Any Home Bakers Here?

[DigMyChicks]

Hello,

Made cherry cobbler yesterday, forgot to post a picture.

View attachment 1425988

Jared

Looks good!

 

[ronott1]

Hello,

Made cherry cobbler yesterday, forgot to post a picture.

View attachment 1425988

Jared

Very Nice!

 

[jnicholes]

Hello,

I hate to say it, but I’m out of ideas. I have about five 5 gallon buckets worth of cherries, and I’m trying to figure out what I can make with them and then freeze the rest.

Anybody got some cherry recipes? I already made cobbler, jam, and I’m going to make pie soon.

Jared

 

[DigMyChicks]

Hello,

I hate to say it, but I’m out of ideas. I have about five 5 gallon buckets worth of cherries, and I’m trying to figure out what I can make with them and then freeze the rest.

Anybody got some cherry recipes? I already made cobbler, jam, and I’m going to make pie soon.

Jared

Pie filling?

 

[DigMyChicks]

 

[N F C]

Hello,

I hate to say it, but I’m out of ideas. I have about five 5 gallon buckets worth of cherries, and I’m trying to figure out what I can make with them and then freeze the rest.

Anybody got some cherry recipes? I already made cobbler, jam, and I’m going to make pie soon.

Jared

View attachment 1426688

I was just going to suggest what DMC did...pie filling. Or even whole, unbaked pies will keep in the freezer until you want one. My mom always had several frozen pies on hand...she'd do all the prep work, wrap well in foil, then freeze until we wanted one. No need to thaw, just remove the foil and place in a cold oven, turn the oven on and bake until done (of course, this will take longer to bake than one fresh made.

Or you could try baking up some cherry danish, those would be very good!

 

[ronott1]

Hello,

I hate to say it, but I’m out of ideas. I have about five 5 gallon buckets worth of cherries, and I’m trying to figure out what I can make with them and then freeze the rest.

Anybody got some cherry recipes? I already made cobbler, jam, and I’m going to make pie soon.

Jared

HOMEMADE CHERRY BOUNCE

From New York to Michigan to Oregon, cherry season is in full swing, and back in Martha Washington’s day that meant it was time to mix up a batch of homemade cherry bounce—the first First Lady even documented her own version on husband George’s stationary. Fortunately, that tradition lives on today, and now’s the perfect time to make a batch yourself. An infusion of fresh cherries, sugar and spirit (typically brandy, whiskey or rum), cherry bounce offers a delicious taste of summer. And cocktail consultant Todd Appel has just the recipe. Appel updated the colonial classic to fuse plump, ripe cherries with rye whiskey and cane sugar for a taste of the season that’ll last long after the last leaves fall from the cherry trees.

1 ½ quarts (6 cups) whole cherries (sour cherries work best, but any mix of fresh cherries will work)
1 quart rye whiskey
2 cups cane sugar (if using non-sour cherries, reduce to 1 cup of sugar and add 2 ounces of fresh lemon juice)

In a large saucepan, combine the cherries and sugar (and lemon juice, if using) and bring to a simmer over medium heat. Reduce heat to medium-low and continue to simmer for 20 minutes, stirring occasionally. Remove from heat and let cool.

Pour cooled cherry mixture into a large glass jar and add the rye whiskey. Secure the lid, shake to combine and let rest in a cool, dark place for 3 months.

After 3 months, strain into a clean glass jar. If desired, reserve infused cherries for garnishing. The bounce will keep for up to 2 months.

 

[N F C]

HOMEMADE CHERRY BOUNCE

From New York to Michigan to Oregon, cherry season is in full swing, and back in Martha Washington’s day that meant it was time to mix up a batch of homemade cherry bounce—the first First Lady even documented her own version on husband George’s stationary. Fortunately, that tradition lives on today, and now’s the perfect time to make a batch yourself. An infusion of fresh cherries, sugar and spirit (typically brandy, whiskey or rum), cherry bounce offers a delicious taste of summer. And cocktail consultant Todd Appel has just the recipe. Appel updated the colonial classic to fuse plump, ripe cherries with rye whiskey and cane sugar for a taste of the season that’ll last long after the last leaves fall from the cherry trees.

1 ½ quarts (6 cups) whole cherries (sour cherries work best, but any mix of fresh cherries will work)
1 quart rye whiskey
2 cups cane sugar (if using non-sour cherries, reduce to 1 cup of sugar and add 2 ounces of fresh lemon juice)

In a large saucepan, combine the cherries and sugar (and lemon juice, if using) and bring to a simmer over medium heat. Reduce heat to medium-low and continue to simmer for 20 minutes, stirring occasionally. Remove from heat and let cool.

Pour cooled cherry mixture into a large glass jar and add the rye whiskey. Secure the lid, shake to combine and let rest in a cool, dark place for 3 months.

After 3 months, strain into a clean glass jar. If desired, reserve infused cherries for garnishing. The bounce will keep for up to 2 months.

Did they call it that because it made you bounce after drinking it?

 

[ronott1]

Did they call it that because it made you bounce after drinking it?

Probably!

It can be used to make the Flambe for Cherries jubilee

 

[BullChick]

Sounds like cherry extract.