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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