Classic escargot a la Bourguignonne baked in garlic-parsley-shallot butter with brandy. The iconic French appetizer, simple to make at home with canned snails.
Deliciously moist and flavorful cake. The kind you just can hardly stop eating.
Deliciously moist and flavorful cake. The kind you just can hardly stop eating.
Mini shrimp quiche baked in crescent roll dough cups with a brandy-spiked egg custard and melted Gruyere cheese. Bite-sized appetizers that bake in 20 minutes and freeze beautifully for make-ahead entertaining.
Authentic mincemeat from my Grandmother's recipe. Yields about 4 quarts/litres, enough to make about 4 mincemeat pies.
Southern pecan pie with a Cajun twist: a quarter cup of brandy stirred into the buttery corn syrup filling adds warm, boozy depth beneath a blanket of whole pecans. Puffy, gooey, irresistible.
Boozy frozen pie with an Oreo crust, coffee-spiked chocolate ice cream filling, and hot fudge topping. An adults-only dessert named after a beautiful barrier island.
Brandy-fermented friendship cake made with a homemade fruit starter of pineapple, peaches, and maraschino cherries. A beloved sharing tradition where each batch creates starters for friends.
Brandy-fermented friendship cake made with a homemade fruit starter of pineapple, peaches, and maraschino cherries. A beloved sharing tradition where each batch creates starters for friends.
Brandy-fermented friendship cake made with a homemade fruit starter of pineapple, peaches, and maraschino cherries. A beloved sharing tradition where each batch creates starters for friends.
Pound cake slices draped in a cloud-light mascarpone sauce with brandy, whipped egg whites, and fresh berries. An Italian-style dessert that looks fancy but takes 20 minutes.
Kangaroo meat is very low-fat, it is healthy, if you want to try some kangaroo recipe, this one is worthy.
Fruitcake cookies packed with candied pineapple, cherries, golden raisins, and toasted pecans, spiked with brandy and warm spices. All the holiday flavor, none of the doorstop.
Wild game caribou steak pounded tender, seared in butter with golden onions, then simmered in A-1 sauce, sherry, and Worcestershire: finished with flambéed brandy at the table.
Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.
I make this Tiramisu a few times every year for my friends and family, because every time after they tasted it, they just kept asking me to make it again. LOL!