Recipes

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Recipes 2018-03-26T00:44:30+00:00
Scallop Vol au Vent in Cognac 2018-03-26T00:44:40+00:00

Recipe using « Cognac VS 2008 from Vignoble Vincent

Ingredients per person:

  • 1 Vol au Vent
  • 1 carrot, 1 leek or 2 handfuls of julienne vegetables
  • 12 scallops
  • 1/2 glass of Cognac
  • 1 finely chopped shallot
  • 5 tablespoons of crème fraîche

 Preparation:

  • Grate the shallot, leek and carrot together.
  • In a frying pan, brown the vegetables in butter for 3 minutes on a high heat then add the scallops for 3 minutes.
  • Flambe with the Cognac. When done, reduce the heat, add the crème fraîche and leave to simmer for 10/15 minutes on a low heat until the sauce thickens.
  • Garnish the Vol au Vents and put them in the oven for 5 minutes at 180°C / 356°F.

 

> Where to find this liqueur?
Cocktail « Abricotier » with Apricot Cognac Liqueur 2018-03-26T00:44:41+00:00

 

liq-abricot2Cocktail « Abricotier » with Apricot Cognac Liqueur

Ingredients per person

  • 1 cl / 0.4 fl oz strawberry syrup
    • 2 cl / 0.8 fl oz apricot cognac liqueur
    • 3 cl / 1.2 fl oz orange juice
    • 3 cl / 1.2 fl oz gin

 Preparation :

  • Mix well all ingredients in a cocktail shaker
  • Add an orange and strawberry slice to the rim of the glass.
>Where to find this liqueur?
Mussels Pot with Pineau 2018-03-26T00:44:41+00:00

Mussels Pot with Pineau

Serves 2

Open 1 kg / 2 lbs mussels (500g / 1 lb per person), set aside the juices and sieve it.

Prepare a roux sauce with the juice

Add pepper, thinly chopped onions and parsley

Pour at least 15cl / 5 fl oz Pineau and adjust the seasoning

Mix 8 to 10 cl / 4 to 5 fl ozcrème fraiche with an egg yolk and bind together

Pour the sauce on the mussels and toss energically to coat

Serve piping hot

Pineau Tart 2018-03-26T00:44:41+00:00

Shortcrust pastry, blind baked

Mix 3 tablespoons of sugar and 2 tablespoons of cornflour

Add 3 eggs

Add a glass and a half of Pineau, then pour into the plate

Put in the oven 200°C / 400°F , 35 to 40 minutes

Charentais Punch with Pineau 2018-03-26T00:44:41+00:00

Charentais Punch with Pineau

pineau-recette

Recipe using 6 Year old Pineau from Vignoble Vincent

ingredients serves 2 :

1 glass of Cognac

2 glasses of orange juice

¾ glass of Pineau

1 glass of cane sugar syrup

Preparation :

Mix and leave to mature for 2/3 days – serve chilled.

> Where to find this liqueur?
Tournedos in Pineau 2018-03-26T00:44:41+00:00

Tournedos in Pineau

Use 150 to 200 g / 5 to 7 oz tournedos (beef terderloin) per person.

Fry in a buttered pan for a few moments

Season with salt and pepper then cut them into strips.

Deglaze the pan with 15cl / 5 fl oz Pineau et 1 teaspoon crème fraiche, then pour the resulting sauce onto the meat a little before serving.

Melon with Pineau des Charentes 2018-03-26T00:44:41+00:00

Melon with Pineau des Charentes

1 melon

20 cl / 7 fl oz Pineau des Charentes

30 g / 1 oz vanilla sugar

Cut the melon in half, remove peeps and extract the flesh into a blender’s bowl. Add the Pineau et whizz until you obtain a fine puree.

Pour 5 cl of water in a pan, add the vanilla sugar and bring to the boil.

Reduce the heat and leave to simmer for 5 minutes. Remove from the heat and leave to cool. Pour syrup in the melon puree and mix together.

Pour the mix into a rectangular dish and put it in the freezer. Freeze for at least 4 hours while scrambling it with a fork every half hour in order to obtain a uniform cristallisation.

Divide the granita into glasses, pour a tablespoon of Pineau over it and serve.

