Cooking with wine is a wonderful way to enhance the flavor of dishes and to tone down unwanted effects (such as acidity or saltiness) of overpowering ingredients in a recipe. But sometimes, leaving it out is a must—whether a dinner guest has dietary restrictions or you simply don’t like the taste.
For a low sugar, lower calorie and non-alcoholic substitute, use apple or carrot juice instead. This works especially well for desserts, such as poached pears or glazed cakes, made with sweet white varieties, but can also be tried with marinades, sauces and other savory foods.
Quick tip: Keep a stash of apple juice boxes in your pantry just for cooking. No need to open a big bottle when all a recipe calls for is a cup!
Amie Valpone, HHC, AADP is the Editor-in-Chief of TheHealthyApple.com; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free ‘Clean’ recipes using whole foods. Amie recently healed herself from six years of chronic pain, exhausting every doctor in the country and Mayo Clinic; she shares her story of how Clean Eating saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food. Visit Amie on Facebook, Twitter and Pinterest; she’d love to hear from you!