Type what you have

Ingredients

• ✓ brandy
• yam
• sweet potato
• syrup
• heavy cream
• brown sugar
• egg yolk
• granulated sugar
• whipped cream
• maraschino cherry

Instructions

1. 1 Heat oven to 300 degrees F.
2. 2 Place the Bruce's® Yams Cut Sweet Potatoes in a bowl and remove any fibers. Using a hand held beater, whip until yams are creamy and contain no lumps; set aside.
3. 3 Place the cream in a heavy saucepan and slowly bring to a simmer; remove from heat and cool 5 minutes.
4. 4 In a separate bowl, combine the brown sugar, egg yolks and brandy. Whisk mixture until smooth and the brown sugar has dissolved.
5. 5 Temper the cream into the eggs by slowing adding it into the bowl while constantly whisking. This process should be done slowly, in order to not cook the eggs.
6. 6 Fold in whipped sweet potatoes then strain the custard through a fine-mesh sieve into a clean container. Ladle the egg mixture into 4 ramekins, leaving 1/4 inch at the top.
7. 7 Place the ramekins in a large, glass baking dish and place in oven. Carefully pour boiling water into the baking dish until it reaches halfway up the sides of the ramekin.
8. 8 Bake for 35 minutes or until custards are almost completely set. Turn off the oven and let sit undisturbed for 10 minutes. Carefully remove baking dish from oven and allow ramekins to cool completely in the water bath.
9. 9 Transfer to the refrigerator and chill for 5 hours.
10. 10 Remove custards from the refrigerator 15 minutes before you want to serve them. Sprinkle the tops evenly with the granulated sugar and brulee the tops with a small confectioner's torch or place under the broiler for 2-3 minutes until the sugar has caramelized. Garnish with whipped cream and maraschino cherries before serving, if desired.

By Bruce's Yams

Ingredients

• ✓ brandy
• sour cream
• brown sugar
• heavy cream
• sugar
• strawberry

Instructions

1. 1 Combine sour cream, brown sugar, and brandy in a bowl and mix to combine.
2. 2 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add white sugar gradually, continuing to beat until whipped cream is thick. Fold whipped cream into sour cream mixture and blend well. Serve with fresh strawberries.

By steph

Ingredients

• ✓ brandy
• butter
• sweet onion
• red onion
• garlic
• beef stock
• soy sauce
• worcestershire sauce
• salt
• black pepper
• seasoned crouton
• provolone cheese

Instructions

1. 1 Melt butter in a skillet over medium heat; cook and stir sweet onion and red onion in melted butter until softened, about 10 minutes. Cook and stir garlic into onion mixture until fragrant, about 2 minutes. Transfer to a slow cooker.
2. 2 Pour beef stock, brandy, soy sauce, and Worcestershire sauce into slow cooker. Season with salt and black pepper.
3. 3 Cook soup on High for 4 to 5 hours.
4. 4 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
5. 5 Ladle the soup into 3 oven-proof bowls; top with croutons and a slice of Provolone per bowl.
6. 6 Broil in the preheated oven until cheese melts and begins to brown, about 3 minutes.

By Plain ole Bob

Ingredients

• ✓ brandy
• tart cherry
• white sugar
• cooking spray
• milk
• all-purpose flour
• egg
• vanilla extract
• lemon zest
• salt
• allspice
• confectioners' sugar

Instructions

1. 1 Combine cherries, 1/3 cup white sugar, and brandy in a bowl; soak for 1 hour.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Coat a 9-inch pie plate with cooking spray.
3. 3 Transfer cherries to the prepared pie plate using a slotted spoon; pour brandy mixture into a blender. Add remaining 1/3 cup white sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender; pulse until batter is smooth, then pour over cherries.
4. 4 Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C); continue baking until golden and puffy, 45 to 50 minutes. Cool slightly; dust with confectioners' sugar.

By MONIQUEWS

Ingredients

• ✓ brandy
• olive oil
• butter
• wild mushroom
• salt
• shallot
• cognac
• champagne vinegar
• white wine vinegar
• creme fraiche
• chicken broth
• marjoram
• salt
• pepper

Instructions

1. 1 Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes.
2. 2 Add shallots and remaining 1/2 tablespoon butter; cook and stir until mushrooms are caramelized and almost tender, about 10 minutes.
3. 3 Drizzle in cognac and vinegar and cook until liquid evaporates, 1 minute. Stir in crème fraîche.
4. 4 Stir in chicken broth and marjoram; season with salt and black pepper. Reduce the heat to medium-low and cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.

By John Mitzewich

Ingredients

• ✓ brandy
• demi-glace
• mustard
• worcestershire sauce
• tomato paste
• cayenne pepper
• vegetable oil
• beef tenderloin steak
• kosher salt
• black pepper
• butter
• shallot
• cognac
• heavy cream
• chive

Instructions

1. 1 Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.
2. 2 Stir together demi-glace, mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl.
3. 3 Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate.
4. 4 Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.
5. 5 Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.

