Making Cherry Bourbon Liqueur

Cherries herald in the season. They are the first orchard fruit in a progression of summer's most treasured flavours. The season is all too short. As a child my mother would 'put up' a case of every fruit that came out of the Okanagan. We loved canned Okanagan fruit, especially cherries.

I no longer do this. Perhaps it is time to rethink before cherries are done. This recipe seems to easy to be true. I am making only a small jar to try it out. But hey, what's the downside? A jar of bourbon soaked cherries and a bit of bourbon that may taste like cherries. Really. There is no downside to trying this recipe.

Okay, so 2 months later I am adding my notes. The bourbon was a lovely red colour but no noticeable cherry flavour. It still would make a nice manhatten though. The cherries were so strongly bourbon flavoured that I couldn't use them as a garnish for my cocktail. Perhaps chop and add to a cherry pie with more cherries? Oh well. It had great potential.

Cherry Bourbon Liqueur

a jar
enough pitted cherries to fill the jar about one quarter full
a good bourbon

Place pitted cherries into a clean jar to about the one quarter mark. Fill to the top with bourbon. Seal tightly and leave at room temperature for one month. Store in a cold room or refrigerator until used. Will keep a long time.

That was easy. The hard part is waiting a month before tasting.

Shrimp and Cheese Grits

I spent five months housesitting in Tennessee a few years back. I learned to cook with collard greens, okra and attended more than a few church potlucks. Southern food is comfort food at its best. Grits might not be so easy to find up here in Canada but if you ever see them, snap them up. They are a quick and easy nutritious meal. This recipe is an all time favourite.

Shrimp and Cheese Grits

Grits are a truly American food. They are made from dried yellow or white corn that is ground and then boiled. It can be purchased in its original form that is long cooking or quicker cooking varieties. This dish was considered a basic fisherman’s breakfast during shrimp season. Now it is served at any meal either as a side dish or the main course. Polenta or cornmeal can be substituted for grits but they are more finely ground and will produce a creamier dish.

Grits

2 c. water 500 mL

2 c. half and half cream 500 mL

2 tbsp. chopped red pepper 30 mL

1 tsp. salt 5 mL

1 c. stoneground grits 250 mL

1 c. shredded Cheddar cheese 250 mL

2 tbsp. butter 30 mL

Pepper to taste

Bring water, cream, butter, red pepper and salt to a boil in a 3-qt. (4 L) saucepan. Whisk in grits. Reduce heat to medium-low, and cook stirring often, about 30 minutes or until tender. Remove from heat and stir in cheese. Season with pepper, to taste.

Shrimp

2 bacon slices

1 lb. peeled, medium-size raw shrimp 500 g

1/8 tsp. salt 1 mL

1/4 tsp. pepper 2 mL

1/4 c. all purpose flour 60 mL

2 tsp. oil 10 mL

1/2 c. chopped green onions 125 mL

2 garlic cloves, minced

1/2 c. chicken broth 125 mL

2 tbsp. fresh lemon juice 30 mL

1/4 tsp. hot sauce 2 mL

Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp, remove and drain on paper towels, reserving one-teaspoon (5 mL) drippings in skillet. Crumble bacon.

Season shrimp with salt and pepper; dredge in flour. Sauté green onions 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over the hot grits. Garnish with crumbled bacon and serve with a hot sauce such as sriachi. Serves 4. (Adapted from Southern Living)

Crostini with Oven Roasted Strawberry Rhubarb Compote and Pickled Radishes

Our virtual supper club is off to a beach picnic this month. As I write this the weather is scorching hot and I actually wish I was at the beach.

It is my turn to make the appetizer and rather than finding a recipe, I am working with what I have in my kitchen to pull this together. Strawberries made their first appearance at the market this past Saturday. Of course, radishes have been ready for some time now. Ditto rhubarb. Pea shoots also made their first appearance. Voilà. Put them all together and this is what you get. Next time I would place a thin slice of brie on the toast before adding the toppings.

