Sentences with phrase «uralt cognac»

Make Rudesheimer kaffee by starting with a couple of sugar cubes in each kaffee glass, adding very strong black coffee, poured over an ounce of «lighted» Asbach Uralt cognac in each glass.

Simmer the dates in a half cup of Asbach Uralt cognac for just a few minutes.

Add a couple of finely chopped macerated, marinated fresh black mission figs from your Asbach Uralt cognac jar.

Flambé the hot lobster with Asbach Uralt cognac.

If you are serving adults only, add a tablespoon of Asbach Uralt cognac to the chicken broth.

Now for the gourmet touch, just when ready to serve: add a little congealed figgy jus from your Asbach Uralt cognac marinating jar and drop in a small, finely chopped marinated black mission fig, on top of a dollop of very cold full - fat sour cream.

ALTERNATE: add chopped marinated inAsbach Uralt cognac black mission figs to the broth, just at serving time.

Up - Gourmet my spectacular vichyssoise soup by adding a drizzle of your Asbach Uralt cognac marinating jus from your black mission fig jar, just when ready to serve.

MY «Hamburger Special Topping:» Grill thick slices of Bosc Pears, skins on, on hot grates just to get grill - marks on (you aren't cooking the pears), and drizzle the grilled pear slices with a spritz of brandy and combine with a slice of marinated black mission fig from your Asbach Uralt cognac marinating jar.

Coarsely chop a cup of marinated but not macerated black mission figs from your Asbach Uralt cognac marinating jar.

Flambé with a half cup of Asbach Uralt cognac.

Not exact matches

Stir in two tablespoons of figgy jus from your Asbach Uralt black mission fig cognac marinating jar.

[Here's a small reference I used in my «Sauces» folder in my cookbook manuscript: Chef Karl Adam (d) in Germany is acknowledged as contributing the recipes in an old Asbach Uralt wonderful small cookbook from the 1950's, dedicated to using the cognac in cooking, and HeddaAdlon, in the same cookbook, last owner of the famous Hotel Adlon in Berlin's «Unterden Linden,» is credited with saying: «Three indispensable ingredients are needed for the creation of every good sauce, without any one of these the sauce will have neithersavour nor substance.»

In a little real butter in a sauté pan, flambé the lobster chunks with a half cup of Asbach Uralt brandy or your favourite cognac.

Flambé in very good European brandy / cognac — I use Asbach Uralt, but it has been delisted.

Refrigerate overnight and drizzle with a little cognac marinating jus from your black mission fig Asbach Uralt marinating jar, just when ready to serve.

Deglaze pork pan with Asbach Uralt or your favourite cognac, and reduce.

Add the warmed lobster pieces and flambé in very good European brandy / cognac — I use Asbach Uralt.