Type what you have

Ingredients

• ✓ cognac
• salmon
• lemon
• lime
• garlic
• onion powder
• cajun seasoning
• paprika
• honey
• olive oil
• black pepper

Instructions

1. 1 Coat salmon in lemon and lime juice and place on a baking sheet.
2. 2 Combine garlic, onion powder, Cajun seasoning, and paprika in a small bowl.
3. 3 Heat honey in a small saucepan over medium-low heat until bubbling. Add garlic mixture and cognac. Simmer until flavors combine and sauce starts to thicken, about 5 minutes. Let cool until thick, 10 to 15 minutes.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Coat salmon in olive oil; season with pink salt and pepper.
5. 5 Broil salmon for 6 to 8 minutes. Spoon the cognac-honey sauce over the salmon. Continue broiling until light brown on top and fish flakes easily with a fork, 3 to 4 minutes.

By mizzlizzieb

Ingredients

• ✓ cognac
• grapefruit
• salt
• black pepper
• chicken
• parsley
• bacon
• olive oil
• brandy
• chicken broth
• half-and-half
• cream

Instructions

1. 1 Working over a bowl to collect juice, section grapefruits into suprêmes, cutting away all peel, pith, and membranes. Squeeze remaining skin and membranes into the bowl to extract as much juice as possible.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Stir together salt and pepper in a small bowl. Slip fingers beneath the skin of the chicken breast and thighs to loosen it from the meat. Rub salt mixture under skin, inside cavity, and over skin. Tuck half the suprêmes and a few parsley sprigs into chicken cavity. Transfer chicken, breast side up, to a rack in a baking dish or a cast-iron skillet.
4. 4 Tie legs together with kitchen twine; fold wing tips back and tuck under chicken. Halve bacon; drape over breast in a herringbone pattern, overlapping as needed. Drizzle with oil, coating any uncovered skin.
5. 5 Roast in the preheated oven for 40 minutes. Pour grapefruit juice over chicken. Continue roasting 35 to 40 minutes or until an instant-read thermometer inserted into thickest parts of thigh and breast registers 170°F. Tent with foil; let rest at least 15 minutes. Discard kitchen twine. Remove and reserve suprêmes from chicken cavity.
6. 6 For sauce, warm cognac in a small stainless-steel or copper (not nonstick) skillet over medium heat for a few seconds until shimmering at the edges. Remove from heat.
7. 7 Carefully ignite with a stick lighter or long match. Let burn for 1 minute. Add roasted grapefruit suprêmes, the broth, and half-and-half; heat through. Season to taste with salt and pepper.
8. 8 Serve chicken on a platter with remaining fresh suprêmes (or extra grapefruit wedges) and parsley sprigs. Spoon warm sauce over carved chicken.

By Nicholio

Ingredients

• ✓ cognac
• butter
• olive oil
• shallot
• garlic
• shrimp
• red pepper flakes
• salt
• pepper
• sun-dried tomato
• oil
• half-and-half

Instructions

1. 1 Heat butter and olive oil in a large skillet over medium-high heat. Add shallots and garlic; cook until lightly browned. Add shrimp; season with pepper flakes, salt, and black pepper. Add sun-dried tomatoes; cook, stirring occasionally, until shrimp begin to brown, about 5 minutes.
2. 2 Pour cognac into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Reduce heat to low. Add half-and-half; simmer until slightly thickened, about 5 minutes.

By jade

Ingredients

• ✓ cognac
• bacon drippings
• venison
• onion
• shiitake mushroom
• garlic
• red wine
• brandy
• beef bouillon
• bay leaf
• rosemary
• thyme
• black pepper
• baby carrot
• cornstarch
• water

Instructions

1. 1 Melt bacon drippings in a large Dutch oven over medium-high heat. Add venison; sear, in two batches, until nicely browned. Transfer venison to a plate.
2. 2 Add onions, shiitakes, and garlic; cook until softened, 1 to 2 minutes. Stir in wine, cognac, and bouillon cube, simmer 30 seconds to remove alcohol flavor and dissolve bouillon.
3. 3 Add venison, bay leaves, rosemary, thyme, and black pepper; bring to a boil, then reduce heat to low. Gently simmer until venison is tender, about 2 hours, adding water as needed.
4. 4 Add baby carrots during the last 30 minutes of cooking. Dissolve cornstarch in 2 tablespoons water when venison is tender; stir into sauce to thicken.

