Guest guest Posted January 28, 2002 Report Share Posted January 28, 2002 This was just posted on my crockpot list (not veggie) and I thought I would pass it on. I thought there was a question about subbing for wine a few days ago??? This will help: 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: Ch***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, b**f broth, bouillon or consomme*, tomato juice (plain or diluted), diluted cider vinegar, or red wine vinegar, liquid drained from mushrooms. WHITE WINE: (unsweet) water, ch***en broth*, bouillon or consomme, 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 reason; as a flavor enhancer in cooking. 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: * There are vegetarian versions of b**f and ch***en broth in health food stores. Usually in powdered versions but I have also seen it in aceptic packages from Westbrae or other big health food companies. MARINADES: Substitute for 1 cup of alcohol with: 1 cup of citrus juice, Lemonade, Pineapple or Orange Juice. 1/2 cup of fresh lemon juice or orange juice. 1 cup of tomato juice diluted by 1/4 with water or vinegar. 1/2 cup of light soy sauce and 1/2 cup of citrus juice. 1/2 cup of light soy sauce and 2 TBLS of oil. 1 cup of teriyaki sauce 1/3 cup of balsamic vinegar FOR COOKING: Non-alcoholic cooking sherry Non-alcoholic wine (can be found at some supermarkets) 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. ===== RisaG MK Independent Beauty Consultant radiorlg Risa's Food Service http://www.geocities.com/radiorlg Updated 01/18/02 Great stuff seeking new owners in Auctions! http://auctions. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2003 Report Share Posted October 13, 2003 I generally use a combination of vegetable broth and lemon juice. The lemon juice approximates the wine's acidity. Adding some grape or apple juice might add some fruitiness, too, but I don't generally have thouse around the house. , " Amanda " <Amanda@F...> wrote: > Suitable substitute for white wine? How about Grape Juice? > > Amanda Quote Link to comment Share on other sites More sharing options...
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