Table of contents
- Snoop Dogg making mashed potatoes with Cognac (with Video)
- A crème brulée of fois gras with Cognac
- Cognac Shrimps
- Venison Loin on Schupf Noodles with Lingonberry Cognac Sauce, Caramelized Chestnuts and Asparagus
- Creamy Crab and Cognac Soup
- Cognac Infused Herb-roasted Chicken breasts
- Cognac Roasted Artichokes Recipe
- Crown Roast of Pork with Cognac Cherry Glaze
- Spice-Rubbed Turkey with Cognac Gravy
- Creamy Nutmeg Cognac Salad Dressing
- Steamed Seafood And Vegetable Stew with Cognac
- Cognac Cheesecake
- Maple & cognac marinated pork chops
- Filet Mignon with Shallots and Cognac
- Crêpes Suzette
- Caramelized Fresh Pineapple Tiramisu
- Chocolate Chestnut Torte with Chocolate Cognac Mousse
- Tomato Cognac Soup
- Roasted Sweet Potatoes with Cognac Chestnuts
- Maple Cognac Glazed Ham with Winter Vegetables
1. Snoop Dogg making mashed potatoes with Cognac
Perfect Mashed Potatoes - serves 8 to 10 -
Ingredients 4 pounds yukon gold (or other yellow fleshed potatoes), cut into 3 inch pieces8 garlic cloves, peeled and halved lengthwise1 teaspoon salt3 tablespoons unsalted butter2 tablespoons extra-virgin olive oil1 1/4 cups milk or half-and-half Salt and freshly ground white pepper
1. Bring a large pot of water to a boil. Add the potatoes, garlic, and salt and simmer, partially covered, over medium heat for 15 to 20 minutes, or until the potatoes and garlic are fork-tender.
2. Drain the potatoes and garlic and return to the pot over high heat. Cook, tossing the potatoes, for 1 to 2 minutes, or until all the moisture is evaporated. Transfer to a large bowl and mash with a potato masher.
3. In a medium saucepan, heat the butter, oil, and milk over medium heat until the butter has melted. Add to the potatoes and whip with a wooden spoon or whisk to a smooth but not soupy consistency. Mash any pieces of garlic until totally pureed. When the liquid is absorbed, season with salt and pepper to taste. Transfer to a serving bowl and serve immediately. To prepare in advance, make up to 4 hours ahead, cover, and keep at room temperature. Reheat gently in the top of a double boiler over medium heat, adding extra milk as needed and adjusting the seasonings.
- Peel the potatoes and purée with a potato ricer for a very smooth consistency
- Add 1 cup freshly grated Parmesan cheese or 1 or 2 tablespoons prepared horseradish or a squirt of wasabi paste
- Add 3 finely chopped leeks sautéed in olive oil to the mashed potatoes just before serving
Interesting, that Snoop Dogg of course does not use any “Yak” but Landy Désir Cognac, the bottle presenting the shape of a female body. The Rapper promotes the brand in the United States.
Snoop Dogg is the US ambassador for Landy cognac, which is a product of Ferrand Cognac.
A crème brulée of fois gras with Cognac
A beautiful appatizer for the X-mas Dinner
- 200 g Fois gras cleaned
- 5 Egg yolks
- 1 dl Milk
- 1 dl Cream
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon ground
- pinch nutmeg
- some cognac
1. Place all ingredients in a blender and blend until smooth. Salt and pepper to taste.
2. Make sure that the mixture is not to liquid.
3. Place the mixture in espresso cups and set in baking dish filled with water
4. Poach in oven at 160 C for (depending on the size of your cups) up to 1 hour or until the crème is firm
5. Remove from oven and let cool at room temperature
6. Place in the fridge for at least 2 hours
7. 30 min before serving remove from fridge, so the flavours can develop
8. Sprinkle with sugar and caramelize with a burner
A delicious mixture of caramelized shallots sauteed with shrimp and sun-dried tomatoes in a light and creamy cognac sauce. Serve hot with a side of pasta or warm, crusty bread.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup thinly sliced shallots
- 1 pound shrimp, peeled and deveined
- salt and pepper to taste
- 1 dash dried red pepper flakes (optional)
- 1/4 cup oil-packed sun-dried tomatoes, drained and diced
- 1/2 cup cognac
- 1/2 cup fat free half-and-half
1. Heat the butter and olive oil in a skillet over medium-high heat, and saute the garlic and shallots until lightly browned. Stir in shrimp, and season with salt, pepper, and red pepper. Mix in sun-dried tomatoes. Cook and stir 5 minutes, or until shrimp is opaque and lightly browned.
2. Pour cognac into the skillet, and stir to loosen browned bits from bottom. Reduce heat to low, and stir in half-and-half. Simmer 5 minutes, or until slightly thickened.
