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Brandied Candied Walnuts
Appetizer

Brandied Candied Walnuts

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F.
  2. 2 In a bowl, toss 1 cup of sugar with remaining ingredients and mix well.
  3. 3 Pour mixture on to a cookie sheet, spread evenly, and bake for 20 minutes.
  4. 4 Remove from oven and sprinkle remaining 1 cup of sugar over the top and mix. Allow walnuts to cool before serving.

By California Walnuts

Chanterelle Mushroom and Bacon Tartlets
Appetizer American

Chanterelle Mushroom and Bacon Tartlets

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Heat olive oil in a large skillet over medium heat. Saute shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper. Remove from heat, and allow to cool.
  3. 3 In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet.
  4. 4 Bake in preheated oven for 15 to 20 minutes, or until filling is set.

By GOODHOOD

Duck Rillettes
Appetizer French

Duck Rillettes

5.0

Prep
60 min
Cook
305 min
Total
2585 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a 9x13-baking dish with two pieces of aluminum foil.
  2. 2 Make the spice rub: Stir kosher salt, pepper, and thyme together in a small bowl. Make the seasoning mix: Mix garlic, thyme sprigs, garlic, ginger, and bay leaves together in another bowl.
  3. 3 Season duck all over, both inside and out, with about 2/3 of the spice rub. Fill the cavity with all of the seasoning mix. Place duck, breast-side up, into the prepared baking dish and season with remaining spice rub. Wrap duck tightly in aluminum foil.
  4. 4 Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature, about 1 hour. Chill in the refrigerator for 12 hours.
  5. 5 Pick meat from the bones and place into a bowl.
  6. 6 Spoon all accumulated juices in the foil into a saucepan and set over medium-high heat. Cook until hot throughout, about 5 minutes. Strain juices through a fine-mesh strainer into a bowl. Let fat and stock separate, then transfer fat from the top to another bowl.
  7. 7 Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and black pepper together in a bowl with a wooden spoon. Transfer to to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, more black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.

By John Mitzewich

Original Steak Tartare
Dinner European

Original Steak Tartare

4.6

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

By ITSIE

Italian Capezzoli di Venere (Chocolate Truffles of Venus)
Dessert European

Italian Capezzoli di Venere (Chocolate Truffles of Venus)

4.5

Prep
90 min
Cook
Total
120 min

Instructions

  1. 1 Place the dark chocolate into the top part of a double boiler over simmering water, and let the chocolate melt. Turn off the heat and let the chocolate cool.
  2. 2 Place the chestnuts into the work bowl of a food processor, and process until the chestnuts are smoothly pureed, about 1 minute.
  3. 3 Beat together the butter and sugar with an electric mixer until the mixture is light and fluffy, about 3 minutes. Stir in the chestnuts, brandy, and vanilla extract until the mixture is smooth. Stir in the chocolate, and pinch off about 1 tablespoon of filling per truffle. Roll the mixture into balls about 1 inch in diameter. If the mixture is too soft to hold its shape, chill for several minutes in refrigerator.
  4. 4 Reserve about 1 ounce of white chocolate for tempering, and about 1 ounce for coloring. Melt the remaining 10 ounces of white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot (about 105 degrees F (40 degrees C)). Remove the pan containing the melted chocolate from the double boiler, and add about 1 ounce of chopped, unmelted white chocolate. Stir the chocolate until the unmelted pieces of chocolate melt, and the temperature drops to 80 to 82 degrees F (27 to 28 degrees C)).
  5. 5 Carefully dip each center in the melted white chocolate, and gently place the truffle onto a piece of parchment paper or waxed paper to cool and harden, about 15 minutes.
  6. 6 Melt the remaining 1 ounce of chopped white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot. Stir in a very small amount of powdered red food coloring until you get a desired shade of pink. Dip a little colored chocolate out with a spoon, dot each truffle with a pink dot, and allow the pink chocolate dots to set, about 15 minutes. Place the truffles into paper candy cups to serve.

By LaLeeRu

Peachy White Sangria
Drink European

Peachy White Sangria

4.9

Prep
30 min
Cook
Total
510 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir Moscato wine, lemon-lime soda, brandy, peach schnapps, peaches, strawberries, mangos, pineapple chunks, and raspberries together in a large container.
  3. 3 Chill the sangria for 8 hours or overnight. Serve and enjoy!

By Caelynne

Big Batch Berry Sangria
Drink European

Big Batch Berry Sangria

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Mix wine, sodas, simple syrup, orange juice, and brandy together in a large pitcher. Drop in orange slices and some of the frozen berries. Place in the refrigerator for 3 hours.
  2. 2 Pour into glasses and drop in remaining frozen berries instead of ice. Garnish with strawberries.

