• vermouth substitutes

    From JIM WELLER@1:135/392 to SEAN DENNIS on Thu Sep 9 21:41:00 2021

    Quoting Sean Dennis to Dave Drum <=-

    I'd replace the dry vermouth with vegetable stock
    Title: Creamed Shrimp and Artichoke
    1/4 c Dry vermouth

    You'll loose most of the alcohol as the dish cooks. But if you want
    to avoid wines altogether consider some vinegar and a pinch of the
    spices an herbs that give vermouth its unique taste.

    Every manufacturer has its own secret formula but some of the spices
    commonly used are cardamom, chamomile, cinnamon, citrus peel, cloves, coriander, ginger, hyssop, juniper, marjoram, quinine, and wormwood.

    Vermouth is bitter and somewhat sour, so I would go with 2
    tb vinegar, 2 tb flat tonic water (for the quinine) with lemon peel,
    pine needles if you can't get juniper berries and tarragon in lieu
    of wormwood plus any of the above things you have on hand all soaked
    for at least a week,


    Cheers

    Jim


    ... I have a deeply rooted prejudice against meat substitutes.

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