I have a small group of relatives coming to visit for several
weeks. For religious and personal reasons they can't abide alcohol
in any form, even for cooking. Yeah I know that almost all of the
alcohol evaporates during cooking but I'm looking for a solution
here.

I've used apple juice several times before as a substitute for
white wine, what I am looking for is a substitute for red wine
in a dish like the French Beef (Bourningon), no clue how to
spell it, a French stew of beef, onions, root vegetables,
and wine.

If any of the posters here can help me out, I'll be in your debt.

Thanks very much

Paul

<HMS Surprise@Admiltry @ London.com> wrote

> I've used apple juice several times before as a substitute for
> white wine, what I am looking for is a substitute for red wine
> in a dish like the French Beef (Bourningon), no clue how to
> spell it, a French stew of beef, onions, root vegetables,
> and wine.

How about red grape juice?

nancy

HMS Surprise@Admiltry @ London.com wrote:
>
> I have a small group of relatives coming to visit for several
> weeks. For religious and personal reasons they can't abide alcohol
> in any form, even for cooking. Yeah I know that almost all of the
> alcohol evaporates during cooking but I'm looking for a solution
> here.
>
> I've used apple juice several times before as a substitute for
> white wine, what I am looking for is a substitute for red wine
> in a dish like the French Beef (Bourningon), no clue how to
> spell it, a French stew of beef, onions, root vegetables,
> and wine.
>
> If any of the posters here can help me out, I'll be in your debt.
>
> Thanks very much
>
> Paul


You'd be surprised how much the alcohol *doesnt* cook out.

How about using a cheap balsamic vinegar? But don't overdo it.

Bob

HMS Surprise@Admiltry @ London.com wrote

> If any of the posters here can help me out, I'll be in your debt.

White-wine vinegar replaces white wines, and red-wine vinegar replaces
red wines. Just use a smaller amount than wine and remember to add
some water to compensate for the lesser wateriness. Maybe add the
vinegar in more than one step, to help the flavor catchin'up with the
meat/fish, but not too late or your dish will taste / smell acidic.
--
Vilco
Think pink, drink rose'

HMS wrote:
>
> I have a small group of relatives coming to visit for several
> weeks. For religious and personal reasons they can't abide alcohol
> in any form, even for cooking. Yeah I know that almost all of the
> alcohol evaporates during cooking but I'm looking for a solution
> here.
>
> I've used apple juice several times before as a substitute for
> white wine, what I am looking for is a substitute for red wine
> in a dish like the French Beef (Bourningon), no clue how to
> spell it, a French stew of beef, onions, root vegetables,
> and wine.
>
> If any of the posters here can help me out, I'll be in your debt.


There are dealcoholized wines:


http://www.carljungwines.com/
http://www.wineloverspage.com/winead...wa040726.phtml
http://www.bevmo.com/productinfo.asp...=0000 0060092


But honestly, if it were me doing the cooking, I'd choose a different
recipe for beef stew, one that didn't include marinating in red wine.
Beef stew is wonderful and elegant made with beef stock and/or tomato
juice (I use V-8) for the liquid.


How do your relatives feel about vanilla extract? That contains alcohol
too.


--Lia

On Apr 28, 4:09�pm, HMS Surprise@Admiltry @ London.com wrote:
> � � I have a small group of relatives coming to visit for several
> weeks. �For religious and personal reasons they can't abide alcohol
> in any form, even for cooking. �Yeah I know that almost all of the
> alcohol evaporates during cooking but I'm looking for a solution
> here.
>
> � I've used apple juice several times before as a substitute for
> white wine, what I am looking for is a substitute for red wine
> in a dish like the French Beef (Bourningon), no clue how to
> spell it, a French stew of beef, onions, root vegetables,
> and wine.
>
> � �If any of the posters here can help me out, I'll be in your debt.
>
> � �Thanks very much
>
> � �Paul

If the apple juice is fine but you simply want the red coloration too
just add some beet juice; "Boeuf Bourbguignon a la Shaller".