By KathyS

Fried Cookies
Dessert European

Fried Cookies

4.6

Prep
Cook
Total

Instructions

  1. 1 In a large bowl beat together eggs and sugar until thick and light colored. Then beat in shortening, brandy, anise seeds (optional) and salt. Beat in flour gradually.
  2. 2 On a floured surface, knead dough into a smooth ball. Divide ball into two equal pieces, wrap in waxed paper and chill in refrigerator for at least two hours.
  3. 3 Roll one piece of dough into a rectangle approximately 12 x 15 inches. (The other piece of dough should be left in refrigerator until ready to be rolled.) Using pastry wheel, cut dough into strips 6 x 1 inch.
  4. 4 Make a vertical slit in top 1/3 of the strip and draw the bottom end of it through OR tie a knot in the center. Repeat with remaining dough and set aside.
  5. 5 Heat oil in a deep frying pan to 360 degrees F (185 degrees C). Deep fry strips until golden brown. Drain on paper towels, cool, and sprinkle heavily with confectioners' sugar.

By Rosina

Sangria by the Pros
Drink European

Sangria by the Pros

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Slice orange, lemon, and lime into thin rounds. Place the sliced citrus in a pitcher with apples, cherries, and pineapple.
  2. 2 Pour in brandy and refrigerate for 2 hours or more. Chill the bottle of red wine, lemon-lime soda, and orange juice at the same time.
  3. 3 Gently crush the fruits with a spoon, then stir in red wine, lemon-lime soda, and orange juice. Add additional brandy or orange juice to taste.

By PAULHAYWARD

Swedish Christmas Glogg
Drink European

Swedish Christmas Glogg

4.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Gently simmer the red wine, port wine, cinnamon sticks, whole cloves, and orange peel in a large pot set over medium-low heat. Stir in the sugar, rum, and brandy. Continue simmering 5 minutes more, stirring to completely dissolve the sugar, and the mixture is steaming but not boiling.
  2. 2 Mix the raisins and almonds together in a bowl.
  3. 3 To serve, ladle into coffee cups or Swedish-style small glass or ceramic mugs. Garnish each cup with a spoonful of the raisin and almond mixture.

By Myleen Sagrado Sjdin

Sangria! Sangria!
Drink European

Sangria! Sangria!

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix red wine, brandy, triple sec, lemonade concentrate, orange juice, lemon juice, and sugar together in a bowl. Add orange, lemon and lime slices, and maraschino cherries.
  3. 3 Serve immediately over ice, or refrigerate 8 hours to overnight for best flavor. For a fizzy sangria, add club soda just before serving.

By HJACOBY

Swedish Glogg
Drink European

Swedish Glogg

4.9

Prep
5 min
Cook
15 min
Total
500 min

Instructions

  1. 1 Bring water to a boil in a pot with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat and allow to steep 8 hours to overnight.
  2. 2 Place raisins and almonds into a large saucepan. Strain sugar water into raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat and cook until hot but not simmering.
  3. 3 Serve warm in a mug with some fruit and almonds in each cup.

By Gwynne

My Own Mincemeat Pie Filling
Dessert European

My Own Mincemeat Pie Filling

5.0

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Cook and stir ground beef in a skillet over medium heat until well-browned, about 10 minutes, breaking it up into small crumbles as it cooks. Drain excess fat.
  2. 2 Combine beef, apples, brown sugar, brandy, raisins, suet, walnuts, dried mixed fruit, mixed fruit peel, lemon juice, salt, nutmeg, cinnamon, allspice, and cloves in a large cast-iron or other heavy skillet over medium heat. Stir until thoroughly combined and sugar has dissolved; bring to a boil. Reduce heat to a simmer; cook until flavors have blended and filling is thickened, about 1 hour. Stir occasionally.
  3. 3 Use mincemeat pie filling as desired.

