107 brandy recipes

Apricot brandy pound cake with sour cream, four extracts, and a fragrant boozy crumb. A tall tube-pan cake with a tight golden crust and tender, custardy interior.

Old-fashioned tube cake packed with fresh apples, nuts, and raisins, then doused with brandy while still warm. Moist texture that improves overnight.

Unique apple pie with corn syrup custard and crunchy praline pecan topping spiked with apple brandy for sweet-rich Southern-style dessert.

Friendship cake made with brandied fruit starter, cake mix, and instant pudding for a moist, boozy tube cake with nuts. Endlessly customizable with different mix and flavor combos.

Brandy-laced bundt pound cake served with a saffron-tinted lemon curd. The classic 1-1-1 pound cake gets a boozy lift, while saffron steeped in lemon juice turns the cream sunset gold.

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.

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

Greek Easter cookies (koulourakia) are buttery braided twists brushed with egg wash and sprinkled with sesame seeds, a traditional Orthodox Easter treat with a tender, not-too-sweet crumb.

This Christmas pudding has plenty of delicious fruit and nuts, but it's really simple to make - just plan ahead and then make the warm vanilla-bean custard on the day.

"This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock."

These homemade biscotti will impress everyone, it is good for a breakfast or snack, with a cup of coffee or tea.

Fresh cherries preserved in grappa with sugar, sun-steeped for a week then aged 3 months. A classic Italian after-dinner treat with boozy, fruit-soaked elegance. Only 3 ingredients.

Caramelized onion and basil pasta with five pounds of sweet onions slow-cooked into a golden, jammy sauce deglazed with brandy. Tossed with fresh basil and Parmesan. Simple and stunning.

German clay cooker beef stew braised in red wine and brandy with carrots, ham, and aromatic herbs. The Romertopf method delivers fork-tender beef chuck and rich, concentrated gravy.

Roast pork loin marinates overnight in sage, garlic, olive oil, and cracked pepper, then roasts to a juicy 160°F (71°C). Served with a flamed Calvados apple pan sauce built on the drippings.

Frozen Christmas pudding made by folding brandy-soaked dried fruit with cocoa and orange zest into softened vanilla ice cream. A no-bake, make-ahead holiday dessert.