Venison Loin on Schupf Noodles with Lingonberry Cognac Sauce, Caramelized Chestnuts and Asparagus
- 2 pounds venison loin, cleaned and cut into 4 (8-ounce) steaks
- Olive oil
- Lingonberry Cognac Sauce, recipe follows
- 20 schupf noodles, recipe follows
- Caramelized Chestnuts, recipe follows
- 1 pound fresh green asparagus, cooked al dente
- Preheat oven to 180 degrees C.
- Season the steaks with salt and pepper. Sear steaks quickly in a hot pan with olive oil on both sides and finish in oven to desired doneness. Slice meat and fan it out.
- 1 pound fresh chestnuts
- 1 pound sugar
- 6 ounces Merlot wine
To peel chestnuts, cut an “x” with a paring knife in the flat side of the nut. They can be either boiled or roasted just until the skin begins to pull away. Work in small batches, keeping the chestnuts warm, and pull and cut away the tough outer skin. Clean chestnuts the thin brown skin from the chestnuts. Melt sugar until it is caramel color and add red wine until smooth and caramel sugar is melted. Add cleaned chestnuts, toss, and set pot aside.
Lingonberry Cognac Sauce
- 1 tablespoon butter
- 2 shallots, chopped
- 2 ounces orange juice
- 2 cups Merlot wine
- 8 ounces lingonberries
- 2 ounces cognac
- 2 cups veal-glace
- 1/3 teaspoon Dijon mustard
Sweat shallots in butter. Add orange juice and red wine. Reduce down to 1/2. Add lingonberries, cognac, and veal-glace. Bring to boil. Reduce heat to simmer. Add mustard and simmer for 10 more minutes. Then strain through china cap.
- 2 pounds baking potatoes, like russets
- White ground pepper
- 1 egg
- 5 ounces flour
Bake potatoes until very soft. Let cool. Peel and shred potatoes through a very fine shredder into a large mixing bowl. Add spices, egg, and flour. Mix all ingredients quickly to form a dough. Now roll the dough into rounds, about 1/4-inch thick and 4-inch long.
Place noodles on flour dusted plate and put in freezer. Noodles can be prepared a few days before the dinner. To finish noodles, fry in canola oil until golden brown and crispy.
Creamy Crab and Cognac Soup
Truly decadent; serve hot as a first course to 4 people.
- 1/4 cup butter
- 3 Tablespoons flour
- 4 cups milk
- 2 Tablespoons grated onion
- 2 teaspoons vegetable or chicken stock powder
- 2 teaspoons chopped parsley
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon nutmeg
- 1/2 pound backfin crabmeat, with any shells removed
- 1 Tablespoon cognac
Melt butter in a large saucepan over medium low heat. Whisk in flour and cook, stirring, for 3 minutes. Gradually whisk in milk. Add onion, stock powder, parsley, salt, pepper, and nutmeg. Increase heat and bring to a boil, then reduce to a simmer and cook until the soup begins to thicken, stirring occasionally–about 10 minutes. Add crabmeat, stirring gently, and cook until the soup is creamy–about 10-15 minutes. When ready to serve, adjust seasoning, stir in cognac, and ladle immediately into bowls. Lightly pinch a bit of nutmeg into each bowl.
Cognac Infused Herb-roasted Chicken breasts
- 4 Chicken Breasts (about 2 #), either on the bone or not
- 8 – 10 Cloves of Garlic
- 3 Scallions
- 2 T Fresh Basil
- 1 T Fresh Tarragon
- 1 T Fresh Oregano
- 1 T Fresh Thyme
- Ω T Fresh Parsley
- 1 t Cumin
- A Few Dashes of Red Pepper Flakes
- Dash of Paprika
- Black Pepper
- æ Cup Cognac
- 2 T Olive Oil
- 4 T Butter
Slice 3 of your garlic cloves into little slivers, and set aside.
Rinse your chicken breasts, and with a sharp knife pierce the breasts about 10 times, so as to create little slits. Take your garlic slivers and push them into these slits. Now take about 4 T of cognac and pour it into the garlic stuffed holes – whatever cognac you have left over pour over the breasts, and rub in. Cover with Saran Wrap, and put in the fridge for an hour or so.
Chop up your basil, tarragon, oregano, thyme, and parsley, and put into a bowl. Add your cumin, red pepper flakes, and paprika, and toss it all together with your fingers, so as to get all the herbs mixed together. Set this aside.
Slice the rest of your garlic into little slices, and cut your scallions into slices, going about halfway up the stalks. Set these aside.
As your “hour or so” is coming to an end, turn your oven to 350∞. Take a cast iron pan or a sautÈ pan, put 2T of olive oil and 2 T butter in it, and set it over a high flame.
