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Tag Archives: cognac

SMOKED SALMON APPETIZERS

04 Saturday Mar 2017

Posted by Ceri Wilkin in Appetizers, Recipes

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Tags

capers, caraway, cognac, dill, dinner party, easy, elegant, entertaining, Fish, quick

At our last two dinner parties, I have served smoked salmon with a dash of cognac – a simple, light appetizer to compliment the heavier meat dishes that followed.

SMOKED SALMON WITH COGNAC CARAWAY MAYONNAISE AND TOASTED FRENCH BREAD

smoked salmon with caraway cognac cream

1 teaspoon caraway seeds

1/2 cup mayonnaise

3 tablespoons sour cream

1 tablespoon chopped fresh dill

2 teaspoons Cognac

smoked salmon

dill and toasted French bread to serve

With a mortar and pestle, grind caraway seeds fine. In a small bowl, stir together the ground seeds, mayonnaise, sour cream, dill and Cognac.

Arrange toasted French bread on a platter, top with mayonnaise, smoked salmon and dill.

Enjoy!

SALMON RILLETTES

salmon rillettes

3 cups water

8 ounces fresh salmon fillet

4 ounces smoked salmon, chopped fine

6 tablespoons butter, melted

2 tablespoons red onion, finely chopped

1/4 cup chopped fresh parsley leaves

rind and juice from one lemon

1 tablespoon Dijon mustard

2 teaspoons drained capers, chopped

2 teaspoons Cognac

French bread to accompany

In a skillet, bring water to a boil and add fresh salmon. Reduce heat and poach salmon at a bare simmer, about 4 minutes, or until just cooked through. Transfer salmon to a bowl and cool.

Flake fresh salmon and add smoked salmon, butter, red onion, parsley, lemon zest and juice, mustard, capers, Cognac and salt and pepper to taste. Stir mixture until combined well and pack into a serving terrine.

Serve salmon rillettes with toasted bread.

Enjoy!

 

GRAPEFRUIT SIDECAR and PALOMA and KINGSTON NEGRONI

20 Friday Jan 2017

Posted by Ceri Wilkin in Cocktails, Recipes

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campari, cognac, Donald Trump, easy, grapefruit, inauguration, lime, President of the United States, rum, tequila, vermouth

Whether the inauguration of the 45th President of the United States causes you to Celebrate or Commiserate!!

GRAPEFRUIT SIDECAR

grapefruit sidecar

1 cup fresh grapefruit juice

4 halved grapefruit slices

4 ounces cognac

3 ounces orange liqueur

ice

In a large shaker, combine grapefruit juice, cognac, orange liqueur and ice. Shake, strain into glasses.

Garnish with grapefruit slices.

Enjoy!

Recipe adapted from Rachael Ray, December 2015

www.rachaelray.com/

PALOMA

paloma

2 tablespoons sugar

1 lime, cut into wedges

1/4 cup fresh grapefruit juice

1/4 cup tequila

1 tablespoon fresh lime juice

1/2 cup grapefruit soda

lime wedges to serve

Pour sugar in a shallow plate. Rub rim of glass with lime wedge, dip rim of glass in sugar to coat.

In a cocktail shaker, combine grapefruit juice, tequila and lime juice. Cover, and shake to combine.

Add ice to glass and pour grapefruit mixture over it. Add grapefruit soda. Garnish with lime.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate

www.celebratemag.com/

KINGSTON NEGRONI

kingston negroni

1 ounce campari

1 ounce sweet vermouth

1 ounce Jamaican rum

Combine ingredients in a cocktail shaker filled with ice cubes and stir. Strain into a glass with ice.

Enjoy!

Recipe adapted from Better Homes and Gardens

www.bhg.com/

SIDECAR

27 Friday Feb 2015

Posted by Ceri Wilkin in Cocktails, Recipes

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cognac, Grand Marnier, lemon juice, orange bitters, simple syrup

I was relaxing with my husband after a long day, and mixed this beautiful and delicious cocktail to enjoy, infusing the evening with even more warmth and ease.

SIDECAR

sidecar

ice

1 3/4 ounces cognac

3/4 ounce Grand Marnier

3/4 ounce fresh lemon juice

1/4 ounce simple syrup

dash of orange bitters

1 orange twist, for garnish

Fill cocktail shaker with ice. Add the cognac, Grand Marnier, lemon juice, simple syrup and bitters and shake well. Strain into a chilled coupe and garnish with the orange twist.