Beef Stew Saintongeaise Style 2014-01-31T17:20:59+00:00

Beef Stew Saintongeaise Style

Serves 10

2kg / 4.5lbs shoulder of beef,

1 veal trotter, deboned

150 g / 5 oz streaky bacon,

250 g / 9 oz carrots

150 g / 5 oz shallots,

3 garlic cloves,,

1 bouquet garni, freshly milled salt and pepper,

1 litre / 2 pints Red Charentais local wine,

5 cl / 1.7 fl oz Cognac,

1 litre / 2 pints veal stock

Cut the beef and trotter into chunks. Dice the lard, brown them in a frying pan then set aside.

Brown the beef chunks then set aside.

Add carrots and thinly sliced shallots to the pan, sweat them, add the red local wine and reduce.

Add the veal stock, the bouquet garni, garlic, cubed and blanched veal trotter, season and cover to cook for 3 hours.
Copyright : Lycée Hôtelier de La Rochelle.

Fillet of Beef with Charentais White Wine 2018-03-26T00:44:42+00:00
Fillet of Beef with Charentais White Wine

Serves 4

  • 4 tournedos (beef tenderloin)
  • 25 cl / 9 fl oz White Charentais local wine,
  • 2 glasses of Cognac,
  • 150 g / 5 oz blanched lardons
  • 10 cl / 3 fl oz crème fraîche,
  • 100 g / 3.5 oz sliced button mushrooms,
  • 1 tablespoon white mustard,
  • 10cl / 3 fl oz meat (veal) stock.

Saute the  mushrooms in butter, add salt and pepper.
Reduce the wine by half, add the Cognac, lardons, mustard, crème fraîche and stock. Reduce until the mixture becomes creamy.

Add the mushrooms and set aside while keeping them warm. Grill or fry the tournedos according to taste, serve onto plates, drizzle the sauce on top. You can serve it with a fricassee of oyster mushrooms with chervil.

Sole Fillets in a Cotiniere crayfish coulis 2014-01-31T17:19:30+00:00
Sole Fillets in a Cotiniere crayfish coulis

Serves 4 :

  • 2 soles
  • 12 crayfish tails
  • 25 cl / 8 fl oz good quality fish stock
  • 600 g / 21 oz spinach leaves
  • 20 g / 0.7 onions
  • 1 bouquet garni
  • 50 g / 1.7 oz carrots
  • 50 g / 1.7 oz tomatoes

Peel the 8 raw crayfish and set aside. In a pan, heat up some oil.

Brown the heads and shells with the bouquet garni and add the fish stock.

Poach 4 unpeeled crayfish tails and reserve for presentation.

Let the juices reduce then blend in a food processor to obtain a smooth sauce.

Place a crayfish tail in the middle of the skin side of the sole fillet and roll it to create a cylinder. Prepared like this, the cooking process tightens the roll.

Add the rolls to the crayfish sauce and cover while it cooks.

Heat up a frying pan, add olive oil, throw in the spinach leaves and wilt for 5 to 10 minutes while tossing regularly.

Place the wilted spinach at the centre of a presentation plate. Cut the sole rolls in two and place around the plate. Garnish with the poached crayfish. Pour the crayfish coulis over.

Crock Fish in spices with Charentais Rose Wine 2014-01-31T17:17:43+00:00
Crock Fish in spices with Charentais Rose Wine

Flake white fish fillets (whiting, cod, burbot…).
Mix with mashed potatoes.
Shape into balls and dip them into beaten eggs yolks, then into breadcrumbs.
Dip into spices (cumin, paprika, curry…) and fry them in a buttered frying pan.
Prepare sauces with fresh herbs (coriander, chives, dill…) and single cream mixed with lemon juice …
Pierce them with sticks and serve them in ramekins.

Quails with Pineau 2014-01-31T17:16:59+00:00
Quails with Pineau

Flambe, truss and bard the quails with thin layers of streaky bacon.
Add butter in a frying pan and brown the quails for 45 minutes with a few muscat grapes.
Add 10 to 15 cl / 3 to 5 fl oz of Pineau des Charentes and a little meat stock.
Add a few slithers of truffle around the quails.
Season and cover.
Simmer for 10 minutes and serve.

