i'm hosting several people who can't have alcohol, and somehow my best recipes all use it--i'm substituting stock for white wine, but am defeated when it comes to port and brandy
i might try balsamic or sherry vinegar, depending on the way it's used, but i'd definitely use a lot less than however much port/brandy is called for and taste as you go... could also probably just omit them entirely?
you can always leave out the alcohol and substitute stock or water. You might think about grape juice or cider if you think it might need extra flavor. I also like using mushroom stock or veal stock in meat dishes to give more flavor.
Please enter a valid email address.
Well played. You deserve a cookie.
In defense of a maligned word
In Defense of the Word "Curry"
Tea to Bathe In (Sort Of)
Shop Summer Trends
Dutch Oven Cooking
Win At Wedding Gfits
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.