By Rosa Christine Reeve

Russian Kulich
Bread & Baking European

Russian Kulich

4.5

Prep
50 min
Cook
35 min
Total
415 min

Instructions

  1. 1 Dissolve 1/4 teaspoon white sugar and yeast in warm milk in a large bowl. Let stand until foamy, about 10 minutes. Stir in 1 ½ cups flour until combined; cover the bowl tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.
  2. 2 Beat 4 yolks with remaining white sugar in a bowl with an electric mixer at medium speed until thick and pale, 2 to 3 minutes. Beat in brandy and salt.
  3. 3 Stir yeast dough to deflate. Stir in yolk mixture and melted butter until combined. Beat 3 egg whites in a separate bowl with cleaned beaters until they hold soft peaks; fold into batter, then stir in remaining 2 ½ cups flour. Cover the bowl and let rise in a warm place until doubled in volume, about 1 hour.
  4. 4 Stir dough to deflate, then stir in almonds and raisins.
  5. 5 Grease 4 coffee cans with butter; line each bottom with a round of parchment or wax paper. Dust inside cans with flour; tap out excess.
  6. 6 Divide dough into 4 equal pieces; place into the prepared cans. Cover with a towel; let dough rise in cans until reaches about 1/2 inch from rim, about 1 hour.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C).
  8. 8 Whisk remaining 1 yolk and water together in a small bowl; lightly brush over dough tops.
  9. 9 Bake loaves in cans in the preheated oven until tops are golden brown, 35 to 40 minutes. Place a wire rack over cans and invert to release loaves onto the rack; flip loaves over on the rack. Let cool completely, about 1 1/2 hours.
  10. 10 To make the glaze: Sift powdered sugar into a bowl, then stir in lemon juice until smooth.
  11. 11 Spread glaze over tops of loaves, letting it drip down the sides. Let loaves stand until icing is set, about 15 minutes.

By tatjanasok

Mincemeat
Dessert European

Mincemeat

4.7

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 To make mixed spice: Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
  2. 2 Immerse two clean, 12-ounce jars in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 To make the mincemeat: Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon mixed spice, and cinnamon.
  4. 4 Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
  5. 5 Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.
  6. 6 Refrigerate sealed jars for up to 3 months. Enjoy!

By Ita

Fruitcake
Dessert European

Fruitcake

4.8

Prep
15 min
Cook
105 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C). Grease and flour a 9-inch tube pan.
  2. 2 Whisk flour, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl.
  3. 3 Beat sugar, eggs, lemon zest, vanilla, brandy, and melted butter together in a separate bowl until well blended.
  4. 4 Stir butter mixture into flour mixture until combined, then fold in dried fruit, raisins, and nuts.
  5. 5 Transfer cake batter into prepared pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 45 minutes to 2 hours.
  7. 7 Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

By Roxy

Christmas Cake
Dessert European

Christmas Cake

4.8

Prep
30 min
Cook
180 min
Total
330 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine candied cherries, citrus peel, and almonds in a medium bowl; add raisins, currants, and dates. Pour in brandy; stir to combine. Cover and let sit for 2 hours to overnight.
  3. 3 When ready to bake, preheat the oven to 275 degrees F (135 degrees C). Grease a deep 8-inch fruitcake pan, line it with parchment paper, and grease again.
  4. 4 Toss brandy-soaked fruit with ½ cup flour in a bowl.
  5. 5 Whisk remaining 2 cups flour, cloves, allspice, cinnamon, baking soda, and salt together in a medium bowl.
  6. 6 Stir molasses and apple juice together in a separate bowl until combined.
  7. 7 Beat butter in a large bowl until light and fluffy; gradually blend in brown sugar and eggs.
  8. 8 Add flour mixture in 4 batches, alternating with molasses mixture.
  9. 9 Fold in floured fruit. Transfer batter to the prepared pan.
  10. 10 Bake in the preheated oven until a toothpick inserted into center of the cake comes out clean, 3 to 3 ½ hours.
  11. 11 Remove cake from the pan; peel off parchment paper. Cool cake completely.

By Carol

Mini Christmas Cakes
Dessert European

Mini Christmas Cakes

Prep
30 min
Cook
90 min
Total
1110 min

Instructions

  1. 1 To make the cakes: Combine currants, raisins, sultana raisins, and candied cherries in a plastic container with a lid. Pour brandy over dried fruit; stir in orange and lemon zest. Close the container and let fruit soak, stirring or shaking every few hours, overnight or up to 3 days.
  2. 2 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with 24 silicone cupcake liners or ramekins.
  3. 3 Combine 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons brown sugar in a bowl; beat with an electric mixer until well combined. Mix in eggs and molasses until well combined. Stir in chopped almonds, both flours, and mixed spice until well combined. Fold in ground almonds and soaked fruit. Spoon mixture into the prepared liners.
  4. 4 Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 ½ hours. Remove from the oven and let cool to room temperature, 30 to 45 minutes.
  5. 5 When ready to decorate, heat jam in the microwave until soft and warm. Brush onto each cake.
  6. 6 Roll out marzipan between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake; place one on top of each cake. Return to the airtight containers and let sit for 8 hours before continuing.
  7. 7 Roll out fondant between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake. Place a cookie stencil on top of each circle, and paint in the stencil using a small brush and the food coloring. Place fondant circles on top of each cake.