On Mon, 28 Apr 2008 14:04:31 -0700, Sheldon wrote:

> On Apr 28, 4:09pm, HMS Surprise@Admiltry @ London.com wrote:
>> I have a small group of relatives coming to visit for several
>> weeks. For religious and personal reasons they can't abide alcohol
>> in any form, even for cooking. Yeah I know that almost all of the
>> alcohol evaporates during cooking but I'm looking for a solution
>> here.
>>
>> I've used apple juice several times before as a substitute for
>> white wine, what I am looking for is a substitute for red wine
>> in a dish like the French Beef (Bourningon), no clue how to
>> spell it, a French stew of beef, onions, root vegetables,
>> and wine.
>>
>> If any of the posters here can help me out, I'll be in your debt.
>>
>> Thanks very much
>>
>> Paul
>
> If the apple juice is fine but you simply want the red coloration too
> just add some beet juice; "Boeuf Bourbguignon a la Shaller".

<lol>

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

HMS, Surprise@Admiltry, @, London.com wrote:

> I have a small group of relatives coming to visit for several
> weeks. For religious and personal reasons they can't abide alcohol
> in any form, even for cooking. Yeah I know that almost all of the
> alcohol evaporates during cooking but I'm looking for a solution
> here.
>
> I've used apple juice several times before as a substitute for
> white wine, what I am looking for is a substitute for red wine
> in a dish like the French Beef (Bourningon), no clue how to
> spell it, a French stew of beef, onions, root vegetables,
> and wine.
>

Wouldn't it just be a lot easier to use recipes that don't call for
wine?

"Nancy Young" > wrote in
:

>
> <HMS Surprise@Admiltry @ London.com> wrote
>
>> I've used apple juice several times before as a substitute for
>> white wine, what I am looking for is a substitute for red wine
>> in a dish like the French Beef (Bourningon), no clue how to
>> spell it, a French stew of beef, onions, root vegetables,
>> and wine.
>
> How about red grape juice?
>
> nancy
>
>
>

red grape juice and chili sauce meatballs perhaps?

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

<HMS> wrote:

> I've used apple juice several times before as a substitute for
> white wine, what I am looking for is a substitute for red wine
> in a dish like the French Beef (Bourningon), no clue how to
> spell it, a French stew of beef, onions, root vegetables,
> and wine.

It all depends on the dish. Sometimes wine is a minor component and can
be substituted by, say, broth or water, or just left out altogether.
Sometimes it is a major component and "makes" the dish, so to say. One
example of the latter is the dish you mention, Boeuf bourguignon.
Substituting or leaving out the wine in such a dish makes no sense; it
is better to cook a different one. There are any number of excellent
beef stews made with no wine or other alcohol.

Victor

ChattyCathy wrote on Mon, 28 Apr 2008 23:32:00 +0200:

??>> On Apr 28, 4:09pm, HMS Surprise@Admiltry @ London.com
wrote:
??>>> I have a small group of relatives coming to visit for
??>>> several weeks. For religious and personal reasons they
??>>> can't abide alcohol in any form, even for cooking. Yeah I
??>>> know that almost all of the alcohol evaporates during
??>>> cooking but I'm looking for a solution here.
??>>>
??>>> I've used apple juice several times before as a
??>>> substitute for white wine, what I am looking for is a
??>>> substitute for red wine in a dish like the French Beef
??>>> (Bourningon), no clue how to spell it, a French stew of
??>>> beef, onions, root vegetables, and wine.
??>>>
??>>> If any of the posters here can help me out, I'll be in
??>>> your debt.
??>>>
??>>> Thanks very much
??>>>
??>>> Paul
??>>
??>> If the apple juice is fine but you simply want the red
??>> coloration too just add some beet juice; "Boeuf
??>> Bourbguignon a la Shaller".

The alcohol boils off, which you can tell them if they catch
you!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"hahabogus" > wrote

> "Nancy Young" > wrote

>> How about red grape juice?

> red grape juice and chili sauce meatballs perhaps?

