Alcohol Substitutes

Remember when I was making a creme de menthe pie and I didn't it know that it called for alcohol, I just thought that creme de menthe and chocolate whatever were just extracts. I found the following I clipped from a newspaper some time ago and thought I would add it to our blog. By the way, Andrea, I found it cleaning out a box of file folders!!!



Alcohol Substitutes
Cooking Substitutions for Alcohol – Newspaper Clipping

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. 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 of pineapple juice
Kirsch: Syrup or juice from black cherries, raspberries, boysenberries, currants, or grapes or cherry cider.
Cointreau: Orange juice or frozen orange juice concentrate.
Crème 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 or cherry cider.

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

Flambles 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.