|little water or grapefruit juice.|
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 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.
½ cup of fresh lemon juice or orange juice.
1 cup of tomato juice diluted by ¼ with water or vinegar.
½ cup of light soy sauce and ½ cup of citrus juice.
½ cup of light soy sauce and 2 TBLS of oil.
1 cup of teriyaki sauce
⅓ cup of balsamic vinegar
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 Submitted By JANE KNOX On 10-19-94
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