Radishes are not my favourite vegetable but I have been wanting to make pickled radishes for quite some time. This is a quick and simple recipe. I made only one jar. I love the way the vinegar turns a blush colour. It is so pretty.

Let's take a look at the rest of the menu...

Susan of The Spice Garden brings us a main course of Lemon Ginger Fried Chicken. Yumm.

Jerry of A Life, Lived is bringing a side dish. Zucchini Ribbons with Lemon and Pecorino. No doubt this is inspired from his recent trip to Italy. Wish you were still there, eh Jerry?

Shelby of The Life and Loves of Grumpy's Honeybunch is making Farro, Cherry and Walnut Salad. I love farro in a salad.

Sandi of Whistlestop Cafe Cooking is bringing dessert. It is a lovely Lemon Polenta Cake with Summer Berries. No doubt this is also inspired by her recent Italy trip.

Val of More Than Burnt Toast compliments our menu with a Cherry Peach Sangria. What better than sangria for a beach picnic. 

Wow. I wish this was in real time. The menu sounds delicious.


Pickled Radishes

1 cup radishes, finely sliced

1/2 cup white wine vinegar

1/2 cup water

1 tablespoons maple sugar

1/2 teaspoon salt

1/2 teaspoon red pepper flakes

1/2 teaspoon whole mustard seeds

Slice off the tops and bottoms of the radishes, then use a sharp chef's knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a 250 mL (8 ounce) canning jar. Top with red pepper flakes and mustard seeds.
In a small saucepan, combine the vinegar, water, maple sugar and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
Let the mixture cool to room temperature. Let the pickles sit over night before using. They will keep well in the refrigerator for several weeks. 

Oven Roasted Strawberries and Rhubarb

1 cup chopped rhubarb
1 cup sliced strawberries
2 tablespoons maple sugar

Select young tender red stalks of rhubarb. Chop into 1-inch lengths. Remove the stem from strawberries and slice in half. Toss rhubarb with one tablespoon of maple sugar. Place on parchment lined baking sheet. Place strawberries on the other side of the same baking sheet. Lightly sprinkle with the remaining maple sugar. Roast at 350 F for about 10 minutes or until tender. Mix together and serve.

Assemble the crostini by toasting the focaccia or baguette slice on the grill until lightly browned. This can be done in advance. Top with a slice of brie, then the fruit compote and then the pickled radishes. Garnish with pea shoots.

Duck Prosciutto with Micro Greens

Yesterday was our first Farmers' Market of the season. It was cold and rainy but regardless there were hundreds of people attending. I was anxious about opening day and forgot to take my camera.

I thought my micro greens would be a nice accompaniment to my freshly made duck prosciutto. And it was. I lightly dressed the greens with tarragon vinegar and olive oil.

Duck Prosciutto             adapted from Salumi by David Ruhlman & Brian Polcyn
1 whole fresh duck breast

1 c. gray sea salt or kosher salt
1/4 tsp. pink salt or salt nitrite
1/2 tsp. crushed bay leaves
1/2 tsp. finely ground dried thyme
4 juniper berries, crushed
5 black peppercorns, crushed
1 garlic clove, sliced paper thin

Combine bay leaves, thyme, juniper berries and peppercorns in a coffee grinder kept for this purpose. Process for a few seconds. Add to a bowl with pink salt. Rub garlic into the breasts then rub with the seasoning mixture.

Put breasts in a heavy plastic bag just large enough and add enough salt so they are completely encased in salt. Refrigerate for 24 hours.

Rince the breasts under cold running water and pat dry. Wrap in cheesecloth and tie in a continueous tie.

Hang the breasts in a cool dry area for 1 to 3 weeks, or until they feel firm but are not hard. Refrigerate overnight before slicing thinly and serving.

