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Tart Cherry Liqueur Sundae
Cherries are divided into two categories: sweet cherries and tart cherries. I used a tart cherry liqueur from Leopold Brothers, a Denver-based distillery that specializes in making this delicious concoction, in a simple classic dessert: a sundae.
- 2 scoops vanilla bean ice cream
- Shaved dark chocolate, for garnish
- 2 Tablespoons Michigan tart cherry liqueur, such as Leopold Brothers
Calories Per Serving521
Folate equivalent (total)10µg3%
Homemade Sour Cherry Liqueur
Višnjevača, or homemade sour cherry liqueur is derived from brandy (sherry or vodka) infused with sour cherries and sugar, and left in the sun for 40 days until it becomes a dessert liqueur or aperitif.
You know I always write exact recipes for you. I’m a stickler when it comes to precision in cooking. It probably annoys the more experienced cooks out there. I apologize to my more skilled readers.
But when I started to cook, I mostly remember hitting my head against the wall every time I came across a term I didn’t know. Especially when it came to food I was unfamiliar with. It was the reason I rarely ventured into the kitchen back then.
How exhausting is it to put effort and energy into something and have it not come out?
Well with višnjevača, you don’t have to worry. Whatever you do and however you do it as long as you are in the vicinity of the recipe, this sour cherry liqueur will come out well.
Generally, to make sour cherry liqueur you infuse homemade plum brandy (šljivovica aka slivovitz), or vine brandy (aka loza) with sugar and sour cherries. But unless you make šljivovica or loza at home or have a Balkan store nearby, it’ll be harder to get it in the US.
To make it easy for you, I used Sandeman medium dry amontillado sherry. No affiliation here, just what I had in the liquor cabinet. If you’re unsure, go to your liquor store, and ask for something similar to any of the above.
Alternatively, a good vodka will do great. Find a higher quality bottle however.
The most basic formula is 1:1:0.5. One kilogram (2.2 pounds) of sour cherries to one kilogram of sugar, to .5 (half) liters of brandy. The volume will depend on the size of your jar, and the way you layer everything. As you’ll see in the recipe below, my volume was somewhat different.
Višnjevača is a perfect recipe for those of you that practice sustainability. Everything is used from the cherry to the stem. Stems are used for teas, while the sour cherries that remain after you strain brandy into glass bottles, are perfect for dessert.
(Going back to the tea from sour cherry stems, it is a natural remedy for urinary tract infections and kidney sand. To make this tea leave cherry stems to dry in a dark, dry place for a few days. When you’re ready to make the tea, cover ¼ cups of stems with 4 cups of water, and leave for 12 hours. Bring to a boil, remove from heat, and leave for 15 minutes. Drink three times daily.)
After you leave the infused brandy in the sun for 40 days or about six weeks, make sure to stir it every few days. This will allow all the ingredients to mix well, and the brandy to taste the same throughout.
This liqueur can be used for months afterwards, although I doubt you’ll be able to resist consuming it quickly.
Višnjevača is perfect to serve with dessert or coffee, although in my household it’s used as an aperitif before dinner as well. Once you get hooked, and get into a habit of always having a jar going on your window seal, you’ll never see sour cherry season quite the same way.
This is a great aperitif, especially for heavier meals like moussaka or schnitzels.
Cherry Margaritas with Two Variations
As you have seen from our other cocktail recipes, we like to give a spin to drink recipes and this time is no exception.
Maraschino Cherry Margaritas
The first option is to substitute the orange liqueur for maraschino cherry liqueur. I will call this variation &ldquomaraschino cherry margaritas.&rdquo
Maraschino cherry liqueur has a characteristic aroma of marasca cherry. This Luxardo Maraschino liqueur results from distillation from the leaves, pits, stems, and skins of Luxardo sour marasca cherries, producing a complex liqueur with a lasting cherry aroma. The taste is smooth but sharp, with hints of dark chocolate, vanilla, and orange marmalade. It's slightly bitter and has the general effect on a cocktail as a background punch of brightness.
Cherry Kombucha Margaritas
Another unique variation is to make cherry kombucha margaritas by just swapping the tart cherry juice for tart cherry kombucha. You have the option to use either the orange liqueur or maraschino cherry liqueur.
For our margarita recipe, you don&rsquot need salt for the rim. Yes, no salt!
Celebrate Ithaca’s Role in Ice Cream Sundae History with a Tart Cherry Sundae
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This quick and easy tart cherry sauce is the perfect topping for desserts &ndash use it to top pound cake, waffles, yogurt and ice cream! It can be made year-round with fresh or frozen sour cherries.
