Recipes with cognac

A succulent and hearty dish that can satisfy any meat lovers' hunger!

Classic French onion soup with caramelized onions, Dijon mustard, and cognac flambe. Topped with toasted bread and broiled Gruyere cheese.

A silky, boozy chiffon pie with a half cup of cognac folded into whipped cream and egg yolk custard, set in a graham cracker crust and garnished with shaved chocolate.

Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.

Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.

Feuillete d'escargots et cepes, Burgundian puff pastry shells filled with escargot, chanterelles and cepes in a Santenay wine sauce. Classic French bistro appetizer at its finest.

Melomakarona (fenekia) are traditional Greek honey cookies made with orange juice, cognac, farina, and walnuts. Baked, dipped in warm honey syrup, and dusted with cinnamon.

Classic French Nantua sauce built from live crayfish, cognac flambé, mirepoix, tomato, and cream, reduced to a velvety finish. A masterclass in old-school French technique.

Shrimp and sea scallops over angel hair pasta in a reduced white wine, cognac, and tarragon butter sauce. An elegant 30-minute seafood dinner with restaurant polish.

Chocolate chip and currant pound cake with Cognac-soaked currants, semi-sweet chocolate, and a hint of cinnamon, baked in a Bundt pan and drizzled with a Cognac glaze.

Chocolate chip and currant pound cake with Cognac-soaked currants, semi-sweet chocolate, and a hint of cinnamon, baked in a Bundt pan and drizzled with a Cognac glaze.

Chocolate mocha macadamia cake glazed with shiny ganache. A barely-flour single-layer cake built on ground macadamias, espresso and Cognac for richness without going dry.

Cognac cookies, no-bake bourbon-ball cousins made with melted semisweet chocolate, crushed vanilla wafers, finely chopped pecans, and a generous splash of cognac. Roll in sugar and let them mellow.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Esterhazy Rostbraten is a classic Austrian beef sirloin dish with julienned root vegetables in a cognac cream sauce. An elegant Viennese main course finished with sour cream.

For as far as I can remember my Aunt made this custard filled cake that has what seemed like 100's of layers. Unbelievably good.