Thursday, November 09, 2006


Wine-Spiced Pickled Cherries

Cheese trays at cocktail parties being all the rage, it's hard to present something on them that isn't expected.

Grapes, almonds, even a bit of quince paste (which holds a place in my heart for sure) are all a bit done, you know what I mean? So why not add a little more inveiglement? (That means appeal. It's my word of the day. Hee.)

Adding these sass-a-rific cherries are an awesome solution to the every day. They are a total mind-bend. Popping one into your mouth causes a double take. While expecting sweet, they are in fact really puckery, and boozy and tangy and outrageous.

Palate cleansing, addictive and a perfect foil for rich cheeses and any manner of charcuterie - especially bresola - these are a shocking little delight.

The Workaholic and I brought some to a party a few weekends ago when we were in a mad dash and didn't have time to hit up a market, and it was there we also discovered they go freakishly well with beef jerky...who knew.

Now, I am perfectly aware that cherries aren't in season in the northern hemisphere, but for my readers south of that, the second you see them in the market, buy some and make these. The rest of you can make them too though, never fear...

The batch pictured here were pickled in the summer, but I’ve made them with frozen fruit and that works like a charm. See, seasons can't stop this train!

So take a few minutes (that's all it takes my dearies) and make yourself a batch. Mmm. Enjoy!

1 pound cherries, stem on
1 1/2 cups dry red wine
1 cup red wine vinegar
½ teaspoon salt
tiny pinch of cloves
tiny pinch of cinnamon

Rinse the cherries and pat dry. Carefully place in a very clean, glass container.

In a large pan, combine all the ingredients except the cherries. Simmer a few minutes to combine.

Pour the hot liquid into the jar with the cherries, enough to cover. Cover and refrigerate for at least three days.

Strain and serve.


Studies show that charcoal-barbecue smoke, and the smell of cherries are the biggest turn-offs to women

In ancient Egypt, bread was a standard form of currency

Each winter in Korea, the average family of five eats enough kimchi to use up 30 large cabbages

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Yum! We make our own brandied cherries for cocktails, but these look much more interesting for eating.
That is a really beautiful picture. I wiill have to try to make these soon.
Looks a lot better than the wine apples I used to make back in the day ;)
Fantastic job on the photos! In fact, quite a few of your pictures make your various food postings just so much a "cut above". Keep up the great work!
I love your photos! Stunning. I'm sure the cherries are too :)
Thanks for the sweet words about my photos! That means a lot to me!

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