Cognac Sparklers Food

COGNAC SPARKLERS

Cognac Sparklers image

In this sophisticated cocktail, the apple flavor plays off the strength of the Cognac. Hard sparkling cider may be substituted for soft.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes Cocktail Recipes

Number Of Ingredients 3

Ingredients

1 ounce (2 tablespoons) Cognac
1 cup chilled sparkling apple cider
A few dashes bitters

Steps:

Pour 1/2 ounce (1 tablespoon) Cognac into each of 2 Champagne flutes. Top each with 1/2 cup chilled sparkling apple cider, and finish with a few dashes bitters.

WINE FRUIT SPARKLERS

Wine Fruit Sparklers image

Provided by Bobby Flay

Categories beverage

Time 5m

Yield 1 serving

Number Of Ingredients 6

Ingredients

Crisp white wine such as Sauvignon Blanc, very cold
Fresh juice, such as pink grapefruit, blood orange, pomegranate or cranberry-apple
Citrus-flavored club soda, very cold
Grapefruit and orange zest, for garnish
Pomegranate seeds, for garnish
Red apple slices, for garnish

Steps:

Fill a large goblet halfway with white wine€, and then fill another quarter with your juice of choice, and finish with club soda. Garnish according to the juice, using zest, pomegranate seeds or apple slices.

COGNAC SPARKLERS

COGNAC SPARKLERS image

Categories Thanksgiving Apple

Yield 2

Number Of Ingredients 3

Ingredients

1 ounce (2 tablespoons) Cognac
1 cup chilled sparkling apple cider
A few dashes bitters

Steps:

1. Pour 1/2 ounce (1 tablespoon) Cognac into each of 2 Champagne flutes. Top each with 1/2 cup chilled sparkling apple cider, and finish with a few dashes bitters.

COGNAC SAUCE

Cognac Sauce image

This sophisticated sauce will quickly become a favorite at your house. Spoon it over grilled veal chops or a crisp roast duck, and you will present a memorable dish. It is outstanding over noodles for a small but rich first course.

Provided by Dancer

Categories Sauces

Time 40m

Yield 1 c.

Number Of Ingredients 8

Ingredients

2 tablespoons butter
2 large shallots, minced
1 clove garlic, minced
2 tablespoons cognac
1/2 cup brown stock
1/2 cup heavy cream
1 cup sliced mushrooms
salt & freshly ground black pepper

Steps:

Melt the butter in a heavy medium-size saucepan over medium heat.
Add the shallots and garlic and saute until transparent, about 3 to 4 minutes.
Then add the cognac and flame.
To do this, remove the saucepan from the heat and touch a lighted match to the edge of the pan; the fumes of the cognac will ignite.
Holding the pan away from you, allow the flames to die down naturally.
Add the stock and cream and simmer over low heat until thickened, about 15 to 20 minutes.
Add the mushrooms and continue to simmer 3 to 5 minutes more.
Season with salt and pepper and serve immediately.

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