Directions

1. Your recipe calls for alcohol be it wine, beer or some exotic liqueur.  Do not despair!  You do not need to run to the bottle store.  I have long ago purposed to never be seen buying or using alcohol that could cause another to stumble.  No matter what all want to say about their liberty in Christ, I agree with Paul "It is good neither to eat flesh, nor to drink wine, nor any thing whereby thy brother stumbleth, or is offended, or is made weak." (Rom 14:21)  In our day there is a big problem everywhere with alcohol abuse and I am willing to sacrifice a bit of taste for the sake of my brother. And thinking of accustoming my children's palates with the taste of alcohol is not exceptable for me. Well here follows some substitutions.
   
2. First of all to remember is that you need to substitute the same amount of liquid the recipe calls for in alcohol with something non-alcohol.  So when the recipe calls for a cup of .... then substitute it with a cup of a suitable liquid.
3. Second important hint is to taste and adjust as you see fit.  Remember rather add to little than too much.  You could always add a little more than try to take away by having to readjust all the ingredients.
4. When your recipe calls for dry wine, red or white, you can easily substute it with the same amount of broth, or stock, be it chicken, vegetable or beef, and add a teaspoon of vinegar, wine vinegar or lemon juice to each half cup of called-for wine.  It is so simple. Even just water with the acidic agent would do. The acidic agent is important to add. you could even add more according to taste.  Ginger ale, red or white grape juice, apple juice or the liquid from canned mushrooms could also be used.  Grape or apple juice will add some sweetness.  Using vinegar you could also add a teaspoon or 2 of sugar to imitate a sweeter wine.

5. For 1/4 cup or more port, sweet sherry, rum, brandy, liqueur, substitute the following: equal measure of unsweetened orange juice or apple juice plus 1 teaspoon of corresponding flavored extract or vanilla extract.

   Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup all make good substitutions for sherry in sweet dishes. For 2 tablespoons sherry, substitute with the following: 1 to 2 teaspoons vanilla extract or 2 tablespoons orange or pineapple juice.

6. To substitute sherry in a marinade: for 1/2 cup sherry use 1/4 cup vinegar + 1 tablespoon sugar + 1/4 water or 1 tablespoon vinegar, plus chicken stock or water to make 1/2 cup.

   For other marinade ideas substitute 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 tablespoons of peanut oil.
   • 1 cup of teriyaki sauce
   • 1/3 cup of balsamic vinegar

7. For dessert dishes you should try to imitate the liqueur flavour and colour with that of fruits or herbs.  Like kirsh can be substituted with cherry juice or the syrup from the preserved fruits.  Many syrups of various fruits can be used like this.

   If it is sparkling beverage champagne it should be substituted with sparkling juice either apple or grape, ginger ale, soda water or bitter lemon.  Beer could also be substituted with these or just chicken broth in a sauce.  I would advice in baking bear bread to rather substitute with ginger ale.

   Even fruitcakes can be baked and preserved with fruit juices or flavoured syrups.

    

   

   It is good neither to eat flesh, nor to drink wine, nor any thing whereby thy brother stumbleth, or is offended, or is made weak.
   (Rom 14:21)