By RUTHWARD

Ingredients

• ✓ cognac
• black peppercorn
• tenderloin steak
• butter
• shallot
• red wine
• beef broth
• heavy cream

Instructions

1. 1 Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into steaks.
2. 2 Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.
3. 3 Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes.
4. 4 Pour cream sauce over steaks.

By vaaccess

Ingredients

• ✓ cognac
• butter
• shallot
• parsley
• black pepper
• salt
• beef stock
• creme fraiche
• butter

Instructions

1. 1 Melt 2 tablespoons butter in a saucepan over low heat. Cook and stir shallots in hot butter until translucent, about 5 minutes. Add parsley and saute for 5 minutes; season with pepper and salt.
2. 2 Carefully pour cognac over shallot mixture; cook and stir until flames have disappeared, 2 to 3 minutes. Add beef stock and bring to a boil; reduce heat, add creme fraiche, and simmer until sauce is slightly reduced, about 5 minutes. Stir 2 tablespoons butter into sauce until melted.

By Nick Z

Ingredients

• ✓ cognac
• milk
• morel mushroom
• chicken liver
• ham
• garlic
• ground pork
• egg
• black pepper
• salt
• bay leaf

Instructions

1. 1 Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.
2. 2 Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.
3. 3 Combine chicken livers, ham, and garlic in a food processor. Process until mixture is smooth and well combined. Add ground pork, egg, pepper, and salt. Process again until smooth and well combined.
4. 4 Drain morel mushrooms and and chop; stir mushrooms into the meat mixture. Tip pate mixture into the prepared terrine mould. Smooth out mixture with the back of a spoon and gently press bay leaf on top.
5. 5 Bake in the preheated oven until pate has set, about 1 hour. Remove from oven and allow to cool to room temperature. Chill in the refrigerator for at least 6 hours before serving

By stella

Ingredients

• ✓ cognac
• parsley
• water
• cornstarch
• crimini mushroom
• butter
• pea
• white sugar
• pearl onion
• pearl barley
• black pepper
• bay leaf
• thyme
• tomato paste
• balsamic vinegar
• beef consomme
• beef broth
• tomato
• red wine
• red pepper flakes
• garlic
• carrot
• onion
• celery
• bacon
• all-purpose flour
• salt
• beef stew meat

Instructions

1. 1 Place beef in a bowl; sprinkle with 1 teaspoon salt. Toss with flour to coat, shaking off excess flour.
2. 2 Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a large stock pot, reserving 2 tablespoons bacon fat in the skillet.
3. 3 Place the floured beef cubes in the still-hot skillet; cook in batches until browned on all sides, 8 to 12 minutes. Transfer beef to the pot with the bacon. Combine the remaining 1 teaspoon salt, celery, chopped onion, carrot, garlic, and red pepper flakes in the skillet. Cook over medium-high heat until tender and lightly browned, 5 to 10 minutes. Transfer vegetables to the pot.
4. 4 Remove the skillet from heat. Pour in red wine and cognac. Return the skillet to heat; light the liquid on fire with a long match or lighter to burn off the alcohol. Transfer the liquid to the pot once the flame has died out.
5. 5 Heat the pot over medium-high heat. Stir in stewed tomatoes, beef broth, consomme, vinegar, tomato paste, thyme, bay leaves, and pepper. Bring to a boil. Reduce heat to low. Cover and simmer, stirring stew occasionally, until flavors combine, about 1 hour. Add barley; continue cooking until tender, about 1 hour more.
6. 6 Place pearl onions in the previously used skillet with water to cover; boil until tender, about 5 minutes. Drain, reserving about 1 inch water in the skillet. Return onions to the skillet; sprinkle with sugar. Cook over high heat, stirring frequently, until water evaporates and onions are browned, 4 to 5 minutes. Add to the stew; add peas.
7. 7 Melt butter in a separate skillet over medium-high heat. Add mushrooms; saute until golden brown, about 5 minutes. Add to the stew; remove and discard bay leaves.
8. 8 Mix cornstarch and cold water together in a small bowl to make a slurry. Add slurry, 1 1/2 teaspoons at a time, to the stew, bringing to a boil after each addition until desired thickness is reached, 10 to 15 minutes. Garnish stew with parsley.