By Allrecipes Member

Sweet or Savory Dampfnudel
Dessert European

Sweet or Savory Dampfnudel

4.3

Prep
30 min
Cook
35 min
Total
155 min

Instructions

  1. 1 Blend 3 cups flour, 1/4 cup white sugar, yeast, and salt in a food processor. Add warm milk, eggs, and 1/4 cup softened butter and pulse until dough forms into a ball. Transfer dough to a bowl and allow to sit at room temperature to rise, about 1 hour. Knead dough and roll onto a work surface. Cut dough into 8 circles using a cookie cutter or the rim of a drinking glass; allow to rise, about 30 minutes.
  2. 2 Melt 3 tablespoons butter in a heavy pot over medium heat; cook and stir 1/4 cup sugar into butter until browned, about 5 minutes. Add 1 cup milk to butter-sugar mixture. Arrange dough circles in the pot; cover and cook over low heat until dough is cooked through, 10 to 15 minutes.
  3. 3 Melt 2 tablespoons unsalted butter in a small saucepan over medium heat; stir 2 tablespoons flour into butter until mixture bubbles, 1 to 2 minutes. Gradually pour 1 cup milk into butter-flour mixture, cooking and stirring until thickened, 3 to 5 minutes. Stir 1/2 cup sugar, brandy, and 1 teaspoon vanilla extract into thickened milk mixture until a smooth vanilla sauce forms, 2 to 3 minutes.
  4. 4 Mix 2 cups sugar and 1/4 cup warm water together in a saucepan over medium-low heat until sugar is dissolved, about 5 minutes. Very gradually add remaining water, stirring constantly, until mixture is smooth, 2 to 4 minutes. Mix maple syrup, cream, 1 tablespoon unsalted butter, and 1 dash vanilla extract into sugar mixture until a thick caramel sauce forms, about 5 minutes.
  5. 5 Transfer dampfnudel to a serving dish and pour vanilla sauce over each; top with caramel sauce.

By mumoyer

Stinger Cocktail
Drink

Stinger Cocktail

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine brandy and creme de menthe in a cocktail shaker. Add ice; cover and shake until chilled. Strain into a chilled cocktail glass.

By Allrecipes

Brandy Simple Syrup
Drink

Brandy Simple Syrup

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 In a saucepan, combine water, sugar and lemon zest. Bring mixture to a boil and continue boiling for 5 minutes. Strain into a sealable container, removing the lemon zest. Allow to cool, then cover and store in refrigerator.
  2. 2 When ready to use, mix in brandy. Brush onto cake layers before frosting.

By Glory

Yummy Brandy Butter

Yummy Brandy Butter

3.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a medium bowl, beat the butter until it is really soft and light. Gradually blend in the castor sugar and brown sugar, then finally mix in the brandy. Spoon into a ramekin or small dish, and rough up the top. Cover with plastic wrap, and store in the refrigerator for up to 2 weeks.

By lisa1978

Chocolate Ganache Icing
Dessert

Chocolate Ganache Icing

4.6

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Melt chocolate, cream, butter or margarine, and brandy together in a high-sided saucepan over medium heat, stirring frequently, until smooth.
  2. 2 Cool completely and then spread or pipe over cake or cupcakes.

By Sandra Bennett

Mixed Berry Compote
Dessert

Mixed Berry Compote

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Dissolve cornstarch in brandy in a small bowl and set aside.
  2. 2 Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.

By Nathan Plesnicher

Dad's Brandy Ice
Dessert American

Dad's Brandy Ice

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix brandy, triple sec, creme de cacao, and whiskey liqueur in a glass measuring cup.
  2. 2 Put half the vanilla ice cream and half the brandy mixture in a blender. Blend until smooth. Add remaining ice cream and brandy mixture to blender. Blend again until smooth. Store in freezer in the ice cream container.

By Ali

Tom and Jerry
Drink

Tom and Jerry

4.3

Prep
Cook
Total

Instructions

  1. 1 Separate the eggs. In a large bowl beat the egg whites until frothy. Whisk in 3/4 cup of the confectioners' sugar and beat until stiff peaks are formed.
  2. 2 Beat the egg yolks with the remaining 1/2 cup of confectioners' sugar and about 4 to 5 tablespoons of the brandy until light and lemon colored. Fold the egg whites into the egg yolks and refrigerate.
  3. 3 In a large stock pot heat the milk until hot but do not boil. Reduce heat and keep milk hot.
  4. 4 To each mug add 2 tablespoons brandy (or more to taste) and 1 large heaping tablespoon of egg mixture. Stir and fill mug with hot milk. Place another tablespoon of egg mixture on top and sprinkle with nutmeg.

By Lorna

Sweet Blackberry and Brandy Sauce
Dessert

Sweet Blackberry and Brandy Sauce

4.9

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Place blackberries, sugar, and brandy into a saucepan and place over medium heat. Slowly bring to a simmer, and cook until blackberries have softened, about 10 minutes.
  2. 2 Dissolve cornstarch in water and stir into the simmering berries. Continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

By Wilemon