What to Do with Parents Liquor Collection

Season cream cheese with onion powder and the seagrams and use it to fill rolled ham. This one has earned my mother many a muncher's eternal devotion.

Send the Seagrams to me! Lol.

Oh yeah. There are hundreds of recipes, dozens of which I make on a regular basis that use hard alcohol.

The first one that jumps to mind is Coq au Vin, which, while is says "wine / vin" one actually uses cognac/brandy/whisky to light on fire.

The benefit of ANY flambe is 2 (and a half) fold:

1) it really does burn off all the alcohol. It stops burning when the alcohol has all burned off (and added bene here... is that you aren't getting drunk off the fumes from cooking it, because it's not evaporating, it's igniting)

2) inimitable flavor. One can *try* to imitate alcohol in food... but nothing, but nothing, works the way alcohol does. ESP flambe, becuase the intense high heat created by the flames alters the structure of the food you're cooking faaaaar beyond simple caramelization one can do w/out alcohol.

2.5) Nothing deglazes/CLEANS better than alcohol. Even if you don't cook with it, you never have to scrub baked on bits/grease/again if you have hard alcohol in the house. Crank up the heat, turn the fan on high and lean away, and pour alcohol into your pan. Chemical reaction of alcohol+heat. It separates all the burned on greases and simply stirring with a wooden gives you a clean pan. Then you just rinse it out, use soap, and are done. For household cleaning, I use clear alcohol (higher proof the better) but for deglazing pans, any type works

Cooking with whiskey I'd be doing:

- Coq au Vin (and Julia Childe's is still the best one I've found to date)
- Bourbon Chicken... just needs a little brown sugar to sub whiskey for bourbon
- BBQ
- Chili (esp a fatty meat chili, because the alcohol cuts the fat)
- Gumbo
- Ham (and anything else you might use cloves in, whiskey and clove is a gift from above)
- Steak w/ whisky & orange sauce

The list goes on. I'd just toss the bottle up in the cupboard and use it in a dish every other week or three to avoid getting sick of it.

I'd give it all to a good friend that likes to drink. Alcohol is expensive. It would be a great care package for one of your friends that likes to swig now and again.
If you want to use it for recipes I'd just google "cooking with ____" and see what you can come up with.

If they're unopened, they might make nice Christmas gifts??

I always put whiskey in my sweet potato casserole recipe, but it's a very small amount (like 2 Tbsp for the whole recipe). If you have multiple bottles of whiskey, it's going to take years to work through it using it for cooking. It has such a distinct flavor that you wouldn't want to use much in any one recipe.

As for the mint liqueur, how about as a topping for ice cream? Or in fudge? Maybe add a little to your hot chocolate?

This made me laugh. My first thought was to pour them out. We have half a bottle of vodka left over from our wedding reception. We will celebrate our 38th anniversary in a couple weeks. Thats how much we drink..lol

All Recipes.com...This site is my cooking bible. I go there for everything....Put in what you have...and vola....They have SOMETHING you can make with whatever you have!

I have a fantastic recipe for a mint cheesecake using Creme de Mint and Andes candies. I'd be happy to share it if you wish. Send me your email address and I will email it to you.

I would just dump them out, although the mint one could be used for some kind of cookies or candy.

If you don't drink and you don't know any one that does, there is always the kitchen sink. Then you can recycle the empty bottles.

Good luck to you and yours.

You can google Seagrams to find recipes they've tested. Same with the liqueur.