Mezzancolli Al Cognac Recipes
THE CLASSIC COGNAC COCKTAIL
Provided by Food Network
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Combine ingredients in a cocktail shaker full of ice and shake vigorously. Strain into a chilled cocktail glass over ice.
COGNAC SHRIMP
Steps:
- Heat the butter and olive oil in a skillet over medium-high heat, and saute the garlic and shallots until lightly browned. Stir in shrimp, and season with salt, pepper, and red pepper. Mix in sun-dried tomatoes. Cook and stir 5 minutes, or until shrimp is opaque and lightly browned.
- Pour cognac into the skillet, and stir to loosen browned bits from bottom. Reduce heat to low, and stir in half-and-half. Simmer 5 minutes, or until slightly thickened.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 8.3 g, Cholesterol 182 mg, Fat 8.7 g, Fiber 0.6 g, Protein 20.3 g, SaturatedFat 2.9 g, Sodium 284.4 mg, Sugar 2.2 g
BASIC CREPES WITH COGNAC
Provided by James Beard
Categories Dairy Egg Breakfast Dessert Quick & Easy Cognac/Armagnac House & Garden Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield About 12 small or 8 large crêpes
Number Of Ingredients 8
Steps:
- For this basic crêpe recipe, sift flour, sugar, and salt. Add eggs, one at a time, and mix until no lumps remain (you may use an electric mixer at slow speed). Mix in lemon rind or vanilla, cognac, and melted butter. Slowly add milk and mix until batter is consistency of thin cream. Let it stand an hour or two before making crêpes.
- Heat a crêpe pan (either 6-inch or 10-inch, according to desired size of crêpes) and rub it with butter. (It should sizzle on touching pan) For each crêpe, pour a little batter into the pan, tilting about to let it run, covering the bottom in a fairly thin layer. When lightly browned on the bottom, turn carefully with spatula. Pat turned crêpe flat with fingers and brown other side. As each crêpe is cooked, remove it to a hot platter and keep warm. Re-butter pan as needed.
MEZZANCOLLI AL COGNAC
Yield serves 4 to 6
Number Of Ingredients 7
Steps:
- Rinse the prawns and dry them on absorbent paper towels.
- Heat the oil in a very large terra-cotta or enameled cast-iron casserole and, over a lively flame, sauté the prawns, tossing them about in the oil until their shells turn angry red and are beautifully browned, 5 or 6 minutes. Salt them generously, adding the wine and the Cognac, letting the prawns drink in all the bubbling liquids for 2 to 3 minutes, depending on the size of the prawns.
- Remove from the flame and give the prawns a benediction of lemon juice and generous grindings of pepper before presenting them, in their casserole, with jugs of cold white wine.
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