A spirit distilled from wine that’s made from grapes. The two best-known brandies in the UK, Cognac and Armagnac, come from South West France. Both are distilled from grapes from specific regions and matured for several years in wooden oak casks. This process gives the finished spirit its characteristic brown colour (although some caramel colour and flavour may also be added).
Brandy is also made in Spain, Italy, Mexico, the US and other countries where wine is made. Pisco, from Peru and Chile, is another variety of brandy.
Chicken liver pâté
Chicken liver parfait with brandy
Rich Christmas pudding
Clementine syllabub and crêpes Suzette
Festive fruit salad with brandy snap
Baked Alaska with hot chocolate sauce
Easter simnel truffles
Macaroons
Mary Berry's classic Christmas cake
Christmas cake with pecan marzipan and brandy butter icing
Egg nog with cherries
Mincemeat
Brandy butter
Veggie gravy
Brandy (or rum) sauce
Cranberry-studded mincemeat
There is a wide range of brandies available in the UK. Quality varies, roughly in accordance with price. The best Cognacs and Armagnacs should be treated with the respect their price suggests. Less expensive brandies are better candidates for cooking.
Top quality Cognacs and Armagnacs should be kept in cellar-like conditions until they’re opened. Store in a dark, cool place after opening.
Brandy is drunk as an after-dinner drink and cocktail ingredient but can also be used in cooking, particularly for flambéing certain desserts. It can also be used to de-glaze pans and is used in classic dishes such as steak Diane.
Article by Susan Low
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