champagne substitute?

"Laura" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi all,

I've made this fruit salad many times and love it but want
to serve it without the champagne. Do you have any ideas
for a non-alcoholic

substitue?

Quoted message said:

The recipe is from Cook's Illustrated July/Aug 2001 and is
served over nectarines, blueberries & raspberries, though
I may have to come up with some substitutes for those as
well since they're not exactly in season in Massachusetts
right now! Actually if you have suggestions for what kind

of

Quoted message said:

fruits the sauce would go well with, that'd be much
appreciated as well.

1 cup champagne
1/4 cup sugar pinch salt 1 Tb grated lemon zest 1 Tb lemon
juice 5 cardamom pods

Simmer champagne, sugar, salt ~ 15 min. Off heat, add
zest, juice & cardamom. Steep 1 minute, strain. Pour
over fruit.

This is obviously the abridged version but you should get
the picture

Thanks in advance!

I suggest a non-alcoholic dry white wine - Inglenook makes a
decent one. Lacking that try white grape juice but then cut
back on the sugar as grape juice is a lot sweeter than
champagne.

--
Peter Aitken

Remove the [censored] from my email address before using.

"Laura" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi all,

I've made this fruit salad many times and love it but want
to serve it without the champagne. Do you have any ideas
for a non-alcoholic

substitue?

Quoted message said:

The recipe is from Cook's Illustrated July/Aug 2001 and is
served over nectarines, blueberries & raspberries, though
I may have to come up with some substitutes for those as
well since they're not exactly in season in Massachusetts
right now! Actually if you have suggestions for what kind

of

Quoted message said:

fruits the sauce would go well with, that'd be much
appreciated as well.

1 cup champagne
1/4 cup sugar pinch salt 1 Tb grated lemon zest 1 Tb lemon
juice 5 cardamom pods

Simmer champagne, sugar, salt ~ 15 min. Off heat, add
zest, juice & cardamom. Steep 1 minute, strain. Pour
over fruit.

This is obviously the abridged version but you should get
the picture

Thanks in advance!

Laura

Ginger Ale

As example: GINGER ALE-FRUIT SALAD 2 tbsp. gelatin
1/4 c. cold water
2/2 c. boiling water
3/4 c. lemon juice 2 tbsp. sugar 1 c. ginger ale 1 c.
grapes, halved and seeded 1 banana, sliced 1 apple, peeled
and chopped 2 oranges, sectioned and membranes removed
4/4 c. chopped nuts

Soak gelatin in cold water for 5 minutes, dissolved in
boiling water. Add lemon juice, sugar and ginger ale; let
set until partially thickened. Fold in fruits and nuts.
Turn into molds; chill. Serve on lettuce leaves with fruit
salad dressing.

DRESSING: 3 tbsp. sugar 4 tbsp. flour 1 c. pineapple juice 2
eggs, beaten until light 1 tbsp. butter 1 c. cream, whipped

Mix sugar, flour and enough juice to make smooth paste.
Heat remaining juice, add flour mixture. Cook until
thickened, stirring constantly. Place over hot water.

FRESH FRUIT BOWL

4 (1oz.) pkg. lemon Jell-O 1 c. boiling water
4 (2oz.) can frozen lemonade concentrate 12 oz. ginger ale
1 1/2 gallon cut-up fresh fruit such as cherries,
strawberries, grapes, cantaloupe, watermelon, bananas,
peaches, nectarines and kiwi

In a large bowl stir Jell-O and boiling water until
dissolved. Add lemonade concentrate and ginger ale. Add
fruit and stir until well coated. Cover and refrigerate for
at least 4 hours. If desired, serve in a watermelon shell.
Makes 1 1/2 gallons.

Not to seem obvious, but what about a non-alcoholic
champagne? Or white grape juice?

Josh said:

Not to seem obvious, but what about a non-alcoholic
champagne? Or white grape juice?

They do make bubbly grape juice, am I mistaken?

nancy

Laura said:

Hi all,

I've made this fruit salad many times and love it but want
to serve it without the champagne. Do you have any ideas
for a non-alcoholic substitue? The recipe is from Cook's
Illustrated July/Aug 2001 and is served over nectarines,
blueberries & raspberries, though I may have to come up
with some substitutes for those as well since they're not
exactly in season in Massachusetts right now! Actually if
you have suggestions for what kind of fruits the sauce
would go well with, that'd be much appreciated as well.

