ARMAGNAC SYRUP
Use this to make our Chocolate Roulade.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 2
Steps:
- Bring sugar and 1/2 cup water to a boil in a small saucepan over medium-high heat. Let cool completely; stir in Armagnac.
PRUNES IN ARMAGNAC
Steps:
- Place 3 cups of water in a medium saucepan and bring to a boil. Turn off the heat, add the tea bags, and steep for 5 minutes. Discard the tea bags, add the prunes and honey, turn the heat to medium-high, and bring to a boil. Lower the heat and simmer uncovered for 3 minutes to plump the prunes.
- Pour the prunes and all the liquid into a medium bowl and stir in the Armagnac, vanilla, orange juice, vanilla bean, and cinnamon sticks. With a vegetable peeler, cut 4 large strips of zest from 1 lemon and add to the mixture. Cut the lemon in half, cut 4 (1/2-inch-thick) slices, and add to the bowl. Cover the bowl with plastic wrap and set aside at room temperature for 6 to 12 hours. (If you're not serving the prunes that day, refrigerate them in their liquid.)
- To serve, place the prunes in shallow dessert bowls and serve cold, at room temperature, or slightly warmed, spooning the macerating liquid over them. Add a scoop of ice cream, a drizzle of Armagnac, a drizzle of honey, and a sprinkling of grated lemon zest. (You'll be surprised how much flavor this adds!) Serve immediately.
COGNAC SYRUP
Categories Sauce Dessert Cognac/Armagnac Winter Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Bring all ingredients to a boil in a 1-quart saucepan, stirring until sugar is dissolved. Reduce heat and simmer 5 minutes. Cool.
ARMAGNAC CHOCOLATE ALMOND TART
I am a pecan pie lover...this is my twist on pecan pie. I use almonds instead of pecans and golden syrup instead of corn syrup. Both chocolate and Armagnac make this tart really special. Don't skip on toasting the almonds, it brings out the nuttiness of the pie. - Phoebe Saad, Framingham, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour, ground almonds, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; press onto bottom and up sides of an ungreased 9-in. tart pan with removable bottom. Place on a baking sheet. For filling, sprinkle slivered almonds over crust. In top of a double boiler or a metal bowl over hot water, melt butter and chocolate; stir until smooth. Remove from heat. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in golden syrup, Armagnac, vanilla and salt until well blended. Gradually beat in chocolate mixture. Slowly spoon filling over almonds. Bake until set, 35-40 minutes. Cool completely on a wire rack.,
Nutrition Facts : Calories 462 calories, Fat 29g fat (11g saturated fat), Cholesterol 85mg cholesterol, Sodium 67mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 4g fiber), Protein 9g protein.
ARMAGNAC APERITIF
Steps:
- Pour wine in a wine glass, add Armagnac, stir, and garnish with prune.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 1 gram
ARMAGNAC SIMPLE SYRUP
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 7 cups
Number Of Ingredients 2
Steps:
- In a heavy 4-quart saucepan, bring 4 cups of water and the sugar to a rolling boil. Remove from heat and add Armagnac. Let stand at room temperature to cool. Set aside. Can be made several days in advance.
FLAMING BABAS à L'ARMAGNAC
Provided by Jonathan Reynolds
Categories dessert
Time 3h15m
Yield 8 servings
Number Of Ingredients 25
Steps:
- In a mixer fitted with a paddle, mix the flour, sugar, yeast, eggs and salt. Switch to a dough hook and work on medium-low speed until dough is very smooth and elastic and no longer sticks to the sides of the bowl, 5 to 15 minutes. Add the butter and work for 5 minutes.
- With floured hands, divide the dough into 16 balls. Place in a baba or small cupcake mold (butter if the molds are metal). Let rise till doubled, 1 to 2 hours.
- Preheat oven to 375 degrees and bake until golden brown, about 15 minutes. Remove from molds and place on a rack overnight.
- Bring sugar, 1 1/2 cups water and Armagnac to a boil. Pour over dates and currants. Soak overnight.
- An hour or two before serving, bring syrup ingredients and 7 cups water to a boil. Let cool until just warm. Place babas in a bowl and strain the syrup over them. Let soak 30 to 45 minutes.
- Whip the cream, then whip in the confectioners' sugar and vanilla-bean seeds. Refrigerate.
- Melt butter in a nonstick pan over medium heat. Sauté bananas until soft, a few minutes per side. Sprinkle with granulated sugar and cook until the sugar caramelizes.
- Arrange bananas and some dates and currants on 8 plates. Drain the babas and place 2 on each plate. Top with cream. Warm and ignite the Armagnac, and pour it on top.
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- Preheat the oven to 300°. Heat the Armagnac in a small saucepan. Arrange the apricots in a glass baking dish and pour the Armagnac on top. Cover with foil and bake for 15 minutes.
- Drain the hot Armagnac into a large skillet and carefully ignite it. When the flames die down, add the sugar and simmer over moderately high heat until thickened, about 5 minutes. Add the pomegranate juice and the apricots and simmer over low heat, turning them twice, until the syrup is reduced to about 1/3 cup, about 3 minutes; let cool. Thickly slice the apricots and store them in the syrup.
TOP 10 BEST ARMAGNAC COCKTAIL RECIPES TO MAKE AT HOME
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Estimated Reading Time 6 mins
- Corpse Reviver N°1. Firstly, you may notice that the majority of cocktails that we suggest in this guide are classic late-19th century and pre-prohibition era concoctions.
- French Negroni. Cognac is a popular substitute for whisky if people find the Italian Negroni to be somewhat lacking in character. However, if you really want an exciting alternative, consider using Armagnac instead!
- Armagnac Aristocrat. The Aristocrat is a classic and refreshing brandy cocktail. By using Armagnac instead, you can benefit from added character and fruitiness, which is mouthwatering to say the least!
- Sazerac. To celebrate New Orleans’ 300th anniversary, Revolution in the Royal Sonesta hotel incorporated an 1893 millésime Castarede Armagnac into its Sazerac.
- Sidecar. Admittedly, the Sidecar was introduced in the 1920s at the Paris Ritz. Therefore, it was unlikely that Armagnac was ever used instead of cognac.
- Tom Collins. The Tom Collins was inspired by a New York hoax from 1874 and even led to the creation of its eponymous highball glass. A refreshing cocktail with a variety of zesty ingredients, it’s one worth considering for the summer.
- Vieux Carré. Another New Orleans classic, the Vieux Carré is one of our personal favourites that marries gourmand and rounded flavours for a smooth result.
- D’Artagnan Cocktail. The d’Artagnan is aptly amed after the fourth Musketeer, a native of Gascony, which is also the birthplace of Armagnac. It’s a great Champagne cocktail and lesser-known compared to many other varieties.
- Continental Sour. This cocktail was initially known as the Whiskey Sour until the addition of red wine made it the New York Sour. However, by then substituting the whiskey with Armagnac, it becomes the Continental Sour, which is far smoother and fruitier in our opinion.
- Brandy Smash. A very simply cocktail that brings the Armagnac into the fore. We couldn’t think of a better cocktail than the Brandy Smash for showcasing Armagnac’s flavours!
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