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Cooking with Liquor...

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Cooking with Liquor...

T.Davis | Jun 25, 2003 09:52 AM

Cooking with Liquor...

I don't have a lot of dishes I use liquor in but want to use it wherever it is worthwhile. By liquor I mean things also like bourbon, etc.

What are some of the dishes you like to use liquor in. Any liquor attempts that did not pan out? I was disappointed in the calvados (I used applejack
instead). I didn't think it added anything to apples.

I don't drink hard liquor any more so a couple of years ago I started putting grand marnier in my homemade eggnog instead of the hard stuff. Makes for a very nice smooth egg nog. I keep a bottle of jack daniels tenn whiskey around and have been testing some sauces with that. I make some pretty decent brownies. I added some kahlua which was not bad. Last time I used some
choc liquor in the mix and raspberry liquor in the icing. Definitely a drinkers brownie but again not bad. I have a whiskey shrimp recipe but I have not made that in years. Also crepes suzette but again I have not made
that in a long time. I really like sherry and use that in bisque and also a custard sauce and some other things. I am still trying to see if I like madeira and marsala.

Anyway, just curious as to what everybody else is doing in this area.

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