Hey! I'm getting ready to eat, here!

nancy

On Apr 28, 1:09*pm, HMS Surprise@Admiltry @ London.com wrote:
> * * I have a small group of relatives coming to visit for several
> weeks. *For religious and personal reasons they can't abide alcohol
> in any form, even for cooking. *Yeah I know that almost all of the
> alcohol evaporates during cooking but I'm looking for a solution
> here.
>
> * I've used apple juice several times before as a substitute for
> white wine, what I am looking for is a substitute for red wine
> in a dish like the French Beef (Bourningon), no clue how to
> spell it, a French stew of beef, onions, root vegetables,
> and wine.
>
> * *If any of the posters here can help me out, I'll be in your debt.
>
> * *Thanks very much
>
> * *Paul

Aren't there some alcohol- free wines- "Fre"?? is a name that comes to
mind...

James Silverton wrote:

> The alcohol boils off, which you can tell them if they catch
> you!

Curious that the OP specifically mentions beef Bouruignon, which
uses a lot of wine.

I am reminded of the experience of a friend whose brother in law is
a self righteous religious sort who makes a big deal of abstaining
from alcohol. She once cooked a meal that used a little wine in the
sauce. He had several servings of it and raved over it, but them
flipped out when he discovered she had used wine in the dish.

Verjuice, an unfermented grape juice. Maggie Beer does a good one in
Australia.

"HMS Surprise@Admiltry @ London.com" wrote in message
...
> I have a small group of relatives coming to visit for several
> weeks. For religious and personal reasons they can't abide alcohol
> in any form, even for cooking. Yeah I know that almost all of the
> alcohol evaporates during cooking but I'm looking for a solution
> here.

<HMS Surprise@Admiltry @ London.com> wrote in message
...
>
>
> I have a small group of relatives coming to visit for several
> weeks. For religious and personal reasons they can't abide alcohol
> in any form, even for cooking. Yeah I know that almost all of the
> alcohol evaporates during cooking but I'm looking for a solution
> here.
>
> I've used apple juice several times before as a substitute for
> white wine, what I am looking for is a substitute for red wine
> in a dish like the French Beef (Bourningon), no clue how to
> spell it, a French stew of beef, onions, root vegetables,
> and wine.
>
> If any of the posters here can help me out, I'll be in your debt.


Well call me crazy but what would beef with burgundy wine be without
burgundy wine? Just save yourself the hassle and cook dishes that do not
call for wine. I dated one of those on-imbibers and she drove me to drink.

Paul

On Apr 28, 3:09 pm, HMS Surprise@Admiltry @ London.com wrote:
> I have a small group of relatives coming to visit for several
> weeks. For religious and personal reasons they can't abide alcohol
> in any form, even for cooking. Yeah I know that almost all of the
> alcohol evaporates during cooking but I'm looking for a solution
> here.
>

Non-alcoholic beer. There's a nice malty, non-alcoholic Dutch brand
but I can't remember the name.

"stark" > wrote in message
...
> On Apr 28, 3:09 pm, HMS Surprise@Admiltry @ London.com wrote:
>> I have a small group of relatives coming to visit for several
>> weeks. For religious and personal reasons they can't abide alcohol
>> in any form, even for cooking. Yeah I know that almost all of the
>> alcohol evaporates during cooking but I'm looking for a solution
>> here.
>>
>
> Non-alcoholic beer. There's a nice malty, non-alcoholic Dutch brand
> but I can't remember the name.

St. Pauli Girl NA.

Paul

In article >,
HMS Surprise@Admiltry @ London.com wrote:

> I have a small group of relatives coming to visit for several
> weeks. For religious and personal reasons they can't abide alcohol
> in any form, even for cooking. Yeah I know that almost all of the
> alcohol evaporates during cooking but I'm looking for a solution
> here.


Actually, contrary to what you keep reading almost anywhere, the alcohol
does *not* cook out. The RFC FAQ has some data about this.


> I've used apple juice several times before as a substitute for
> white wine, what I am looking for is a substitute for red wine
> in a dish like the French Beef (Bourningon), no clue how to
> spell it, a French stew of beef, onions, root vegetables,
> and wine.


In the US, there is wine with no alcohol, I don't know how it tastes.
My wife made charoset for church a few weeks ago. The recipe called for
wine, but since the kids were going to make it, and presumably eat some,
she was reluctant to use it. The others in her planning group said that
her idea of grape juice wouldn't taste right, so one of them volunteered
to bring some wine with no alcohol.

--
Dan Abel
Petaluma, California USA