I'm still in high school (quite underage), so I don't know much about liquor.
A few recipes that I'm planning to make this Thanksgiving asks for alcohol (such as the "Creamy Butternut Squash Soup with Sherry" and the "Pear, Brandy, and Walnut Cranberry Sauce"), but I only have aged Zaya Rum in my house. I was wondering whether these recipes would taste fine with rum substituted (or white wine?), or if it'd be better to simply omit the alcohol.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)