Remember Brandy Cherries??

[Lassen Forge]

Well... cherries are in season - has anyone else done this, is there a better alcoholic thing to do cherries in (I remember them as a kid, but they were kind of bitter, way strong flavor-wise but not strong buzziness-wise)? Does anyone do anything like this with different fruit, and if so, what and in what? Or any hints to pull this off? I have no doubt of them surviving the heat and whatnot, but I am wondering if there are any variations people use that are all-around awesome?

[LeChatNoir]

Zooks!!!

Just the question I was musing on in The Bar!!!

Robotland says that great minds stink alike... I’d add that so do twisted ones.

[Lassen Forge]

When someone mentioned Blackberry Margaritas it hit me, too...

I am thinking of maybe a good irish whiskey. Or maybe some Kirsch. Something to compliment the cherry flavor of the cherries, not detract from it...

My mom (rest her soul) made them and they were, um, "potent". And lasted years. There *is* the moop-thing about the stones, tho...

Then again,one of my "gifts" this year will hopefully be Rum-soaked, um, "Brownies" for give-away goodies - already have a label and a template for the boxes... But I was also thinking, why not Tequila or rum soaked strawberries? Or Brandy Peaches? Or Vodka Mangoes? Or even Vodka-injected Oranges?

No idea what will work and what will not, but I sure am curious!!

[missmann]

ah, brandy cherries!
if you get a good quality brandy they don't finish so bitter, but if you are looking to spark the sweetness a little you could use port instead- Fetzer has a really nice one that has chocolate notes in it... should be really easy to find if you are near the vineyard. Or even put a couple whole vanilla beans into the booze with the cherries to add more dimension.
Or you could poach the cherries in a simple syrup before putting them into the booze- use about 6 cups of water, 1/2 cup of sugar, some spices for flavouring, think along the lines of whole cinnamon stick, maybe some star anise. CHuck everything into the pot and set it on medium high heat til it comes up to a simmer- then strain off the liquid and cool the cherries as fast as you can.
The restaurant I work in had something similar to this on the menu for a while, so I'll try tracking down an exact recipe for you with storage instructions.

Oh yeah,a nd the stones, just pit them before you preserve them- cherry de-stoners run about $12 and are handy contraptions.

[Lassen Forge]

ah, brandy cherries!
if you get a good quality brandy they don't finish so bitter, but if you are looking to spark the sweetness a little you could use port instead- Fetzer has a really nice one that has chocolate notes in it... should be really easy to find if you are near the vineyard. Or even put a couple whole vanilla beans into the booze with the cherries to add more dimension.
Or you could poach the cherries in a simple syrup before putting them into the booze- use about 6 cups of water, 1/2 cup of sugar, some spices for flavouring, think along the lines of whole cinnamon stick, maybe some star anise. CHuck everything into the pot and set it on medium high heat til it comes up to a simmer- then strain off the liquid and cool the cherries as fast as you can.
The restaurant I work in had something similar to this on the menu for a while, so I'll try tracking down an exact recipe for you with storage instructions..

Excellent ideas...

I'd kind of like to stick with a harder alcohol than port, only because it gives more bang for the buck. I've already considered the de-stoner (being moop-conscious and all) altho on the playa a "de-stoner" seems like an oxymoron >>giggles<<... I have to put an order in to Lehmans for more lanterns and a couple nice table lamps, so that's an easy one!!

If you get the recipie it would be hugely appreciated... Along with the brownies, I thought this would be a hugely appropos "gift"... small, non-polluting, non-mooping, immediately enjoyable, and cheap. I would have *never* thought of blanching the cherries... Awesome idea!

[safetythird]

S3's Cherry Bombs

1 Big ass costco size jar of maraschino cherries.
8 to 10 oz Everclear (The strong stuff)
8 to 10 oz Capt Morgan Spiced Rum
8 to 10 oz your favorite Vodka

Open jar and dump out 1/2 the maraschino juice.
Add booze to fill back up.
Close, refrigerate and let soak for 1 month.

Enjoy the Cherry Bombs and use poured off juice for cherry-tinis. The juice left in the jar can be enjoyed straight up.

Note: The quality of alcohol obviously makes a huge difference in taste. I have discovered that bacardi 151 is no substitute for good ol flavorless everclear. The Cpt gives it a unique flavor and this year I may be experimenting with Absolut's flavored vodkas.


S3

[EvilDustBooger]

My sister in Montana makes excellent Liquers with various wild berries and such, using the following recipe:

It`s really simple , 3 ingredients, 1 part each :
(of course, use clean jars, utensils, etc...)
In a glass container:

1 part fruit (just the flesh/no seeds or stones, skins are OK)
1 part sugar(refined)
1 part 100 proof Vodka(the good stuff preferably,... remember the equation: shit in = shit out, ...my god if you use crappy alcohol it will probably taste crappy! OK?)

disolve the sugar by swirling it in the vodka
then add fruit
cover the glass container opening with coffee filter, or paper towel, etc....
...hold on with rubber band/string...

place in a clean,cool, dark place like in the back of a cupboard or pantry for 6 weeks.
after 6 weeks:
strain contents through coffee filter(this takes time & it`s best to have a strainer)to remove any undissolved fruit or skins.

Presto!!! You have made your own liquer!
I suppose you could use other types of alcohol, but I like Wodka best, it lets the fruit take over the flavors better...

Later

[diane o'thirst]

Inspiration:

Dry the cherries in your dehydrator at home...

Soak in brandy extract for about twenty to thirty minutes...

Meanwhile, temper some good chocolate (the good stuff! Couverture, Not Nestlés!).

Dry the cherries well on a clean towel, then dip them in the chocolate. Keep in your cooler in a Ziploc serving saver.