Enjoy!

Recipe adapted from Food and Wine, April 2012

www.foodandwine.com/recipes

CHICKEN LIVER CROSTINI

27 Thursday Feb 2014

Posted by Ceri Wilkin in Appetizers

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celebration, chicken, cognac, crostini, duck fat, liver

I thought this Chicken Liver Crostini was sexy, I really did!!
I made it for a recent dinner party, and served it as an appetizer, but saved the last little bit for just my husband and myself.
A few nights after the dinner party, we opened a bottle of wine and savored the remaining pate, in celebration of the last Boy Scout meeting my husband would be responsible for.
As part of a cheese board, with fresh fruit, preserves, crackers and nuts, and the kids in bed asleep, it was the perfect romantic respite – a lovely get-away at home.

CHICKEN LIVER CROSTINI

1 pound chicken livers
2 tablespoons unsalted butter
1/4 cup olive oil
1 onion, finely chopped
2 sage sprigs
1 rosemary sprig
1 anchovy fillet, minced
1 tablespoon drained capers
salt and freshly ground black pepper
1/4 cup cognac
1 baguette, thinly sliced, toasted

Trim the chicken livers of any sinews and veins and set them on paper towels to dry for about 20 minutes.
In a large skillet, melt the butter in 1 tablespoon of the olive oil. Add the chopped onion, sage and rosemary and cook over moderately high heat, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the anchovy and capers and cook over low heat until the onion is lightly browned, about 8 minutes longer. Scrape the mixture into a medium bowl.
Add the remaining 3 tablespoons of olive oil to the skillet. Season the chicken livers with salt and pepper, add them to the skillet and cook over high heat until browned, about 2 minutes. Flip and cook the chicken livers for 1 minute longer. Stir in the onion mixture. Add the cognac and carefully ignite it with a long match. Cook the livers until the flames subside.
Discard the herb sprigs and scrape the contents of the skillet into a food processor, let cool slightly. Pulse to desired level of smoothness, then season with salt and pepper.
Either spread the baguette toasts with the chicken liver to serve, or spread the mixture into a ramekin and top with melted duck fat – chill before serving.
Enjoy!

Recipe adapted from Food and Wine, September 2009
www.foodandwine.com/recipes‎

THE CORDUROY JACKET

12 Saturday Oct 2013

Posted by Ceri Wilkin in Cocktails

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Tags

apple cider, cognac, thyme

My husband and I attended a cider and pork tasting recently with friends – so fun and perfect for the Fall season.
It was a bit of a drive, so I mixed up this Corduroy Jacket cocktail for the passengers to sip and enjoy on the way. It included a shot of cider to ensure we were remaining consistent with the theme of the evening.
Thankfully, our driver wasn’t distracted by our conversation and cocktail, as the sun was so blinding, several cars had pulled off to the side of the road.

THE CORDUROY JACKET

1 fresh orange slice
1 sugar cube
2 dashes Angostura bitters
1/4 cup cognac
sparkling apple cider
fresh thyme sprig to serve

Muddle orange slice, sugar cube and Angostura bitters in a cocktail shaker to release flavors.
Fill a shaker with ice cubes, and add cognac, cover with lid and shake vigorously until thoroughly chilled. Strain into a glass.
Top with sparkling apple cider and garnish with the thyme sprig.
Enjoy!

Recipe adapted from Southern Living, February 2013
www.southernliving.com/food/‎

CREOLE OLD FASHIONED

29 Wednesday May 2013

Posted by Ceri Wilkin in Cocktails

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Angostura bitters, cognac, creole, fashioned, old, orange bitters, rum

I recently sorted through and cleaned out my recipe box. I had accumulated so many, that it was taking me a ridiculous amount of time to search through them all when I was looking for something to cook.
Like clothing, food is seasonal, and there are certain items for special occasions – so I separated my collection into winter and summer and then further divided the recipes into categories such as St Valentines day, Halloween and Easter.
Since I was looking at so many fabulous sounding food and beverage combinations, I thought I would mix up a little something fun, and of course, seasonally appropriate.

CREOLE OLD FASHIONED

Fill a glass with ice. In a cocktail shaker, stir together 1 ounce cognac, 1 ounce dark rum, 1 to 2 teaspoons of agave nectar, and a dash each of Angostura bitters and orange bitters.
Pour the mixture into the prepared glass and serve.
Enjoy!

Recipe adapted from Food and Wine, July 2012
www.foodandwine.com/‎

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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