"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy
Reply
 
Thread Tools Display Modes
 
Old 02-20-2005, 03:23 PM   #1
Sous Chef
 
Join Date: Sep 2004
Posts: 509
what to do with flavored liquors

I picked up several of these since I have had good results making bread pudding w/ brandy.

I have a banana flavored something, a peach schappes, a coffee flavored something, and another aromatic.

I think I want to make desserts out of them. Do you have some suggestions in general. PUddings is one idea. Possibly italian rice fritters...

__________________

__________________
jpinmaryland is offline   Reply With Quote
Old 02-20-2005, 10:33 PM   #2
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
I don't have any specific recipes ... pastry isn't my forte .. but I have seen liqueurs used in various pastries, but mainly things like cakes and cheesecakes, and in things dipped in chocolate.

In cheesecakes the liqueur is added to the batter. In cakes it is either added to the batter or brushed onto the cake layers before the frosting is applied at assembly time. In candies it was either used in making the nugat or to macerate fruit/berries which are later chocolate coated.
__________________

__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 02-21-2005, 11:52 AM   #3
Cook
 
Join Date: Sep 2003
Posts: 55
The sweet ones you can use over ice-cream or you can flavour custard or crème anglaise with the fruity ones. You can make a café glacé with the coffee liquor: mix some of that liquor with espresso. Pour over vanilla or coffee ice-cream in a tall glass. Top with whipped cream. Srinkle with little chocolate coffee beans.
As for the "aromatic" liquor. Can't help if you don't say what it is. Is it strong? Sweet? If it's very strong and not sweet you can use it for flambé.
__________________
balibarinbe
balibar is offline   Reply With Quote
Old 02-21-2005, 04:53 PM   #4
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,548
Not sure if you have any Bailey's on hand, but if you do try this one. I found it while looking for Christmas cookie recipes and just had to try it. It tastes as good as it sounds!

Bailey's Irish Cream Cake

1 pkg. Duncan Hines yellow cake mix (without pudding)
3/4 cup chopped nuts
1 package instant French vanilla pudding
4 eggs
1/2 cup vegetable oil
1 cup Bailey's Irish Cream
Bailey's Irish Cream frosting (recipe below)

Preheat oven to 350 F. Grease and flour a 12 cup bundt pan. Sprinkle nuts into bottom of pan. Combine remaining ingredients in large mixing bowl. Beat four minutes on high speed, pour into pan. Bake 45 to 55 minutes until a toothpick inserted into the center of the cake comes out clean. Let cake cool and invert onto plate.


Bailey's Irish Cream Frosting

1 pound powdered sugar
5 1/2 tablespoons butter, softened
1/4 cup milk
1/4 teaspoon salt
2 tablespoons Bailey's Irish Cream

Beat all ingredients in a small bowl until fluffy.
__________________
Zereh is offline   Reply With Quote
Old 02-21-2005, 09:11 PM   #5
Senior Cook
 
kansasgirl's Avatar
 
Join Date: Aug 2004
Location: USA
Posts: 469
Definitely use in tapiocas, rice puddings, and in creme anglaise. Here are some more ideas.

Kahlua Chicken Wings
2 tb Butter 1/2 c Onion, finely chopped
3/4 ts Chile powder
Hot sauce to taste
1 c Barbecue sauce
2 tb Honey
Salt and pepper to taste
2 cloves Garlic, minced
1 ts Cumin
1/2 c Coffee liqueur
2 tb Worcestershire sauce
1 ts Salt
20 Chicken wings

1.In a large saucepan melt butter, saute garlic and onion over medium heat for 3 minutes. Add cumin and chili powder and cook, stirring constantly for 2 minutes.
2.Blend in Coffee Liqueur and cook to reduce liquid by one-half. Stir in hot sauce, Worcestershire, barbeque sauce and salt. Simmer 5 minutes. Remove from heat and add honey. Set aside and allow to cool.
3.Prepare chicken wings by removing and discarding the tips. Divide the wings in half at the remaining joint. Marinate the wings in the cooked sauce for 1 hour at room temperature, or overnight in the refrigerator.
4.To cook, place the marinated wings on a broiler pan, sprinkle with salt and pepper and broil 5 minutes, turn and brush with the remaining sauce and bake at 350 degrees for 15 minutes. Serve hot. Remaining marinade can be brought to a boil and reduced to use as a dipping sauce.