Take your chicken breasts out of the fridge, remove the Saran Wrap, and sprinkle salt and pepper over the breasts. Now take your herb mixture and put it over the breasts, patting it in so as to not have it falling all over the place (it will a little, but don’t worry about it).
Your pan should be good and hot now – so take your breasts and place them herb side down into the pan. You’re only going to be searing them, so get a pair of tongs ready. After about 2 minutes, flip the chicken breasts, and cook for another couple of minutes. Once you’ve done that, flip the breasts back over, add any leftover herb mixture, your garlic and scallions, 2 more T of butter, and add 4 T of cognac to the pan. Light a match, and flame off the cognac. Once the flames have died down, remove the pan from the flame, and put in your pre-heated oven for about 25 – 30 minutes.
Garlic mashed potatoes go great with this meal, so if you want to have them, right about now is a great time to get some potatoes and garlic boiling, so it all comes together timing-wise…
Once 25 minutes have passed, being sure to have a heavy-duty oven mitt (as your pan will be very hot), take your pan out of the oven to see if your chicken is done. If a sharp knife can easily go in and out of the breasts, they’re done (you may be able to see a clear liquid from where you poke them with a knife, but with everything else that’s going on in the pan, you might not be able to see it). If you’re not sure or like your chicken a little more cooked, pop it back in the oven for 5 more minutes.
OK – once the chicken’s done, remove the pan from the oven, and set back on a burner over medium heat. If you’re having garlic mashed potatoes, put a mound in the center of a plate, and lay a breast on the potatoes. Back to your pan – pour a little cognac in the pan and flame it off, and spoon your herb/cognac/garlic/scallion mixture over the breast, and artistically around the rim of the plate.
Cognac Roasted Artichokes Recipe
- 1 bag frozen artichoke hearts
- 1/4 cup olive oil
- 2 T cognac
- 2 T fresh parsley
- Sea Salt
- 1 lemon cut into wedges
- Aioli, for serving (Aioli is garlic mayonnaise. The quick and easy way to make it is to simply add crushed garlic to your taste to store-bought mayonnaise. I also have a recipe for mayonnaise posted if you want to make it from scratch — it is extra good that way!)
1. Allow the artichokes to thaw.
2. Preheat oven to 400F
3. Toss the artichokes with 2 T of the olive oil, arrange in a baking dish
4. Sprinkle the artichokes with the cognac
5. Seal the pan tightly with aluminum foil and bake 25-30 minutes
6. Increase the oven temperature to 450F
7. Drizzle the artichokes with the remaining olive oil, and bake uncovered until browned, about 10-15 minutes.
8. Garnish with parsley and salt, with lemon wedges and aioli.
Crown Roast of Pork with Cognac Cherry Glaze
- 8 lb Pork roast; Crown & tied
- 1/2 ga Apple cider
- 12 oz Cherry preserves
- 1/2 c Apple cider vinegar
- 1/2 c Cognac
- 2 tb Ground mustard
- 1 ts White pepper
- 1/4 ts Kosher salt
- 4 Chunks hardwood or fruit
- 2 Stalks fresh rosemary sprigs
- 1 Stick cinnamon
You will need a clean five gallon plastic bucket to marinate the roast. Buckets are available at any home building center. For the marinade, whisk the cider, vinegar, mustard, salt and pepper. Place the cinnamon stick and the twigs of rosemary at the bottom of the bucket. Place the roast, bone side up, on top of the cinnamon and rosemary. Pour the marinade over the roast. Cover and refrigerate for up to 72 hours (youll have to make room in the fridge but it is worth it)! Remove the roast from the bucket and place on paper towels to pat dry the marinade before lighting the grill. Cover the bone ends with aluminum foil so they will not burn dry. Reserve the remaining marinade to use as a basting sauce. Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. When the coals turn gray place them to one side of the grill. Add an additional 12-15 briquettes to the hot coals. The roast will be cooked using the indirect method. Place an aluminum pan filled with hot water next to the coals. Spray the grid with a nonstick spray and let grid heat over the hot coals. Place the roast bone side up above the water pan on the heated grid. At this time add one of the wood chunks. Cover the grill, place bottom vents 1/2 open and top cover vent 1/2 open. You will need to add lit charcoal to the hot coals, approximately 8-12 briquettes every hour, so using a chimney starter would work best for this. At that time you can also add another chunk of wood and baste the roast with the reserved marinade. Use wood in moderation, a nice even smoky flavor will enhance the roast and not over power it!
