Here are two more that many might find interesting.
Alcohol substitutions:
2 T amaretto: 1/4 t to 1/2 t almond extract*
2 T bourbon/sherry: 1-2 t vanilla extract*
2 T brandy/rum: 1/2-1 t brandy or rum extract*
2 T Grand Marnier: 2 T unsweetened orange juice concentrate or 2 T orange juice + 1/2 t orange extract
2 T Kalua/chocolate liquor: 1/2 -1 t chocolate extract + 1/2-1 t instant coffee in 2 T water
1/4 cup or more brandy, port, rum, sweet sherry or fruit flavored liqueur: equal measure orange juice or apple juice + 1 t flavored extract or vanilla extract
1/4 cup or more red wine: equal measure of red grape juice or cranberry juice
1/4 cup or more white wine: equal measure of white grape juice or apple juice
* Water, milk, white grape juice or apple juice may be added to get the specified amount of liquid for recipes in which liquid amount is crucial.
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How to Make Ghee (Clarified butter)
4 sticks (or 1 lb.) of regular, unsalted butter.
1. Melt the Butter
Put all the butter into a pot, and cook it on a low heat. In a few minutes, the butter will melt, the foam will rise to the top, and bubbles will be bursting.
2. Scoop the Foam From the Butter
Once the foam appears, lower the heat to an even lower degree and scoop off the foam with a spoon. (dog's love this foam)
Continue to cook the butter on a low heat for about 5-15 minutes, or until the butter becomes very clear and the milk solids on the bottom become a light brown.
3. Pour the Butter
Now turn the heat off and let the pot stand for 2 minutes, allowing everything to settle before straining everything into a jar through a coffee filter or a cheese cloth.
4. Once everything is in the jar, let it cool and solidify.
5. Store the Ghee
Your clarified butter is now ready and can be stored at room temperature for up to a year. You can now use it a as a dip for lobster sauce, an Indian food, or as a substitute for any recipe at all that calls for butter.
