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Old 07-23-2005, 07:14 PM   #1
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Alcohol Substitutes for Recipes

It was suggsted that I put this into it's own thread so it would be easy to find. So here it is!


Alcohol Substitutes for Recipes

Here's a helpful list that suggests substitutes for a variety of alcoholic beverages. Quantities and substitutes vary, depending on the recipe used.

  • Amaretto: non-alcoholic almond extract; orgeat Italian soda syrup; or marzipan.
  • Applejack or apple brandy: Unsweetened apple juice concentrate; apple juice; apple cider; or apple butter.
  • Apricot brandy: Syrup from canned apricots in heavy syrup; or apricot preserves.
  • Bourbon: Non-alcoholic vanilla extract.
  • Champagne and other sparkling wines: Sparkling apple cider; sparkling cranberry juice; or sparkling grape juice.
  • Cherry liqueur or brandy: Syrup from canned cherries in heavy syrup; Italian soda cherry syrup; or cherry preserves.
  • Coffee liqueur or brandy: Espresso; non-alcoholic coffee extract; or coffee syrup.
  • Creme de cacao: Powdered white chocolate mixed with water; non-alcoholic vanilla extract and powdered sugar.
  • Creme de cassis: Black currant Italian soda syrup; or black currant jam.
  • Creme de menthe: Mint Italian soda syrup; or non-alcoholic mint extract.
  • Gewurztraminer: White grape juice mixed with lemon juice, water, and a pinch of powdered sugar.
  • Licorice or anise flavored liqueur: Anise Italian soda syrup; or fennel.
  • Mirin: White grape juice mixed with lemon juice or zest.
  • Muscat: White grape juice mixed with water and powdered sugar
  • Orange liqueur or brandy: Unsweetened orange juice concentrate; orange zest; orange juice; or marmalade.
  • Peach brandy: Syrup from canned peaches in heavy syrup; or peach preserves.
  • Peppermint schnapps: Mint Italian soda syrup; non-alcoholic mint extract; or mint leaves
  • Port: Concord grape juice mixed with lime zest; or cranberry juice mixed with lemon juice
  • Red wine: Grape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.
  • Riesling: White grape juice mixed with water and a pinch of powdered sugar.
  • Rum: Non-alcoholic vanilla or rum extract.
  • Sherry: Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup.
  • Vermouth: Apple cider; or apple juice mixed with lemon juice and water.
  • Vodka: Water; apple cider or white grape juice mixed with lime juice.
  • White wine: White grape juice; apple cider; apple juice; vegetable stock; or water.

Z
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Old 07-23-2005, 07:19 PM   #2
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Thanks so very much! I'm copy/pasting as I write!
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Old 07-23-2005, 07:45 PM   #3
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Quote:

Port: Concord grape juice mixed with lime zest; or cranberry juice mixed with lemon juice



Argh. No way. I'm sorry but there are things that just can't be substituted for. In cases like this I think you are better off making another dish rather than adulterating the intended taste of the dish by trying to substitute things.

Although there are some good tips in there, when it comes down to it, nothing is as good as the real deal.

My apologies for the all bold text, it shouldn't be like that.
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Old 07-24-2005, 02:39 AM   #4
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zereh thank you for this. this comes in very handy as i can't stomache alcohol anymore. even though the alcohol burns out (mostly) there's still the flavor which to me is just as bad.
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Old 07-24-2005, 03:25 AM   #5
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I'm with Haggis on this .... it's better to leave it out than to use this list of "subs" and screw up the dish. I know Zereh didn't create this list - I ran across it a year or two ago ... and it's not logical if you have more than two taste buds still working (which is why I never posted it). If you've ever tasted the things being subbed and the things being used to sub them - you'll recognize the problems. Look at the things that vanilla extract is supposed to be a sub for. They don't taste anything alike!!!

Things that are flavored with herbs, spices or fruit juices can be subbed with similar herbs, spices, and fruit juices.... wine and spirits are not going to work the same.

For wine - try using Non-Alcoholic wines. They only have 0.5%-1% alcohol - compared to 12% for regular wine, but have the full flavor of regular wine. That breaks down to ... in a 2-quart pot of tomato sauce simmered for 2 hours using 1 cup of wine ... 1/4 - 1/2 DROP of alcohol as compared to 5.76 drops for regular wine.

FWIW - the two things produced by yeast in bread is CO2 and ALCOHOL. CO2 is colorless, flavorless, and odorless ... so the heady flavor and aroma of yeast bread must come from ... ???
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Old 07-24-2005, 03:31 AM   #6
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Well, I would use whatever the recipe called for myself. But not everyone drinks and some folks don't even want it in their food. And some folks may not have something on hand and want a quick replacement made from handy ingrediants.

It's a suggestion list. If it works for ya, super. If it doesn't, oh well.
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Old 07-24-2005, 07:05 AM   #7
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Hmmm... only problem is that none of these liquids are highly flamable.


(I love putting on my pyromaniac little show while cooking).
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Old 07-24-2005, 08:07 AM   #8
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thanks, very good info. Sometimes one needs to change a bit here or there to accomadate a guest. It's also good to have nut free and wheat free alternatives.
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Old 07-25-2005, 11:48 AM   #9
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I think someone would be pretty upset at the taste their french onion soup gets from the vanilla extract or the coffee they subbed for the sherry ...

Common sense should dictate. Hopefully taste the proposed sub before you use it.

And, just to remind people who are concerned about alcohol content, alcohol never completely burns off and in most preparations (even flambeeing) a significant amount of it can still be present at serving.

Here's a chart:http://homecooking.about.com/library...lalcohol12.htm
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Old 07-25-2005, 11:53 AM   #10
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In most cases I would rather leave the ingredient out instead of trying to substitute something that just does not taste the same.
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