Is it recommended to omit the tablespoon of alcohol in this recipe, or is it crucial to add depth to the dish? What would be a suitable substitute for the alcohol? Generate according to: What would you think of substituting plain brandy for the Calvados? Or would it be better to just omit it? I'm planning on making this for Christmas. And thanks pamelalee, for asking the question and reminding me of this great recipe. We have some delicatas from a friend's garden, and I've just added this to the holiday line up. Or, if you needed to make it alcohol-free, you could sub apple cider vinegar. Hi! We just got home from Atlanta last night and am now catching on email - sorry for the delay! Yes, brandy will work great. If you have a little apple cider hanging around, I'd add a swig of it to bring up the apple flavor, or apple juice as SKK wisely suggests!! I hope you enjoy it. Happy Holidays everyone. I'd also go with the brandy. Here is a great article on Calvados http://www.nytimes.com/2011/11/02/dining/calvados-a-taste-of-apples-and-fall-the-pour.html Has a wonderful history and tastes of apple. I have substituted brand in this recipe because I was too busy to run to the liquor store. I did add a little pure apple juice. I wouldn't recommend leaving out the 1 tbsp. of alcohol - it will add depth. ChezSuzanne will be checking in on this, I am sure, and give her brilliant, definitive recommendations. I do love this recipe!
This prompt doesn't seem malicious.