Omelette with Pineau 2018-03-26T00:44:42+00:00

Omelette with Pineau

In a large bowl, break 8 eggs.
Add 4 tablespoons of Pineau and 4 tablespoons of creme fraiche.
Add salt and pepper, then beat the mixture vigourously.
Cook the omelette in a frying pan according to taste.
Add pieces of truffle before folding it in three.
Serve after adding a knob of butter on top.

Rabbit Saintongeaise Style 2018-03-26T00:44:42+00:00
Rabbit Saintongeaise Style

Using a cleaver, joint a 1.5 kg / rabbit into chunks, season with salt and pepper, add them to a pressure cooker and cook in lard until all sides are golden brown. Set aside.

In the same cooker, add chopped shallots and 2 garlic cloves and fry them until golden brown.
Add the rabbit chunks back into the cooker, add 2 tablespoons of cognac and flambé them. Add a quarter of a litre of Pineau rosé.
In the cooker, add 3 tomatoes, thyme, bay leaf, cover and bring to the boil.
Cook on a low heat for an hour and a half (5 minutes before the end, add the rabbit liver to the cooker),
Serve the rabbit chunks on a serving plate. Sieve the sauce and drizzle all over.

Poisson au Pineau 2014-01-31T17:14:52+00:00

Poisson au Pineau
Take a whole fish (salmon, pollock, hake or any other according to taste)
Place in an ovenproof dish, douse with Pineau then add salt and pepper.
Add a lemon slice on the fish.
Add a knob of butter.
Roast in the oven between 20 and 35 minutes thermostat 7/8.

Macaronade au Pineau 2014-01-31T17:14:23+00:00

Macaronade au Pineau
Boil 300 g / 10 oz large macaroni in salted water. Drain.
In a frying pan, melt a knob of butter, add a little lemon juice and freshly milled black pepper, then add 300 g / 10 oz wild mushrooms (meadow mushrooms)
Blanch (cook in water) 100 g / 3 oz pitted green olives.
Dice 400 gr / 14 oz cured ham.
In a frying pan on a medium heat, add the mushrooms and their cooking juices, olives, cured ham and 15 cl / 5 fl oz white Pineau

Simmer for 5 minutes
Add the macaroni and mix well.
Check the seasoning, add 50 g / 1.7 oz butter and mix well before serving.

“Bamboula” recipe using Apricot Cognac liqueur from Vignoble Vincent 2018-03-26T00:44:51+00:00

liq-abricot2“Bamboula” recipe using Apricot Cognac liqueur from Vignoble Vincent

Ingredients per person :

  • 3 cl / 1 fl oz apricot cognac liqueur
  • 0.5 cl / 0.1 fl oz strawberry liqueur
  • 3 cl / 1 fl oz white rum

 Preparation :

    • Pour all ingredients in a cocktail shaker filled with ice to chill them.

    Serve into a cocktail glass

>Where to find this liqueur?
“Red october” recipe using Crème de Cassis Cognac liqueur 2018-03-26T00:44:51+00:00

liqueur de cognac au cassis“Red october” recipe using Crème de Cassis Cognac liqueur

Ingredients per person :

  • 4 cl / 1.4 fl oz vodka
  • 1 cl / 0.4 fl oz crème de cassis cognac liqueur
  • 8 cl / 2.8 fl oz tonic water

 Preparation :

  • Mix all the ingredients in a shaker full of ice to chill them.
  • Top it up with indian tonic
  • Serve in a Martini glass

 

>Where to find this liqueur?
Recipe using Creme de Cassis Cognac liqueur 2018-03-26T00:44:51+00:00

liqueur de cognac au cassisRecipe using Creme de Cassis Cognac liqueur

Ingredients per person :

  • 3 cl/ 1 fl oz tequila
  • 2 cl / 0.7 fl oz crème de cassis liqueur
  • 4 cl / 1.4 fl oz lemonade (soda, sprite, 7up)

 Preparation :

  • For this « Acapulko » recipe, mix all the ingredients directly in the glass.
  • Place some crushed ice into the glass, pour all ingredients finishing with the soda water/lemonade.
  • Serve without stirring.
>Where to find this liqueur?
Recipe using Vine Peach Cognac Liqueur 2018-03-26T00:44:52+00:00

liqueur de cognac à la pêcheRecipe using Vine Peach Cognac Liqueur

Ingredients per 2 persons:

  • 3 cl / 1 fl oz white rum
  • 3 cl / 1 fl oz vine peach Cognac liqueur
  • 5 cl / 1.7 fl oz guava juice
  • 3 cl / 1 fl oz banana juice
  • 1 cl / 0.4 fl oz candy floss syrup

 Preparation :

  • For this « Pêche Attitude »recipe, use a cocktail shaker
  • Mix all the ingredients in a shaker full of ice to chill them.
  • Serve in a tulip shaped glass.

