Cognac can be present on the table not only as a drink, but also in other dishes. This alcohol is found in desserts, meat, sweets. It is used in marinades and various sauces. The noble drink gives an unusual aroma and deepens the taste, fills it with new notes.
Features of using cognac
In cooking, brandy has been used for a long time. There are even some cakes, approved by the State Standard, which do not do without this ingredient. Also everyone knows chocolates with cognac fillings. They have a rich and deep taste. Cognac and chocolate - a classic combination. Less commonly, an alcoholic beverage is used for other dishes.
Where and why add brandy:
- In cold desserts (ice cream, cream, soufflé, sweets). Cognac is added mainly for taste, but is also a kind of preservative.
- In the unleavened dough. Christmas cookies, cakes, muffins are made more friable, fragrant, they form a crisp. Cognac is good friends with vanilla, coffee, chocolate, spices. Chebureks with cognac are crispy and “bubble”.
- In yeast dough. With cognac, you can cook cakes, buns and other muffins. Alcohol promotes fermentation and accelerates the souring of the dough. It also has a positive effect on the porosity of baking.
- In meat, poultry. An alcoholic beverage refines the taste, softens the fibers, and can also be set on fire. Below is the recipe for flambéed beef.
- In homemade sausage, ham, pastra. Alcohol reveals the aroma of spices, it also contains tannins. Homemade sausages with cognac are better stored.
No need to be afraid of alcohol in baking and hot dishes. When the temperature rises, it evaporates. Such dishes do not harm, they can be given even to children and pregnant women.
But when using pure brandy in cold drinks or sweets, alcohol remains, as does its pronounced taste. Not everyone will like it. Therefore, cognac is added to desserts strictly in a dosed amount and rarely exceeds 5% of the total mass of products.
Veal “Flambe” or flambéed
This culinary focus can be seen not only in films, but also in restaurants. Burning meat looks very impressive. Make it much easier than it might seem at first glance. Thanks to this procedure, meat has a special aroma and taste. Veal choose young, you can with fat layers.
Ingredients
- 1.5 kg of veal;
- 100 g of cognac;
- 300 ml of beef broth;
- 40 ml of vegetable oil;
- 1 tbsp. l butter;
- 1 tsp. pepper;
- 2 sprigs of rosemary;
- 2 sprigs of thyme;
- salt.
Method of preparation
- Chop thyme and rosemary with a knife, add salt and pepper. Wash the veal, wipe with napkins. Sprinkle with the prepared mixture, grind on the surface.
- Mix two types of butter, heat up in a frying pan almost to smoke. Lower the veal and fry over high heat for two minutes on each side. A light crust should appear.
- Drain the fat from the pan, leave the meat in it. Pour veal brandy, set on fire. As soon as the alcohol goes out, return the fat to the meat, pour over the top.
- Pour broth into the pan. Sometimes meat is poured over a cup of white wine. Put the piece in the oven and at 180 degrees cook an hour.
- Remove the veal from the oven, set it on the stove, evaporate the rest of the broth. Cut the meat into pieces, serve to the table.
Sometimes the meat is set on fire on the table. This technique does not affect the taste much; it is intended for a spectacular presentation.
Cream with cognac “Two chocolates”
Cognac gives a unique taste, light nutty aroma. Here, for example, chocolate cream with alcohol. It is great for various cakes and pastries.
Ingredients
- 160 g of milk chocolate;
- 160 g of dark chocolate;
- 3 spoons of sugar;
- 240 g of cream;
- 8 eggs;
- 4 spoons of brandy;
- 6 spoons of coffee.
Method of preparation
- Break all the chocolate into pieces, send it to the saucepan. We put in a water bath, begin to melt.
- Add cognac to coffee, boiled coffee, stir.
- Beat whites to cool foam. Separately, beat the yolks with sugar, in the third bowl, beat the cream until foam.
- Combine egg whites and yolks with melted hot chocolate, stir, remove from water bath. Cool, add whipped cream.
A spoon of brandy can be added to any other cream made from condensed milk, cream, proteins, butter. This ingredient will not spoil it for sure, it is only important not to overdo it.
Confectionery syrup
Syrups are used to wet the cakes. Even the most modest biscuit of eggs and sugar will sparkle with a new flavor, if it is poured over with impregnation with brandy. Here is the basic recipe. This syrup is well stored, you can do it in advance and keep it in the refrigerator.
Ingredients
- 10 tablespoons of sugar;
- 14 tablespoons of water;
- 1 tbsp. l cognac.
Method of preparation
- Sugar we measure, send in a saucepan. Add the specified amount of water. Use the same spoons to keep the proportions.
- Put the saucepan on the stove and slowly begin to heat the syrup. Nogorat and dark sugar should not. Also, the syrup should not boil before all the grains are dissolved.
- Give the syrup to boil well, then turn off the stove. Cool to room temperature, add cognac.
Since this is a basic recipe, there are only three ingredients. But you can add vanilla, various essences and even honey. They just do not spoil the impregnation.
Marinated Cherry
Fruits and berries are plentiful, but most often marinated cherries in cognac. This berry is used for the famous cake “Drunk cherry”, but it can be added to other desserts. Moreover, the harvesting is perfectly stored from the very summer to the next season. Here is a recipe without sugar, but when using sour berries, you can add up to 7 spoons per 0.5 kg.
Ingredients
- cherry;
- cognac;
- cinnamon optional.
Method of preparation
- Wash the cherries and dry them; there should be no water on the berries. Then we take out the bones, put the cherries in the jar along with the released juice. You can throw a piece of cinnamon.
- Add cognac so that it completely covers the berries. Close the jar with a nylon cap, shake well and put in the fridge. We use as intended.
For desserts, not only pickled cherries are used, but also brandy with juice. It is added to syrups for impregnation of cake layers.
