I need a no-alcohol alternative for a terrine recipe.

[jhunter90]

I would like to prepare a Chocolate and Chestnut Terrine recipe from my Le Cordon Bleu cookbook for some friends. The problem is that the recipe calls for 2Tbls of rum but I would like to prepare sans alcohol. It is a no bake desssert so no chance of evaporation during cooking. Would heating the rum prior to adding remove the alcohol and retain the flavor or is there a better solution?

[Joyfull]

what about rum extract? That should work.. I believe its 1 tsp. extract in place of 3 tablespoons rum..

Or.. you could buy one of the clear syrups that are in the coffee isle at your grocery store. The one I have is butter rum but I don't think it would make much difference in the flavor.. There's also LorAnn flavored oils if you have a shop that carries them.

[fadeaway]

Yea use the extract and drink teh rum.

Also reducing the rum works just as well, you have to burn off the alcohol by bringing it to a boil, should catch on fire it looks really sweet.

[m brown]

you can sub coffee or tea, fruit juice (that complements).
or just go without.
not a big deal.
that was very thoughtful of you to consider your guests!
have a great evening!

[pjm333]

No matter what you do to Liquor..boil,reduce etc you will never burn off all of the alcohol.

[fadeaway]

thats insanity, the alcohol burns off...

[castironchef]

Originally Posted by fadeaway

thats insanity, the alcohol burns off...

Hoping to shorcut what could be a long dispute on this, let it be said that not all of the alcohol burns off or cooks out when used. However, the level can get down the amount naturally occurring in food or added through the use of extracts, such vanilla.

Some people insist on removing all traces of alcohol, but most only wish to avoid "excess" residual alcohol.

YMMV.

[robfernandes]

Originally Posted by jhunter90

I would like to prepare a Chocolate and Chestnut Terrine recipe from my Le Cordon Bleu cookbook for some friends. The problem is that the recipe calls for 2Tbls of rum but I would like to prepare sans alcohol. It is a no bake desssert so no chance of evaporation during cooking. Would heating the rum prior to adding remove the alcohol and retain the flavor or is there a better solution?

igniting the rum would evaporate most if not all the alcohol but would slightly diminish the flavour, however lifs too short.
rob

[robfernandes]

Originally Posted by jhunter90

I would like to prepare a Chocolate and Chestnut Terrine recipe from my Le Cordon Bleu cookbook for some friends. The problem is that the recipe calls for 2Tbls of rum but I would like to prepare sans alcohol. It is a no bake desssert so no chance of evaporation during cooking. Would heating the rum prior to adding remove the alcohol and retain the flavor or is there a better solution?

igniting the rum would evaporate most if not all the alcohol but would slightly diminish the flavour, how ever lifs too short.
rob