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Liquor in the pantry

KansasKate Mar 9, 2011 12:59 PM

Just curious... Which brandies, fortified wines and liqueurs do you use the most in your cooking?

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    escondido123 RE: KansasKate Mar 9, 2011 01:50 PM

    Port, sherry, cognac and dark rum--calvados if I have it for pork dishes in the winter.

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      Querencia RE: KansasKate Mar 9, 2011 02:00 PM

      Madeira in beef gravy. Sherry in black bean soup and seafood-creamy-type dishes. Rum in desserts. Limoncello in (don't laugh) jello.

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        jjjrfoodie RE: KansasKate Mar 9, 2011 02:25 PM

        Marsala--both sweet and dry, port, sweet sherry, Chinese rice wine, cherry kirsch liquer for fondue, Brandy for both savory and macerating fruits for baking and both sweet and dry vermouth.

        1. todao RE: KansasKate Mar 9, 2011 02:59 PM

          Port, Sherry, Cognac, Brandy, Rum, Madeira, Marsala, Cabernet Sauvignon, Port, Rice Wine, Kirsch, Vermouth, Sauvignon Blanc, Champagne.

          1. JungMann RE: KansasKate Mar 9, 2011 04:01 PM

            Shaoxing, junmai sake and Christian Bros. brandy I keep on hand solely for cooking. Dark rum, sauvignon blanc, riesling and merlot I drink and occasionally incorporate into my food.

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              SherBel RE: KansasKate Mar 9, 2011 05:29 PM

              I keep stocked up on Madeira, Sherry (my namesake booze!) and sometimes Marsala. I always have white wine on hand too, although I have a bad habit of drinking it.

              Oh, and Bailey's for a chocolate tart that I do from time to time. It's difficult to keep Bailey's in the house; I think the dog drinks it. *burp*

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                MmePatissiere RE: KansasKate Mar 9, 2011 08:25 PM

                Sherry, marsala (sweet and dry), Triple Sec, creme de cacao, Tia Maria, and (don't laugh) Southern Comfort.

                1. sunshine842 RE: KansasKate Mar 9, 2011 09:08 PM

                  Whatever wine happens to be open at the time (we normally drink red, so usually it's red), Cointreau for anything sweet, Calvados for pork in the winter.

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