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. A noble drink gives an unusual aroma and deepens the taste, fills it with new notes.
Features of the use of cognac
Cognac has been used in cooking for a long time. There are even some cakes approved by GOST, which without this ingredient do not. Also, everyone knows chocolate with brandy fillings. They have a rich and deep taste. Cognac and chocolate - a classic combination. Less commonly, an alcoholic drink is used for other dishes.
Where and why brandy is added:
- In cold desserts (ice cream, cream, souffle, sweets). Cognac is added mainly for taste, but is also a kind of preservative.
- In a fresh batter. Christmas cookies, cakes, muffins are more friable, fragrant, crispy crust forms on them. Cognac is great friends with vanilla, coffee, chocolate, spices. Chebureks with brandy are crispy and bubbly.
- In yeast dough. With brandy, you can cook cakes, rolls and other muffins. Alcohol promotes fermentation and accelerates acidification of dough. It also positively affects the porosity of baking.
- In meat, poultry. An alcoholic beverage ennobles the taste, softens the fibers, and can also be set on fire. Below is a recipe for flammed beef.
- In home-made sausage, ham, pastrami. 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 pastries and hot dishes. When the temperature rises, it evaporates. Such dishes will not harm, they can be given even to children and pregnant women.
But when using pure cognac in cold drinks or sweets, alcohol remains, as does its pronounced taste. Not everyone will like it. Therefore, brandy is added to desserts strictly in a metered amount and rarely exceeds 5% of the total mass of products.
Veal "Flambe" or flambé
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, the meat has a special aroma and taste. We choose veal young, it is possible with fatty layers.
Ingredients
- 1.5 kg of veal;
- 100 g 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.
Cooking method
- 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 oil, heat in a pan almost to a haze. Lower the veal and fry for two minutes on each side over high heat. A light crust should appear.
- Drain the fat from the pan, leave the meat in it. Pour cognac over veal, set fire to it. As soon as the alcohol goes out, return the fat to the meat, pour over it.
- Pour the broth into the pan. Sometimes meat is poured with a cup of white wine. We put a piece in the oven and at 180 degrees we cook an hour.
- We take out the veal from the oven, put on the stove, evaporate the remaining broth. Cut the meat into pieces, serve.
Sometimes the meat is set on fire on the table. This technique does not affect the taste much, it is designed for effective serving.
Cream with cognac "Two chocolates"
Cognac gives a unique taste, light nutty aroma. Here, for example, chocolate cream with alcohol. It is great for a variety of cakes and pastries.
Ingredients
- 160 g of milk chocolate;
- 160 g of dark chocolate;
- 3 tablespoons of sugar;
- 240 g of cream;
- 8 eggs;
- 4 tablespoons of cognac;
- 6 tablespoons of coffee.
Cooking method
- Break all the chocolate into pieces, send it to the saucepan. We put in a water bath, we start to melt.
- Add cognac, boiled coffee to the chocolate, stir.
- Beat the whites to cool foam. Separately, beat the yolks with sugar, in a third bowl, whip the cream until foam.
- We combine egg whites and yolks with melted hot chocolate, stir, remove from a water bath. Cool, introduce whipped cream.
A spoonful of cognac can be added to any other cream made from condensed milk, cream, protein, oil. This ingredient will definitely not ruin it, it is important not to overdo it.
Confectionery Syrup
Syrups are used to wet the cakes. Even the most modest egg and sugar sponge cake will sparkle with a new taste if it is soaked in cognac. Here's the basic recipe. This syrup is well stored, you can make it in advance and keep it in the refrigerator.
Ingredients
- 10 tablespoons of sugar;
- 14 tablespoons of water;
- 1 tbsp. l cognac.
Cooking method
- We measure sugar, send it to the saucepan. Add the indicated amount of water. Use the same spoons to keep proportions.
- We put the saucepan on the stove and begin to slowly heat the syrup. Sugar should not swell and darken. Also, the syrup should not boil before all the grains have dissolved.
- Let the syrup boil well, then turn off the stove. Cool to room temperature, introduce cognac.
Since this is a basic recipe, there are only three ingredients. But you can add vanilla, various essences and even honey. They definitely will not ruin the impregnation.
Pickled cherries
There are a lot of fruits and berries, but most often cherry pickled in cognac. This berry is used for the famous Drunken Cherry cake, but it can be added to other desserts. Moreover, the workpiece is perfectly stored from the very summer until the next season. Here the recipe is sugar free, but when using acidic berries, you can add up to 7 tablespoons per 0.5 kg.
Ingredients
- cherry;
- cognac;
- cinnamon optionally.
Cooking method
- Wash the cherries and dry them; no berries should remain on the berries. Then we take out the seeds, put the cherries in a jar along with the juice that has stood out. You can throw a piece of cinnamon.
- Add cognac so that it completely covers the berries. Close the jar with a capron lid, shake well and put in the refrigerator. We use as intended.
For desserts, not only pickled cherries are used, but also cognac with juice. It is added to syrups for impregnation of cakes.
