631 brandy recipes

Sage-crusted roast pork loin marinated overnight with garlic and peppercorns, served with a flambeed Calvados apple brandy sauce made from pan drippings and Granny Smith apples.

Stuffed chicken breasts with melty Swiss and creamy ricotta, finished in a brandy-spiked pan sauce over spinach fettuccine. Restaurant-style plating from a single skillet.

Forget about buying jam at the store, use this simple recipe to make a delicious batch that you can use for toast, crackers and more!

Cantaloupe sorbet with honey-sweetened melon puree and brandied melon balls for garnish. A refreshing palate cleanser or summer dessert that captures peak melon flavor in a frozen scoop.

Hamburgers au poivre transforms ground beef patties into bistro fare with a cracked pepper crust, cognac flambé, and red wine pan sauce. Steak au poivre on a weeknight budget.

A delicious holiday drink made with apple cider, orange juice and a bit of brandy.

Quick, easy pantry ingredients that come together for a delicious breakfast. Apricot and brandy filled crêpes, yummy has never been so simple.

Light and packed with strawberry flavor. Make this delicious cake with seasonal strawberries, if you can find organic ones, the cake would taste more strawberry-y. Only 1/2 cup flour in the cake, and almost fat-free and guilt-free. Enjoy :)

It may be a basic way to make this fish mousse, but the flavor was definitely very sophisticated. Light, silken-smooth with the creamy and rich Hollandaise sauce that Sean made from the scratch, it was an ultimate enjoyment!

Classic homemade cherry pie with fresh tart cherries, tapioca thickening, and optional kirsch for depth. This all-American dessert features golden flaky crust and ruby-red fruit filling.

Strawberry crepes flambe fresh berries in a citrus-butter-brandy syrup, then fold them into delicate crepes glazed with the reduced sauce. Showy New Orleans-style dessert ready in 30 minutes.

A German classic, rich and delicious and not too sweet!

Easy chocolate mousse made with semi-sweet and unsweetened chocolate, brandy, and whipped cream beaten right into the eggs and sugar. Two methods: bowl for light, blender for dense.

A delicious and light soup that we make all the time. It can be served warm, at room temperature or chilled. So it's perfect all year round. If you like chunkier soup, just simply reserve 1 cup or two soup before putting into the blender.

Crunchy cabbage slaw with shredded carrot, green pepper, and currants in a tangy vinegar-mayo dressing with celery seed. Light, crisp, and better after a good chill.

Try this simple, but scrumptious Italian favorite that's made with crunchy almonds.