[Sca-cooks] OP Drunken Cherries

[Ian Kusz]

It sounds like these would be good with pickled sausage, perhaps.

On Sun, Feb 7, 2010 at 9:41 PM, Stefan li Rous
<StefanliRous at austin.rr.com>wrote:

> Bear commented:
> <<< Margaret turned 70 today, but we held her birthday party on Friday so
> the
> people who were going out of town to an event could make it.>>>
>
> Congratulations, Margaret! I had no idea you were close to that old.
>
> <<< One of the things I prepared was drunken cherries which entails taking
> about
> a pound of pitted dark, sweet cherries and soaking them overnight in two or
> three tablespoons of Kirschwasser.>>>
>
> This sounds interesting. Unfortunately, I don't have a good idea on what to
> do with the leftovers, except to eat them as is, or eat on a cake-like
> something.
>
> However, the idea is intriguing. How do you prepare these cherries? It
> doesn't sound like the three tablespoons of liquor goes very far in
> marinating a pound of cherries. As a minimum, I'd expect to need to almost
> bury the cherries in the liquor, but 3 tablespoons doesn't seem like enough,
> even if the cherries were spread out in a single layer. Is this what you do?
> Maybe rotating the cherries so every part of each cherry gets to soak in the
> liquor for at least a little while? Or am I totally missing something?
>
> Thanks,
>  Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>   Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
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-- 
Ian of Oertha