I obtained the following recipe years ago and it has been in my recipe
box waiting to try. (If I got it here and from you, please raise your
hand so I can give appropriate credit where it is due)

Would the cherries require the refrigeration, do you think? Wouldn't the
schnapps act as a preservative??

Get a big jar of cherries from Costco,
pour off the juice and refill with 100 proof Hot Damn (cinnamon
schnapps). Refrigerate 1 week. Dump 3 or 4 cherries and a couple of
fingers of juice into a glass, top off with seltzer and crushed ice.

Goomba38 wrote:

> I obtained the following recipe years ago and it has been in my recipe
> box waiting to try. (If I got it here and from you, please raise your
> hand so I can give appropriate credit where it is due)
>
> Would the cherries require the refrigeration, do you think? Wouldn't the
> schnapps act as a preservative??
>
> Get a big jar of cherries from Costco,
> pour off the juice and refill with 100 proof Hot Damn (cinnamon
> schnapps). Refrigerate 1 week. Dump 3 or 4 cherries and a couple of
> fingers of juice into a glass, top off with seltzer and crushed ice.

No need for refrigeration. The alcohol will preserve them. I discovered
"boogie berries" years ago. Get Freshly picked cherries and put them in a
jar. Add liquor. Let them sit a few months.

Dave Smith wrote:

> No need for refrigeration. The alcohol will preserve them. I discovered
> "boogie berries" years ago. Get Freshly picked cherries and put them in a
> jar. Add liquor. Let them sit a few months.
>
Which liquor do you prefer?

oomba38 wrote:

> Dave Smith wrote:
>
> > No need for refrigeration. The alcohol will preserve them. I discovered
> > "boogie berries" years ago. Get Freshly picked cherries and put them in a
> > jar. Add liquor. Let them sit a few months.
> >
> Which liquor do you prefer?

My friend with the cherry farm did them with rum, brandy, schnapps, and a few
others. My personal favourite was brandy with a little sugar added. They are
best when you use freshly picked cherries, and with him owning a cherry orchard.
we could pick them off the tree and they would be in the jar and marinating
literally within minutes.

Goomba38 wrote:
> I obtained the following recipe years ago and it has been in my recipe
> box waiting to try. (If I got it here and from you, please raise your
> hand so I can give appropriate credit where it is due)
>
> Would the cherries require the refrigeration, do you think? Wouldn't
> the schnapps act as a preservative??
>
> Get a big jar of cherries from Costco,
> pour off the juice and refill with 100 proof Hot Damn (cinnamon
> schnapps). Refrigerate 1 week. Dump 3 or 4 cherries and a couple of
> fingers of juice into a glass, top off with seltzer and crushed ice.

The little old lady down the street that made it called it Cherry Bounce.
She used brandy and it was wonderful.
Janet

"Janet Bostwick" > wrote in message
...
> Goomba38 wrote:
>> I obtained the following recipe years ago and it has been in my recipe
>> box waiting to try. (If I got it here and from you, please raise your
>> hand so I can give appropriate credit where it is due)
>>
>> Would the cherries require the refrigeration, do you think? Wouldn't
>> the schnapps act as a preservative??
>>
>> Get a big jar of cherries from Costco,
>> pour off the juice and refill with 100 proof Hot Damn (cinnamon
>> schnapps). Refrigerate 1 week. Dump 3 or 4 cherries and a couple of
>> fingers of juice into a glass, top off with seltzer and crushed ice.
>
> The little old lady down the street that made it called it Cherry Bounce.
> She used brandy and it was wonderful.
> Janet

Sounds nice with brandy, I want to make this.

"Goomba38" > wrote in message
. ..
>I obtained the following recipe years ago and it has been in my recipe box
>waiting to try. (If I got it here and from you, please raise your hand so I
>can give appropriate credit where it is due)
>
> Would the cherries require the refrigeration, do you think? Wouldn't the
> schnapps act as a preservative??
>
> Get a big jar of cherries from Costco,
> pour off the juice and refill with 100 proof Hot Damn (cinnamon
> schnapps). Refrigerate 1 week. Dump 3 or 4 cherries and a couple of
> fingers of juice into a glass, top off with seltzer and crushed ice.