Cook for approximately 8 hours or one hour per pound. The cooking temperature should be at approximately 225 degrees. The method of indirect cooking, at lower temperatures, for a longer period of time for this particular recipe has a purpose. The muscle fibers of this roast cooked in this manner will transform the finished product into a very tender and succulent entree. During the last half hour of cooking time, in a medium size pan, heat the Cognac and the preserves using a low flame on the range and bring up to a small simmer, stir until smooth. Remove the pan from the range, uncover the grill and brush the roast with the glaze. Cover grill. Brush on the glaze every five minutes. Insert a thermometer into the meat through the center of the roast, make sure it is not touching a bone. When it registers 165 degrees on the thermometer, remove from the grid. Let the roast sit on the cutting board for approximately 20 minutes prior to service so that the natural juices settle back into the roast and makes for easier and smoother cutting. Remove the aluminum foil & the butchers twine, place paper crowns on the bone ends and cut into single rib chops.
Your guests will truly be amazed that you cooked this elegant cut of meat in your backyard.
Spice-Rubbed Turkey with Cognac Gravy
- 2 tablespoons plus 1 teaspoon coriander seeds
- 1 1/2 teaspoons cumin seeds
- 1 1/2 teaspoons whole black peppercorns
- 1 cinnamon stick, broken in half
- 2 tablespoons coarse kosher salt
- 1 1/2 tablespoons smoked sweet paprika (pimentón dulce)*
- 1 (18- to 20-pound) turkey; neck, heart, and gizzard reserved for giblet broth
- 5 1/2 cups turkey broth
- 5 cups (about) turkey broth
- 3/4 cup dry white vermouth
- 2 tablespoons Cognac
- 1/3 cup all purpose flour
>> Sweet paprika is available at some supermarkets, at specialty foods stores, and online from latienda.com.
Toast coriander, cumin, peppercorns, and cinnamon in small skillet over medium heat until fragrant, about 5 minutes. Transfer to bowl; cool. Grind spices to powder in spice grinder. Transfer spice powder to small bowl; mix in salt and paprika. Place turkey on rack set in large roasting pan; tuck wings under. Sprinkle 1 tablespoon spice mixture in main cavity of turkey and remaining spice mixture all over turkey skin; tie legs together to hold shape. Refrigerate uncovered overnight.
Let turkey stand 1 hour at room temperature.
Set rack at lowest position in oven and preheat to 450°F. Pour 1 1/2 cups turkey broth into pan with turkey. Reduce heat to 350°F; roast turkey 2 hours. Add 2 cups broth to pan. Roast 1 hour; pour 2 cups broth over turkey. Cover turkey loosely with foil. Continue roasting until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer.
Meanwhile, prepare giblet broth:
Place reserved turkey neck, heart, and gizzard in medium saucepan; add 3 cups turkey broth. Cover and simmer 1 hour. Strain broth into 4-cup measuring cup; reserve neck, heart, and gizzard. Skim any fat from surface of giblet broth. Add enough turkey broth to giblet broth to measure 4 cups total. Remove meat from neck. Finely chop neck, heart, and gizzard.
Transfer turkey to platter, tent loosely with foil and kitchen towel, and let stand 30 minutes (internal temperature of turkey will rise 5 to 10 degrees).
For giblet gravy:
Pour pan juices from roasting pan into large measuring cup. Spoon fat from surface. Transfer 4 tablespoons fat to medium saucepan (if needed, use some of reserved fat from turkey broth to measure 4 tablespoons total). Discard any excess fat.
Place roasting pan over 2 burners set at medium-high heat. Add vermouth and Cognac to pan and bring to boil, scraping up browned bits. Add degreased pan juices and 1 cup giblet broth; bring to boil, scraping up browned bits.
Heat reserved 4 tablespoons fat in saucepan over medium-low heat. Add flour, whisking until smooth. Whisk constantly until starting to brown, about 3 minutes. Gradually whisk in pan-juice mixture and 3 cups giblet broth. Simmer until gravy is thick enough to coat spoon, whisking occasionally, about 10 minutes. Mix in chopped neck, heart, and gizzard. Season with salt and pepper. Carve turkey and serve with gravy.
Creamy Nutmeg Cognac Salad Dressing
- 5 TBSP mayo
- 1/2 tsp spicy brown mustard
- 1-2 packets Splenda
- Few good pours of good olive oil
- 1-2 capfuls VSOP cognac (E&J Brandy is OK, too)
- pinch kosher salt
- bit of ground, black pepper
- teeniest pinch cayenne
- fresh grated nutmeg (well worth the expense of buying whole nutmegs & a grater)
How To Prepare:
Mix mayo, mustard & Splenda first. Taste to make sure you like the sweet/spicy ratio at this point. Add a few glugs olive oil, and spices. Lastly, add booze. It’s a lovely, extra special salad dressing. Creamy, sweet/tangy, and richly scented. You could use bourbon instead of brandy/cognac, but it’s the cognac that really makes it taste amazing. Before I went low carb, I used honey as the sweetener–earth shatteringly good. If you quadrupled recipe, it makes a lovely ‘paint’ for grilled chicken.