 

>Where to find this liqueur?
« Casse Noisette » recipe using Apricot Cognac from Vignoble Vincent 2018-03-26T00:44:52+00:00

liqueur amandes Vignoble Vincent« Casse Noisette » recipe using Apricot Cognac from Vignoble Vincent

Ingredients per person

    • 2 cl / 0.7 fl oz agava
    • 3 cl / 1 fl oz Cognac and almond liqueur
    • 1 cl / 0.4 fl oz hazelnut syrup
    • 1 cl / 0.4 fl oz single cream

 Preparation :

  • For this « Casse Noisette » recipe, use a cocktail shaker.
  • Mix all the ingredients in a shaker full of ice to chill them.
  • Serve in a Martini glass holding back the ice into the shaker
>Where to find this liqueur?
“Aurore des îles” recipe using Raspberry Cognac liqueur 2018-03-26T00:44:52+00:00

liq-framboiseRecipe using Raspberry Cognac liqueur

Ingredients per person:

    • 1 cl / 0.4 fl oz Napoleon madarin liqueur
    • 1 cl / 0.4 fl oz apricot cognac liqueur
    • 4 cl / 1.4 fl oz white rum

 Preparation :

  • For this « Aurore des îles » recipe, use a cocktail shaker
  • Mix all the ingredients in a shaker full of ice to chill them.
  • Serve into a Martini glass holding back the ice into the shaker
  • Decorate the glass with a lemon slice
> Where to find this liqueur?
« Aurore des îles » Recipe using Raspberry Cognac liqueur 2018-03-26T00:44:52+00:00

liq-framboiseRecipe using Raspberry Cognac liqueur

Ingredients per person:

    • 1 cl / 0.4 fl oz Napoleon madarin liqueur
    • 1 cl / 0.4 fl oz apricot cognac liqueur
    • 4 cl / 1.4 fl oz white rum

 Preparation :

  • For this « Aurore des îles » recipe, use a cocktail shaker
  • Mix all the ingredients in a shaker full of ice to chill them.
  • Serve into a Martini glass holding back the ice into the shaker
  • Decorate the glass with a lemon slice
> Where to find this liqueur?
Recipe using Raspberry Cognac liqueur 2018-03-26T00:44:52+00:00

liq-framboiseRecipe using Raspberry Cognac liqueur

Ingredients per person:

  • 2 cl de sirop de sucre de canne
  • 2 cl / 0.7 fl oz cane sugar syrup
  • 7 raspberries
  • 5 cl / 1.7 fl oz cuban rum
  • 3 cl / 1 fl oz lemon juice
  • 1 shot of Raspberry Cognac liqueur

 Preparation :

  • For this « Raspberry Daïquiri » recipe, use a blender.
  • Put all ingredients in the blender with crushed ice. Mix well
  • Serve in a Martini glass
> Where to find this liqueur?
Recipe using the Cognac Grapefruit liqueur from Vignoble Vincent 2018-03-26T00:44:52+00:00

liqueur de cognac au pamplemousseRecipe using the Cognac Grapefruit liqueur from Vignoble Vincent

Ingredients per person:

  • 3 cl / 1 fl oz pink grapefruit liqueur
  • 9 cl / 3 fl oz rosé wine

 Preparation :

  • Réalisez la recette “Rosé Pamp'” directement dans le verre.
  • For this « Rosé Pamp’ » recipe, mix it all directly in the glass
  • In the glass, pour the pink grapefruit liqueur and top up with chilled rosé.
  • Serve in a standard wine glass
> Where to find this liqueur?
Recipe using the Cognac Grapefruit liqueur from Vignoble Vincent 2018-03-26T00:44:52+00:00

liqueur de cognac au pamplemousseRecipe using the Cognac Grapefruit liqueur from Vignoble Vincent