Cherries and cinnamon sounds disgusting.



--
Posted via a free Usenet account from http://www.teranews.com

On Thu 20 Mar 2008 01:40:29p, Goomba38 told us...

> I obtained the following recipe years ago and it has been in my recipe
> box waiting to try. (If I got it here and from you, please raise your
> hand so I can give appropriate credit where it is due)
>
> Would the cherries require the refrigeration, do you think? Wouldn't the
> schnapps act as a preservative??
>
> Get a big jar of cherries from Costco,
> pour off the juice and refill with 100 proof Hot Damn (cinnamon
> schnapps). Refrigerate 1 week. Dump 3 or 4 cherries and a couple of
> fingers of juice into a glass, top off with seltzer and crushed ice.
>

I'm sure you would not *need* to refrigerate it, but since it is being put
up for a chilled drink, keeping it in the fridge makes sense.

You could also keep it in the freezer for a slosh.

--
Wayne Boatwright
-------------------------------------------
Thursday, 03(III)/20(XX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
9wks 3dys 6hrs
-------------------------------------------
'My kid beat up your Honors Student!'
-------------------------------------------

On Thu 20 Mar 2008 03:58:00p, Michael "Dog3" told us...

> Goomba38 > dropped this
> : in rec.food.cooking
>
>> I obtained the following recipe years ago and it has been in my recipe
>> box waiting to try. (If I got it here and from you, please raise your
>> hand so I can give appropriate credit where it is due)
>>
>> Would the cherries require the refrigeration, do you think? Wouldn't the
>> schnapps act as a preservative??
>>
>> Get a big jar of cherries from Costco, pour off the juice and refill
with
>> 100 proof Hot Damn (cinnamon schnapps). Refrigerate 1 week. Dump 3 or
4
>> cherries and a couple of fingers of juice into a glass, top off with
>> seltzer and crushed ice.
>
> Jayzus... those poor, drunken cherries. Keep 'em away from the car keys

> These sound awesome.
>
> Michael
>
>

When I make Schwarzwälder Kirschtorte, I cover the moreno cherries I use
with Kirschwässer for at least a week or more before putting the cake
together. Of course, the Kirschwässer is also used in a syrup to drizzle
over the layers, and in the buttercream filling. It's an awesome cake.

--
Wayne Boatwright
-------------------------------------------
Thursday, 03(III)/20(XX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
9wks 3dys 6hrs
-------------------------------------------
'My kid beat up your Honors Student!'
-------------------------------------------

"Goomba38" > wrote in message
. ..
>I obtained the following recipe years ago and it has been in my recipe box
>waiting to try. (If I got it here and from you, please raise your hand so I
>can give appropriate credit where it is due)
>
> Would the cherries require the refrigeration, do you think? Wouldn't the
> schnapps act as a preservative??
>
> Get a big jar of cherries from Costco,
> pour off the juice and refill with 100 proof Hot Damn (cinnamon
> schnapps). Refrigerate 1 week. Dump 3 or 4 cherries and a couple of
> fingers of juice into a glass, top off with seltzer and crushed ice.

We use Natural Tennessee Spring Water. Read this as "Tennessee Moonshine"
No other ingredients needed.
It needs to marinate for a month or three.

BOB

On Thu, 20 Mar 2008 16:40:29 -0400, Goomba38 >
fired up random neurons and synapses to opine:

>Get a big jar of cherries from Costco,
>pour off the juice and refill with 100 proof Hot Damn (cinnamon
>schnapps). Refrigerate 1 week. Dump 3 or 4 cherries and a couple of
>fingers of juice into a glass, top off with seltzer and crushed ice.

I am so making this...

And the below is an old 50s cocktail that I've been introduced to
lately and *loved* it:

@@@@@ Now You're Cooking! Export Format

Boston Sidecar

beverages

6 ounces ( 3/4 cup) brandy
2 ounces ( 1/4 cup) cointreau
6 ounces ( 3/4 cup) lemon juice
6 ounces ( 3/4 cup) simple syrup
6 ounces ( 3/4 cup) cranberry juice

Pour the brandy, Cointreau, lemon juice, simple syrup and cranberry
juice into a pitcher and stir to combine. Serve over ice in
old-fashioned glasses.

