Category: Recipes

Pineau des Charentes, a unique fortified wine, blends freshly pressed grape juice with Cognac and hails from the heart of the Cognac region in France. This distinctive drink, available in white, red, and rosé varieties, offers a range of flavours influenced by its age. Younger Pineau is known for its fresh, fruity character, while older versions present more complex notes of dried fruit, nuts, and rich, concentrated flavours. The drink’s versatility makes it a perfect choice for any occasion, whether enjoyed as an aperitif, a dessert wine, or a delightful base for summer cocktails. Protected under the Appellation d’Origine Contrôlée… Read more

Here we share a delicious Panna Cotta dessert recipe from our friends at Bordeneuve.  Using their fabulous orange armagnac liqueur, La Grande Josiane, this recipe serves 5/6 people. Panna Cotta à La Grande Josiane – 500ml double cream – 50g caster sugar – 3 leaves of gelatine – 80ml La Grande Josiane – 150g dark chocolate 1. Soften the gelatine in cold water 2. Heat the cream and sugar in a pan until just boiling 3. Remove from heat and, whilst whisking continuously, add the drained gelatine, and La Grande Josiane 4. Pour the mixture into ramekins 5. Chill in… Read more

      Ingredients: 180g butter 180g soft brown sugar 2 teaspoons grated orange zest 1 teaspoon grated lemon zest 50g ground almonds 3 tablespoons cognac Method: Ensure that the butter is cool and firm.  Dice and cream a little. Add the sugar and cream further, but don’t over do it. Add the orange, lemon and ground almonds. Slowly add the cognac a tablespoon at a time and if you prefer, add a pinch of nutmeg,  cinnamon or the insides of a vanilla pod.  Make in advance, cover tightly and store in the fridge for a few days or the freezer for longer. Original recipe from… Read more

Ingredients:           1 (12 to 14 pound) uncooked smoked ham, bone-in           1 cup dark brown sugar           1/4 cup Cognac           Watercress, for garnish           Parsley, for garnish Method Preheat oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake 1 1/2 hours. Unwrap ham; discard parchment and foil. With a large, sharp knife score fat in a diamond pattern, making the lines about 3/4 inch apart. Transfer ham to a large roasting pan. Reduce oven temperature to 300 degrees. In a small… Read more

Ingredients: For the Cake:  1 cup unsalted butter, 3 cups sieved plain flour,  1 1/2 cups sugar, 4 large eggs, 2 tsps. baking powder, 1/2 tsp salt, 1 cup milk, zest of 2 lemons.  For the Glaze:  1/3 cup Cognac, 1/3 cup lemon juice, 1/2 cup sugar.  For Decorating: 24 Candied Lemon Slices, Candied Kumquats Method: 1.  Preheat oven to 350 degrees; butter and flour two 6-inch round cake pans. Set aside. 2.  In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs, one at a time, mixing well after each addition. 3.  In a large bowl, whisk together flour, baking powder, and salt…. Read more

For the Apple Topping 1 tablespoon unsalted butter & 1/2 cup sugar 3 apples peeled, cored & cut into 1/2 ”  wedges 1/4 cup Cognac For the Crumb Topping 1 3/4 cups plain flour 1/2 cup granulated sugar & 1/3 cup dark-brown sugar 1 1/2 teaspoons ground cinnamon & 1/4 teaspoon coarse salt 1/2 cup unsalted butter, melted For the Cake 1 cup plain flour 1/2 teaspoon baking powder & 1/2 teaspoon baking soda 1/4 teaspoon coarse salt 6 tablespoons unsalted butter, room temperature 1/2 cup granulated sugar & 1/3 cup creme fraiche 1 large egg & 1 large egg yolk 1 tablespoon… Read more

A very grown up version of a classic winter pudding accompaniment by Martha Stewart: Ingredients: 9 large egg yolks,  3/4 cup sugar,  4 1/2 tablespoons plain flour, 3 cups milk,  3/4 teaspoon pure vanilla extract, 3 tablespoons Cognac Method: Combine yolks and sugar in the bowl of an electric mixer. Beat on medium high until mixture is pale yellow and thick, 2 to 3 minutes. Reduce speed; add flour, and beat to combine. Meanwhile, bring milk to a boil in a medium saucepan. Slowly pour half the milk into egg mixture; beat until smooth. Pour mixture back into saucepan; set over medium heat. Whisk until… Read more

      Ingredients: 1 lime 3 tablespoons olive oil 1 passion fruit salt & pepper 12 beautiful scallops 20ml Blanche Armagnac Make the vinaigrette by mixing the zest and juice of the lime with the olive oil and passion fruit seeds.  Season with salt and pepper. Compile 4 skewers by skewering the scallops through the thickest part.  Season with salt and pepper.  Gently cut the scallops on 2 sides crossing the incision.  Heat some olive oil in a pan until very hot then add the skewers.  Sear on both sides and flame with Blanche Armagnac. Serve hot with the passion… Read more