Over the weekend, I planned to make a sherry glazed grape tart. Except that I didn’t have any sherry. Oops. But then I spied a bottle of amaretto that was shoved back behind all the other miscellaneous items I keep on top of my fridge. (Granola bar, anyone?)
Best decision I have ever made. (Okay probably marrying Kobe was a better decision.)
We need to have an important conversation. It’s about alcohol. More specifically, it’s about cooking with alcohol. I’m sure you’ve all heard that cooking wine and liquor eliminates the actual alcohol content. NOT TRUE. I know. I know. I’m as disappointed as you are. (Probably more so, seeing as how I think wine is an essential ingredient in many dishes.) I hate to be a buzz-kill. (Actually, I really don’t.) I just figure you all really would like to know about this. (Probably you don’t want to know about this; but, you should know about it.)
The Facts: A study conducted by the USDA’s Nutrient Data Laboratory looked at various cooking methods and found that reduction in alcohol content is pretty closely related to length of time cooked.
So basically, in today’s recipe you will cook the amaretto until it retains only 35% of its original alcohol content. Amaretto is a liquor that is 28% alcohol. There isn’t a whole lot of amaretto in this recipe to start off with. Even less so once it’s cooked. It’s almost negligible divided by the 8 servings this recipe makes.
BUT, if you are pregnant, underage, recovering from alcoholism, or for any other reason should not be – or do not want to be – consuming alcohol, then substitute a few tablespoons of non-alcoholic almond extract. I promise it’ll still be delicious.
To see recipe go to http://culinarykosher.com/recipe/Amaretto-Glazed-Grape-Tart-With-Walnut-Crust/2162
To see more of Rochel's great stories and recipes see www.barefootandcooking.com