Ingredients per person:

    • 3 to 4 segments of grapefruit
    • 4 cl / 1.4 fl oz pink grapefruit liqueur
    • 6 cl / 2 fl oz rosé wine
    • 12 cl / 4 fl oz lemonade

 Preparation :

  • Dans un verre tumbler, déposez de la glace
  • In a tumbler glass, add some ice
  • Add 3 to 4 grapefruit segments
  • Pour in the pink grapefruit liqueur
  • Add the rosé wine
  • Add the lemonade
> Where to find this liqueur?
Recipe using the Exotic Cognac Liqueur from Vignoble Vincent 2018-03-26T00:44:53+00:00

liqueur de cognac exotiqueRecipe using the Exotic Cognac Liqueur from Vignoble Vincent

Ingredients per person :

  • 4 cl / 1.4 fl oz exotic Cognac liqueur
  • 4 cl / 1.4 fl oz exotic fruit juice
  • 4 cl / 1.4  fl oz coconut milk
  • 1 slug of strawberry syrup
  • 2 teaspoons of sugar

 Preparation :

  • For this « Candie Pink » recipe, you will need a cocktail shaker
  • Chill the cocktail shaker with ice then pour in all the ingredients.
  • Serve in a Martini glass
> Where to find this liqueur?
Pineau des Charentes Strawberries 2014-01-31T16:28:40+00:00

Pineau des Charentes Strawberries

Serves 6

Preparation : 10 minutes
Rest : 1 hour

Ingredients

  • 500 g / 1lb strawberries
  • 80 g / 3 oz sugar
  • 1 teaspoon balsamic vinegar
  • 10 cl / 3.5 fl oz pineau des Charentes

Preparation

  • Wash the strawberries and remove their stalks then sprinkle them with sugar.
  • Pour the vinegar all over. Leave to marinate for an hour until the sugar has melted.
  • Pour the Pineau over the strawberries and serve.
Tatin of Prunes with Pineau des Charentes 2018-03-26T00:44:53+00:00

Tatin of Prunes with Pineau des Charentes

Serves 6

Preparation time : 10 minutes
Cooking time : 30 minutes

Ingredients

  • 1 roll of puff pastry
  • 500g / 1lb of pitted dried prunes
  • 25 cl / 9 fl oz of white Pineau des Charentes blanc (medium aged)
  • 2 organic oranges
  • 1 tablespoon of olive oil


Preparation

  • In a large bowl, mix the prunes and the Pineau. Leave the prunes to marinate for at least 6 hours, a whole night if possible
  • Drain the prunes and place them in a bowl.
  • Rinse the oranges, grate the zest add it into the prunes.
  • Preheat your oven to 200°C/400°F (thermostat 6-7).
  • Oil a pie dish evenly with a tablespoon of olive oil. Place the prunes flat onto the plate ensuring they do not overlap. Pour 2 tablespoons of the prune marinade over the prunes.
  • Unroll the puff pastry over the prunes and stick its edges against the inside rim of the pie dish.
  • Put the dish in the oven for 30 minutes. Once done, turn over the pie dish onto a serving plate.

 

Recipe using the Exotic Cognac Liqueur from Vignoble Vincent 2018-03-26T00:44:53+00:00

liqueur de cognac exotiqueRecipe using the Exotic Cognac Liqueur from Vignoble Vincent

 

Ingredients per person:

  • 5 cl / 1.7 fl oz guava juice
  • 2 cl / 0.7 fl oz exotic Cognac liqueur
  • 1 cl / 0.4 fl oz cane sugar syrup

 Preparation:

  • For this « Moments of pleasure » recipe, you will need a cocktail shaker.
  • Pour the contents of the shaker into a cocktail glass.
  • A Martini shaped glass is suitable
> Where to find this liqueur?

AUTRES GAMMES DE PRODUITS

Vignoble Vincent - Charentes Wines, Pineau, Cognac, Liqueurs, Fruit Juices

Vignoble Vincent - Charentes Wines, Pineau, Cognac, Liqueurs, Fruit Juices