Hello, I have a bunch of cheesecake recipes that call for the use of various types of liquers. What exactly is a liquer? I have never drank alcohol in my life and have no idea what that is...the picture I have in my mind is of those tiny alcohol bottles you see on airplanes, like the size of a small vanilla extract bottle.
Are liquers really great flavor enhancers? When using them in baking, does the alcohol cook out? Is it safe to serve recipes including liquers to kids? I'm so sorry about the bombardment of questions, but I have always wondered about this. Thanks!
This is from Answers.com. liqueur is:
strong alcoholic beverage made of almost neutral spirits, flavored with herb mixtures, fruits, or other materials, and usually sweetened.
You can find liqueurs in many different flavors-orange, raspberry, etc. I recently made some raspberry Chambord filling for a wedding cake. Chambord is a raspberry liqueur.
According to Alton Brown, my food network hero, you can never completely cook out the alcohol so you many want to do more research as to how much cooks out and the safety of serving to little ones.
HTH
I use them all the time espeicially in truffles. Ones used the most are Grand Marinier, Chambord, Fra Angelico and Kahlua, and Godiva. If you think you aren't going to be using them often try finding the mini bottles. Although the flavor of them can be subtle the imitation stuff doesn't come close. It is a misconception that the alcohol burns off. My grandaughters have been served these things since they started eating real food. So far, so good.
I make cheesecakes.
Hundreds of 'em every year.
Ditto everything Fearlessbaker said.
And as far as the alchohol content goes, the amount used in a whole cake, then baking, and then onto dividing into the amount a child would (or could) possibly eat--negligible. Period.
--knox--
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