295977 Mon Feb 02 17:14:49 -0800 2004 12 36 Spirits 0 1628758 After the weekend, I find my bar empty except for two large bottles of triple sec. Browsing Epicurious, I can only find drink mixes or food recipies that only require a tablespoon or two of the stuff. Any other recommendations for how I can use this stuff, ideally in quantity? Thanks in advance ... Mon Feb 02 17:14:49 -0800 2004 0 Suekiyaki 1 1628768 Me, I'm of the school that says that if you have a glut of triple sec, you've simply got to make hot chocolate every night.... Mon Feb 02 18:45:28 -0800 2004 1628758 0 missliss 2 1628770 I think that's a sister school to my own Margarita University... Mon Feb 02 19:32:03 -0800 2004 1628768 0 Millicent 1 1628774 Heard about this, but have not tried it: Get dried cherries, the "sour" (pie-making) type. Cover with Triple Sec and let marinate for a few days. Then use as ice-cream topping, etc. This will keep for a while in the refrigerator. I tried it with brandy but it was too tart. I guess you could use other dried fruit. Mon Feb 02 20:02:53 -0800 2004 1628758 0 Joel Teller 2 1628786 mmmm . . . bet this would be great if you did it with dried cranberries or dried blueberries! Tue Feb 03 00:35:59 -0800 2004 1628774 0 Dorothy 1 1628780 I have some orange liquer I've been using thusly: Sautee a chopped onion with some other veggies (once I used chard, once frozen artichoke hearts) and salt and pepper to taste. Remove from pan and sear a couple of pieces of firm, mild fish (i.e., halibut, blue-nosed bass) on each side. Return the chopped veggies to the pan, making a bed and putting the fish on top. Pour the orange liquer into the pan until it reaches the top of the veggie bed. Cover and cook over medium heat until the fish is done to your preferrence (5-10 minutes). The liquer cooks down and carmelizes into a rich sauce. Mon Feb 02 21:19:01 -0800 2004 1628758 0 Ruth Lafler 1 1628781 look also for recipes for cointreau and grand marnier (which are proprietary versions of triple sec - all are distillations from curacao orange peels, I think, with varying degrees of syrupyness. I think if you do this you will find plenty of recipes for dessert sauces, etc. You can use up plenty of it making Maida Heatter's dark fruitcake recipe, too! Mon Feb 02 22:00:15 -0800 2004 1628758 0 jen kalb 1 1628797 I use it when I'm roasting cornish hens. Just pour some into the roasting pan and baste from time to time. When the hens are cooked, pour off the juices, skim fat from top and reduce, pour the sauce over the hens before serving. You could also do the same thing w. roasted chicken. It adds a wonderful flavor. Tue Feb 03 09:25:38 -0800 2004 1628758 0 Charlieboy 1 1628806 The stuff lasts forever, so spoilage is not a problem. Besides margaritas, I use it to pep up lackluster fresh or frozen fruit, e.g. supermarket peaches and Mexican papayas. Tue Feb 03 11:25:06 -0800 2004 1628758 0 Sharuf 1 1628826 I used a ton of it in a korean beef barbecue marinade. It seemed to tenderize the meat in much the way fruit wines do! Plus, it was by-golly-yummy. I'm always throwing triple sec into marinades from now on! Tue Feb 03 14:06:42 -0800 2004 1628758 0 suekiyaki 1 1628833 For dessert: Peel (and remove pith) from a combination of oranges and blood oranges. Slice and douse with Triple Sec. Serve as is or with some creme fraiche or as an accompanying compote to pound cake or some such. Tue Feb 03 15:26:57 -0800 2004 1628758 0 Erica Marcus 1 1628874 I use it to make a quick sauce for ice cream. I take plain frozen mixed berries (not in syrup) add some "very berry juice", Triple Sec, and a little sugar. Then thicken with cornstarch and juice. Tue Feb 03 23:53:54 -0800 2004 1628758 0 scottso 2 3494080 Anyone try van gough's triple sec. I saw this the other day at my local nugget and asked one of the people working there how it compared with the other triple secs out there. According to him, its more natural than hiram and the other brands. Fri Mar 14 16:30:26 -0700 2008 1628874 80499 mrpotato