I'm always using liqueurs and fruity booze in place of extracts, which are mostly alcohol anyway, mainly for flavoring fillings and frostings, but also in sauces and glazes. I use Chambord (black raspberry) and triple sec (orange) a lot, but also cherry and ginger liqueurs, Midori (melon), amaretto (almond), Frangelico (hazelnut) and Kahlua. St-Germain (elderflower) is a lovely addition to whipped cream and fruit salad, and I want to try violet liqueur -- I'll bet that is also good in whipped cream and might lend a nice taste to simple shortbread cookies. Not to forget rum, mainly for soaking raisins, and kirsch, used a lot in my Swiss baking. The elderflower sounds like a delightful and very different addition to fruit salad. I'm definitely adding that to my next shopping list. Thanks so much for sharing. (tee hee, Midori and I have a checkered past, don't ask! :) ) ~ MaryJane

• Reply