Cognac (brandy)

Salad with chicken hearts is a gastronomic symphony where the tenderness of offal combines with bright Eastern notes. Chicken hearts processed with cognac and narsharab acquire a rich flavor with a hint of caramel sweetness. Red onion adds spiciness, while cherry tomatoes and pomegranate seeds bring freshness and juiciness. The author's dressing based on balsamic vinegar and olive oil unites the ingredients into a harmonious whole. This salad is not just a dish but a small work of art that combines different textures and flavors. It is perfect for both a light dinner and a festive table, delighting gourmets with its exquisite aroma and rich taste nuances.

The recipe is taken from the magazine "Cakes and Pies. And also the best recipes for cupcakes, rolls, pastries and cookies.

The recipe is taken from the magazine "Cakes and Pies. And also the best recipes for muffins, rolls, pastries and cookies.

Recipe taken from the magazine "Culinary Workshop".

Andrey Shmakov, chef of the Savva restaurant, shared the recipe with us.

Duck liver with berry sauce is an exquisite dish of French cuisine that captivates with its refined taste. The tenderness of the liver harmoniously combines with the sweet and sour berry sauce made from lingonberries, narsharab, and cognac, creating a rich palette of aromas. Cognac adds noble notes while lime brings a subtle citrus freshness. This dish is perfect for special occasions and romantic dinners, highlighting the elegance of French gastronomy. The golden-brown liver soaked in spicy sauce becomes a true delicacy best paired with a glass of red wine. The dish can be garnished with fresh raspberries and basil leaves for added freshness and sophistication.

The recipe is taken from the book "Holiday salads and appetizers.

The recipe is taken from the book "Holiday salads and appetizers. Very simple.

The recipe is taken from the book "Holiday Salads and Appetizers. Very Simple.

The recipe is taken from the book "Holiday salads and appetizers.

The 'Potato' pastry is an iconic dessert of the Soviet era, born out of scarcity but becoming a beloved treat for many generations. Its delicate chocolate texture, reminiscent of velvet sponge cake, melts in the mouth, while subtle hints of cognac add depth to the flavor. Condensed milk adds sweetness and creamy softness, and the sugar glaze decorates each piece. These pastries are simple to make yet impressive – they are often served with tea or coffee, creating a cozy atmosphere for home tea gatherings. 'Potato' is a dessert that evokes nostalgia and reminds one of warm evenings with family when what matters is not the sophistication of ingredients but the love and warmth with which they are mixed.

Meringue roll with prunes and walnuts is a refined creation of French cuisine, combining lightness and rich flavor accents. The recipe's origins date back to an era when exquisite desserts symbolized aristocratic taste. Soft meringue, a delicate blend of creamy lemon-infused filling, and aromatic nuts with brandy-soaked prunes create a rich texture. This dessert delights with its contrast – the fragility of meringue and the tenderness of the filling. It is perfect for elegant celebrations, friendly tea gatherings, and romantic evenings. Served chilled and cut into neat pieces, it reveals a play of textures and flavors in each slice. The magnificent combination of sweetness and nutty bitterness makes it an unforgettable highlight of any festive table.

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

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

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