Ithaca, has long been known as an area having some of the best dining in Upstate New York, but did you know it also plays a unique role in the history of the ice cream sundae? The college town located on the southern end of Cayuga Lake has extensive history and documentation supporting the claim that the ice cream sundae was created there in 1892.
Of course, Ithaca isn&rsquot the only town to claim to be the origin of the ice cream sundae, and like all our favorite foods, Americans have debated the origins of our iconic foods for decades. In most cases, historical records don&rsquot exist to prove or disprove the local legends and lore of our favorite treats. But there is a significant difference with the ice cream sundae, while a few towns across America claim to be the birthplace of the ice cream sundae, Ithaca can actually provide articles and detailed documents supporting the claim that the invention of the ice cream sundae took place in Ithaca New York.
Ithaca&rsquos Role in Ice Cream Sundae History
The claim of &ldquobirthplace of the ice cream sundae&rdquo is actually a serious matter and point of pride for two very different towns. Unlike the 1000 Islands dressing dispute where 2 neighboring towns claim to be the source of the dressing creation, the towns in the center of the great sundae debate are separated by a significant distance, but this hasn&rsquot stopped a good-natured rivalry, and while the towns have remained good-humored, the decades-long debate continues today.
In a very condensed version of events Two Rivers, Wisconsin and our own, Ithaca New York both claim to be the origin of the creation of the ice cream sundae.
- claims that the first ice cream sundae was served by accident in 1881. And obviously, they are wrong, or at the very least lacking supporting evidence 😉 . We have documents to support our claim.
Ithaca is the first city in the United States to have documented evidence of the ice cream sundaes creation. The documents discovered by two Ithaca high school students include:
- An advertisement for Platt&rsquos cherry sundae in the Ithaca Daily Journal from October 5, 1892.
- The Original fountain shop ledgers which confirm the name of the clerk working that day and that Platt was indeed selling ice cream in the early 1890s.
- A letter from the Platt clerk to historian John Brooks describing his account of the &lsquoCherry Sunday&rsquo.
- A letter from Platt to a patent attorney on March 23, 1894, detailing the request for a trademark on the sundae.
How the Sundae was Created
According to local stories and an old letter from the Platt clerk to historian John Brooks describing his account of the &lsquoCherry Sunday&rsquo, On the Sunday afternoon of April 3, 1892, after services at the Unitarian Church, Reverend John M. Scott paid his usual social visit to the Platt & Colt Pharmacy in downtown Ithaca. The shop owner, Chester C. Platt, was also the church treasurer and he met often with Scott for talks after Sunday services. Seeking a sweet treat for himself and the reverend, Platt asked his fountain clerk, DeForest Christiance, for two bowls of ice cream. But instead of serving the Reverend plain vanilla ice cream, Platt took the bowls and topped each with cherry syrup and a candied cherry. The finished dessert looked and tasted delicious&mdashso much so that the men decided the new creation deserved to be named. After some debate, Scott suggested that it be named for the day it was created. Platt concurred and the first &ldquoCherry Sunday&rdquo was born.
Tart Cherry Sundae Sauce
While I don&rsquot have the original recipe for the cherry syrup that was used in the first cherry sundae, I do have a recipe I think you are going to love. It is delicious over ice cream and absolutely perfect with pound cake, and crazy easy to make. The recipe is an adaption of one I ran across in Cooks Country, the original recipe uses sweet cherries, but you know how I love sour cherries.
Why, the corn syrup? The addition of corn syrup to the cherry sauce helps prevent the sugar from crystallizing, so it will pour smoothly. Like all refined sweeteners, corn syrup is best consumed in moderation, however, if you feel strongly you can always swap out the corn syrup for equal parts honey, agave nectar, or a simple syrup made with water and granulated sugar, but none of these substitutions will prevent the crystallization of sugar in the sauce.
30 Sour Cherry Recipes Sure to Make Your Summer Sweeter
Sour cherries are rounder, softer, and smaller than their sweet counterparts. And unlike other cherries, which can be eaten out of hand, sour cherries are best when sweetened and cooked. We're showing you how to incorporate them into a number of delicious dishes and use them to create new favorites.
Before diving into some of our preferred sour cherry recipes, first you must learn how to choose and store the fruit. They have an exceptionally short season and are usually only available in June and July. Picking the right ones is an important step if you hope to have success with any sour cherry recipe. Choose ones that are bright scarlet, plump, and firm&mdashavoid soft, bruised fruits and those with brown stems. Unwashed sour cherries should keep in your refrigerator for up to a week, but be sure to wash your fruits right before eating, as water can cause them to soften and split.
After they're properly cared for, cooking with sour cherries is simpler than you might think. Incorporate them in drinks, soups, entrées, and desserts for a delicious sweet and tangy surprise. Sip on our Sour Cherry Mojitos for a tart drink, or spoon small servings of Sour Cherry Soup into bowls for a refreshing starter. As the main meal, make our Sour Cherry-and-Five-Spice-Lacquered Ribs.
