I want to make chicken liver pate. I notice that the majority of recipes call for brandy/port etc. I know that if cooked, *most* of the alcohol will evaporate, but I need a recipe that contains zero percent alcohol. Being that most recipes have the booze in there, it seems like it might be an important flavor component. Just wondering if anyone has any substitution suggestions, or no booze recipes that won't leave it tasting like a sad version of the real thing?
Meet the New Zealand artist behind the fruity creations
These Intricate Smoothie Bowl Designs Will Leave You Breathless
Is Fizzy, Pink Milk the Future?
10 German-Inspired Recipes Worthy of Oktoberfest
A Cheese Plate's BFF
New! Bakeware Ready for Oven Lovin'.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
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.)