Various liqueur, will they keep once opened? (Orange, hazelnut)
Raining here in Irmo South Carolina, Southeast United States
.... so it's time to make cheesecakes
(See.. I don't need the tin foil hat!)
Chuck (in SC)

Chuck wrote:
> Various liqueur, will they keep once opened? (Orange, hazelnut)
> Raining here in Irmo South Carolina, Southeast United States ... so
> it's time to make cheesecakes (See.. I don't need the tin foil hat!)
> Chuck (in SC)


They keep just fine. I think my half-bottle of Benadictine is about 20
years old...

Bob

In article >,
Chuck > wrote:

> Various liqueur, will they keep once opened? (Orange, hazelnut)
> Raining here in Irmo South Carolina, Southeast United States
> ... so it's time to make cheesecakes
> (See.. I don't need the tin foil hat!)
> Chuck (in SC)

I've had them literally last for years.....
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Sat, 11 Feb 2006 11:07:59 -0600, OmManiPadmeOmelet
> wrote:

>In article >,
> Chuck > wrote:
>
>> Various liqueur, will they keep once opened? (Orange, hazelnut)
>> Raining here in Irmo South Carolina, Southeast United States
>> ... so it's time to make cheesecakes
>> (See.. I don't need the tin foil hat!)
>> Chuck (in SC)
>
>I've had them literally last for years.....
Thanks guys.. Only going to be using them for cheesecakes.. so they
may be around for a while..
Chuck (in SC)

Chuck wrote:

> Various liqueur, will they keep once opened? (Orange, hazelnut)
> Raining here in Irmo South Carolina, Southeast United States
> ... so it's time to make cheesecakes

Sure. They will last for years. Just keep an eye on the corks if
they have stoppers with cork. Those may break away from the caps
after a few years.

Hmm... I've been wanting to try a liqueur flavored cheesecake. I
usually start with the New York cheesecake recipe on the Philly
cream cheese box and vary from it. If I want a chocolate cheesecake,
I just cut back a little on all the other ingredients except eggs and
pour in some melted chocolate.

If I want a raspberry chocolate cheesecake, how much raspberry
liqueur can I pour into the mix? The regular recipe calls for only a
tablespoon of vanilla, and I don't think just a tablespoon will do the
trick.

Thanks, Michael

Michael wrote:

> Hmm... I've been wanting to try a liqueur flavored cheesecake. I
> usually start with the New York cheesecake recipe on the Philly
> cream cheese box and vary from it. If I want a chocolate cheesecake,
> I just cut back a little on all the other ingredients except eggs and
> pour in some melted chocolate.
>
> If I want a raspberry chocolate cheesecake, how much raspberry
> liqueur can I pour into the mix? The regular recipe calls for only a
> tablespoon of vanilla, and I don't think just a tablespoon will do the
> trick.

One of the tastiest desserts I have every had was a very chocolate and
orange cheesecake. It had had bits of candied peel in it that left me
tasting orange for the rest of the evening.

On Sat, 11 Feb 2006 13:09:55 -0500, Dave Smith
> wrote:

>Michael wrote:
>
>> Hmm... I've been wanting to try a liqueur flavored cheesecake. I
>> usually start with the New York cheesecake recipe on the Philly
>> cream cheese box and vary from it. If I want a chocolate cheesecake,
>> I just cut back a little on all the other ingredients except eggs and
>> pour in some melted chocolate.
>>
>> If I want a raspberry chocolate cheesecake, how much raspberry
>> liqueur can I pour into the mix? The regular recipe calls for only a
>> tablespoon of vanilla, and I don't think just a tablespoon will do the
>> trick.
>
>One of the tastiest desserts I have every had was a very chocolate and
>orange cheesecake. It had had bits of candied peel in it that left me
>tasting orange for the rest of the evening.
>


Is this the one? Has rind, but no candied peel..
http://www.kraftfoods.com/main.aspx?...ecipe_id=62255

http://tinyurl.com/dvush
Chuck (in SC)

Chuck wrote:
> Various liqueur, will they keep once opened? (Orange, hazelnut)

No, unless handled extremely carefully with the correct high tech
equipment they will kill you or at the least constitute a bio-hazard.
As it happens, I inherited all the equipment necessary to safeguard
them, so e-mail me for my mailing address and send me all the bottles
you've opened. I will dispose of them safely. -aem

aem wrote:

> Chuck wrote:
>
>>Various liqueur, will they keep once opened? (Orange, hazelnut)
>
>
> No, unless handled extremely carefully with the correct high tech
> equipment they will kill you or at the least constitute a bio-hazard.
> As it happens, I inherited all the equipment necessary to safeguard
> them, so e-mail me for my mailing address and send me all the bottles
> you've opened. I will dispose of them safely. -aem
>

For a moment there i was wondering how to politely phrase a correction
to this obviously incorrect information. Upon reading the last sentence
however, it would seem my sense of humour has not completely atrophied
and i can only encourage any one with a similar problem to ask for my
mailing address so i may also help 'dispose' of them.
---
JL

Chuck wrote:
> Various liqueur, will they keep once opened? (Orange, hazelnut)
> Raining here in Irmo South Carolina, Southeast United States
> ... so it's time to make cheesecakes
> (See.. I don't need the tin foil hat!)
> Chuck (in SC)


In my exprience they will keep forever. The only exception is
the liquuers made with cream, like Irish Cream. They have a limited
lifespan once they are opened and should be refrigerated as a minimum.

gloria p

On Sat, 11 Feb 2006 16:22:28 GMT, Chuck > wrote:

>Various liqueur, will they keep once opened? (Orange, hazelnut)
>Raining here in Irmo South Carolina, Southeast United States
>... so it's time to make cheesecakes
>(See.. I don't need the tin foil hat!)
>Chuck (in SC)

I picked up a bottle of "Frangelico" (Hazelnut) for chocolate
cheesecake and Grand Marnier for the orange half of a chocolate/orange
cheesecake..
Thanks for the info
(If I remember correctly the Grand Marnier has a cork.. I'll store it
on it's side to be safe.. keeping the cork wet)
Chuck (in SC)

In article >,
Puester > wrote:

> Chuck wrote:
> > Various liqueur, will they keep once opened? (Orange, hazelnut)
> > Raining here in Irmo South Carolina, Southeast United States
> > ... so it's time to make cheesecakes
> > (See.. I don't need the tin foil hat!)
> > Chuck (in SC)
>
>
> In my exprience they will keep forever. The only exception is
> the liquuers made with cream, like Irish Cream. They have a limited
> lifespan once they are opened and should be refrigerated as a minimum.
>
> gloria p

Forgot about those.
They don't usually last long enough around here to spoil..... <G>

Gloria is right. Cream liquors will still last a long time but do much
better if refrigerated.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson