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Liquor in the pantry

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

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

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

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

          1. 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.

            1. 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*

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

                1. 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.