rom heat and add the cognac, making sure pan is away
ins stirring occasionally. Add the cognac, apple juice and 1/2
he milk mixture.
orange drink mix.
remaining milk mixture
yrup & cognac. Pulse a few times until coarsely chopped & mixed together, but
Combine both drinks in large bowl.
(If you only have a smaller bowl, split just the drink recipes.)
Spoon on ice cream and sherbet.
n two batches, until just mixed.
Spoon the mixture onto
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.
To prepare:
Combine all ingredients except lemon juice and wine in a sauce pan.
Bring to a boil, stirring occasionally until sugar is dissolved.
Reduce heat and cook uncovered for 10 minutes, stirring occasionally.
Remove from heat and add lemon juice.
Transfer to a glass container and refrigerate for at least 4 hours and up to one week.
When ready to serve:
Strain out lemon peel and sage leaves.
In a glass with ice, combine equal parts drink and wine (or club soda).
Serve with a fresh sage leaf, if desired.
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
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