Alcohol Recipes - Cooking with Alcohol

This chart gives suggestions for substitutes for various alcoholic ingredients in your recipes. Remember, if you substitute, you will not get the intended result, but it should be close enough to perhaps entice you to try the real thing.

Calvados-flavored deep-fried apples are coated in beer batter and topped with apricot sauce.

It's well worth the time to make this beef tenderloin sauce using kirsch cherry brandy and grenadine syrup.

This wickedly-good cake is flavored with chocolate and coffee liqueur. It begins with a cake mix to make it fast and easy.

This classic Marseilles seafood stew recipe uses a variety of fish and shellfish, including crab, squid, mussels, and lobster. It is a true seafood-lover's delight and worth the work. The seafood bones, heads, and shells are used to make the rich bouillon base of the chunky soup. You will need a very large stockpot for this recipe.

Cornish game hens are filled with a potato, apple, and turnip stuffing and braised in a Calvados apple brandy pan sauce.

This bread pudding is enriched with raisins and cognac. It could not be easier to make, but plan ahead to give the bread time to soak up the custard.

Mustard, honey, and Drambuie give zesty flavor to chicken or lamb brochettes which are flamed when served. Drambuie is a Scotch-based liqueur that is flavored with honey and herbs. This is an impressive presentation for intimate dinner parties.

These little heavenly brownie gems have a layer of Chambord jelly amidst an abundance of chocolate and marshmallows.

The creamy rich chocolate filling has just a touch of raspberry flavor. These bars begin with refrigerated cookie dough so they are fast and easy to make.

French liqueur Chambord provides the raspberry flavor for these moist brownies. Raspberry jam or puree may be substituted for the liqueur.

Champagne punch packs a punch with brandy and Chambord flavoring a pineapple and ginger ale base. Not for kids, but adults will kick up their heels.

Clafouti is a French fruit dessert with a batter topping. This recipe uses Bing cherries spiked with cherry brandy. It is traditionally served warm with cream, but do try the Raspberry Sauce.

Fennel, saffron, and licorice Pernod liqueur flavor this hearty chicken stew. Plan ahead to marinate the chicken overnight. The marinade is used in the stew, so do not toss it.

Soy sauce, ginger, mushrooms, and chestnuts give a Chinese flair to rice stuffing for turkey. Plan ahead to allow time for the turkey to marinate.

Cognac-flavored chocolate truffles are not difficult to make, but they will require a bit of your time. The time investment will be well worth it. These make great kitchen gifts. Read through the directions to visualize the steps before you begin, and you will have a successful result.

One of our readers submitted this interesting concoction which combines vodka, sweetened condensed milk, and cranberry sauce. Great for a Thanksgiving gathering or any party since it makes a lot.

Grand Marnier and brandy mix with cranberries and oranges in this marmalade perfect for gift-giving.

Traditional fruitcake is loaded with dried fruits and nuts, then soaked in liquor or liqueur. These go together quickly, but they do take a long time to bake, so plan ahead.

Beef fillet is quick-roasted and then flamed with cognac and served with pan juices.

These fajitas are flamed with brandy before being served with traditional accompaniments.

Greek cheese slices are fried and flamed. Although this is fairly easy and simple to make, be sure to read the flambe tips before beginning.

Rich and creamy onion soup is hearty enough for a full meal. It is traditionally served with a cap of Gruyere cheese. This version is served over Parmesan toasts, with additional Parmesan on top, and then browned under the broiler. The soup may be made in advance. Make the toasts right before serving.

If you like fuzzy navel cocktails, you will love this cake made with peaches, cherries, and peach schnapps. It makes an attractive presentation on the table. This traditional recipe made the rounds in the 70's, along with Harvey Wallbanger Cake.

This easy traditional recipe made the rounds during the 70's, so I am not quite sure where it originated. It takes the potent flavors of the Harvey Wallbanger cocktail and puts them into a deliciously moist cake. Look for the small single-serving bottles of the liquors if you do not keep them on hand. Instructions are also given for muffins.

Grenadine is a syrup flavored with pomegranates. It may or may not contain alcohol. You can easily make your own non-alcoholic grenadine syrup at home with this recipe.

Traditional walnut chocolate fudge candy gets a boost from Irish Cream liqueur. Keep this recipe in mind for gifts on any occasion.

Irish cream liqueur and creme de menthe subtly blend into a killer cocktail garnished with whipped cream and chocolate.

Traditional pumpkin pie with coffee flavoring is a winning dessert for any time of the year.

With all of the elements of a Southern mint julep cocktail, this cake is perfect for Kentucky Derby Day. The rich pound cake has a white chocolate ganache frosting with a light mint flavor to complement the bourbon butter sauce infused in the cake. Don't wait for Kentucky Derby Day to make this cake.

Lobster is simmered in a tomato sauce with shallots, garlic, tarragon, and thyme, then flamed with cognac for a truly impressive dish. Be sure to read the flambe tips before you begin. Cooking the lobster with its shell adds extra flavor, but you may remove the shell before cooking, if you wish. Serve with a rice pilaf for a complete meal.

Baked apple slices and lobster may seem an unusual combination, but they go together very well. This is one of the most often requested dishes at the Polo Restaurant.

Lobster boiled in wine gets a bath of flaming Pernod and is then topped with a garlic and basil butter sauce. Be sure to read the flambe tips before you begin.

Suitable for the finest guest, lobster is cooked in an herbed and spiced tomato sauce and then flamed with brandy.

