Cognac Syrup Food

COGNAC SYRUP

Steps:

• Bring all ingredients to a boil in a 1-quart saucepan, stirring until sugar is dissolved. Reduce heat and simmer 5 minutes. Cool.

COGNAC CREAM

Steps:

• Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
• Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
• With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become scrambled eggs!)
• Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Cognac, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

FRENCH CANADIAN

Steps:

• Combine Cognac, vinegar, maple syrup, and vanilla in a mixing glass and fill with ice. Stir until well chilled, about 30 revolutions. Strain into a chilled coupe glass, gently squeeze the lemon twist over the top to express oils, then use as a garnish.

EASY STICKY TOFFEE, APPLE AND COGNAC PUDDING

Steps:

• Heat oven to 160C or 320°F.
• Whizz up the dates in a food processor until chopped up a little and then add the walnuts or pecans, apple, golden syrup & cognac. Pulse a few times until coarsely chopped & mixed together, but still chunky.
• Add the butter, eggs & sugar & pulse a few times to combine.
• Finally, add the flour & bicarbonate of soda & keep pulsing until everything comes together & is mixed well.
• Butter a 1.5 litre pudding basin & tip in all the mixture.
• Smooth and level the top & bake in the pre-heated oven for 1 hr 20 mins or 1 hr 30 mins or until a skewer inserted comes out almost clean.
• While the pudding is baking, make the toffee sauce; tip the sugar into a saucepan and add the butter & the cream. Bring to a rapid boil & then simmer until the sugar is dissolved & the mixture has thickened & is caramel in colour.
• To serve, turn out the pudding and place the walnuts or pecans over the top of the pudding & pour over the toffee sauce; place pudding under a grill and cook until the sauce is bubbling.
• Serve with Ice Cream, Creme fraiche or Chantilly Cream.
• FREEZER:.
• Make the pudding ahead of time and freeze in the pudding container for up to 1 month. To reheat, defrost & cook in the microwave for 8-10 minutes on medium.Make the toffee sauce and serve as before.

COGNAC SAUCE

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.

CHESTNUTS IN COGNAC & VANILLA SYRUP

Steps:

• Put the zests, sugar, vanilla pod, cinnamon sticks and 400ml water in a large pan. Bring to the boil, then reduce the heat and simmer gently for 20 mins. Leave to cool, then add the Cognac.
• Pack the chestnuts into sterilised jars (see tip, below), then pour over the syrup to cover. Seal and label. Keep in a cool, dry place for at least 1 week before eating. Store in a cool, dry place for up to 6 months.