Tuesday, August 10, 2010

things that are red

I finally remembered to buy sour cherries at the market this year (they have a pretty short season) and made some maraschino cherries. I started with the new york times recipe, but I have to admit that I like the sugary sweet store bought version, so I added some sugar to the recipe. I honestly can't remember how much... hopefully I wrote it down someplace. The sour cherries are important because they stay really red and they taste better than a sweet cherry after cooking. Actually the guy in line before me popped one in his mouth raw despite protests from myself and the farmer's market girl... they don't taste so good raw. I think he learned his lesson. I made a whole bunch of extras for christmas gifts- I'm thinking the cherries with a bottle of nice bourbon- sounds perfect to me. But for now I have been making Bourbon Cherry Slushies, more appropriate for the intense Baltimore heat. It's super easy to grind up ice cubes in the food processor for the "slush" bit and well worth the effort, especially when it's hot. The rose is just a shot from my garden.

Bourbon Cherry Slushies

  • 2 oz bourbon
  • a few homemade maraschino cherries
  • a slug of maraschino liquid

Mix in a highball and top with shaved ice. The ice will melt fairly quickly and thin out the bourbon a bit.

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