Cookbook

FYI: Alcohol and Substitutions

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Substitutes for alcohol in fondue

Have you considered non-alcoholic wine or beer?

If recipe calls for - Substitute:
1 Tablespoon Sweet sherry - 1 Tablespoon Apple Cider
1 Tablespoon Dry Vermouth - 1 Tablespoon Apple Juice
2 Tablespoons Sherry or Bourbon - 1 to 2 teaspoons Vanilla extract
2 Tablespoons Grand Marnier or other orange-flavored liquer - 2 Tablespoons Unsweetened Orange Juice Concentrate
1/4 cup or more of White Wine - Equal amount of White Grape Juice
1/4 cup or more of Red Wine - Equal amount of Red Grape Juice

If you like the flavor of wine in cooking, but don't want all the alcohol, try dealcoholized wine. It is available in supermarkets as white, red and rosé. You can use it just the way a recipe calls for wine. Be aware that dealcoholized wine can have up to 0.05% alcohol, and can still be considered alcoholic.

The best wines are fermented from grapes. So you can stick with grapes for a source of cooking liquid. White grape juice and red grape juice will stand in for their fermented counterparts. However, understand that the result will be fruity-sweet.

My favorite option brings sophistication to the pan without alcohol. There is a slight fruitiness to using AMÉ, but not as sweet as grape juice. AMÉ is a natural, lightly sparkling non-alcoholic beverage containing a unique blend of fruit juices and eastern herbs. It is imported from the U.K. in 25 fl. oz. bottles (same as wine). And, it comes in 3 colors, white, red and rosé. The herbal extracts used in the concoction are schizandra, jasmine, ginseng and lime flower. If you want information, contact The Natural Group, Modesto, CA 95350; (209) 522-6860.

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Alcohol Substitutions...posted by >>

Posted By: Linda in Canada Date: Thursday, 10 May 2001, at 6:00 p.m.

I don't know if anybody needs these substitutions for alcohol. It never fails, when I make something which requires alcohol, I am always out. I found these substitutions to be very helpful. I received these substitutions a while back and can't remember who sent them to give the credit to.

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 ginger ale
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 consommé, tomato juice(plain or diluted), diluted cider vinegar, or red wine vinegar, liquid drained from mushrooms
White wine

(unsweet) water, chicken broth, bouillon or consommé, 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 C. of alcohol with:

1 C. citrus juice, lemonade, pineapple or orange juice

1/2 C. fresh lemon juice or orange juice

1 C. tomato juice diluted by 1/4 with water or vinegar

1/2 C. light soy sauce and 1/2 C. citrus juice

1/2 C. light soy sauce and 2 T. oil

1 C. teriyaki sauce

1/3 C. balsamic vinegar
For cooking

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.)

2 T. Grand Marnier or other orange flavored liqueur

2 T. orange juice and 1/2 tsp. orange extract or 2 T. orange juice concentrate
2 T. rum or brandy

1/2 to 1 tsp. rum or brandy extract or 2 T. water, white grape juice or apple juice.
2 T. amaretto or other almond flavored liqueur

1/4 to 1/2 tsp. almond extract
2 T. bourbon

1 to 2 tsp. vanilla extract
2 T. sherry

1 to 2 tsp. vanilla extract or 2 T. pineapple or orange juice
2 tablespoons Kahlúa or other coffee or chocolate flavored liqueur

1/2 to 1 teaspoon chocolate extract plus 1/2 to 1 teaspoon instant coffee in 2 tablespoons water
1/4 C. or more port, sweet sherry, rum, brandy or fruit flavored liqueur

Equal measure of unsweetened orange juice or apple juice plus 1 teaspoon of corresponding flavored extract or vanilla extract
1/4 C. or more white wine

Equal measure of white grape juice, chicken broth, vegetable broth, clam juice or non-alcoholic wine. If using non-alcoholic wine, add tablespoon of vinegar to cut sweetness
1/4 C. or more red wine

Equal measures of red grape juice, cranberry juice, cider, chicken or vegetable broth, clam juice, flavored vinegar or non-alcoholic wine. If using non-alcoholic wine, add tablespoon of vinegar to cut sweetness.

Alcohol substitutions/dieting

If the recipe calls for:

2 T. amaretto: Substitute 1/4 to 1/2 tsp. almond flavored extract
2 T. bourbon or sherry: Substitute 1 to 2 tsp. vanilla extract
2 T. brandy or rum: Substitute 1/2 to 1 tsp. brandy or rum extract
2 T. Grand Marnier or other orange flavored liqueur: Substitute 2 T. unsweetened orange juice concentrate or 2 T. orange juice and 1/2 tsp. orange extract
2 T. Kahlúa or other coffee or chocolate flavored liqueur: Substitute 1/2 to 1 tsp. chocolate extract plus 1/2 to 1 tsp. instant coffee in 2 T. water.
1/4 C. or more brandy, port wine, rum, sweet sherry or fruit flavored liqueur: Substitute equal measure of unsweetened orange juice or apple juice plus 1 teaspoon of corresponding flavored extract or vanilla extract.
1/4 C. or more red wine: Substitute equal measure of red grape juice or cranberry juice.
1/4 C. or more white wine: Substitute equal measure of white grape juice or apple juice.
Water, milk, white grape juice, or apple juice may be added to get the specified amount of liquid, for recipes in which liquid amount is crucial.

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