Thursday, May 19, 2011

DAY 139 -- Substitutions for alcoholic beverages in recipes.

I tried one of the recipes I printed out last night, and it was quite tasty.  I posted the link on my Recipe Page.

The recipe calls for dry white wine.  Whenever a recipe requires an alcoholic beverage, I pull out my trusty substitution list.  I want to share this handy list, so here it is:

When a recipe calls for....    ---      use any one (or a combination) of the following.

  • Dry, Red Wine  ---   Water, Beef Broth, Boilion, Tomato Juice, Diluted Cider or Red Vinegar.
  • Dry, White Wine --- Water, Chicken Broth, Bouillon, Ginger Ale, White Grape Juice, Diluted Cider Vinegar.
  • Beer or Ale --- Chicken Broth, White Grape Juice, Ginger Ale.
  • Brandy --- Apple Cider, Peach or Apricot Syrup.
  • Rum --- Pineapple Juice or Syrup flavored with Almond Flavored Extract.
  • Sherry --- Orange or Pineapple Juice
  • Kirsch --- Syrup or Juice from Black Cherries, Raspberries, Boysenberries, Currants, or Grapes.
  • 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 or Cherry Cider.
  • Flaming Desserts:  Use a sugar cube soaked in Lemon Extract then set atop the dessert and light it.
(I avoid refined sugars and syrups and sodas, but wanted to include them on the list so all of the choices are available to those who need them.)

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