Yield: servings: 6 servings

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Thu, 20 Mar 2008 16:40:29 -0400, Goomba38 >
wrote:

>Get a big jar of cherries from Costco,
>pour off the juice and refill with 100 proof Hot Damn (cinnamon
>schnapps). Refrigerate 1 week. Dump 3 or 4 cherries and a couple of
>fingers of juice into a glass, top off with seltzer and crushed ice.

Except for the schnapps, it sounds good. Maybe pepper vodka instead?
I dunno anything except I think schnapps grows hair on my tongue.

--
See return address to reply by email
remove the smile first

Terry Pulliam Burd wrote:
> On Thu, 20 Mar 2008 16:40:29 -0400, Goomba38 >
> fired up random neurons and synapses to opine:
>
>> Get a big jar of cherries from Costco,
>> pour off the juice and refill with 100 proof Hot Damn (cinnamon
>> schnapps). Refrigerate 1 week. Dump 3 or 4 cherries and a couple of
>> fingers of juice into a glass, top off with seltzer and crushed ice.
>
> I am so making this...
>
> And the below is an old 50s cocktail that I've been introduced to
> lately and *loved* it:

I love the idea of those old glamorous cocktails coming back in to style
I think Christine Dabney started me thinking about them. I think it was
a Delilah I tried first? One needs a very well appointed bar though to
get really adventurous here.
Otherwise I'm just a simple Gin and Tonic girl.

sf wrote:
> On Thu, 20 Mar 2008 16:40:29 -0400, Goomba38 >
> wrote:
>
>> Get a big jar of cherries from Costco,
>> pour off the juice and refill with 100 proof Hot Damn (cinnamon
>> schnapps). Refrigerate 1 week. Dump 3 or 4 cherries and a couple of
>> fingers of juice into a glass, top off with seltzer and crushed ice.
>
> Except for the schnapps, it sounds good. Maybe pepper vodka instead?
> I dunno anything except I think schnapps grows hair on my tongue.
>
Keep in mind the recipe calls for the schnapps marinated cherries (and
juices) to be cut with seltzer.

In article >,
says...
>
> Goomba38 wrote:
>
> > I obtained the following recipe years ago and it has been in my recipe
> > box waiting to try. (If I got it here and from you, please raise your
> > hand so I can give appropriate credit where it is due)
> >
> > Would the cherries require the refrigeration, do you think? Wouldn't the
> > schnapps act as a preservative??
> >
> > Get a big jar of cherries from Costco,
> > pour off the juice and refill with 100 proof Hot Damn (cinnamon
> > schnapps). Refrigerate 1 week. Dump 3 or 4 cherries and a couple of
> > fingers of juice into a glass, top off with seltzer and crushed ice.
>
> No need for refrigeration. The alcohol will preserve them. I discovered
> "boogie berries" years ago. Get Freshly picked cherries and put them in a
> jar. Add liquor. Let them sit a few months.
>
>
>
>


Oooooo.. and I do have a little cherry tree coming up in the starter
pot! I'll have to try that.

On Fri, 21 Mar 2008 00:01:02 -0400, Goomba38 >
wrote:


>
>I love the idea of those old glamorous cocktails coming back in to style
>I think Christine Dabney started me thinking about them. I think it was
>a Delilah I tried first? One needs a very well appointed bar though to
>get really adventurous here.
>Otherwise I'm just a simple Gin and Tonic girl.


I don't know if it was me or not..but I know I got re-interested in
them from eGullet. They have some very active members who are very
interested in them...and are always making new ones. I read about
various spirits there...and which ones are best for which cocktails,
etc.

The classic cocktails are enjoying a resurgence, though. Squeaks
mentioned one of my favorite ones, but the one I know is much simpler
than hers, and is composed of just 3 ingredients: brandy, Cointreau,
lemon juice. That is the classic sidecar. I don't know if the Boston
sidecar is different. There is so much I don't know about cocktails.

