Liquor in the pantry

[KansasKate]

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

[sunshine842]

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.

[MmePatissiere]

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

[SherBel]

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*

[JungMann]

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.

[todao]

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

[jjjrfoodie]

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.

[Querencia]

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

[escondido123]

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