This week the Sunday Funday bloggers are featuring recipes with berries and cherries.
Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. This week Mayuri invited the group: "Use berries, one type or a mixture or cherries. Can be fresh, frozen or dried."
Here's the line-up of what we are sharing...
Cherry Clafoutis by Amy's Cooking Adventures
Coconut Dried Cherry Overnight Coffee Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Egg White Crêpe/Tortillas & A Chicken Strawberry Wrap by Sneha's Recipe
Fruit Tartlets by Mayuri's Jikoni
Grilled Chicken Salad with Raspberry Vinaigrette by A Day in the Life on the Farm
Lemon Raspberry Coconut Cake (Gluten Free) by Cook with Renu
Mint Posset With Strawberry Sauce by Pandemonium Noshery
Real Maraschino Cherries by Culinary Cam (you're here)
Maraschino
I'm sure that the word "maraschino" evokes images of unnaturally-colored red orbs of syrupy sweetness drowned in a pool of ginger ale or something equally sweet. At least that's what it did for me. I was transported to glasses of Shirley Temples at family weddings and celebrations. And I was more than happy to disabuse myself of that.
Maraschino (marr-ə-SKEE-noh) is a bittersweet, clear liqueur flavored with Marasca cherries, which are originally from Dalmatia (Croatia). Today, most marascas grow around Torreglia, near Padua in Northern Italy, where the liqueur is distilled.
The liqueur's distinctive flavor comes from the Marasca cherries and the crushed cherry pits; honey is also part of the ancient recipe. The distillate matures for at least two years in ash vats since that wood does not lend its color to the liqueur, and, then, it's diluted and sugared. It is typically bottled in a straw-coated bottle.
Real Maraschino Cherries
Place the cherries - stems, pits, and all - in a Mason jar or other container with a lid. Pour the liqueur over the cherries. The goal is to add enough liqueur to immerse the cherries, but they will bob to the top of the liquid anyway.
Let steep for 2 weeks.
The verdict: these are strong. Really, really strong. Use them sparingly.
More Cherry Creations
I have previously shared Roasted Cherry Buttermilk Ice Cream, Crostata di Ciliegie, and Cardamom Panna Cotta with Amarena Cherries.
That's a wrap for my #SundayFunday cherries offering. The group will be back next week with tailgating and football food party. Stay tuned!