Using Liquor as flavoring in cooking?!


Question: I make a cranberry Cointreau sauce for my cheesecake at holiday time. Can I also use Cointreau as a flavoring in my sugar cookies or other such desserts? What other liquors work well to flavor cookies, cakes and such?


Answers: I make a cranberry Cointreau sauce for my cheesecake at holiday time. Can I also use Cointreau as a flavoring in my sugar cookies or other such desserts? What other liquors work well to flavor cookies, cakes and such?

I like using Jack Daniels in custards and especially in creme broule. It has a smokey sweet flavor. I like using it to bake in my Cinnamon loaves too. When you have a fire in the fireplace and use JD as a flavoring it seems to tie in. I like using also cinnamon schnappes in candies like my sugar cookies and die them red. I use peppermint schnappes in my wedding balls (kids call them snow ball cookies) and use coconut rum for pineapple upside down cakes. I use Tequila, golden of course, in glazed bananas (I use plantains - Mexican style frying bananas) with a little cinnamon and brown sugar cane organic. I use the bananas on top of my home made banana pudding with raisin bread bottom and no vanilla waffers and chunks of bananas. (I can tell you how to make the bottom ). All syrups to drizzle on top of cakes, ice creams, cheese cakes, and coffees with whipped topping are all made with brown sugar cane and liquor such as irish creme or hazelnut, kahlua, or any type of shnappes.
My Mexican side of the family are always astounded when I come down and do nothing but bake and feed. They all usually gain about 10 lbs while I am there. LOL

Frangelico would be good. It has a hazelnut flavor. I love it in coffee.

Anything that you would to enhance the flavor. You have orange curiseau ( spelling) , Kahlua, all those

You can use many different liqueurs in your baking. Chambord has a divine blackberry flavor, and it's not strong like brandy is. Grand Marnier is great in anything orange flavored. Kahlua is great in coffee desserts. Calvados is also very good if you want an apple flavor in your baking.

I'm sure if you wanted to, you could use most any liqueur in baking. I use champagne, too, for my sabayons and a few different kinds of wine in my sorbets.

Irish creme works well - I put it in my fudge all the time; brandy; Kirsch; Kahlua - including their new French Vanilla and Hazelnut flavors; rum; bourbon...

there are many that are popular in cooking the aforemontioned Frangelico(hazlenut) and what the guy above me was trying to say is Blue Curacao which has european orange flavor its cousin Grand Mariner (like Cointreau u mentioned) has the true orange color other popular favorites are 99 Bananas, creme de menthe(green, pop. in grasshoppers), Cherry Heering, Midori(watermelon), peppermint(or any) schnapps, Galliano(anise)





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