Hmm...need a liquor rec...

[tryska]

decided to switch up my recipe a bit and use golden raisins and cardamom, alongside vanilla.

what liquor can i use for the sauce?

does bourbon still go?

perhaps brandy?

or should it be rum?

Edited November 21, 2003 by tryska (log)

[beans]

Any of the three would be lovely. I tend to prefer whisk(e)y sauces.

[tryska]

yeah, me too, altho the brandy is compelling. i'll stick with what i know tho, and use the bourbon.

thanks!

[beans]

Yes, Maker's Mark and bread pudding are very good.

Although I'm enjoying Maker's Mark in of itself, I couldn't enjoy bread pudding, naked and without this spiritous addition.

Brandy is wonderful, but I tend to use that more towards Christmastime -- not very far away.

[LJC]

I ussually use Bourbon too, but the rum sounds good.

[JAZ]

If you have the time and ingredients to experiment, you could try this. (Since cardamom is the strongest flavor, I think that's the flavor to match.) Mix a little cardamom with some sugar and make some "cardamom toast" (like you'd make cinnamom toast but with the cardamom mixture). Then taste it with a sip of brandy. Repeat with a bite of toast and a sip of bourbon, then with rum.

Then you can tell if any of the three is a particularly good match, or if one or more of them definitely don't work.

[tryska]

i've got no problem running that experiment.

actually i just scored a free bottle of erm..kosher nutella-analog from work.

i've decided to do a chocolate-hazelnut icebox pie for t-day instead.

but like i said, ii will gladly test different alcohols to discern which goes best with cardamom. in the name of science of course.