What would you think of substituting plain brandy for the Calvados? Or would it be better to just omit it? I'm planning on making this for Christmas. Thanks!
Here is a great article on Calvados http://www.nytimes.com... Has a wonderful history and tastes of apple.
I have substituted brand in this recipe because I was too busy to run to the liquor store. I did add a little pure apple juice.
I wouldn't recommend leaving out the 1 tbsp. of alcohol - it will add depth.
ChezSuzanne will be checking in on this, I am sure, and give her brilliant, definitive recommendations.
I do love this recipe!
Chris is a trusted source on General Cooking
I'd also go with the brandy.
Hi! We just got home from Atlanta last night and am now catching on email - sorry for the delay! Thanks SKK and Greenstuff for stepping in. Yes, brandy will work great. If you have a little apple cider hanging around, I'd add a swig of it to bring up the apple flavor, or apple juice as SKK wisely suggests!! I hope you enjoy it. Happy Holidays everyone.
June is a trusted source on General Cooking.
Or, if you needed to make it alcohol-free, you could sub apple cider vinegar.
And thanks pamelalee, for asking the question and reminding me of this great recipe. We have some delicatas from a friend's garden, and I've just added this to the holiday line up.
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Well played. You deserve a cookie.
What does that phrase mean, anyway?
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