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    Substitutions for Wine/Liquor in Cooking

    Source of Recipe

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    1. Tired of finding a new recipe for the holidays, only to discard it when you discover that it calls for the use of wine? Gourmet cookery is the delicate blending of foods that makes use of the savors of one's choice and need not include the use of liquors or wines. In recipes that do call for them, substitutions can be easily made.


    2. In Soups and Entrees:

    Dry (unsweet )red wine:
    Water
    Beef broth, bouillon or consommé
    Tomato juice (plain or diluted)
    Diluted cider vinegar or red wine vinegar
    Liquid drained from canned mushrooms

    Dry (unsweet) white wine:
    Water
    Chicken broth, bouillon or consommé
    Ginger ale
    White grape juice
    Diluted cider vinegar or white wine vinegar
    Liquid drained from canned mushrooms

    3. In Cheese Dishes (fondue or rarebit):

    Beer or ale:
    Chicken broth
    White grape juice
    Ginger ale

    4. In Desserts:

    Brandy:
    Apple cider
    Peach or apricot syrup

    Rum:
    Pineapple juice or syrup flavored with almond extract

    Sherry:
    Orange or pineapple juice

    Kirsch:
    Syrup or juice from black cherries, raspberries, boysenberries, currants or grapes
    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
    Cherry cider

    5. To cut the sweetness of the syrups, dilute with water. Also, there are many flavor extracts, such as almond and pineapple, that can be added for interesting flavors.

    Flambées or Flaming Desserts

    The only substitute that might be used is a sugar cube soaked in lemon extract, then set atop and dessert and burned.

 

 

 


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