Do you have a good recipe that uses plain brandy? The alcohol must cook out?

Question

I'm about to acquire a pint of Christian Brothers' plain Brandy, and I'm a non-drinker! How can I put this to use in my kitchen? Does anybody have a recipe for bread or candy or whatever, that calls for Brandy? I would like the alcohol to cook out. Thanks!

Answer 1

Allspice Brandy Chicken

6 tbl Butter
2 x Onions, diced
4 x Chicken breast halves
2 x Apples
1/2 cup Calvados
1/2 tsp Allspice
2 cup Apple juice
1/2 tsp Salt
1/4 tsp Freshly ground black pepper
2 tbl Flour

Melt half the butter over medium heat in a large skillet. Add the onion and saute till tender. Remove from the pan and reserve. Peel, quarter and core the apples. Melt 1 tbsp butter in skillet and brown chicken breasts on both sides. Add apples, Calvados, allspice, apple juice, salt and pepper to skillet. Cover and cook over low heat 20 minutes. Remove chicken to a platter and keep warm. Return onions to pan. Blend together remaining butter and flour. Stir into sauce and cook for 5 minutes till sauce is thickened. Pour sauce over chicken and serve immediately.
Makes 4 servings.
Brandy-Peppercorn Steak with Root Vegetable Straw

Vegetable or olive oil
2 x New York strip steaks - (10 oz ea)
1 tbl Soft green peppercorns
1 tbl Pink peppercorns
1 tbl Coarsely ground black pepper
2 x Garlic cloves minced
1/2 cup Carrots unpeeled, julienned
thinly lengthwise
1/2 cup Parsnips unpeeled, julienned
thinly lengthwise
1/2 cup Rutabagas peeled, julienned
thinly lengthwise
3 tbl Whole-grain mustard
1/4 cup Brandy
1/4 cup Beef broth
1/4 cup Heavy cream
Oil for frying
Salt and pepper to taste
Mash the peppercorns and garlic together with a mortar and pestle or food processor. Coat the steak with mustard and press peppercorns and garlic into the meat. Place the steaks in hot, oiled skillet and sear on one side, about four to five minutes per side for medium-rare. While steak is searing, heat separate saucepan with oil. Make sure oil is very hot and fry vegetables (carrots, parsnips, and rutabagas) until crisp and golden brown, just a minute or two. Drain on paper towels and season with salt and pepper.
When steaks are nicely browned, flip them over, add brandy, and ignite. Cook until rare. To test steaks for doneness, press the meat with your finger - it should be firm to the touch. It is better to remove when underdone, rather than overdone, since you can always cook it a little more, if necessary.
Remove the steaks from pan and place each on a plate. Add beef broth and cream to pan and reduce to thicken. Less broth and cream will help the sauce to thicken more quickly. Pour sauce over steak, top with "straw" vegetables.

Answer 2

2 lbs. pitted Bing cherries
1 c. sugar
1/8 tsp. salt
2 tbsp. cornstarch
1 1/2 c. water
2 pts. vanilla ice cream
1/4 c. brandy
Square toasted bread cubes
Combine the sugar, salt, cornstarch and water. Add the pitted cherries and cook until thickened, stirring constantly. Soak bread squares in brandy. Scoop very hard vanilla ice cream into individual dessert cups. Pour jubilee mixture over ice cream, place brandied bread on top and ignite and serve.

Answer 3

BRANDIED CHICKEN LIVER PATE
Can be prepared in 45 minutes or less but requires additional unattended time.
3/4 cup finely chopped onion
1 large garlic clove, chopped fine
1/2 stick (1/4 cup) unsalted butter
1 pound chicken livers, trimmed
1/4 cup Cognac or other brandy
1/4 teaspoon freshly grated nutmeg
a pinch ground allspice
1/3 cup dried currants

Accompaniment: toasted French bread slices or crackers




In a large heavy skillet cook onion and garlic in butter over moderate heat, stirring, until softened. Pat dry chicken livers and season with salt and pepper. Add livers to onion mixture and cook, stirring occasionally, until cooked through but barely pink inside, about 10 minutes. Add brandy and simmer 2 minutes. Transfer hot mixture to a food processor and add nutmeg, allspice, and salt and pepper to taste. Purée mixture until very smooth and cool mixture.
While pâté is cooling, in a bowl cover currants with boiling water and soak 5 minutes. Drain currants and pat dry between paper towels.

Transfer pâté to bowl and stir in currants. Pack pâté in a crock (or crocks). Chill pâté, its surface covered with plastic wrap, at least 6 hours and up to 3 days. Bring pâté to room temperature before serving.

Serve pâté with toasts or crackers.

Makes about 1 1/2 cups.

Answer 4

Bananas Foster - "Bananas sliced in a warm cinnamon and caramel sauce with rum. Serve over ice cream!"
Original recipe yield: 2 servings

PREP TIME 5 Min

INGREDIENTS
2 tablespoons butter
3 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1 banana
1 tablespoon lemon juice
1/4 cup rum
2 tablespoons Brandy
DIRECTIONS
In a small skillet over medium heat, melt butter. Stir in sugar and cinnamon and heat until bubbly. Peel and quarter the banana. Place banana pieces and lemon juice in skillet and cook 3 to 4 minutes more, basting with syrup.
In a long-handled pan, heat rum and banana liqueur over medium heat until just warm. Ignite the alcohol and pour carefully over the banana slices. Remove the banana pan from the heat and continue to baste the banana slices with their sauce until the flames die down. Serve at once.

Answer 5

use it in onion soup -- yum! i used to to get brandy in soup when i was little kid to make me better. just find any vidalea or sweet onion soup recipie and add a cup in place of a cup of stock.