Mezzancolli Al Cognac Recipes

THE CLASSIC COGNAC COCKTAIL

The Classic Cognac Cocktail image

Provided by Food Network

Time 10m

Yield 1 serving

Number Of Ingredients 5

Ingredients

2 ounces Cognac
6 ounces freshly squeezed lemon juice
1/2 ounces freshly squeezed lime juice
Pinch superfine sugar, to taste
Serving suggestion: Garnish with an orange slice.

Steps:

Combine ingredients in a cocktail shaker full of ice and shake vigorously. Strain into a chilled cocktail glass over ice.

COGNAC SHRIMP

Cognac Shrimp image

A delicious mixture of caramelized shallots sauteed with shrimp and sun-dried tomatoes in a light and creamy cognac sauce. Serve hot with a side of pasta or warm, crusty bread.

Provided by jade

Categories Seafood Shellfish Shrimp

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, minced
½ cup thinly sliced shallots
1 pound shrimp, peeled and deveined
salt and pepper to taste
1 dash dried red pepper flakes
¼ cup oil-packed sun-dried tomatoes, drained and diced
½ cup cognac
½ cup fat free half-and-half

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

Basic Crepes with Cognac image

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

Ingredients

7/8 cup flour
1/4 cup sugar
1/8 teaspoon salt
3 eggs
1 teaspoon grated lemon rind (or a little grated vanilla bean)
2 tablespoons cognac
2 tablespoons melted butter
1 1/2 cups milk

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

Mezzancolli al Cognac image

Yield serves 4 to 6

Number Of Ingredients 7

Ingredients

1 1/2 pounds large prawns or medium langoustines, unshelled
1/2 cup extra-virgin olive oil
Fine sea salt
1 cup dry white wine
1 cup Cognac
Juice of 1 large lemon
Freshly ground pepper

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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