Text 966, 88 rader
Skriven 2013-06-10 18:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Cherries
================
-=> Quoting Dale Shipp to Michael Loo <=-

 ML> pretty red-and-yellow Rainiers and the sexy deep red Bings,
 ML> which to me are far superior  

 DS> Rainiers more, we don't think that they have as much flavor.

I wonder if your Bings are local or at least semi-local while your
Rainers are a west coast product that has been shipped hard and
under-ripe for thousands of miles by truck over the course of
several days. We get both kinds here and we are willing to pay a
premium for Raniers, preferring their taste.

We see California cherries here in May, Oregon fruit in June and
Washington/B.C. produce in July. The last are the best quality and
price (for around here).

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Cherry Bitters
Categories: alcohol, fruit
  Servings: 1 & 1/2 cups

  1 1/2 c  cherries or 
    3/4 c  dried cherries
      1 c  151-proof neutral grain
           spirit, divided
      1    whole star anise, crushed
      1 ts fennel seeds
      1 TB lemongrass, cut in small
           pieces
      1    vanilla bean, split and
           scraped
      2    cardamom pods, crushed
      1 ts gentian root
      1 ts quassia chips
      1 c  rye whiskey

Swapping in cherry bitters for Angostura bitters gives a Manhattan a
subtle yet delightful boost, adding a hint of fruit while still
delivering the bitterness that the recipe needs.

Homemade cherry bitters really liven up a Manhattan, but that's not
the only cocktail you can use them in. Try them anywhere you'd use
Angostura: in well-known drinks like a Brooklyn, Old Fashioned,
Champagne Cocktail, or Rob Roy. You can also try them in unique
recipes like Milk & Honey's Dutchess or Beloved's Henry. Or you can
try a cherry twist on a drink many bartenders swear by: Soda water
with a few dashes of bitters. 

Put the cherries in a sealable glass jar with 1/2 cup of the neutral
grain spirit. Be sure this jar is large enough to later hold an
additional 1 1/2 cups of liquid. Shake. This is your cherry
flavoring.

Put the anise, fennel, lemongrass, vanilla, and cardamom in a
different sealable glass jar with remaining 1/2 cup of the 151
neutral grain spirit. Shake. This is your spice mix.

Put the gentian root and quassia chips in a sealable glass jar with
the rye. Shake. This is your bittering mix. Set all jars aside in a
dark place at room temperature.

After 10 days, strain the spice mix and bittering mix through a
fine-mesh sieve to remove the solids. Strain again through a coffee
filter into the cherry flavoring jar. Do not remove the cherries.
Shake. You now have one jar that contains the strained spice mix and
bittering mix along with the steeping cherries and alcohol. Let this
steep for an additional 11 days.

Strain out the cherries through a fine-mesh sieve, and then strain
the rest through a coffee filter into your desired container. Store
at room temperature for up to one year.

Posted by: Marcia Simmons, From: Serious Eats
 
MMMMM-------------------------------------------------



YK Jim


... You have to ask children and birds how cherries and strawberries taste

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