By AREENA

Ingredients

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

• ✓ cognac
• lobster tail
• butter
• shallot
• salt
• mushroom
• flour
• brandy
• 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

• ✓ cognac
• sugar
• orange liqueur
• lemon juice
• ice cube

Instructions

1. 1 Gather the ingredients.
2. 2 Sprinkle sugar onto a small plate. Lightly wet half the rim of a chilled martini glass with a damp paper towel. Dip the moistened rim in sugar to coat.
3. 3 Combine cognac, orange-flavored liqueur, and lemon juice in a cocktail shaker.
4. 4 Add ice, cover, and shake until chilled.
5. 5 Strain into the martini glass.

By Home Happy Hour

Ingredients

• ✓ cognac
• mint
• sugar
• water
• ice
• dry sparkling wine

Instructions

1. 1 Place mint leaves in a tall cocktail glass. Add sugar and warm water; muddle gently. Add crushed ice. Pour in cognac; stir. Top with sparkling wine.

By Lorem Ipsum

Ingredients

• ✓ cognac
• ice
• rye whiskey
• sweet vermouth
• benedictine liqueur
• angostura bitters
• peychaud bitters
• lemon twist

Instructions

1. 1 Put ice in a cocktail glass. Pour in rye, cognac, vermouth, and Benedictine. Shake in Angostura and Peychaud's bitters. Stir, then strain into a short cocktail glass, and garnish with a twist of lemon peel.

By Lorem Ipsum

Ingredients

• ✓ cognac
• olive oil
• shallot
• green peppercorn
• butter
• all-purpose flour
• beef broth
• half-and-half
• salt

Instructions

1. 1 Heat oil in a skillet over medium heat. Add shallots, peppercorns, and butter; cook for 3 minutes.
2. 2 Add Cognac and cook for 1 minute. Whisk in flour and cook for 1 minute until alcohol evaporates. Pour in beef broth and increase heat to bring sauce to a simmer. Cook and stir for 5 minutes.
3. 3 Add half and half, reduce heat to low, and cook 5 minutes. Season with salt and serve.

By Soup Loving Nicole

Ingredients

• ✓ cognac
• ice
• cherry liqueur
• orange liqueur
• lemon juice
• vanilla bitters
• aromatic bitters

Instructions

1. 1 Fill a lowball glass with ice; add cognac, cherry liqueur, orange-flavored liqueur, and lemon juice. Stir and add vanilla bitters and aromatic bitters.

By Mr Lingo

Ingredients

• ✓ cognac
• egg yolk
• white sugar
• heavy cream
• dark rum
• cinnamon
• nutmeg
• clove

Instructions

1. 1 Beat egg yolks and sugar together in a large bowl until pale yellow; stir in cream, rum, cognac, cinnamon, nutmeg, and cloves. Refrigerate until chilled, at least 1 hour.

By ODONTECH

Ingredients

• ✓ cognac
• graham cracker crust
• gelatin
• water
• white sugar
• salt
• egg yolk
• creme de cacao
• egg white
• whipping cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.
2. 2 In a saucepan, allow gelatin to soften in cold water. Add 1/3 cup sugar, salt, and beaten egg yolks; blend together. Heat over low heat stirring until gelatin dissolves and mixture coats spoon. Do not bring to a boil.
3. 3 Remove from heat, stir in cognac and creme de cacao. Chill until mixture thickens.
4. 4 In a mixing bowl, beat egg whites until stiff; while beating, slowly add rest of sugar. Fold egg white and sugar mixture into the thickened filling.
5. 5 Whip the heavy cream and gently fold half of it into the cognac mixture. Pour into graham cracker crust; cover and refrigerate for an hour. Garnish with remaining whipped cream and chocolate curls.

