#Black/Cognac

[godsfavoritelitlesilly]

Frank, my man 🤝

And Adler, thinking about how he divorced the first love of his life and murdered the second:

[cinamun]

Just like your dad | Next

[antikristvs]

Ave Satanas, Lucifer!

[morethansalad]

Purée Vegan au Cognac Façon Snoop Dogg / Vegan Mashed Potato Snoop Dogg Style

[askwhatsforlunch]

Cognac Cured Salmon

Should you host a party this weekend, home-cured fish is always a crowd-pleaser, rather simple to make, and worth buying a whole salmon for (it's often cheaper than buying fillets)! And this beautiful Cognac Cured Salmon pairs wonderfully with Champagne! Happy Friday!

Ingredients (serves six to a dozen):

3 cups coarse sea salt

3 cups caster sugar

1 tablespoon whole black peppercorns

1 teaspoon dried dill

half a large salmon (about 900 grams/2 pounds), filleted

4 tablespoons good quality Cognac or Brandy (like Jules Gautret VS Cognac)

In a large bowl, combine coarse sea salt and caster sugar. Crush black peppercorns roughly with a pestle in a mortar, and add them to the bowl, along with the dried dill, stirring well to mix. Set aside

Unwrap a large portion of cling film, without cutting it. Arrange about a third of the salt and sugar mixture onto it, and sit salmon halve, skin-side down firmly onto it. Drizzle generously with Cognac.  Top with remaining two thrids of the curing mixture, fold cling film over and wrap tightly. Place in the refrigerator for at least 48 hours.

Remove cure, and wash salmon under cold water. It now has taken a deeper pink hue, and the flesh is harder to the the touch. Pat salmon dry with paper towels.

Remove Cognac Cured Salmon from the refrigerator, about half an hour before serving, with Blinis, and a chilled dry white wine, like a Côtes de Gascogne or Champagne!

[angryrdpanda]

brr... ❄️

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[cultlifecollective-blog]

PINEAPPLE COGNAC

[crownedstoat]

Tonight’s libation is a Black Rose cocktail

1 oz Old Forester BIB rye

1 oz Reviseur VSOP cognac

1/4 oz Portland Syrups pomegranate cherry

3 dashes Peychaud’s bitters

1 dash Angostura bitters

Stirred with ice, strained over a large rock of ice and garnished with a lemon zest twist

[afrotumble]

[chasingrainbowsforever]

~ Brown and Silver ~

[cinamun]

That went well | Next

What on earth is a Coltrane Cycle?

[worldwide-blackfolk]

Black-owned whiskey brand Uncle Nearest is one of the most successful distilleries in the country, and now it’s making history with a new business venture.

Per a press statement, the company recently secured ownership of Domaine Saint Martin, an estate that dates back more than 350 years to the first Lord Mayor of Cognac, Philippe Fé de Ségeville. With the new historical purchase, the brand is now labeled as Cognac and will produce products in the Grande Champagne vineyards, one of six crus in the Cognac region of France.

“The Uncle Nearest brand thrives on its profound story of love, honor, respect, and heritage. Our mission in Cognac echoes this essence,” Uncle Nearest Founder and CEO Fawn Weaver said.

[glittergroovy]

Cognac Queen • Megan Thee Stallion

[askwhatsforlunch]

Chicken Liver Pâté

A simple recipe, this Chicken Liver Pâté is nonetheless a festive dish to tuck in between Christmas and New Year's Eve, whilst playing board games! It can also become a bit fancy spread on thin toasts to enjoy with cocktails! Happy New Year's Eve, friends!

Ingredients (makes a small pâté):

1 tablespoon olive oil

235 grams/8.30 ounces fresh chicken livers

1 tablespoon unsalted butter

2 small shallots

1 fluffy sprig fresh thyme

a pinch of fleur de sel or sea salt flakes and freshly cracked black pepper

4 tablespoons good Cognac or Brandy

120 grams/4 ounces unsalted butter, at room temperature

5 tablespoons unsalted butter

1 large bay leaf

Heat olive oil in a medium skillet over medium-high heat.

Rinse chicken livers under cold water and pat them dry with paper towels.

Add to the skillet, and cook, 4 minutes on each side, until browned.

Remove livers from the skillet and spoon onto a plate; set aside.

Reduce heat to medium, and add butter to the skillet.

Peel and finely chop shallots.

Once the butter is just foaming, add shallots and thyme sprig to the skillet. Cook, stirring to loosen brown bits, about three minutes.

Season with fleur de sel and black pepper. Cook, 1 minute more.

Drizzle in Cognac generously, and cook, a few seconds more. Remove from the heat.

Spoon rested chicken livers in a food processor.

Discard thyme sprig, and pour Cognac shallot mixture over the livers.

Process until smooth, scraping the sides of the food processor with a spatula.

Continue processing at medium to high speed, gradually adding chunks of the softened butter, until all is completely incorporated and mixture is smooth and well-combined.

Spoon liver mixture into serving dish or pot, levelling the top with a spatula. Chill in the refrigerator, at least 3 hours.

Melt butter in a small saucepan with the bay leaf.

Remove from the heat, and allow to cool until lukewarm, before gently pouring over the chilled liver pâté. This will give it flavour and will help keep it for longer.

Return to the refrigerator and allow to chill, overnight.

Serve Chicken Liver Pâté cold, with toasted Sourdough.

[angryrdpanda]

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[cognac-heavenn]

Relapsing hard into my ED like the girlboss I am<3