Arugula Grape and Sunflower Seed Salad

Simple is good especially in the hot days of summer. We are on the fast track out of spring into summer in our neck of the woods and loving it. I whipped up this little number on my lunch hour today. As you can see I substituted a salad mix for the arugula. Oh the trials and tribulations of small town shopping! No arugula this week, unfortunately. It was a bonus to find a special on red grapes.

 

When our own produce comes into season I will be making this with lettuces and microgreens, fresh cherries and almonds. I'll adjust the dressing to include balsamic vinegar. This is the fun of salads.

 

This month with the Cooking Light Supper Club we are celebrating the farmer, spring and vegetarian recipes.

 

Here is our round-up...

Susan of The Spice Garden brings us a tempting appetizer of Tempura Green Beans (with Mild Cayenne Sour Cream).

Val of More Than Burnt Toast compliments our menu with a Falafel Stuffed Eggplant

Shelby of The Life and Loves of Grumpy's Honeybunch brings this side dish of Asian Carrot Salad.

Sandi and Jerry are in Italy as we share this meal. Sandi of Whistlestop Cafe Cooking makes the ever so popular Hasselback Potatoes as she sips Limoncello  with Jerry of A Life, Lived.

 

Arugula, Grape, and Sunflower Seed Salad

3 tbsp. red wine vinegar

1 tsp. honey

1 tsp. maple syrup

1/2 tsp. grainy mustard

2 tsp. grapeseed oil

7 c. loosely packed arugula

2 c. red grapes, halved

2 tbsp. toasted sunflower seeds

1 tsp. chopped fresh thyme

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

Combine vinegar, honey, syrup and mustard in a small bowl. Gradually add oil while stirring with a whisk.

Combine arugula, grapes, seeds and thyme in a large bowl. Drizzle vinegar mixture over and season with salt and pepper. Toss gently to coat.

Maureen Callahan, Cooking Light
MAY 2008

Rhubarb Johnny Cake

Cooking proved to be a bit of a challenge for me today. In addition to this rhubarb cake I was testing a recipe for a turkey burger. Do not walk away from a heating pan. Fortunately the little bit of oil that was in it did not burst into flame but the smoke alarm was telling my neighbours all about my moment of carelessness in the kithcen.

After I cut the rhubarb and tossed it with the sugar and ginger, I realized that I had no butter in the house. It is Sunday morning and I had to wait for an hour before a store opened. Thus there was a bit of juice in the bowl. I added it to the final batter. 

I used regular cornmeal in this recipe and it worked just fine. I might search out corn flour and try it again. Either way, it would be an excellent breakfast or dessert dish. I also forgot to add the sour cream and vanilla. It really wasn't a day I should have been following a recipe. But then again it is always nice to find a recipe that can handle a few mistakes and still turn out nicely.

This is naturally gluten free and is not loaded with sugar. Any summer fruit would work equally as well as rhubarb.

Rhubarb Johnny Cake
 
2 cups rhubarb
2 tablespoons sugar 
1/2 teaspoon ground cinnamon, ginger or cardamom
1 cup corn flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 cup unsalted butter, softened
2 eggs
2 tablespoon sour cream
1 teaspoon vanilla extract
1 tablespoon raw sugar

Preheat the oven to 350° Grease a 9” cake pan.
Gently toss the fruit with 2 tablespoons of sugar and the spice of your choice. Set aside.
In another bowl, whisk together the corn flour, baking powder and salt.
In a separate bowl, beat 1/2 cup sugar with the butter until creamy. Beat in the eggs, sour cream and vanilla.
Add the corn flour mixture to the butter mixture and stir just enough to combine. Pour the batter into the cake pan and spread into an even layer.

Arrange the fruit on top of the batter. Bake for 45 minutes or until a toothpick comes out clean.
Allow cake to cool and then sprinkle the raw sugar over the top.
Slice and serve with Whipped Cream or Vanilla Ice Cream. Serves 8.

Recipe from Cheryl Paff of Black-Eyed Suzie's Upstate