132 cognac recipes

Boozy rich eggnog from a cooked custard base with bourbon, dark rum, cognac, vanilla bean, and freshly whipped cream. Holiday punch bowl showstopper made the safe, food-safe traditional way.

Lobster and mango cocktail with Cognac-spiked mayo sauce, Belgian endive, and fresh chives. An elegant make-ahead appetizer served in chilled glasses.

Jumbo shrimp baked in a garlic-Courvoisier butter with fresh parsley and toasted bread crumbs, finished under the broiler until golden. A decadent French-style seafood dish.

Dramatic flambéed steak Diane with brandy flames and rich pan sauce. Classic tableside preparation brings French restaurant flair to your home kitchen.

Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.

Cognac-rubbed grilled salmon cured overnight with lemon zest, fresh thyme, brown sugar, and shallots. A semi-cured fillet that grills in just 6 minutes.

German veal cutlets in a quick curry cream sauce with tomato paste, lemon juice, and a splash of cognac. A unique cross-cultural dish ready in 30 minutes.

Mako shark steak au poivre borrows the classic French steak au poivre treatment for meaty shark, seared in cracked pepper and napped with a Cognac-cream pan sauce. A 1980s steakhouse twist on a bistro classic.

Lard boeuf bourguignon layers thin sliced rump beef with carrots, mushrooms, and pork fatback in burgundy wine and cognac. A slow-cooked French country casserole.

Tournedos of lotte (monkfish) with lobster, sauteed monkfish medallions plated with lobster meat in a silky Cognac-cream sauce enriched with homemade lobster butter. An elegant French restaurant classic for special occasions.

Daube De Boeufs Aux Champignons Et a L'Orange recipe

Classic French onion soup with caramelized onions, Dijon mustard, and cognac flambe. Topped with toasted bread and broiled Gruyere cheese.

Six classic Eastern European pastry fillings: cheese with cognac raisins, prune walnut, poppy seed, ground nut, orange marmalade, and raw apple. Traditional recipes for strudel, kolache, and more.

Ravioli with sweetbreads filling: a classic French-Italian preparation of ground veal sweetbreads, shoulder, shallots, and Cognac baked into a rich pasta stuffing. Old-world fine dining at home.

Veal steaks pan-seared and finished in a curried onion sauce with tomato paste, evaporated milk, lemon, and a splash of cognac. A fast German-Indian crossover for weeknights.

Classic French onion soup with deeply caramelized onions, brown stock, white wine, and Cognac, topped with toasted bread rounds and melted Swiss cheese. A true bistro-style recipe.