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    ALCOHOL SUBSTITUTES

    Source of Recipe

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    List of Ingredients

    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 gingerale

    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, tomatoe 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

    Servings: 1

    Source: http://www.healthy-diabetic-recipes.co.uk/Alcohol_Substitutes.html


    Recipe


 

 

 


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