Liqueur pound cake
Cakes:
1 1/2 c Butter
1 lb Confectioners sugar, sifted
6 Eggs
1 ts Vanilla
2 3/4 c Cake flour
Syrup:
2 c Sugar
1/3 c Light corn syrup
3/4 c Water
1 1/4 c Liqueur of choice

1.Cream butter until light and creamy, add powdered sugar and cream together well. Add eggs, one at a time, beating well after each. Beat in vanilla. Add flour and mix well.
2.Spoon batter into greased and floured small loaf pans. Bake at 300F for 50 minutes. Poke holes in the cakes with wooden pick. Pour liqueur syrup over cakes. Cool completely, then remove from pans, wrap well and store up to 2 weeks, or you can refrigerate for 1 month, freeze for 6 months.
3.For syrup: Over medium-high heat place all of the syrup ingredients in a saucepan, stir slowly until it comes to a simmer. Heat without stirring until it comes to a boil. Cover and boil until sugar is dissolved and liquid is clear, about 1 minute. Remove from heat and let cool slightly. Stir in 1 1/4 cup rum, almond, hazelnut, orange, raspberry, banana, coffee, or cherry liqueur of choice.

Banana Bourbon Cake
1 1/2 c Coarsely chopped pecans
1 1/2 c Golden raisins
3 c Unbleached flour
3 ts Baking powder
1 ts Ground cinnamon
1 ts Ground ginger
1/2 ts Nutmeg
1 c Unsalted butter, room temp
2 c Sugar
3 Ripe bananas
4 Eggs
1/2 c Bourbon
1/4 c Banana liqueur
1 1/2 c Light cream
1 tb Brown sugar
6 Egg yolks
6 tb Pure maple syrup
6 tb Bourbon

Preheat oven to 350F.
1.Toss the pecans and raisins with 1/2 c flour and set aside.
2.Sift the remaining flour, the baking powder, cinnamon, ginger, and nutmeg together and set aside.
3.Beat the butter and sugar in a mixer bowl until light and fluffy. Mash the bananas and beat into the butter mixture.
4.Add the eggs, one at a time, beating well after each addition. Fold in the sifted flour mixture and bourbon alternately, beginning and ending with the dry ingredients. Fold in the pecan mixture.
5.Pour the batter into an ungreased 10" tube pan. Bake 60-75 minutes. Cool and remove from the pan. Serve with Bourbon Creme Anglaise spooned over it.
BOURBON CREME ANGLAISE:
1.Heat the cream and sugar in a small saucepan just until the sugar dissolves.
2.Remove from the heat. Whisk the egg yolks together in a mixing bowl. Slowly beat in a third of the cream mixture; then whisk the egg yolks back into the cream mixture.
3.Cook over low heat, stirring constantly, just until thickened. Be careful not to let the mixture boil. Remove to a clean bowl. Stir in the syrup and bourbon. Cool completely.
__________________
Be determined to live life with flair and laughter!
kansasgirl is offline   Reply With Quote
Old 02-21-2005, 11:17 PM   #6
Sous Chef
 
Join Date: Sep 2004
Posts: 509
thanks this will be fun. I usually do not do desserts but some of these I will make.
__________________
jpinmaryland is offline   Reply With Quote
Old 02-22-2005, 01:27 AM   #7
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,319
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
I love
black berry cordial
Kaluha
Irish Cream
and
Peach liqure
just poured over vanilla ice cream. :D
__________________
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 02-22-2005, 06:23 PM   #8
Senior Cook
 
Join Date: Apr 2004
Posts: 375
I've seen liquors used to flavor pastry cream, as well as souffles. Unfortunately, it all smells like whiskey to me, which is simply revolting. I tried making a Grand Marnier Souffle and it was awful. Why poison the beautiful flavors of chocolate, vanilla, or coffee, with the disgusting taste of alcohol?
__________________

__________________
jasonr is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Trout Flavored IceCream with Eyeballs..... kleenex Today's Menu 14 01-29-2005 10:17 PM
Flavored Pistachios Recipes Anonymous Health, Nutrition and Special Diets 3 03-20-2004 12:22 AM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:17 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.