By John Mitzewich

Ingredients

• ✓ brandy
• lobster tail
• butter
• shallot
• salt
• mushroom
• flour
• cognac
• milk
• creme fraiche
• heavy cream
• tarragon
• cayenne pepper
• bread crumb
• parmesan cheese
• butter

Instructions

1. 1 Cut bottom shell of lobster tails using kitchen shears along each side where it meets the top shell; do not remove the shell at this point.
2. 2 Melt 2 tablespoons butter in a skillet over medium-high heat. Place lobster tails cut side down in the butter. Cook, covered, about 3 minutes. Turn lobster tails over (they are curved so will lean to 1 side); cover and cook 1 minute. Lean them to the other side; cover and cook 1 minute more.
3. 3 Remove from heat. Transfer lobster tails to a bowl. Remove any shell pieces from the skillet.
4. 4 Place 1 tablespoon butter in the skillet over medium heat; add shallots and pinch of salt. Cook and stir until pan starts to deglaze and shallots soften, 3 to 4 minutes. Add mushrooms; cook stir until golden brown, 5 to 6 minutes. Add flour; stir until mushrooms are coated and cook for 2 minutes. Pour in cognac; use a kitchen torch to flame cognac to burn off alcohol. This will take just a few seconds. Add milk; cook and stir until pan is completely deglazed and milk begins to thicken and turn bubbly, about 2 minutes. Remove from heat. Stir in creme fraiche. Let cool.
5. 5 Remove lobster meat from the shell, leaving top shell intact. Remove any bits of bottom shell from the meat.
6. 6 Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with crinkled up foil. Make 4 channel-like indentations in the foil to hold and stabilize the lobster tails as they bake.
7. 7 Slice lobster meat down the middle and check for and remove any dark veins. Chop into 1/2-inch pieces. Transfer meat to a mixing bowl. Add cooled sauce, tarragon, pinch of salt, and cayenne pepper. Stir gently until well blended.
8. 8 Divide mixture among the lobster tail shells; place in prepared foil-lined pan. Sprinkle each lobster tail with about 1/2 teaspoon bread crumbs and 1/2 teaspoon grated cheese. Drizzle melted butter on the stuffed shells.
9. 9 Bake in preheated oven until nicely browned and heated through, about 10 minutes. If you like, you can turn on the broiler and broil 1 minute until tops are golden and crispy.

By John Mitzewich

Ingredients

• ✓ brandy
• thyme
• orange zest
• salt
• cayenne pepper
• dijon mustard
• chive
• parsley
• butter
• duck
• bay leaf
• ginger
• orange zest
• thyme
• garlic
• thyme
• black pepper
• kosher salt

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

Ingredients

• ✓ brandy
• mushroom
• butter
• pepper
• salt
• beef broth
• tomato paste
• garlic
• all-purpose flour
• onion
• bacon
• olive oil
• beef chuck roast
• bay leaf
• parsley
• salt
• black peppercorn
• garlic
• carrot
• onion
• burgundy wine

Instructions

1. 1 For the marinade: Mix wine, sliced onions, carrots, brandy, garlic, peppercorns, salt, parsley, and bay leaf in a large glass or ceramic bowl. Add beef and toss to evenly coat; cover the bowl with plastic wrap and marinate in the refrigerator for 2 days.
2. 2 For the bourguignon: Preheat the oven to 300 degrees F (150 degrees C).
3. 3 Strain beef from the marinade and shake off excess; pat dry with paper towels. Strain vegetables and set aside; reserve marinade. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add beef in batches; cook until browned on all sides. Transfer browned beef into a separate medium bowl; set aside.
4. 4 Add bacon to the same skillet; cook and stir until lightly browned. Transfer bacon to the bowl with browned beef. Drain the skillet and return it to the heat. Pour 1 cup of reserved marinade into the skillet; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return this liquid to the reserved marinade.
5. 5 Heat remaining 2 tablespoons oil in the same skillet. Add chopped onions; cook and stir until just tender, about 2 to 3 minutes. Stir in reserved onions and carrots from the marinade; mix well, then use a slotted spoon to transfer vegetables into the bowl with beef.
6. 6 Return the skillet to the heat; stir flour in pan drippings until browned, about 1 or 2 minutes. Stir in garlic and tomato paste until combined. Add beef broth, remaining reserved marinade, salt, and pepper. Bring to a boil, whisking to remove any flour lumps; pour over beef mixture in the bowl. Transfer beef mixture into a casserole or baking dish.
7. 7 Cook in the preheated oven until beef is tender, about 3 hours; stir occasionally and add water if needed.
8. 8 About 10 minutes before serving, melt butter in a skillet over medium-high heat. Add mushrooms and sauté until lightly browned, about 5 to 7 minutes; stir mushrooms into beef mixture until well combined.

By Judy

Ingredients

• ✓ brandy
• creme de menthe
• ice

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

Ingredients

• ✓ brandy
• creme de cacao
• chocolate syrup
• chocolate ice cream

Instructions

1. 1 In blender, combine brandy, creme de cacao, and chocolate syrup. Blend at medium speed until well-mixed. Add the softened ice cream in large chunks. Blend at high speed until smooth. Serve immediately.