Steamed Seafood And Vegetable Stew with Cognac
- 16 clams
- 1 red bell pepper, seeded and coarsely chopped
- 1/3 cup white wine
- 2 sticks celery
- 1 sliced onion
- 1 sprig thyme
- 1 bayleafbayleaf
- 4 leeks, white part onlyleeks
- 7 oz grated carrots
- 11 oz grated fennel
- 4 sole fillets
- 2 large sea scallopsscallops
- 3 crushed garlic cloves
- 1 egg yolk
- 1 tsp Dijon mustard Dijon mustard
- 1/2 cup olive oil
- 1/2 cup peanut oilpeanut oil
- 1/2 tsp Cayenne pepper
- 2 tbsp cognac
- 1 lemon
- 3 tbsp sour cream (creme frakhe)
- 2 tbsp chopped parsley
Rinse the clams thoroughly under plenty of cold running water. Put in a single layer in a dish. Cover and microwave on HIGH for 3 minutes. Put the bell pepper in a small casserole with 2-3 tablespoons of water. Cover and microwave on HIGH for 4 minutes. Remove the clams from their shells. Strain the cooking liquid and pour the clams into the lower compartment of a microwave steamer. Add the white wine and an equivalent amount of water. Remove the leaves from the celery. Add the onion, celery leaves, thyme and bayleaf to the liquid in the steamer. Add salt and pepper to taste. Cover and microwave on HIGH for 6 minutes.
Remove the roots and outer leaves of the leeks. Rinse the leeks and the celery and slice finely. Put all the vegetables in the upper compartment of the steamer and put it on top of the lower compartment and into the oven. Cover and microwave on HIGH for 8 minutes. Season the fish fillets with salt and pepper and roll up, skin side out. Remove any impurities from the scallop whites and rinse under plenty of cold running water. Separate the corals from the whites. Prick the corals with a toothpick (cocktail stick). Cut the whites in half. Put the fish fillets on top of the vegetables.
Cover and microwave on HIGH for 5 minutes. Add the scallop whites, clams and scallop corals. Cook for a further 2 minutes. Drain the red bell pepper and puree with the garlic. Force the puree through a strainer (sieve), pressing it with the back of a wooden spoon. Mix together the egg yolk and the mustard. Gradually add the olive oil and peanut oil, whisking constantly. When the mayonnaise thickens, add a pinch of Cayenne pepper, the cognac and the red pepper puree. Taste and adjust seasoning. Pour into a sauceboat. When the vegetables and fish are cooked, transfer to a large soup tureen and cover with aluminum (aluminium) foil to keep warm. Set the corals to one side. Strain the cooking liquid from the steamer. Squeeze the lemon.
Put the juice into a food processor with the sour cream (creme fraiche) and the scallop corals. Puree, gradually adding the strained cooking liquid. Taste and adjust seasoning. Pour half the sauce over the fish and vegetables and sprinkle with chopped parsley. Pour the rest into a second sauceboat.
- 5 oz cream cheese
- 1/4 lb apricot preserve
- 2 eggs
- 2 eggs, separated
- 3 tbsp cornstarch (cornflour)cornflour
- 3 tbsp cognac
- 2 oz chopped candied angelicacandied
- 1 tsp oil
- 3 tbsp caramel sauce
Put the cream cheese in a strainer to drain off any liquid. Puree the apricot preserve in a food processor. Put the 2 whole eggs and 2 yolks into a bowl. Whisk the eggs, adding the cream cheese, preserve, cornstarch (cornflour) and cognac. Beat thoroughly.
Stir in the chopped angelica. Whisk the 2 egg whites to firm peaks and fold carefully into the mixture. Oil the base of a 6 inch (15 cm) souffle mold (mould) and line with a circle of oiled non stick parchment (greaseproof paper). Spoon the mixture into the mold (mould) and microwave, uncovered, for 9 minutes on MEDIUM-HIGH.
Leave to cool.
Turn the cheesecake out on to a platter and remove the non stick parchment (greaseproof paper).
Maple & cognac marinated pork chops
- 2 thicker pork chops, cleaned, no bone & no fat
and for the marinade:
- 120 ml of cognac, I use Courvoisier cognac
- 60 ml of maple syrup
- 1 heaped tablespoon of Dijon mustard
- 3 fat garlic cloves, peeled & finely cut up
- sea salt
- grinded fresh black pepper
For the parsnip & potao mash:
- 600 gr of potatoes, peeled , washed & cut into 4
- 400 gr of parsnips, peeled, washed & cut into smaller pieces, the hard wooden nerve on the inside, cut off
- sea salt
- grinded black pepper
- freshly grated nutmeg
- a splash of heated milk
- a bit of baking margarine
1. Take a large Ziploc bag. Clean your pork chops & cut away the fat. Score your pork with 3 or 4 semi cuts/ don’t cut the pork through,…you just want the marinade to soak in your pork. Place the pork chops in the bottom of your Ziploc bag.
