Recipes with Cognac

Wedding cake from Karoline

Bring orange juice and sugar into boil in a thickened pot. Boil the mixture at even heat and without lid for approx. 50 min. Or until there are approx. 6 dl orange syrup - pipes occasionally. Cook while flowing, in a large thick-frying pan, at even heat and wi

Flambered lobster

Throw 1 large teaspoon of finely chopped scalot onion into a copper dish or, in the absence of such, on a silver dish placed on a liquor machine at the table. After a few minutes add the lobster (1/2 lobster per person). Let it all cook for a few more mi

Chicken in marinade

The chicken breasts are put in the marinade a day before they are to be grilled. Must be reversed frequently.

Cognac sauce

Heat barbecue sauce and milk in a saucepan. Dissolve the spices in the extra water / milk. Stir in the boiling sauce. Let it simmer for a few minutes. Equalized with maizena - cognac added. Taste like

Crepes Suzette

The dry ingredients are stirred for a leveling with beer and milk. Egg yolks and oil are added and the dough rests for 30 minutes. Then turn the pinch egg whites into the dough. Put the pancakes in butter The pancakes are rolled together on a dish. Butte

Creps Suzette

The eggs are whipped with the flour. Combine boiled butter and milk. Add the dough with salt, sugar, vanilla and fried lemon peel. The pancakes are baked very thin on a hedge pan. Only butter the forehead first. Should it be Crêpes Suzette, turn the panc

Pâté

Take the skins off the duck breast pieces. Remove if necessary. Remains of feathers (save the skins). Cut one breast piece into 3 strips on the long side. Cut the other into smaller pieces. Remove the tendons from the veal and also cut into smaller pieces.

Glazed ham I

Place the ham two days in a brine as above. It should not be too cold. It is then steadied in the oven - quite slowly at 125 degrees, until the barometer shows 76 degrees. It is taken out and the sword is removed. With a meat or a disposable spray, the h