1 cup champagne
1/4 cup sugar pinch salt 1 Tb grated lemon zest 1 Tb lemon
juice 5 cardamom pods

Simmer champagne, sugar, salt ~ 15 min. Off heat, add
zest, juice & cardamom. Steep 1 minute, strain. Pour
over fruit.

This is obviously the abridged version but you should get
the picture

Thanks in advance!

Laura

Welch's makes sparkling white grape juice that's not very
sweet. It comes in a bottle very similar to sparkling wine.
It's not expensive, and would be a perfect substitute.

Ginger ale or tonic would be interesting substitutes if you
leave out the sugar.

If you can find *clear* cherry or peach soda it might be
good.

-bob

In article <[email hidden]>, "Peter

Aitken said:

I suggest a non-alcoholic dry white wine - Inglenook makes
a decent one. Lacking that try white grape juice but then
cut back on the sugar as grape juice is a lot sweeter than
champagne.

We found a wonderful, not too sweet, sparkling chardonnay
grape juice made by South Hill Vineyards. The label has a
hibiscus flower on it.

Regards, Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord
of heaven and earth, does not live in shrines made by man."
Acts 17:24

Thanks everyone for all the ideas! I think I'm going to try
to find some of that non-alcoholic sparkling white wine.
Barring that, I'll go for the white grape juice.

I knew I could count on ya'll to come up with some good
ideas! Thanks again!

Laura

"Laura" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi all,

I've made this fruit salad many times and love it but want
to serve it without the champagne. Do you have any ideas
for a non-alcoholic

substitue?

Quoted message said:

The recipe is from Cook's Illustrated July/Aug 2001 and is
served over nectarines, blueberries & raspberries, though
I may have to come up with some substitutes for those as
well since they're not exactly in season in Massachusetts
right now! Actually if you have suggestions for what kind

of

Quoted message said:

fruits the sauce would go well with, that'd be much
appreciated as well.

1 cup champagne
1/4 cup sugar pinch salt 1 Tb grated lemon zest 1 Tb lemon
juice 5 cardamom pods

Simmer champagne, sugar, salt ~ 15 min. Off heat, add
zest, juice & cardamom. Steep 1 minute, strain. Pour
over fruit.

This is obviously the abridged version but you should get
the picture

Thanks in advance!

Laura

Laura said:

Thanks everyone for all the ideas! I think I'm going to try
to find some of that non-alcoholic sparkling white wine.
Barring that, I'll go for the white grape juice.

I knew I could count on ya'll to come up with some good
ideas! Thanks again!

Laura

Quick question: Why bother looking for a _sparkling_ wine or
N/A beverage? In the recipe directions it says "Simmer
champagne, sugar, salt ~ 15
min." If you simmer any carbonated drink for 15 minutes, be
it Champagne or Coke® you will certainly drive off any
"sparkling" it may have had.

Ross.

Ross Reid said:

Quick question: Why bother looking for a _sparkling_ wine
or N/A beverage? In the recipe directions it says "Simmer
champagne, sugar, salt ~ 15
min." If you simmer any carbonated drink for 15 minutes,
be it Champagne or Coke=AE you will certainly drive
off any "sparkling" it may have had.

Why not? The champagne would already have been ruined by
adding cardamom.= lemon zest and lemon juice. Simmering it
couldn't make it any worse.

In article <[email hidden]>,

Dave Smith said:

Why not? The champagne would already have been ruined by
adding cardamom. lemon zest and lemon juice. Simmering it
couldn't make it any worse.

I believe the question was why bother trying to find a
*carbonated* substitute if simmering for 15 minutes will
remove any carbonation.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

"Laura" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Hi all,

I've made this fruit salad many times and love it but want
to serve it without the champagne. Do you have any ideas
for a non-alcoholic substitue? The recipe is from Cook's
Illustrated July/Aug 2001 and is served over nectarines,
blueberries & raspberries, though I may have to come up
with some substitutes for those as well since they're not
exactly in season in Massachusetts right now! Actually if
you have suggestions for what kind of fruits the sauce
would go well with, that'd be much appreciated as well.

1 cup champagne
1/4 cup sugar pinch salt 1 Tb grated lemon zest 1 Tb lemon
juice 5 cardamom pods

Simmer champagne, sugar, salt ~ 15 min. Off heat, add
zest, juice & cardamom. Steep 1 minute, strain. Pour
over fruit.

