Brandy

The recipe is taken from the book "Seafood. Very Simple.

Recipe from the book "Alcohol and Vinyl: An Inspiring Guide to Great Music and Cocktails". With this stunning classic, we pay homage to The Beatles' meeting with the Maharishi in London in 1967, the following year after which the group made their famous trip to the guru in India. Our first world-famous cocktail has a very sunny and whimsical taste.

With all due respect to Mandelstam, brandy in the pate is not nonsense at all, but an important element that smooths out all the visceral sensations associated with the liver and gives the final product sophistication. As for the orange, it is unlikely that there is a dish that would be spoiled by the orange spirit, or for us northerners, who always take citrus fruits as a miracle, it only seems that way. Psychologists believe that orange is a powerful antidepressant, and prescribe it as a sedative . Well, you can prescribe orange to the pate so that everything comes together: the color of dark bronze, the delicate taste of the liver and the aroma of a real festive dish.

Recipe taken from the book "Geography to taste. Latvia" by Nika Ganich

This version of cheesecake, invented in Tokyo in 1947, is not without reason called cotton: it has less cream cheese and flour, but more egg white whipped into foam, its texture is more reminiscent of a light sponge cake. As a result, the cheesecake turns out to be weightless, very tender and does not feel at all caloric (but this, of course, is an illusion). The price for lightness is fragility, the airy creation is just trying to fall, spread out into a puddle or turn into an omelet. To prevent this from happening, you need to follow at least two rules. First, beat the protein so that the foam holds well on the whisk, but is slightly short of stiff peaks. Secondly, never open the oven during the baking and cooling of the cheesecake. If you are in the business of creating cheese cakes "newbie, it's better to cook it in a water bath - then your first experience will definitely be successful.

The 'Diana' cupcakes are a refined treat of British cuisine, named in honor of the elegance and tenderness they embody. These miniature cakes delight with a combination of airy chocolate batter and rich cherry filling with hints of brandy, creating an exquisite balance of sweetness and light tartness. The cream made from condensed milk and butter gives the cupcakes a velvety softness, while the cocktail cherry completes the image of a sophisticated dessert. They are perfect for festive occasions and cozy evenings with a cup of tea, enhancing the atmosphere of warmth and elegance. 'Diana' is a cupcake that captivates from the first bite, leaving behind a sweet memory of celebration and pleasure.

A French classic. It's not so much about the steak as the sauce it's served with. One of the most famous and versatile additions to meat, it's based on pepper, cream and cognac.

The most popular Spanish cocktail - refreshing in the heat and not too intoxicating. If someone is not feeling hot right now, you can just practice

Roscón de reyes, which means "Royal bread", is a ring of pastry with nuts and dried fruits.

Italian 'Mostaccioli' cookies are a fragrant treat that embodies the spirit of traditional Italian baking. Its history traces back to the southern regions of Italy, where almond flour, spices, and citrus zest create a rich flavor. The cookies are soft, slightly spicy, with a delicate sweetness complemented by deep notes of cocoa and brandy. The filling of figs and raisins gives it a rich fruity texture, while the chocolate glaze completes the exquisite flavor profile. 'Mostaccioli' pairs perfectly with strong coffee or wine, adding warmth to any tea time. It makes an excellent festive treat or special gift that highlights Italian gastronomic traditions.

Caramel tubes are an exquisite dessert of Italian cuisine, combining a crispy caramel shell and a delicate cheese cream. The secret of their flavor lies in the caramel dough with brandy, which acquires a thin, fragile texture when baked. Filled with creamy mascarpone and adorned with fresh berries, the tubes offer a harmony of sweetness, tartness, and spice. Ginger sauce adds spicy notes that highlight the depth of flavor. This dessert is perfect for concluding a festive dinner, and its elegant presentation is true art.

Homemade tiramisu with brandy is an exquisite dessert with a delicate, airy texture and rich flavor. While its roots trace back to Italy, this brandy version brings French elegance by adding warm, caramel notes of alcohol. Velvety mascarpone, coffee-soaked savoiardi cookies, and a light bitterness of cocoa create a harmonious blend where sweetness is balanced by depth of flavors. This dessert is perfect for finishing a romantic dinner or a cozy evening with loved ones. It’s best served chilled so that the layers soak and achieve a unified consistency, revealing all the nuances of aroma. Enjoy this classic treat that combines the sophistication of French cuisine with Italian passion for perfection.

Red punch with pomegranate and herbs is a refined cocktail born from European culinary traditions. Its base is rich red wine combined with tart pomegranate and warming ginger juices. Brandy and herbal liqueur add depth of flavor, while honey syrup softens the acidity, giving the drink a velvety texture. Tarragon, pomegranate seeds, and citrus slices create a harmonious aromatic composition that awakens the senses. This punch is perfect for cozy evenings, festive gatherings, and romantic meetings. It both invigorates and warms, leaving a subtle aftertaste and a desire for another sip.

Brandy marinade for white meat (Marinata al brandy) is a refined recipe from Spanish cuisine. It combines the noble sharpness of brandy with the softness of olive oil, creating a harmonious flavor enriched with the aroma of fresh thyme and bay leaves. This marinade gives meat tenderness and a light spicy note, revealing its juiciness. Thanks to the brandy, the meat gains depth of flavor while olive oil makes the texture silky. The marinade is perfect for chicken and turkey, making them especially appetizing. In Spain, such marinades are used for festive dishes, highlighting the culinary traditions of the region. After several hours of marinating, the meat becomes incredibly aromatic and ready for frying or baking, turning into a gastronomic delight.

Plum pie with meringues is a true embodiment of French sophistication, combining a crispy crust, tender fruit filling, and airy meringue. The history of such desserts goes back centuries when chefs sought to create harmony of textures and flavors. Ripe plums baked on a golden crust reveal their sweet-tart richness, while the delicate cloud of meringue adds lightness and refinement. This pie is not just a treat but a true work of art that is perfect for cozy evenings with a cup of tea or as an exquisite dessert on the festive table. The contrast between the softness of the plums and the airiness of the egg whites makes it delightful and unforgettable for any gourmet.