2. Make the marinade. Take all of the ingredients for the marinade & place them into the bag. Add some sea salt & a few grinds of black pepper to taste. Mix well with a spoon. Close the zip from the bag & place into a fitted bowl in case of leakage. Place into the fridge for at least 4 to 12 hours! I marinated for 7 hours.
3. When you want to make dinner, take the pork chops out of the fridge. Lift the pork out of the marinade & save the marinade. Boil the potatoes until al dente & cooked through. Drain well. Mash. In the meantime, boil the parsnip pieces until al dente in boiling acid water. That prevent the parsnips of becoming brown. This will take about 5 to 10 minutes. Drain well. Mash together with the potatoes & add some heated milk, baking margarine, sea salt, grinded black pepper, some freshly grated nutmeg. The mash has to taste fab!
4. Now, fry the pork chops in some baking margarine, until rosé on the inside. Adjust the heat if necessary because the meat will caramelise & can burn easily!! This will take about 4 to 6 minutes per side. Wrap the pork chops in aluminium foil to rest for 5 minutes or so & to keep them warm. So, that the meat will be juicy & tender. In the meantime, boil the marinade until it is a bit thicker. If it is not the right consistency, add 1 tablespoon of maïzena express. (this is cornstarch )Let the sauce boil for 1 minute to thicken & whisk well because you don’t want any lumps!
5. Plate up, with a medium cooking ring on the middle of the plate & fill up with mash. Level the top with a knife & remove carefully the ring. Slice the rested meat in thinker slices & place round the mash. Laddle the sauce around & on top of the meat & enjoy!!
Filet Mignon with Shallots and Cognac
- 2 6 oz. Filet mignon steaks 1 1/4 inches thick
- 1 1/4 cup` Cognac
- 1 tablespoon Unsalted butter
- 1 tablespoon Vegetable oil
- 1/2 teaspoon Black pepper coarsely ground
- 2 large Shallots minced
- 1 1/4 cup Beef stock
Sprinkle the steaks with 1 tablespoon of the Cognac and let stand at room temperature for 45 minutes. In a heavy medium skillet, melt 1/2 tablespoon of the butter in 1/2 tablespoon of the oil. Rub the steaks on both sides with the pepper. When the skillet is very hot, add the steaks, cover partially and cook over high heat until a crust forms on the bottom, about 2 minutes. Turn the steaks over and cook; partially covered, until nicely crusted on the other side, about 2 minutes. Continue cooking over moderate heat, turning once, for about 2 minutes per side for medium-rare. Transfer the steaks to a plate and keep warm. Melt the remaining 1/2 tablespoon butter in the remaining 1/2 tablespoon oil in the skillet. Add the shallots and cook over moderately high heat, stirring frequently, until translucent, about 3 minutes. Add the remaining 3 tablespoons Cognac to the skillet. Ignite with a match and cook over high hear until the flame burns out, about 30 seconds. Add the beef stock and boil until the liquid is reduced to 1/4 cup, 2 to 3 minutes. Stir in any accumulated juices from the steaks. Season the steaks with salt and transfer to individual plates. Spoon the pan sauce on top and serve.
- Sugar 3 oz 85 g
- Orange 1 1
- Lemon 1/2 1/2
- Butter 2 oz 60 g
- Orange-flavored liqueur 1 oz 30 mL
- Cognac (Grand Marnier) 2 oz 60 mL
- Crêpes 12 12
1. In a flambé pan, heat the sugar until it melts and begins to caramelize.
2. Cut several strips of rind from the orange and one from the lemon; add them to the pan.
3. Add the butter and squeeze the juice from the orange and lemon into the pan. Cook and stir until the sugar is dissolved and the mixture is a little syrupy.
4. Add the orange liqueur. One by one, dip the crêpes in the sauce to coat them, then fold them into quarters in the pan.
5. Add the cognac and allow it to heat for a few seconds.
Flame by carefully tipping the pan toward the burner flame until the cognac ignites.
