The farmers market in Tribeca on Saturday is just a tad different. It’s the only market here in the Northeast that I have seen with a vendor selling orchids. And there’s this very distinguished looking Amish gentleman offering habenero dill pickles. Talk about emerging or merging cultures. The culinary crossovers here can be striking.
One vendor, Red Jacket Orchards, offers a variety of juices. Most of them are a combination of apple + something else. But two of them are pure and potent: 100% apricot and 100% sour cherry.
What to do with sour cherry juice? You drink it, but in fortified passion. You first option is to make a tart and red cherry version of a mimosa. Top off a glass of sparkling wine — you know I prefer Cava from Spain — with a splash of that cherry brightness. Or, on the web, I found a recipe for cherry mojito. I liked the idea, but not the proportions: it was one ounce of rum for four ounces of club soda. My version below has, shall we say, greater fortitude. Please feel free to make your own adjustments.
I do enjoy the pure flavor cherry from Red Orchard, no added sweeteners or preservatives.
Yes, this recipe is a teaser. Cherry season approaches. And cherry pie. And there is a cherry pie recipe in your future her.
Brian’s Sour Cherry Mojito
- 1 tablespoon superfine granulated sugar
- 3 tablespoons tart cherry juice
- 9 mint leaves
- Juice of one lemon
- 3 ounces white rum
- Ice cubes
- Dash of club soda to fit your taste
Place 6 mint leaves in a tall glass. Add the sugar. Crush mint leaves with a muddler, or with the back of a spoon.
Add the tart cherry juice, lemon juice, white rum and ice. You can mix well in the glass or transfer to a cocktail shaker for a more energetic finish..
Pour the beverage back in your glass, add ice and that dash of club soda. You may garnish with the remaining mint leaves.
Source: Yahoo Answers for Sour Cherry Cocktails.
To be fair, it was my fault. To be honest, he should have known better.
Most evenings my kitchen is filled with 20 or more people cooking a meal together. Cooking by the Book is a leader in culinary team building, so we have firms from around the world coming to learn and laugh and dine. Now, for that many people, I don’t shop. I order. And the orders arrive in the morning for that night’s meal.
I time the orders to arrive when I am here. And on Friday, they were to come after 10AM — because I was at the gym. [Once you find a great spinning instructor, life determines new priorities!]
It was only 9AM, the buzzer rang, the food delivery arrived, and only my husband Brian was here. I had ordered a, that is one, pineapple. He accepted delivery of a case of pineapples. A case.
“I’ll make it up to you,” he apologized.
“How are you going to do that?” I asked.
“One pineapple at a time,” he said. There was confidence in his voice and a bottle of 99 proof banana liquor in his hand. Clearly, he intended to drug me into calmness.
He succeeded. This drink is really not too boozy, although you can control that to your pleasure. This frozen beverage is thick, flavorful and quite capable of decreasing your anxiety. One pineapple at a time.
Brian’s Frozen Banana Pineapple Calmer
Yield: drinks for 4
- 2 ripe [but not overripe] bananas, sliced
- 1 cup freshly diced pineapple [about ¼ of a whole pineapple]
- ½ cup sugar syrup
- ½ cup banana liquor [or simply use rum]
- 2 cups of medium size ice cubes
Combine all the ingredients in a blender and process for 1-2 minutes. Add ice to achieve the thickness you desire.
You can start with less sugar syrup and adjust to your taste. The driver here is the bananas: no matter how yellow, they can demand more or less sweetness to complete the beverage.
Source Brian O’Rourke