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-   -   Cooking w/ Brandy.. (http://www.discusscooking.com/forums/f17/cooking-w-brandy-6814.html)

jpinmaryland 01-21-2005 01:51 AM

Cooking w/ Brandy..
I saw a recipe with Emeril that used Calvados which is some type of brandy, I think. I picked up a bottle of brandy and now what? Does anyone have any recipes that use brandy? Thanks.

Ishbel 01-21-2005 04:16 AM

Calvados is an apple brandy from Normandy, it is distinctly different to other French cognacs - I like it with coffee after a really good meal. :D

Brandy can be used in many ways, for instance, to flambe things like steak or puddings like crepe Suzette.

PA Baker 01-21-2005 09:07 AM

I did a wuick search on the Food Network site and they have many recipies using Calvados, from sweet to savory. I found a few I will need to try!


Raine 01-21-2005 09:15 AM

Brandied Bleu Cheese Ball
can be made a day or two ahead of time

8 oz. bleu cheese, crumbled
8 oz. cream cheese
1/4 cup brandy
1cup walnuts, chopped
Assorted crackers

Mix bleu cheese and cream cheese with brandy until evenly blended. Shape into a ball and wrap with plastic wrap, refrigerating for at least an hour or up to 48 hours. When ready to serve, unwrap and roll in walnuts. Serve with crackers.

Raine 01-21-2005 09:17 AM

Hot Spiked Apple Cider

This is a flexible recipe with a few variations you can try. Though pear cider isn’t in every chain supermarket, it can be found in most gourmet markets and used in this recipe. If you choose the pear version, substitute dried pears for the apples and use a poire instead of apple brandy.

Applejack, a potent brandy made from apple cider, is more than suitable and is not terribly expensive. In the US, applejack must age at least two years in wooden casks before being bottled.

For discerning palates and generous hosts, try a Calvados. Some are aged for 40 years. Not surprisingly, it is considered one of the world’s finest apple brandies and is named for the town in France's Normandy region from where it comes.

• 1/2 gallon apple cider
• 3 cups dark rum
• 3 cinnamon sticks
• 12 cloves
• 6 star anise
• 1/2 teaspoon nutmeg
• ¼ cup currants (optional)
• 1/2 cup of Calvados, applejack , or apple brandy
• brown sugar for dredging
• 1 dozen large dried apple rings
• enough cinnamon sticks for garnishing

Soak the dried apples and currants (if using currants) in Calvados and steep overnight in the refrigerator. When ready to serve, heat cider and apple mixture in a pot, but do not boil! To serve, pour a shot of the rum into a mug and top with the cider. Dust the apple rings with brown sugar and float on top of the cocktail. Garnish with cinnamon sticks.

Raine 01-21-2005 09:17 AM

Chimayo Cocktail

• 1/2 cup apple cider
• 1 1/2 oz. Calvados, applejack, or apple brandy
• 1 tbsp creme de cassis
• 1 teas fresh lemon juice
• 1 apple slice

Combine the first four ingredients in a glass. Stir and add ice. Garnish with a slice of apple.

Raine 01-21-2005 09:19 AM

Chicken with apples and cream.


4 to 6 chicken breast halves
3 large apples, peeled, cored and quartered
3 tablespoons butter, divided
1/4 cup chopped green onion
1/2 teaspoon dried leaf basil
3/4 cup dry white wine
1 1/2 teaspoons salt
1/8 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 cup heavy cream
1 teaspoon all-purpose flour
2 tablespoons dry sherry or brandy
2 egg yolks

Trim excess fat from chicken breasts; rinse and pat dry. In a large heavy skillet, melt 2 tablespoons of the butter over medium heat; add chopped onion and basil and sauté for a few minutes, or until onion is tender. Add 2 or 3 chicken breasts to the skillet; Sauté chicken for 15 minutes, or until golden. Add remaining butter and remaining chicken breasts; saute for 15 minutes, or until golden.
Return all chicken to the skillet; add apple. Cook over medium low heat, uncovered, stirring occasionally, about 5 minutes. Add 1/4 cup of wine; cook for 5 longer. Add remaining 1/2 cup of wine, salt, pepper, and nutmeg; continue cooking until apple is tender.

In a small bowl, combine cream, flour, sherry or brandy, and egg yolks; stir well. Pour over chicken; cook slowly for 5 to 10 minutes longer, or until sauce is hot and slightly thickened.

Chicken recipe serves 4 to 6.

Raine 01-21-2005 09:21 AM

Raisin Pumpkin Cake with Lemon Brandy Glaze (using cake mix)

Raisin Pumpkin Cake:
1 package (18.5 ounces) yellow cake mix
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon mace
1-1/2 cups California raisins
3/4 cup water
2 eggs, slightly beaten
1 cup canned pumpkin
1/3 cup chopped walnuts

Lemon Brandy Glaze:
1 cup powdered sugar
2 teaspoons lemon juice
2 teaspoons brandy or 1/2 teaspoon brandy extract
2 teaspoons grated lemon peel
2 tablespoons water

Combine cake mix, cinnamon, ginger and mace in large bowl; set aside. In food processor or blender, combine raisins and water; process about 10 seconds or until raisins are chopped. Add to dry ingredients with eggs and pumpkin.

With mixer, beat on medium speed about 2 minutes. Stir in nuts. Pour into greased and floured Bundt or 10-inch tube pan.

Bake at 350F for 45 to 50 minutes, or until done.

Meanwhile, combine powdered sugar, lemon juice, brandy, lemon peel and water in small bowl; mix together until smooth and consistency to spread.

Cool cake 10 minutes. Turn onto wire rack and drizzle with glaze while still warm. Cool completely before serving.

Yields: 1 cake plus 1/3 cup glaze

Raine 01-21-2005 09:25 AM

Apple Brandy Cake

2 cup flour
1 3/4 cup sugar
1 tbsp baking soda
1/2 cup nuts (1/2 to 1 cup)
1/2 cup raisins (optional)
2 cup diced apples
2 tbsp applejack (brandy)
3 each eggs
1 cup oil
1 tbsp vanilla


Combine flour, sugar, baking soda, nuts and raisins. Combine apples,
applejack, eggs, oil, and vanilla. Combine two mixtures (will be
stiff). Spread in a greased and floured tube pan. Bake 40-45 minutes
(no temperature given, sic). Let stand 10 minutes. Pour two ounces of
applejack over the cake.

Servings: 1 servings

Raine 01-21-2005 09:26 AM

Apple Brandy Butter

6 cup fresh unsweetened applesauce
1/2 cup calvados
1 cup sugar
1/2 cup orange blossom honey
1 tbsp ground cinnamon
1/4 tsp ground cloves


Place all ingredients in heavy saucepan. Bring to a boil over medium
heat, stirring frequently. Cook for about 15 minutes, or until
mixture begins to thicken. Pour into hot sterilized jars, leaving 1/4
inch headspace. Vacuum seal. Makes 6 1/2 pint jars
Servings: 1 servings

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