6. Shake the pan gently and spoon the sauce over the crêpes until the flame dies down.
7. Serve 3 crêpes per portion. Spoon a little of the remaining sauce over each serving.
Caramelized Fresh Pineapple Tiramisu
Coffee, tea, and cognac flavoring:
- 1 1/2 cups water
- 6 tablespoons freshly ground French roast coffee (about 1 1/2 ounces)
- 3 tablespoons black tea leaves (scant 1/2 ounce)
- 3 tablespoons Cognac or other brandy
- 8 large egg yolks
- 1/2 cup heavy whipping cream
- 6 tablespoons sugar, divided
- 1/4 teaspoon salt
- 2 8-ounce containers mascarpone cheese*
- 2 tablespoons Cognac
- 4 large egg whites
- 4 cups 1/4- to 1/3-inch cubes cored peeled fresh pineapple (from 1 large)
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1/2 vanilla bean, split lengthwise
- 4 3-ounce packages soft ladyfingers (sponge-cake variety)
- Grated bittersweet chocolate
- Thin fresh pineapple triangles for garnish (optional)
For coffee, tea, and cognac flavoring:
Place coffee filter in strainer set over medium bowl. Bring 1 1/2 cups water to boil in heavy medium saucepan. Mix in coffee and tea. Turn off heat; cover and let steep 5 minutes. Strain mixture through coffee filter. Stir in Cognac. Cool completely.
For cognac sabayon:
Whisk yolks, cream, 4 tablespoons sugar, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water and whisk until mixture is thick and thermometer registers 160°F, about 5 minutes. Remove from over water. Place over larger bowl of ice and water. Cool quickly, whisking often, about 5 minutes.
Stir mascarpone in large bowl to loosen texture. Fold in cooled yolk mixture in 3 additions, then fold in Cognac. Beat whites in medium bowl until soft peaks form. Add 2 tablespoons sugar and beat until stiff but not dry; fold into sabayon in 3 additions. Cover; chill up to 1 day.
For caramelized pineapple:
Combine pineapple, sugar, and salt in large nonstick skillet. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar melts and syrup forms. Continue cooking until syrup is absorbed and pineapple is dry and golden, stirring occasionally, about 10 minutes; cool completely.
Cover bottom of 13x9x2-inch glass baking dish with layer of ladyfingers. Brush with coffee flavoring. Spread with half of sabayon (about 3 cups). Scatter half of pineapple over. Repeat with ladyfingers, flavoring, sabayon, and pineapple. Cover; chill overnight.
Sprinkle tiramisù generously with grated chocolate and garnish with fresh pineapple, if desired. Cut into squares or spoon onto plates and serve.
Chocolate Chestnut Torte with Chocolate Cognac Mousse
For ganache filling and frosting
- 2 cups heavy cream
- 1/2 stick (1/4 cup) unsalted butter
- 16 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
- 6 marrons glacés (candied chestnuts), finely chopped
For cake layers
- 9 oz bottled whole shelled roasted chestnuts (1 1/2 cups)
- 2 cups cake flour (not self-rising)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla
- 3/4 cup sour cream
For chocolate Cognac mousse
- 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
- 8 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
- 5 tablespoons Cognac
- 3/4 cup chilled heavy cream
- 2 large egg whites
- 1/4 cup granulated sugar
- Garnish: caramelized chestnuts
- Special equipment: 3 (8-inch) round cake pans; an 8-inch round of cardboard, covered with foil if not wax-coated
Bring cream and butter to a simmer in a 3- to 4-quart heavy saucepan, then reduce heat to low. Whisk in chocolate until smooth and remove from heat. Transfer ganache to a bowl and chill, covered, stirring every 30 minutes, until thickened but spreadable, about 2 hours. (If ganache becomes too stiff, let stand at room temperature until slightly softened.)
Make cake layers while ganache chills:
Preheat oven to 350°F. Butter cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess flour.
Pulse chestnuts with flour, baking soda, and salt in a food processor until finely ground.
Beat butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or about 6 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in vanilla (mixture will look a little separated). Reduce speed to low and add flour mixture and sour cream alternately in 3 batches, beginning and ending with flour and mixing until just combined.
Divide batter evenly among pans and bake in middle of oven until pale golden and springy to the touch, about 30 minutes. Cool cakes in pans on racks, then invert onto racks and remove parchment.
Make mousse and assemble torte:
Melt butter and chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth, and stir in Cognac. Transfer to a bowl and chill, covered, stirring occasionally, until thickened to the consistency of softened butter, about 1 hour. (If mixture becomes too stiff, let stand at room temperature until softened.)
Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then chill, covered, while beginning to assemble torte.
Put 1 cake layer on cardboard round on a rack set in a shallow baking pan (1 inch deep). Spread 1/2 cup ganache evenly over top of layer and sprinkle with all of chopped marrons glacés. Top marrons glacés with another 1/4 cup ganache and cover with another cake layer.