By Leslie

Ingredients

• ✓ brandy
• water
• sugar
• lemon zest

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

Ingredients

• ✓ brandy
• butter
• caster sugar
• brown sugar

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

Ingredients

• ✓ brandy
• bittersweet chocolate
• heavy cream
• butter

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

Ingredients

• ✓ brandy
• milk
• hot chocolate mix
• marshmallow ghost

Instructions

1. 1 Microwave milk in a microwave-safe cup until hot, about 1 1/2 minutes; stir in hot chocolate mix. Stir brandy into hot chocolate and top with marshmallow ghost.

By SHORECOOK

Ingredients

• ✓ brandy
• cornstarch
• mixed berry
• white sugar
• honey

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

Ingredients

• ✓ brandy
• triple sec
• creme de cacao
• honey and herb whiskey liqueur
• vanilla ice cream

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

Ingredients

• ✓ brandy
• egg
• confectioners sugar
• milk
• nutmeg

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

Ingredients

• ✓ brandy
• blackberry
• sugar
• cornstarch
• water

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

Ingredients

• ✓ brandy
• sweet potato
• butter
• brown sugar
• salt

Instructions

1. 1 Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm. Drain and set aside.
2. 2 In a large skillet over low heat, melt butter. Stir in brown sugar, brandy, and salt. Add sweet potatoes and stir to coat. Cook, stirring gently until sweet potatoes are heated through and thoroughly glazed.

By Kathy

Ingredients

• ✓ brandy
• peppermint ice cream
• eggnog
• creme de cacao

Instructions

1. 1 Blend ice cream, eggnog, creme de cacao, and brandy in a blender until smooth.
2. 2 Pour into a cocktail glass to serve.

By BPCoop19

Ingredients

• ✓ brandy
• butter
• brown sugar
• orange juice concentrate
• acorn squash

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Melt 1 tablespoon butter in a 9x13 inch baking dish. Coat pan evenly with melted butter.
2. 2 In a saucepan, mix the remaining butter, brown sugar, frozen orange juice concentrate, and brandy . Bring to a boil, and remove from heat.
3. 3 Place squash halves cut side down in the baking dish, and bake 30 minutes, or until easily pierced with a knife. Turn squash over, and drizzle with the sauce. Continue baking 15 minutes. Cool slightly before serving.

By ORNERY

Ingredients

• ✓ brandy
• butter
• confectioners sugar
• orange zest
• orange juice

Instructions

1. 1 Place butter, confectioners sugar, orange rind, orange juice, and brandy or cognac into food processor and mix until smooth. Pile sauce into serving bowl and refrigerate. Remove from fridge about one hour before serving.

By Emma

Ingredients

• ✓ brandy
• raisin
• butter
• sweet potato
• brown sugar

Instructions

1. 1 Pour brandy over raisins in a small bowl, cover, and allow to stand for 2 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish with the softened butter.
3. 3 Place sweet potatoes on a baking sheet, and bake in preheated oven until tender, about 30 minutes. Remove and allow to cool until cool enough to handle, then peel the potatoes and slice them 1/2 inch thick. Arrange the potato slices in the prepared baking dish, and sprinkle with sugar and brandy-soaked raisins.
4. 4 Return the sweet potatoes to the oven, and bake 30 to 40 minutes until hot and bubbly.

By Halo

Ingredients

• ✓ brandy
• heavy cream
• mango slice
• juice
• brown sugar

Instructions

1. 1 In a medium saucepan over medium heat, blend heavy cream, mango juice, brandy, and brown sugar until thickened. Stir in mangoes, and bring to a boil over high heat. Continue to cook and stir about 1 minute. Serve warm.

By Skeeve Stevens

Ingredients

• ✓ brandy
• sugar
• burgundy wine
• champagne
• club soda

Instructions

1. 1 In a punch bowl, dissolve the sugar in the Burgundy wine. Stir in the champagne, brandy, and club soda just before serving.

By Steve

Ingredients

• ✓ brandy
• scotch whiskey
• sweet vermouth
• orange juice
• ice cube

Instructions

1. 1 Combine Scotch, sweet vermouth, orange juice, and brandy in a cocktail shaker. Add ice, cover, and shake until chilled. Strain into a chilled glass.

By Allrecipes

Ingredients

• ✓ brandy
• granulated sugar
• walnut
• vanilla extract
• cinnamon
• orange juice

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

Ingredients

• ✓ brandy
• ice
• creme de cacao
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a cocktail shaker with ice.
3. 3 Add crème de cacao, brandy, and heavy cream. Cover and shake until the outside of the shaker has frosted.
4. 4 Strain into a chilled glass.
5. 5 Serve and enjoy.

By Allrecipes Member

Ingredients

• ✓ brandy
• evaporated milk
• semisweet chocolate chip
• vanilla wafer
• walnut
• confectioners' sugar

Instructions

1. 1 In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, frequently stirring until smooth.
2. 2 Remove from heat and stir in crushed vanilla wafers and brandy until well blended.
3. 3 Roll dough into small balls and roll the balls in chopped walnuts and then in confectioners' sugar. Store covered in the refrigerator.

By Nancy