AA 12-step tips for those who like to cook with wine or liquor

Substitutions for Wine and Liquor in Cooking

In Soups and Entrees:

Dry (unsweet )red wine:
Water
Beef broth, bouillon or consommé
Tomato juice (plain or diluted)
Diluted cider vinegar or red wine vinegar
Liquid drained from canned mushrooms

Dry (unsweet) white wine:
Water
Chicken broth, bouillon or consommé
Ginger ale
White grape juice
Diluted cider vinegar or white wine vinegar
Liquid drained from canned mushrooms

In Cheese Dishes (fondue or rarebit):
Beer or ale:
Chicken broth
White grape juice
Ginger ale

In Desserts:
Brandy:
Apple cider
Peach or apricot syrup

Rum:
Pineapple juice or syrup flavored with almond
extract

Sherry:
Orange or pineapple juice

Kirsch:
Syrup or juice from black cherries, raspberries, boysenberries, currants or grapes
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
Cherry cider


Note: to cut the sweetness of the syrups, dilute with water. Also, there are
many flavor extracts, such as almond and pineapple, that can be added for interesting flavors.

Flambés or Flaming Desserts:
The only substitute that might be used is a sugar cube soaked in lemon
extract, then set atop and dessert and burned.



--
Lee McInnis Gaetjens
Ind Contractor / Web Mistress leemcg.com
PO Box 66471
Houston, Texas 77266-6471
mcinnisleegaetjens@gmail.com
(713) 578-0016
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