Lobster is cooked in a cream sauce with sherry and brandy. This is a famous classic American dish served over toast points. As the story goes, it was devised by Ben Wenburg, a habitual patron of New York City's famous Delmonico's restaurant. After a falling out between the customer and the restaurant, the dish was renamed Newburg.

Do not toss those lobster shells. Make this delicious sauce from lobster shells and vegetables. The same method may be used with crab or shrimp shells. The sauce may be made up to 2 days in advance.

This savory lobster strudel recipe uses pre-made phyllo dough sheets for convenience. It's topped with a compote of chayote, chiles, mango, and almonds. Designed to feed two, it's a perfect dish for an intimate dinner.

These pancakes are made with cottage cheese and lemon then topped with a licorice-flavored fresh blueberry sauce. If you are pressed for time, the pancakes are still delicious when served with syrup or warmed jam.

Buttermilk, honey, and citrus sorbet showcase baked figs marinated in creme de cassis and flavored with lemongrass and vanilla beans. The figs are baked in parchment paper packets. Plan ahead to prepare and freeze the sorbet as well as marinate the figs.

Whip up a batch of homemade mint or creme de menthe liqueur for yourself and for gifts. Plan ahead because the mixture will need to steep and age almost a month before it is ready.

Kahlua and chocolate create a mocha flavored base for these sinfully delicious miniature cherry cheesecake bites.

Vodka adds an intriguing spiciness to homemade tomato sauce. Use with pasta on its own or along with the accompanying meatballs recipe.

Ginger and jalapeno give a touch of spicy Sichuan flavor to orange beef flank steak. The quick brandy and soy sauce marinade takes only an hour to flavor the beef. Serve this in a sandwich with good bread, over white rice or wrapped in Peking thin pancakes.

Plan six weeks in advance to make this peach liqueur before it is ready. Great for gifts.

The sauce is rich with bacon and cream or lean with skim evaporated milk and takes on a slightly spicy flavor from the vodka. This is a classic pasta dish.

The sting in these cookies is a gentle one that comes from creme de menthe, a fabulous combination with pistachios.

Strawberries are flamed with Kirschwasser (cherry brandy), reduced and served over poppyseed biscuits. Be sure to read the flambe tips before beginning.

Prawns (jumbo shrimp) are cooked with garlic, shallots, tomatoes, and tarragon, then flamed with wine and Sambuca, and served over angel hair pasta. Be sure to read the flambé tips before beginning.

This unusual spinach salad with bacon and hard-boiled eggs is served with a flaming brandy dressing. Be sure to read the flambe tips before beginning.

This chowder uses all parts of the lobster in a chunky soup rich with cream, eggs, and sherry wine. Read through the instructions and you will find that this gourmet treat is not at all difficult to make, but quite impressive to the palate.

Cognac, wine, prunes, oranges, and chestnuts make a rich basting sauce and gravy for roast goose.

Rosemary and mint flavor this interesting, slightly sweet liqueur with a vodka base. Plan ahead. It takes a minimum of 3-1/2 weeks to steep.

Strawberries are marinated in sweetened liquor to top a simple Russian cream pudding. You may omit the liquor, if you wish, and simply top with sweetened strawberries.

Salmon fillets are cold-cured with salt, sugar, pepper, dill, and alcohol to make gravlax. It is imperative that the fish be absolutely as fresh as possible. No cooking required. Plan ahead. This will take about 3 days.

Blueberries form the base of this jam, which is spiked with Sambuca liqueur and coffee beans.

Filet mignon steaks are quickly sauteed and served with a balsamic vinegar pan sauce for a fast but elegant dinner for two.

The plums are marinated for 20 minutes and served over sorbet. Serve this fast dessert after a romantic meal or multiply it for a party dessert.

A classic restaurant dish, steak au poivre is French for steak with peppercorns. It is served with a flamed cognac pan sauce. If you must, bourbon or red wine may be substituted for the cognac.

This classic restaurant show-stopping dish is usually prepared and flamed at the table but you can easily make it at home. Tender fliet mignon steaks with a rich cream sauce is perfect for a romantic dinner with your loved one.

Simple but rich, this dessert is basically strawberry whipped cream. Recipe may be made up to 4 hours in advance.

Green peppercorns and Grand Marnier give a slight peppery orange flavor to flamed strawberries. Be sure to read the flambe tips before beginning.

A long bake in the oven makes brisket so tender that it falls apart. This is the Jewish version of shredded beef. Serve on its own, over noodles, or in a sandwich.

Italian-style meatballs are stuffed with miniature balls of mozzarella cheese and baked before being served with a vodka tomato sauce over pasta of your choice. Grated carrots melt into the tomato sauce and help neutralize the acidity of the tomatoes without adding any carrot flavor. The vodka may be omitted if necessary.

Brandy and vodka are combined with fruit, juice, nuts, port wine, and spices to make a potent flaming beverage. Read up on flambe cooking tips before you begin. This drink is sure to warm you through any cold weather but is especially popular during the Christmas and New Year's holidays.

Swiss cheese and cream cheese form the base for these cheese balls flavored with thyme and smoked ham. A splash of vodka gives a peppery flavor, but omit it if you wish. Perfect for parties.

Simple and basic Swiss cheese fondue with white wine and Kirsch goes together quickly.

Classic glazed Brie is topped with walnuts, brown sugar, and coffee liqueur. Serve with crackers and pear slices.

Wassail is an traditional, hearty drink flavored with fruit and spices. This rum version is sure to warm you through any cold weather but is especially popular during the Christmas and New Year's holidays.