By Linda K

Ingredients

• ✓ cognac
• pie crust
• egg
• heavy cream
• salt
• white sugar
• cinnamon
• allspice
• pumpkin puree
• crystallized ginger
• heavy cream

Instructions

1. 1 Place baked pie shell on a baking sheet. Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a large mixing bowl, beat eggs lightly. Add cream, salt, sugar, cinnamon, allspice, and pumpkin. Mix well, then stir in candied ginger and cognac, rum, or bourbon (see Cook's Note). Carefully pour mixture into baked pastry shell.
3. 3 Bake in preheated oven for 15 minutes.
4. 4 Reduce oven temperature to 350 degrees F (175 degrees C). Continue to bake until a knife point inserted in the center of the pie comes out clean. Custard will still jiggle. Serve pie warm or at room temperature. Garnish with whipped cream if desired.

By MARBALET

Ingredients

• ✓ cognac
• peach schnapps
• white sugar
• orange
• mango
• dry white wine
• ginger ale

Instructions

1. 1 Gather all ingredients.
2. 2 Combine peach Schnapps, Cognac, sugar, sliced oranges, and sliced mangos in a pitcher; stir and chill for at least 1 hour.
3. 3 Pour fruit mixture into a large punch bowl; stir in chilled white wine and ginger ale.
4. 4 Serve sangria in glasses with some sliced fruit.

By WIFIE

Ingredients

• ✓ cognac
• cinnamon
• all-purpose flour
• brown sugar
• butter
• butter
• egg
• brown sugar
• white sugar
• salt
• baking powder
• baking soda
• all-purpose flour
• rum
• honey
• brown sugar
• banana

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease two twelve-cup muffin tins.
2. 2 In a mixing bowl, mix bananas, 1/2 cup brown sugar, honey, rum, and cognac with an electric mixer until smooth.
3. 3 In a large bowl, whisk together 3 cups flour, baking soda, baking powder, and salt. In another bowl, cream white sugar, 2/3 cup brown sugar, eggs, and melted butter. Pour banana mixture and creamed egg mixture into the flour, and stir until just combined. Spoon mixture into muffin tins, filling cups 3/4 full.
4. 4 In a small bowl, mix together 1 cup brown sugar, 3 tablespoons flour, and cinnamon. Cut in 3 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over batter in muffin tins.
5. 5 Bake muffins in preheated oven for 20 minutes, or until done.

By Jay Taylor

Ingredients

• ✓ cognac
• apple
• lemon
• walnut
• cinnamon
• white sugar
• butter
• egg
• all-purpose flour
• apricot jam

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a small cookie sheet.
2. 2 Mix apple slices with lemon juice in a bowl. Stir lemon zest, walnuts, and cinnamon together in a separate bowl.
3. 3 Mix sugar and butter together in another bowl. Mix in egg, followed by flour until a dough forms.
4. 4 Spread dough over the prepared cookie sheet with your hands. It will be thin. Sprinkle walnut mixture evenly over the dough and press it in with your hands. Arrange the apple slices over top.
5. 5 Bake in the preheated oven for 30 minutes.
6. 6 While the tart is baking, heat the apricot jam in microwave or stovetop until it reaches a liquid consistency, about 1 minute.
7. 7 Remove the tart from the oven and brush it with warmed jam. Return to the oven and bake until golden and set, 15 to 20 more minutes.
8. 8 To serve, pour cognac into a ladle, carefully light with a match, and pour over the whole tart. The alcohol will burn off.

