalade and finished with a crisscross dough top. Sliced into bakery-style squares.

Chocolate chip and currant pound cake with Cognac-soaked currants, semi-sweet chocolate, and a hint of cinnamon, baked in a Bundt pan and drizzled with a Cognac glaze.