Alcohol Substitutes for Cooking
In place of the alcohol required in recipes use the following instead
For 1 Tablespoon dry vermouth:
use 1 Tablespoon apple juice.
For 1 Tablespoon sweet sherry:
use 1 Tablespoon apple cider.
For 1/4 cup brandy,port wine,rum,sweet sherry,or fruity liqueur:
use equal amount unsweetened apple or orange juice plus 1 teaspoon
vanilla or other flavored extract.
For 1/4 cup red wine:
use equal amount red grape juice or cranberry juice.
For 1/4 cup white wine:
use equal amount white grape juice or apple juice.
For 2 Tablespoons amaretto:
use 1/4-1/2 teaspoon almond flavored extract
(add water or grape juice if you need an equal volume).
For 2 Tablespoons bourbon or sherry:
use 1-2 teaspoons vanilla extract
(add water or grape juice if you need an equal volume).
For 2 Tablespoons brandy or rum:
use 1/2-1 teaspoon brandy or rum extract
(add water or grape juice if you need an equal volume).
For 2 Tablespoons Grand Marnier or other orange-flavored liqueur:
use 2 Tablespoons unsweetened orange juice concentrate
OR 2 Tablespoons orange juice and 1/2 teaspoon orange extract.
For 2 Tablespoons Kailua or other coffee/chocolate-flavored liqueur:
use 1/2-1 teaspoon chocolate extract plus 1/2-1 teaspoon coffee
in 2 Tablespoons water.
For 2 Tablespoons sherry or bourbon:
use 1 to 2 teaspoons vanilla extract. Marilyn.
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