By Natalia

Ingredients

• ✓ cognac
• olive oil
• butter
• wild mushroom
• salt
• shallot
• brandy
• 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

• ✓ cognac
• egg
• milk
• water
• all-purpose flour
• white sugar
• butter
• margarine
• instant chocolate pudding mix
• instant coffee granules
• heavy cream
• bittersweet chocolate
• butter
• margarine
• evaporated milk
• confectioners' sugar

Instructions

1. 1 Crepe batter: in a large bowl, mix together eggs, milk, water, flour, sugar, 1 teaspoon butter, and cognac.
2. 2 Filling: beat pudding mix, instant coffee and whipping cream together with an electric mixer until the mixture is thick.
3. 3 Sauce: in a small saucepan, melt the chocolate, butter, evaporated milk, and confectioners' sugar together until the mixture is a little thick.
4. 4 Crepes: heat a small skillet (or crepe pan) to a high temperature. Place a small amount of batter into the skillet and swirl it around until the batter covers the bottom of the pan. When the crepe is slightly browned flip the crepe over and let the other side brown for a few seconds. The first crepe will most likely not turn out well, but the rest will. Stack the crepes on top of each other to let tem cool before filling.
5. 5 Spoon the filling into the center of each crepe and roll the crepe up around it. Spoon the sauce over the crepes and serve.

By Diane Meyer

Ingredients

• ✓ cognac
• bacon
• pistachio
• cherry
• egg
• bread crumb
• heavy cream
• pink curing salt
• black pepper
• garlic
• kosher salt
• parsley
• shallot
• onion
• chicken liver
• bacon
• duck leg meat
• pork shoulder
• cayenne pepper
• ginger
• nutmeg
• clove

Instructions

1. 1 Combine cloves, nutmeg, ginger, and cayenne pepper in a small bowl to make spice mixture.
2. 2 Place pork shoulder, duck meat, chopped bacon, chicken livers, onion, shallot, parsley, cognac, salt, garlic, pepper, 3/4 teaspoon spice mixture, and pink curing salt in a large bowl. Mix thoroughly until evenly distributed. Cover with plastic wrap and refrigerate about 2 hours.
3. 3 Whisk cream, bread crumbs, and eggs together in a bowl.
4. 4 Transfer pork mixture to a rimmed baking sheet lined with a silicone mat or parchment. Freeze for 15 to 20 minutes to facilitate grinding the meat.
5. 5 Grind pork mixture into a bowl using the meat-grinder attachment of a stand mixer. Add dried cherries and pistachios. Add the cream mixture; fold gently until just combined.
6. 6 Arrange bacon strips crosswise in a 9x5-inch loaf pan, letting ends hang over the edges of the pan. Trim some strips to fit the ends of the pan.
7. 7 Fill pan to the top with the ground pork mixture; smooth the top. Cover surface with strips of bacon. Fold side bacon piece edges over the top. Cover with a piece of parchment cut to fit the top of the pan; wrap tightly with heavy duty aluminum foil.
8. 8 Preheat oven to 350 degrees F (175 degrees C).
9. 9 Transfer pan to a deep pot or Dutch oven. Pour in hot tap water to reach 1/2 to 2/3 of the way up the side of the pan. Cover.
10. 10 Bake in the preheated oven until an instant-read thermometer inserted into the center reads 155 degrees F (68 degrees C), 1 3/4 to 2 hours.
11. 11 Transfer pan to a paper-towel lined surface to absorb any moisture. If mixture has risen above the top edge of the pan, press it down with a heavy pan. Remove the aluminum foil, leaving the parchment paper on top. Transfer pan to a paper-towel-lined baking dish. Cut a piece of cardboard to be slightly smaller than the top of the pan. Wrap with aluminum foil and place on the parchment paper. Press down with weights like canned food.
12. 12 Refrigerate at least 8 hours to chill and compress the pate.
13. 13 To unmold the pate, pour very hot water into a large bowl. Dip mold into hot water for 1 to 2 seconds. Turn out onto a paper-towel-lined dish; chill again before slicing.

By John Mitzewich