Beat egg whites with a pinch of salt using cleaned beaters at medium-high speed until they just hold soft peaks. Add sugar and beat at high speed until whites just hold stiff peaks. Stir whipped cream into chocolate Cognac mixture, then stir in one third of whites to lighten. Fold in remaining whites gently but thoroughly. Spoon mousse immediately onto cake layer (it sets quickly), spreading evenly, then top with third cake layer. Chill torte, covered, until mousse layer is firm, about 1 hour. Keep remaining ganache at a spreadable consistency at room temperature, chilling, covered, if it becomes too soft.
Reserve 1 1/4 cups ganache in a metal bowl, then spread remainder over top and side of torte to seal in crumbs. Chill until firm, about 1 hour.
Set bowl of reserved ganache over a saucepan of barely simmering water, stirring until ganache reaches a pourable consistency. Remove bowl from heat and cool 5 minutes. Pour ganache evenly over top of torte, making sure it coats all of side. Shake rack gently to smooth glaze (let excess drip into baking pan). Transfer cake on cardboard to a cake stand or plate using 2 large heavy metal spatulas and chill until set. Garnish just before serving.
Tomato Cognac Soup
- 1 large Spanish onion
- 3 ounces butter
- 3 pounds canned, peeled plum tomatoes
- 1 tablespoon dried basil
- 1 pint heavy or all-purpose cream
- 1 1/2 tablespoon brown sugar
- 5 tablespoons cognac
- salt and pepper to taste
- minced parsley for garnish
Chop the onion and saute in butter for 20 minutes until soft and translucent but not brown. With your fingers, squash the tomatoes; add them and all liquid in the can to the onion. Add basil and stir.
Bring the soup to boil, then simmer covered, for 30 minutes. Set aside and cool slightly, then puree the soup in a food processor.
In a small saucepan heat the cream with sugar, whisking often. Pour this mixture into the soup. Reheat, but do not boil.
Just before serving, add the cognac and season with salt and pepper. Garnish with parsley and serve.
Roasted Sweet Potatoes with Cognac Chestnuts
- 4 lb. sweet potatoes, peeled and cut into
- 1⁄2 inch cubes
- 2 Tbs. olive oil
- Salt and freshly ground pepper to taste
- 1 lb. thick-cut bacon, cut into 1⁄2-inch pieces
- 1 cup French chestnuts with cognac, halved
- 1⁄2 cup chopped green onions, green portions
Preheat an oven to 375ºF.
In a large mixing bowl, toss the sweet potatoes with the olive oil, salt and pepper. Spread the potatoes out on a baking sheet in a single layer. Roast, stirring occasionally and rotating the pan after about 25 minutes, until the potatoes are tender and golden around the edges, 45 to 50 minutes.
Meanwhile, in a large fry pan over medium heat, fry the bacon, stirring occasionally and draining the fat from the pan as needed, until golden and crisp, about 10 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Drain all but 2 Tbs. fat from the pan. Add the chestnuts and sauté, stirring, until heated through, 2 to 3 minutes.
Return the bacon to the pan along with the roasted potatoes and green onions. Stir to mix and adjust the seasonings with salt and pepper. Transfer to a warmed serving bowl and serve immediately.
Maple Cognac Glazed Ham with Winter Vegetables
- 1 10 lb cured bone-in skinless ham
- 2 large russet potatoes, peeled and quartered
- 4 large carrots, peeled and chopped into 2 inch pieces
- 2 parsnips, peeled and chopped into 2 inch pieces
- Maple Cognac Glaze (recipe below)
- Pre-heat oven to 350 degrees.
Rinse the ham and place it cut side down on a rack in a roasting pan. Score ham using a sharp knife. Cover tightly with aluminum foil and roast in the middle of the oven for 2 1/2 hours.
Remove ham from oven. Take the rack holding the ham out of the roasting pan and set aside. Add chopped veggies and toss with the juices at the bottom of the roasting pan. Place rack with ham back in roasting pan over veggies. Cover again with aluminum foil and roast 30 minutes.
Make the glaze (recipe below).
Remove ham from oven. Take the rack with the ham out of the roasting pan again and flip the vegetables. Return the ham to pan and brush with half of the glaze. Return to the oven and continue to cook uncovered for 15 minutes. Brush the ham again with the rest of the glaze. Roast for another 15 minutes until the ham’s internal temperature reaches 160 by this point degrees. Remove from oven and allow to rest for 10 minutes.
Serve with a small salad or additional veggie sides and a nice chilled glass of Sauvignon Blanc.
Maple Cognac Glaze – makes about 1 cup
- 1/2 C maple syrup
- 1/4 C brown sugar
- 1/4 C cognac
- 4 t water
- 1/4 t sea salt
- 5 cloves
- 10 allspice berries
Combine all ingredients in a small saucepan. Bring to a light boil, stirring over medium heat for about 10 minutes until the salt has dissolved and the alcohol has evaporated off.