Comments on: Cherries Are Here!

By: Ben

Ben — Tue, 30 Nov 1999 06:00:00 +0000

This, I think, is better: make the recipe for Jeni’s Sour Cherry Lambic Sorbet at http://www.foodandwine.com/recipes/sour-cherry-lambic-sorbet and shake together 3 oz. of sorbet plus 2 oz. of your chosen spirit (gin does indeed work well). If you don’t have an ice cream maker, make granita. I tried the cocktail recipe above and was disappointed in both how minimal the cherry flavor was (even with vigorous muddling) and the high level of sweetness. And with the sorbet drink, you’re having the whole fruit.

By: amber

amber — Tue, 30 Nov 1999 06:00:00 +0000

Please let Donna know that the cherry picture is absolutely gorgeous. She is a real talent.

By: Jan

Jan — Tue, 30 Nov 1999 06:00:00 +0000

I tried the muddled cherry-rum combo, but perhaps I did not get it right. However I was more successful with a “peachito”, inspired by your recipe. Blended lime and peach flesh and mint, then proceeded with simple syrup and rum – yum. Thanks!

By: Aaron C.

Aaron C. — Tue, 30 Nov 1999 06:00:00 +0000

Those both sound great. But how ’bout a kriek!
http://en.wikipedia.org/wiki/Kriek

Aaron
craftaustin.com

By: Penelope Zeller

Penelope Zeller — Tue, 30 Nov 1999 06:00:00 +0000

Wow! The gin version topped with sparking water is quite refreshing in this unusually warm and humid weather that Denver is experiencing. Has anyone else noticed how heat and humidity really enhance cocktails like this and the mint julip?

By: deeba

deeba — Tue, 30 Nov 1999 06:00:00 +0000

Gorgeous pictures. What a refreshing drink that is. Just right for our Indian summer!

By: karin from cleve and missing it in va

karin from cleve and missing it in va — Tue, 30 Nov 1999 06:00:00 +0000

Beautiful cherries here. I get to pick them for free at one of the local historical properities here. Made the best sour cherry jam ever.

Along with the pie for dessert, yes that’s the best as well, I’ll have to try the drink. What a night!

By: Ben

Ben — Tue, 30 Nov 1999 06:00:00 +0000

Michael: Do you know where to get sour cherries in Cleveland? I drove over to the North Union Market at 11am after reading your post, and they couldn’t tell me definitively if they had them or not. They just said that if they did have any berries, I was too late.

By: Lorrie

Lorrie — Tue, 30 Nov 1999 06:00:00 +0000

PS–here’s the holy bread recipe if anyone is curious:http://read-n-eat.com/?p=1034

By: Lorrie

Lorrie — Tue, 30 Nov 1999 06:00:00 +0000

Beautiful pics! Can’t wait to try that suggestion for smooshed cherries and lemon with amaretto on the rocks. Sounds like liquid heaven. I just made a batch of urban, the arab holy bread, that calls for mahlab, the ground pits of black cherries. With the rosewater undertones, I am experiencing of flavor and essence of cherry that I never knew existed.

By: luis

luis — Tue, 30 Nov 1999 06:00:00 +0000

Hello!…out there…cherrie pie recipe please..

By: ruhlman

ruhlman — Tue, 30 Nov 1999 06:00:00 +0000

i haven’t tried but i hear they freeze really well.

By: Zhopsik

Zhopsik — Tue, 30 Nov 1999 06:00:00 +0000

Answer up, Michael! Can we use frozen sour cherries? We just bought some from the local Russian market so our houseguest from Kiev can make cherry vareniki. Can’t get ‘em fresh here.

By: JBL (J Zepol)

JBL (J Zepol) — Tue, 30 Nov 1999 06:00:00 +0000

So if we do not have access to fresh sour cherries, you recommend what exactly? (frozen, dried, or water-packed)

By: Paul Kobulnicky

Paul Kobulnicky — Tue, 30 Nov 1999 06:00:00 +0000

Eastern European cuisine … cherry jam on a hearty bread with lots of butter. A real winner.

By: Bear

Bear — Tue, 30 Nov 1999 06:00:00 +0000

Mmm, sounds like a winner. You don’t see a lot of stonefruit in cocktails — I believe there was just a piece in Imbibe on that fact.

I’m thinking cherries, either a barrel-aged rum like Ron Zacapa or a rye-heavy bourbon, and simple syrup that’s spent just a little while in the smoker, could work out very nicely. Maybe some lemon sage for a garnish… yum.

By: Bonnie

Bonnie — Tue, 30 Nov 1999 06:00:00 +0000

Being productive is grossly over-rated! Lurve the cherries. The block will pass.

By: Tags

Tags — Tue, 30 Nov 1999 06:00:00 +0000

I’ve always liked smooshed cherries & lemon wedges, with amaretto on the rocks. Cherries can take the form of black cherries or even Peter Heering or Luxardo maraschino.

By: Michael Franco

Michael Franco — Tue, 30 Nov 1999 06:00:00 +0000

Ok, Michael, now you got me – pie and a cocktail!

Um, Donna, you’re killing me with this beautiful, intoxicating photography.

By: Rhonda

Rhonda — Tue, 30 Nov 1999 06:00:00 +0000

@Roger, Indeed!

However, BC has some of the best sweet cherries on the Continent!

In BC, we have so much fresh produce, fish and meat available, when you think about it, it is quite astounding.

Creston, BC is particularly known for cherries and export them.

Not sour mind you but I think you and I will survive.

And then… there are the fresh nectarine, peaches, etc.

Somehow, you and I will make it through the summer with local made wine, fresh fruit, produce, and meat.

I know it will be tough but together we will strike through.