Of course, sour cherries also take center stage in many of our favorite desserts. Sbriciolata di Millefoglie with Sour Cherry Preserves sounds complicated, but it actually starts with store-bought puff pastry. Martha's Sour Cherry Pie is another tasty option, and the result is a showstopping creation that puts the sour cherries on full display thanks to the simple-yet-detailed crust.
Cherry Lime Rickey
¾ oz. Leopold's American Small Batch Gin
1½ oz. Leopold Bros. Michigan Tart Cherry Liqueur
Combine Leopold's American Small Batch Gin, Leopold Bros. Michigan Tart Cherry Liqueur, fresh lime juice, and ice in a cocktail shaker. Shake until cold. Strain into an Old Fashioned glass over fresh ice. Top with soda water. Garnish with lime.
2 oz. Leopold Bros. American Small Batch Whiskey
1 oz. Leopold Bros. Michigan Tart Cherry Liqueur
In a mixing glass, combine all ingredients with ice. Stir until cold. Strain into a chilled cocktail glass. Garnish with a cherry.
- 2 large eggs
- 1 cup whole milk
- 1 cup water
- 1/4 cup light brown sugar, packed
- 1 teaspoon pure almond extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 can Montmorency tart cherry pie filling
- 1 can Montmorency tart cherries packed in water
- Vegetable oil for frying
- Powdered sugar for dusting
- Vanilla ice cream for serving
- In a large bowl, whisk together eggs, milk, water, light brown sugar, and almond extract. In a medium size bowl whisk together flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and whisk well to combine. Transfer batter to a gallon zip lock bag and set aside.
- Drain water packed cherries and transfer to a medium bowl. Add cherry pie filling and mix well to combine. Set aside.
- Pour enough oil into a small cast iron skillet to reach halfway up the sides. Place skillet over medium/high heat until oil reaches 375 degrees F. Lower heat on oil slightly to maintain temperature and not overheat.
- Snip a small corner off the ziplock bag and pipe a squiggly circle of batter into the hot oil about 4-5 inches in diameter. Cook for about 1 minute or until underside of funnel cake is golden brown. Flip and cook for an additional minute or until funnel cake is cooked through. Remove and drain on paper towels. Repeat with remaining batter.
- Top warm funnel cakes with a sprinkling of powdered sugar, a few spoonfuls of tart cherry topping, and a scoop of vanilla ice cream. Serve and enjoy!
Recipe courtesy of Recipe courtesy of Emily Caruso, jellytoastblog.com.
Put the pitted cherries at the bottom of a sealable glass jar and muddle them with a wooden spoon or muddler to release some juice. Drain the juice into a separate container and set aside. Then add the brandy, vodka, and cinnamon stick to the muddled cherries. Seal and shake the jar. Let steep for one week at room temperature away from direct sun, shaking every few days.
Combine the reserved cherry juice, sugar, and water in a pan and bring to a boil, stirring frequently until sugar dissolves. Remove from heat and let cool. Once the syrup is cooled, add it to the steeping jar, seal, and shake. Then let it steep for an additional 2 to 5 days. Strain through fine-mesh sieve lined with cheesecloth into glass jar or bottle. Store in the refrigerator for up to 3 months.
7 Great Alternatives to Luxardo Maraschino Cherries
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Luxardo has emerged as the garnish gold standard for maraschino cherries in boozy stirred drinks, and jars of the Italian company’s maraschino cherries can be found at many a cocktail lounge and in the refrigerators of those fond of stirring up a Manhattan at home. The term “maraschino,” which originally took its roots from the variety of the fruit used, now refers to the production process itself. The process originated with the Marasca cherry, native to Croatia, which when crushed and distilled into a liqueur or preserved in syrup became known as maraschino. The only thing these cherries have in common with the bright-red artificially flavored fruit that gets plopped onto a sundae, or perhaps into your Whiskey Sour if it’s made in a way that has now fallen out of fashion, is the name.
But those high-quality Luxardo maraschino cherries aren’t your only cocktail cherry option. From tart and tiny amarenas to large, darkly hued balatons, these are seven alternatives ready to perk up your drink.
Maraska is the result of many small producers joining forces to form one company in 1946, a smart decision that also helped them gain control over the growing as well as distilling. Today, this certified kosher liqueur maker owns more than 100,000 marasca cherry trees in Zadar, Croatia, that it uses to made this elegant liqueur that smells of faintly of clove, as well as dark cherries and orange blossoms, with its precise level of sweetness and sleek texture on the palate. Hemingway Daiquiri fans, look no further.