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Recipe Categories:

    Alcohol Substitutes


    Source of Recipe


    Marla

    List of Ingredients




    Alcohol Substitutes

    Recipe






    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 soaked 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, bouillon or
    consomm=E9, tomato juice (plain or diluted), diluted
    cider vinegar, or red wine vinegar, liquid drained
    from mushrooms.


    WHITE WINE: (unsweet) water, chicken broth, bouillon
    or consomm=E9, 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:

 

 

 


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