Usually liqueurs are for desserts where there's not a lot of cooking. My favorite does involve cooking ... grand marinier soufflé.
You can add kirsch to fruits like mandarin oranges and bananas. My mother made cherries jubilee for my son and his cousin. You light warm brandy and pour it over cherries and watch the mysterious blue flame. Then pour the mixture over vanilla ice cream. You can also add kirsch to cheese fondue. Abby Some things like kalua and Crème de mente, and chocolate liquor can be poured over vanilla ice cream. You can put the ice cream on a fried tortilla covered with sugar. -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Nicole Massey Sent: Tuesday, February 25, 2014 1:12 PM To: [email protected]; 'RJ' Subject: Re: [CnD] Cooking with Wine question There's a wide gulf between what "can be drunk" and what will be drunk by me. I'm a far cry from my roommate's mother, who often said that any wine worth drinking comes in a box. If I'd known these wines were put in there when the party ended instead of consumed I'd have filled the bottles with sterilized glass marbles to minimize oxidation, but I didn't find them until weeks later and the damage was already done. I bet you don't cook with any Amaretto besides di Saronno, too. (I know folks who won't cook with it because they feel it's a waste of a premium liqueur) > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] > On Behalf Of RJ > Sent: Tuesday, February 25, 2014 3:08 PM > To: [email protected] > Subject: Re: [CnD] Cooking with Wine question > > My taste isn't suited for wine that can't be drunk. Won't drink it, I > sure am not going to cook with it. > RJ > ----- Original Message ----- > From: "Nicole Massey" <[email protected]> > To: <[email protected]>; "'Blaine Deutscher'" > <[email protected]> > Sent: Tuesday, February 25, 2014 3:55 PM > Subject: Re: [CnD] Cooking with Wine question > > > > Oxidation can be a problem, but yes, if the wine has been sealed it > > shouldn't deteriorate to the point where it's unusable for cooking. > > I'm too much of a wine snob to drink most wines, because I make my > > own, but since cooking releases some of the ethers anyway from the > > heat it's not a problem to use older wine for cooking. Both of these > > have been stored in a fridge with tightly sealed caps. > > And there are wines I'd use to cook with I'd never drink, like the > > cooking wine my ex made. It's a depression era recipe for an onion > > potato wine that called for an inordinate amount of sugar (we > > suspect it's a typo) so we had to use distillers yeast to get it > > palatable, > as > > it was too strong and too sweet with a regular cotes de blank yeast. > > The ex did it specifically as a marinade wine, so each split bottle > > has a sprig of rosemary and a garlic clove in it too. I have one > > bottle left, and I'm saving it for wild game, like quail or dove. > > > >> -----Original Message----- > >> From: Cookinginthedark [mailto:cookinginthedark- > [email protected]] > >> On Behalf Of Blaine Deutscher > >> Sent: Tuesday, February 25, 2014 2:23 PM > >> To: [email protected] > >> Subject: Re: [CnD] Cooking with Wine question > >> > >> what's wrong if the whine is closed since 2010? I thought the > >> older the whine the better it gets. As long as there isn't any air > getting > >> to the whine the longer you age it the better it is. > >> > >> ----- Original Message ----- > >> From: "Colleen" <[email protected]> > >> To: <[email protected]>; "RJ" <[email protected]> > >> Sent: Tuesday, February 25, 2014 12:15 PM > >> Subject: Re: [CnD] Cooking with Wine question > >> > >> > >> If the wine has been open since 2010, I would toss it. If you > >> don't want to drink it, don't cook with it. hth > >> > >> > >> _______________________________________________ > >> Cookinginthedark mailing list > >> [email protected] > >> http://acbradio.org/mailman/listinfo/cookinginthedark > >> > >> _______________________________________________ > >> Cookinginthedark mailing list > >> [email protected] > >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > > _______________________________________________ > > Cookinginthedark mailing list > > [email protected] > > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
