I often cook for Muslims, which means no pork,including gelatin, and no alcohol.
Here are some tips:
Flavoring
Essence from the cake supply store
Alcohol-free vanilla extract from Trader Joe's
Use zest instead of citrus extract
Syrups instead of liqueurs
Torani brand
Elderflower syrup from IKEA instead of St. German
Germain
Gelatin workarounds
Kosher marshmallows
Kosher gelatin
Kosher gummy bears and cola bottles
Marshmallow fluff-made with egg whites
Red wine vinegar
Pinot noir made the best vinegar to date
Smoked salt and smoked paprika instead of bacon PLUS duck fat. Coconut oil can be used for a vegan substitute if Zubiheh/Halal duck fat isn't available.
Turkey pepperoni-plenty of it now in the grocery store.
Hankering for Halal corned beef and pastrami? Buy Halal brisket, pickling spices, smoked salt and sodium nitrate and make it yourself.
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