I love the artful nature of cooking. To feed my culinary creativity I am constantly experimenting to create new flavors. I've come up with an incredibly tasty pepper extract by filling an eight ounce jar 1/4 full with peppercorn melange then topping the jar with brandy. The result is an intensely flavorful extract that can be used to enhance sauces, marinate meats, deglaze a pan or, for the more daring, flambe! When using the extract where steam would result be sure and have the exhaust fan on. Breathing the pepper essence can be overwhelming. Use the brandied peppercorn extract in place of the peppercorns and plain brandy in the sauce for my steak recipe and the flavors are magnified, ten-fold.