If you want to frost the glasses, dip the rim or 4 martini glasses in a shallow plate of lemon juice and then in the sugar. Allow to dry for 15 minutes.
Combine the Cognac, Triple Sec, and lemon juice in a pitcher. Pour some into a cocktail shaker with ice, shake well and pour into the glasses. Garnish with a cherry or lemon peel.
he stove. Pour in the cognac (from a cup, not the
In a pan with a little olive oil fry bacon. Take bacon out when done and save the bacon grease.
Saute onions until soft in the bacon grease.
Add the prosciutto, parsley and cognac. Take pan off the stove and light with a match to flame, this burns the alcohol out of the pan.
When flame burns out add tobasco sauce, heavy cream, basil, butter and sauce.
Let simmer while the pasta is cooking.
When pasta is done, drain and pour cognac sauce over it. Add your favorite cheese on top.
For the Orange Cognac Sauce: In a medium saucepan
elted butter, 1/4 cup cognac and 1 tbsp thyme. Continue
Cook lobster pieces 2-3 minutes in butter.
Add the 1 1/2 oz cognac and flambe.
Add the other ingredients (do not flambe the 2 tbsp cognac), heat well and serve.
Lobster Stock - After boiling your lobster (or lobsters), reduce the liquid to about a pint, putting the shells back in for extra flavor after removing the meat.
Pour 2 tablespoons of the cognac over steaks. Cover and marinate
eglaze the pan with the cognac, add salt and pepper to
o cook steaks and prepare cognac butter: Sear steaks in a
cut in thin slices.
Cognac Sauce:
While steak is
ins stirring occasionally. Add the cognac, apple juice and 1/2
mins. Pour in the Cognac and stock to deglaze the
br>In a saucepan, bring cognac, orange juice, remaining sugar and
tove and stir in the cognac.
Take the loaf pan
rom the stove and add Cognac. Flame and continue to cook
0 mins. Stir in the cognac and Worcestershire sauce, then cover
Add 2 tbsp each of orange liqueur and cognac to two cocktail glasses. Add half the grenadine to each glass then top up with champagne. Stir once then serve garnished with kumquat slices.
Cook pasta in boiling salted water until al dente. Drain, reserving 1/2 cup pasta water.
Meanwhile, in a large, nonstick frying pan, cook duck skin until golden and crispy. Set aside. Season duck breast then briefly saute in duck fat, turning, for about 3 mins. Set aside and keep warm.
Add shallots and saute for 2-3 mins. Add apricots and cook for 4 mins. Add Cognac, cream and reserved pasta water. Add pepper and thyme. Season. Toss with pasta.
Serve pasta in bowls with duck and crispy skin. Garnish with Parmesan shavings.
Beat the butter with a mixer until it is fluffy.
Gradually add sugar 1/2 cup at a time and beating well after each addition.
Slowly add Cognac and vanilla and mix until smooth.
eep warm.
Add the Cognac and the wine to the