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Phyllis A.
Oct 10, 00 - 10:52 AM |
NON ALCOHOL SUBSTITUTES...from Marlen
I came across this list and thought it might be useful. Non Alcohol Substitutes KIRSCH: Syrup or juice from black cherries, raspberries, boysenberries, currants, grapes or cherry cider. COGNAC: Juice from peaches, apricots or pears. COINTREAU: Orange juice, or frozen orange juice concentrate. CREME DE MENTHE: Spearmint extract or oil of spearmint diluted with a little water or grapefruit juice. RED BURGUNDY: Grape juice WHITE BURGUNDY: White grape juice CHAMPAGNE: Ginger Ale CLARET: Grape or currant juice, or syrup from cherry cider. FLAMBE'S OR FLAMING DESSERTS: The only substitute that might be used is a sugar cube soaded in lemon extract, then set atop a dessert and burned. BEER OR ALE: Chicken broth, white grape juice, or ginger ale BRANDY: Apple cider, peach or apricot syrup. RUM: Pineapple juice or syrup flavored with almond extract. SHERRY: Orange or pineapple juice. RED WINE: (unsweet) water, beef broth, boullion or consome, tomato juice (plain or diluted), diluted cider vinegar, or red wine vinegar, liquid drained from mushrooms. WHITE WINE: (unsweet) water, chicken broth, boullion or consome, ginger ale, white grape juice, diluted cider vinegar or white wine vinegar, liquid from canned mushrooms. NOTE*** To cut sweetness of the syrups, dilute with water. Also use flavor extracts for interesting flavors. When alcohol is used in a recipe, it is generally used for one of two reasons; as a flavor enhancer in cooking, or as a meat tenderizer in marinades. A variety of other foods do have the same properties as alcohol in cooking and marinating and can be easily substituted in any recipe. Here are a few suggestions: MARINADES: Substitute for 1 cup of alcohol with: 1 cup of citrus juice, Lemonade, Pineapple or Orange Juice. 1/2 cup of fresh lemon juice or orange juice. 1 cup of tomato juice diluted by 1/4 with water or vinegar. 1/2 cup of light soy sauce and 1/2 cup of citrus juice. 1/2 cup of light soy sauce and 2 TBLS of oil. 1 cup of teriyaki sauce 1/3 cup of balsamic vinegar FOR COOKING: Non-alcoholic cooking sherry Non-alcoholic cooking wine Raspberry extract (instead of Brandy) Or you can burn the alcohol out of the liquor by heating the liquor in a pan and carefully lighting a match Marlen |
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