Spirits of the Season

For all you Mormons and otherwise conservative individuals out there, who are aspiring to become the greatest thing in cuisine since the microwave,  I have a site for you.

But first, a little background.

For those who may frequent this URL and who may be unaware: Mormons don't drink.  Alcohol that is.

We are able to do quite a bit with our ice cream and Jell-o, and awake next morning with a bright recollection of our squeeky-clean fun.

I highly recommend it.

But there's this little gray area called cooking.  And an even grayer area called the cooking out of alcohol.

Many a bottle has been beeped through the cash register, justified in this shadow.

"Oh, it cooks out."

Or so we think.

Recently my father, of all people, leveled the culinary blow of all blows:  It doesn't.

At least not in the way that we think.

He told me about a conversation he recently had with a professional chef, who just happens to share the same Words of Wisdom as we do.

My dad asked,  "So, I have this question for you, does alcohol really cook out of food?"

"No.  It doesn't."

And then in his genius akin to Bobby Flay and Rachel Ray, he went on to explain why.

I'm just your average Jane the Dame when it comes to the kitchen.  I've never purchased a six pack to ensure my shredded pork makes headline news.  But, that dashed my hopes of ever enjoying Chicken Marsala again--at least with a clear conscience. 

And so just recently, I found myself faced with a dilemma in the form of a multi-layered raspberry champagne cake.  I have to admit, it looked miiiiighty tempting.  But, my conscience just wouldn't let me do it. 

I abstained. 

But, I wanted to check my facts. 

And so, I did a little Google search and, lo and behold, Chef Dave (who I believe is very same that spoke with my dad), is preaching his gospel on the Internet.  You can read his info here.  He's got some interesting facts, and ways to skirt the flavor issue when you need to make a non-alcoholic substitute in your recipe.

I feel as though I've mined a culinary gem.  Perhaps my excuse for not trying to learn the ropes in gourmet cooking is eroding...

So, for all you sober foodies reading this

Bon Apetite!