| Printable Version of Topic
Click here to view this topic in its original format |
| Celtic Radio Community > From Your Kitchen to My Plate > Cherry Recipes |
| Posted by: Rindy 10-Aug-2007, 01:34 PM |
| Shadows forgive me if you have already had a cherry recipe topic, but I was wondering if anyone can help me out with tart cherries from my tree that I have bushels of. Whats your favorite cherry recipe? Slainte |
| Posted by: Senara 10-Aug-2007, 01:59 PM |
| I have lots of cherry recipies at home Rindy...will look some up and send them your way. Might even get mom to send me her cherry bounce recipie if you'd be interested. |
| Posted by: Rindy 10-Aug-2007, 03:18 PM |
| That sounds great Senara. It's good to see ya.. Thanks so much. I would love it.. Slainte |
| Posted by: Shadows 10-Aug-2007, 04:00 PM |
| There is already one cherry bounce recipe I posted some time ago some where in here, but I would like to see your mothers also. Rindy you are the 1st to start a " cherry topic" so run with it! |
| Posted by: gaberlunzie 18-Aug-2007, 05:34 AM |
| I used to have a big garden with some fruit trees; and I used to go to the woods to find black berries, raspberries, elderberries etc. For a gift to bring along to a friend's house and for myself to store and enjoy at home I always do some liqueurs . Here's how I make it: CHERRY LIQUER INGREDIENTS: 1 lb. cherries 1 cup sugar 2/3 cup water 600 ml white rum PREPARATION: 1. Wash the cherries and allow to dry overnight. 2. Put the water and sugar in a saucepan and bring to a boil. Lower heat and allow to simmer until all the sugar is dissolved. 3. Remove from heat and allow to cool. When cool, mix together with the rum. 4. Put the cherries into big jelly jars and pour the cooled sugar/water and rum mixture over them. 5. Seal and place in a cool, dark place for 3-12 months before using. For a change you may try different kinds of sugar like cane sugar or the kind whose name I don't know in English; it's "Kandiszucker", the kind that you get in small cubes, brown or white and that you put into tea...If you use this this kind of sugar you simply cover the cherries with it before you pour out the water/rum mix. You can also substitute the white rum with another kind of booze like brandy but for me white rum is the best choice for a liqeur as it doesn't cover or change the full cherry taste like others do. Of course this is a question of personal taste and preferences. |
| Posted by: Rindy 18-Aug-2007, 07:35 PM |
| Thanks for posting that Gabby. What a wonderful gift that makes. I will definetly try this one...thanks again. Slainte |
| Posted by: gaberlunzie 19-Aug-2007, 10:17 AM |
| You're welcome, Rindy - is there anything special you are looking for? I have some more recipes which I would love to share if I knew what you were looking for. |
| Posted by: stoirmeil 19-Aug-2007, 02:06 PM |
| This sounds interesting -- but I'm curious -- so much cherry flavor gets through into the rum even though the cherries are whole and the skin of them is not broken? would it be more intense if the cherries were cut up? I realize it would change the color and need to be strained at the end. I used to make something my friends called "fruit goop" with cherries and peaches or nectarines. It's really simple -- and I don't do it by specific amounts, because all I can tell you is use a lot of fruit at the end of the season when you need to use it up, and add the sugar to taste -- more for sweeter, and depending how sweet or ripe the fruit already is. If your cherries are tart, use more sugar and less lemon juice. Halve the cherries, peel and slice the peaches or nectarines and remove stones from all the fruit. Put the fruit in a big pot (non-stick is good for modern type cooks -- or with a thick bottom, to avoid sticking and burning. Even a little burnt flavor ruins it). Cover fruit with a red table wine that is not too dry, add some sugar (start with less than a cup for at least three pounds EACH of peach and cherry pieces, you can always add more), juice of a big lemon, a tsp. of cinnamon and one clove, and simmer until the wine and fruit juices reduce and make a syrup. Go light on the spices -- you only want a hint of spice flavor so the fruit can do the talking. If you think the fruit might get too cooked and mushy, you can drain off the syrup after an hour and keep reducing it by itself, then add it back. It won't be alcoholic, since the simmering boils off all the alcohol, but the wine flavor in the cherries and peaches is nice. Good over ice cream, pound cake or especially shortcake, or as a basting sauce/glaze for baked ham, duck or chicken. If you like canning, it makes a terrific holiday present in pretty Mason jars. |
| Posted by: gaberlunzie 19-Aug-2007, 02:25 PM |
| Now that sounds very good to me and I will give it a try. It's great to get new ideas and to try out new things, so thank you for this post, stormeil! I have always done it with whole cherries and didn't even remove the stones. Tghe alcohol works on them. My uncle who used to make his own fruit wines and liqueurs told me it even gets better (and stronger  ) with the stones...well, I don't know but his wines were terrific - AND strong!  But I understand what you mean and maybe we can just try it - make some jars with whole and with cut up cherries. Then we can tell which method is the better one, what do you think? And I forgot to post that you only use the liquid finally and fill it into bottles. Sorry, I tend to forget about things a lot lately...  |
| Posted by: Rindy 22-Aug-2007, 03:35 PM |
| Hi Gabby I am not sure what I am looking for. lol..This is the first year my cherry tree produced enough to actually do something with. I have more plums than I know what to do with also. I just hate to see any of it wasted..such beautiful fruit. stormeil- this one sounds really good..like the name.lol. Thanks for the help your all so fantastic!! Slainte |
| Posted by: Emmet 31-Aug-2007, 06:24 AM |
| I haven't tried the sauce (I usually just use Bird's), but the pudding recipe is great. Sadly I haven't the luxury of fresh home-grown cherries and have to use canned, but it's still a great pudding; particularly for office pot-lucks and such. I personally don't line my steamer with waxed paper, but just spray it with Baker's Friend. After it cools for a few minutes and starts pulling away from the pudding mold it (almost always) comes loose when you invert it on a plate. STEAMED CHERRY PUDDING Printed from COOKS.COM 1 egg 1 c. sugar 1 tbsp. butter 3/4 c. milk 2 tsp. baking powder 2 c. flour 1/2 tsp. vanilla 1 qt. tart cherries I use all-purpose flour. Old recipe called for Henkel's Velvet cake and pastry flour. I use net weight 16 oz. canned tart cherries. Beat egg, sugar and butter together. Add milk alternately with flour and baking powder. Add vanilla. Drain cherries and reserve juice. Line steamer with waxed paper. Put in cherries, pour batter over cherries. Steam 40 minutes or until toothpick tests done. To serve, turn upside down on plate. Remove waxed paper. Top with cherry pudding. TOPPING FOR STEAMED CHERRY PUDDING: 1 c. sugar 2 tbsp. cornstarch 1 1/2 c. cherry juice 1 tsp. vanilla 1 tbsp. butter Cook until thickened. |
| Posted by: Rindy 02-Oct-2007, 02:01 PM |
| Thanks emmet. This sounds like a wonderful recipe on a cold winter day. This is the first year I've had enough cherries to do anything with and it's like I have to many..got to be an in between.. I don't have Henkels flour but I do have King Arthurs..lol... There's lots of wonderful recipes here keep them coming...I have 1/2 freezer full of cherries... Slainte |
| Posted by: Rindy 13-Jan-2008, 10:23 AM |
| Emmet-I made this pudding cake yesterday and it was the best thing I've ever tasted. I did line the steamer with wax paper and all was fine. I had not cooked a cake like that in my life. Goes good with ice cream also. Thanks once again..it's a good one....yum!  Slainte |