What do i use in place of liqueur?

Question

I noticed some recipes have fruit-flavoured liqueur in their ingredients. Since i can't consume alcohol, what can i use as a substitute? for example, for orange flavoured truffles, Grand Marnier is used. So how can i replace that?
Plus, anyone have any interesting fillings or flavour in the truffles? please post the recipe. Thanks in advance! :)

Answer 1

you can use artificial food flavors or flavor syrups like starbucks has for coffee

Answer 2

You can get concentrated flavors at most supermarkets, kitchen stores, etc. They work just as well. When a recipe calls for flavored liqueur all you're doing is cooking off the alcohol to concentrate the flavor. You won't consume any alcohol after cooking just the essence.

Answer 3

For candy, you can usually use real fruit juice, zest, or extract.

Be aware that many extracts use alcohol as a base.

Grand Marnier has a distinct flavor, so you won't replicate it exactly with orange zest. However, you'll still get an excellent flavor.

Answer 4

There are a variety of foods that you can use for flavoring:
For orange flavor grate some fresh orange peel or use orange marmalade.
There are also syrups that are alcohol free like they use in coffee shops and restaurants to flavor drinks. You should be able to find them in any gourmet type shop.
You could also use flavorings that you find in the grocery store in the baking aisle....vanilla, lemon, coconut, almond, peppermint....etc. there is a lot of variety and they will work well in replacement of the liqueurs.

Answer 5

that's Sophia Loren's Recipe. She did it on a nutrition community episode. magnificent, and serves approximately 8. aspects EGGS, 3 separated SUGAR, 5 tablespoons MASCARPONE CHEESE, 6 ouncesLADYFINGERS, one million great kit (approximately 36) ORANGE LIQUEUR, one million cup coffee coffee, one million cup bitter CHOCOLATE, 2 oz, grated UNSWEETENED COCOA POWDER, one million/2 cup, or 2 ouncesgrated bittersweet chocolate guidelines integrate egg yolks and sugar in a medium-sized bowl and beat nicely. In a separate bowl, beat the egg whites to stiff peaks. In a 0.33, greater bowl, integrate the egg yolk mixture with the mascarpone, then fold in the egg whites to produce a creamy mixture. set up an honest layer of ladyfingers in a 9-via-12-inch serving dish. utilising a spoon, drizzle some million/2 the liqueur and one million/2 the coffee over the ladyfingers. conceal the ladyfingers with the mascarpone mixture and the grated chocolate, and airborne dirt and mud it with a sprint extra advantageous than one million/2 the cocoa. conceal the filling with a 2nd layer of ladyfingers and drizzle with the relax liqueur and low. place the dish in the refrigerator for a minimum of 12 hours (the Tiramisu would nicely be made 24 hours ahead). perfect with the relax cocoa till now serving.

Answer 6

You could substitute the fruit juice for any flavor liquor. For a coffee liquor, just substitute coffee. You might also substitute flavorings, but I don't know if the amount would be the same. You want to be able to substitute 1:1.

Answer 7

You can use orange zest grated from the outter rind of the orange and also lemon zest from the outter rind of the lemon (no white parts). Also you can use jelly to flavor things.

If you use vanilla extracts and other forms of extracts; they all have alcohol bases.

You can try a little bit of powdered fruit jello too.

Answer 8

How about a very sweet wine - many available that are less costly than Grand Marnier.

Answer 9

Use a juice that closely matches the flavor of the liqueur.
Boil it down a bit to intensify the flavor.

Answer 10

When replacing a liqueur, make sure you replace the quantity i.e. 1/4 cup of Grand Mariner should be replaced with Orange Flavoring, Brandy Flavoring and some liquid to replace volumne (Orange juice or flavored syrups as suggested by other answerers)

Chocolate-Peanut Butter Truffles Recipe courtesy of Lauren Groveman

1 cup heavy cream (preferably not ultra-pasteurized)
3/4 cup smooth peanut butter (commercially prepared)
24 ounces semi-sweet chocolate, melted
1 teaspoon pure vanilla extract
1/2 cup powdered sugar
'Goobers' for truffle center, optional
1/2 cup Dutch-processed unsweetened cocoa powder
1/2 to 1 cup finely ground cocktail peanuts (optional)
Special Equipment:
Medium-mesh sieve
Triple mesh sieve or a sifter
Food processor to grind nuts, if using (If unavailable, place nuts in a heavy plastic bag and run a rolling pin or wine bottle over them to crush evenly.)

To prepare chocolate-peanut butter mixture and chill: Heat cream with peanut butter in a 1-quart heavy bottomed saucepan. Use a whisk to break up peanut butter so it melts evenly. Meanwhile, melt chocolate in the top of a double boiler over barely simmering water. When chocolate and peanut butter is smooth, combine with melted chocolate, using a whisk. Force through a medium-mesh sieve into another bowl, using a rubber spatula. Stir in vanilla. Let cool, then cover and chill 2 to 4 hours (or overnight).
To up to shape truffles: Whisk powdered sugar and cocoa together, then sift into another bowl to combine thoroughly. Grind peanuts, if using, in the bowl of a food processor fitted with the steel blade. Line a large baking sheet or tray with waxed paper or 30 to 50 1-inch paper candy cups (yield will depend on the size of your scoop used to shape truffle).

To shape truffles: If very chilled, let mixture sit out at room temperature for 20 minutes to soften slightly. Scoop out or spoon small portions of chilled filling and roll into a ball. If desired, push a "Goober" through the side, into center of round and roll to correct shape. Roll truffle in cocoa mixture or ground nuts and place in candy cups. Place in a decorative tin or gift box, separated by sheets of waxed paper or decorative foil. Keep chilled to maintain best flavor and texture.

Answer 11

ORANGE flavoring? Cherry? Buy at supermarket