![\"Liqueur\"](\"https:\/\/www.ou.org\/holidays\/files\/Liqueur-768x512.jpg\")
CHERRY VISHNYEK<\/span><\/p>\nMy grandfather, Papa Harry, used to make a cordial with the sour cherries from his cherry trees. When my Aunt Estelle was three years old, she uncorked the bottle when no one was looking and helped herself to the cherries. Fortunately they soon found her wobbling around, and except for her first hangover, no harm was done.<\/p>\n
I included this recipe, which I adapted from one in Yiddish Cuisine: A Gourmet\u2019s Approach to Jewish Cooking<\/i> by Robert Sternberg, in my cookbook, “Cooking Jewish.” It’s probably pretty close to Papa Harry\u2019s, although my Aunt Sally said he didn\u2019t measure any more accurately than Mama Hinda did in her cooking and baking. (Vishnyek is distinguished from Slivovitz, which is made from plums.)<\/p>\n Norene Gilletz, OUcooking.org Columnist – The Flavor of Memory<\/i> says:<\/b><\/p>\n I\u2019m not a big drinker and most of my friends and family know that my favorite wine is \u201cDo I have to do the dishes?\u201d However, I love coffee liqueur, especially when it\u2019s drizzled over crushed ice and topped with milk – or even whizzed together in a blender to make a wonderful coffee smoothie (but it\u2019s not for children)!<\/p>\n Here are two luscious homemade liqueur recipes for you to enjoy which were kindly shared with me by author A. J. Rathbun of Seattle, WA. Pomegranate Liqueur would be wonderful to serve for the upcoming High Holidays, when pomegranates are plentiful.<\/p>\n [Excerpted from Luscious Liqueurs, by A.J. Rathbun. (c) 2008, used by permission from The Harvard Common Press.]<\/p>\n PERSEPHONIA<\/strong> (Pomegranate Liqueur)<\/span><\/p>\n Makes about 1 1\/2 pints<\/p>\n A Cocktail Suggestion: If the sun\u2019s shining bright, try pouring 1 1\/2 ounces over ice in a highball glass. Top with club soda (if you\u2019re not feeling sweet) or\u00a07 UP\u00a0(if you are, a little).<\/em><\/p>\n Simple Syrup<\/span><\/strong>:<\/p>\n Store in a clean glass jar in the refrigerator for up to a month.<\/em><\/p>\n COFFEE LIQUEUR<\/strong><\/span><\/p>\n Makes about 3 pints<\/p>\n A Cocktail Suggestion: For a knockout Black Russian, pour 1 1\/2 ounces Coffee Liqueur and 2 ounces vodka over ice in an old-fashioned glass. Stir a couple of times and you\u2019ll be dreaming of Moscow.<\/em><\/p>\n Faye Levy, OUcooking.org Columnist – Food by Faye<\/i> says:<\/b><\/p>\n When I studied cooking in at Ecole de Cuisine La Varenne in Paris, we made fruit liqueur from brandied cherries. We added cherries and sugar to brandy, and they turned the brandy into tasty fruit liqueur.<\/p>\n According to Anne Willan, founder of Ecole de Cuisine La Varenne, \u201cFrench markets sell neutral spirits for conserving fruits in alcohol, but vodka also works well.\u201d (\u201cChateau Cuisine\u201d by Anne Willan.)<\/p>\n Here is the recipe for brandied cherries that we used. It appears in \u201cFrench Regional Cooking\u201d by Anne Willan and Ecole de Cuisine La Varenne, Paris. I enjoyed very much working with Anne on this book, as the recipe researcher and editor.<\/p>\n BRANDIED CHERRIES<\/strong><\/span><\/p>\n In fruit-growing areas like the Alps and the Vosges, preserving with eau-de-vie (clear fruit brandy) is standard practice. Firm fruits like cherries, apricots and peaches do best and they are always packed in a glass jar as their appearance is half their appeal. In general these brandied fruits act as a \u201cdigestif\u201d at the end of dinner, with one or two fruits served in each little glass of brandy. Brandied fruits are also excellent, if less traditional, spooned over vanilla ice cream.<\/p>\n Serves 10.<\/p>\n BLACK CURRANT LIQUEUR – CREME DE CASSIS<\/span><\/strong><\/p>\n This recipe is from a Jane Sigal, friend of mine who also worked with me at La Varenne and later became an editor at Food and Wine Magazine. The recipe is in her book, \u201cBackroad Bistros, Farmhouse Fare.\u201d<\/p>\n Almost any tart berry can be substituted her, for example blackberries or elderberries. You may need to adjust the sugar to the sweetness of the fruit. Whatever the berry, this liqueur is good poured over a fruit mousse, a simple cake or crepes, as well as with ice cream and poached fruit. Try it, too, to make kir.<\/p>\n Judy Bart Kancigor, OUcooking.org Columnist – Melting Pot Memories says: CHERRY VISHNYEK My grandfather, Papa Harry, used to make a cordial with the sour cherries from his cherry trees. When my Aunt Estelle was three years old, she uncorked the bottle when no one was looking and helped herself to the cherries. Fortunately they soon […]<\/p>\n","protected":false},"author":730,"featured_media":40880,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[337],"tags":[],"class_list":["post-28029","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rosh-hashanah"],"yoast_head":"\n\n
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