This is obviously the abridged version but you should get
the picture

Thanks in advance!

Laura

When we wanted to "pretend" being grown up, when I was in
junior high, we used catalpa (sp?) juice as a substitute for
champagne. I think there's a sparkling one - but that was a
l-o-n-g time ago ;-)

N.

Nancy Dooley said:

"Laura" <[email hidden]> wrote in message

Quoted message said:

When we wanted to "pretend" being grown up, when I was in
junior high, we used catalpa (sp?) juice as a substitute
for champagne. I think there's a sparkling one - but that
was a l-o-n-g time ago ;-)

Isn't catalpa those trees that grow what looks like
green beans?

nancy

"Laura" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi all,

I've made this fruit salad many times and love it but want
to serve it without the champagne. Do you have any ideas
for a non-alcoholic

substitue?

Quoted message said:

The recipe is from Cook's Illustrated July/Aug 2001 and is
served over nectarines, blueberries & raspberries, though
I may have to come up with some substitutes for those as
well since they're not exactly in season in Massachusetts
right now! Actually if you have suggestions for what kind

of

Quoted message said:

fruits the sauce would go well with, that'd be much
appreciated as well.

1 cup champagne
1/4 cup sugar pinch salt 1 Tb grated lemon zest 1 Tb lemon
juice 5 cardamom pods

Simmer champagne, sugar, salt ~ 15 min. Off heat, add
zest, juice & cardamom. Steep 1 minute, strain. Pour
over fruit.

This is obviously the abridged version but you should get
the picture

Thanks in advance!

Laura

If you want to change the recipe for an alcoholic or
someone, use club soda.

Kswck said:

"Laura" <[email hidden]> wrote in message

Quoted message said:

1 cup champagne
1/4 cup sugar pinch salt 1 Tb grated lemon zest 1 Tb
lemon juice 5 cardamom pods

Simmer champagne, sugar, salt ~ 15 min. Off heat, add
zest, juice & cardamom. Steep 1 minute, strain. Pour
over fruit.

If you want to change the recipe for an alcoholic or
someone, use club soda.

Not sure why anyone would want to cook champagne like that,
but club soda seems awfully bland. What's wrong with
Martell's sparkling apple cider?

Practice safe eating - always use condiments

Nancy Young said:

Nancy Dooley said:

"Laura" <[email hidden]> wrote in message

Quoted message said:

When we wanted to "pretend" being grown up, when I was in
junior high, we used catalpa (sp?) juice as a substitute
for champagne. I think there's a sparkling one - but that
was a l-o-n-g time ago ;-)

Isn't catalpa those trees that grow what looks like
green beans?

nancy

that's my recollection. had one in the back yard.

your pal, blake

blake murphy said:

On Fri, 02 Apr 2004 14:54:26 -0500, Nancy Young

Quoted message said:

Quoted message said:

Isn't catalpa those trees that grow what looks like
green beans?

Quoted message said:

that's my recollection. had one in the back yard.

Thanks ... I used to visit on a farm and they had a kaTOBa
tree. Funny I have one in my yard now.

nancy

I guess I was just looking for something that might have a
similar flavor. I ended up using sparkling cider and
actually liked the results even better than the original.

Laura

"Ross Reid" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Laura said:

Thanks everyone for all the ideas! I think I'm going to
try to find some

of

Quoted message said:

Quoted message said:

that non-alcoholic sparkling white wine. Barring that,
I'll go for the white grape juice.

I knew I could count on ya'll to come up with some good
ideas! Thanks again!

Laura

Quick question: Why bother looking for a _sparkling_ wine
or N/A beverage? In the recipe directions it says "Simmer
champagne, sugar, salt ~ 15
min." If you simmer any carbonated drink for 15 minutes,
be it Champagne or Coke® you will certainly drive off
any "sparkling" it may have had.

Ross.

Nancy Young said:

Nancy Dooley said:

"Laura" <[email hidden]> wrote in
message

Quoted message said:

When we wanted to "pretend" being grown up, when I was
in junior high, we used catalpa (sp?) juice as a
substitute for champagne. I think there's a sparkling
one - but that was a l-o-n-g time ago ;-)

Isn't catalpa those trees that grow what looks like
green beans?

I have two street trees that would produce beanlike pods
if they were female... I don't remember the name, though.
Looking up Catalpa, I can see they are definately not
that type.

So, more than one tree produces what looks like beans.

Practice safe eating - always use condiments