138 cognac recipes

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.

Serving a crowd, a traditional mincemeat recipe using cost saving cuts of meat capable once used in other recipes of serving up to 50 people. Marinated in cognac and other liqueurs in an old fashioned crock for weeks.

A Moroccan-inspired beef stew marinated overnight in red wine with cinnamon, ginger, saffron, and cloves, then braised for three hours and finished with cognac-soaked prunes, almonds, and sesame seeds.

Elegant French apple pudding soufflé with Calvados, sautéed apples, and almond macaroon crumbs served with homemade vanilla sauce for special occasion dessert.

Introduce your family a new type of dessert with this scrumptious cake made with prunes and armagnac.

Fattigmann, a traditional Norwegian fried cookie flavored with cardamom, lemon zest, and brandy. Diamond-shaped, paper-thin, and dusted with sugar.

A scrumptious low-fat cake that is perfect snack to have while enjoying a relaxing night on the couch.

Old-fashioned spiked eggnog with bourbon, dark rum, whipped cream, and 60 eggs for a crowd of 50. A rich, boozy holiday punch with real whipped cream and fresh nutmeg.

Rich cream cheese tube cake with butter, cream cheese, cake flour, and a hint of rum and lemon zest. A dense, velvety pound cake dusted with powdered sugar.

Fresh cranberry relish with whole oranges and a splash of Grand Marnier or Cointreau. No-cook, food processor recipe ready in 15 minutes.

Sophisticate your dinner party with this dip that contains blue cheese and a hint of brandy.

Provencal chicken slow cooker (crock pot): chicken pieces braised with bacon, shallots, tomato, red wine, and Mediterranean herbs. 8 hours on low for a restaurant-worthy French-Italian-Spanish fusion.

Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.

Sophisticate your chicken today with this easy crockpot recipe that you will end up storing in your cookbook.

Butter-tossed lobster tails in a bourbon and white wine cream sauce with sauteed shallots and morel mushrooms, plus bonus tomalley croustades with Gruyere.

Classic French steak au poivre with tri-color peppercorn crust, cognac flambe, and rich cream pan sauce. Restaurant-quality pepper steak in under 30 minutes for an elegant dinner.