For a while there, I had in mind to try a new one every week or so.
Just one. I might go back to that idea, when I get back to NM. Maybe
it would be fun to try it as a joint project, for those of us that are
interested here in rfc.

But like Goomba says,it does take a well appointed bar. I don't have
that unfortunately...

However, within my means, I can still try some of the old classics. I
still have some on my list to try...like a real martini, a Manhattan,
a real daiquiri... Not these frozen concoctions, but the really good
classic drinks.

Christine

"Goomba38" > wrote in message
...
> Terry Pulliam Burd wrote:
>> On Thu, 20 Mar 2008 16:40:29 -0400, Goomba38 >
>> fired up random neurons and synapses to opine:
>>
>>> Get a big jar of cherries from Costco,
>>> pour off the juice and refill with 100 proof Hot Damn (cinnamon
>>> schnapps). Refrigerate 1 week. Dump 3 or 4 cherries and a couple of
>>> fingers of juice into a glass, top off with seltzer and crushed ice.
>>
>> I am so making this...
>>
>> And the below is an old 50s cocktail that I've been introduced to
>> lately and *loved* it:
>
> I love the idea of those old glamorous cocktails coming back in to style
>
> I think Christine Dabney started me thinking about them. I think it was a
> Delilah I tried first? One needs a very well appointed bar though to get
> really adventurous here.
> Otherwise I'm just a simple Gin and Tonic girl.
>
I need to dig up the 'Old Mr. Boston' drinks book my father gave me a few
years ago. It was published right after Prohibition ended

Jill

"kilikini" > wrote in message
...
> jmcquown wrote:
>>>
>> I need to dig up the 'Old Mr. Boston' drinks book my father gave me a
>> few years ago. It was published right after Prohibition ended
>>
>
> I'll bet that's a fun book, Jill! I would *love* to see it. :~)
>
> kili
It *is* fun! I've never made any of the concotions, though.

And hey, happy birthday! Finally catching up with the rest of us old farts


Jill

cybercat wrote:
> "Goomba38" > wrote in message
> . ..
>> I obtained the following recipe years ago and it has been in my recipe box
>> waiting to try. (If I got it here and from you, please raise your hand so I
>> can give appropriate credit where it is due)
>>
>> Would the cherries require the refrigeration, do you think? Wouldn't the
>> schnapps act as a preservative??
>>
>> Get a big jar of cherries from Costco,
>> pour off the juice and refill with 100 proof Hot Damn (cinnamon
>> schnapps). Refrigerate 1 week. Dump 3 or 4 cherries and a couple of
>> fingers of juice into a glass, top off with seltzer and crushed ice.
>
> Cherries and cinnamon sounds disgusting.

Nah, sounds good. Besides, you wouldn't notice the flavor after a while.

jmcquown wrote:
>
> "Goomba38" > wrote in message
> ...
>> Terry Pulliam Burd wrote:
>>> On Thu, 20 Mar 2008 16:40:29 -0400, Goomba38 >
>>> fired up random neurons and synapses to opine:
>>>
>>>> Get a big jar of cherries from Costco,
>>>> pour off the juice and refill with 100 proof Hot Damn (cinnamon
>>>> schnapps). Refrigerate 1 week. Dump 3 or 4 cherries and a couple of
>>>> fingers of juice into a glass, top off with seltzer and crushed ice.
>>>
>>> I am so making this...
>>>
>>> And the below is an old 50s cocktail that I've been introduced to
>>> lately and *loved* it:
>>
>> I love the idea of those old glamorous cocktails coming back in to
>> style
>> I think Christine Dabney started me thinking about them. I think it
>> was a Delilah I tried first? One needs a very well appointed bar
>> though to get really adventurous here.
>> Otherwise I'm just a simple Gin and Tonic girl.
>>
> I need to dig up the 'Old Mr. Boston' drinks book my father gave me a
> few years ago. It was published right after Prohibition ended
>
> Jill

They're not on eBay yet?

-dk

On Fri, 21 Mar 2008 06:41:04 -0400, "jmcquown" >
wrote:

>I need to dig up the 'Old Mr. Boston' drinks book my father gave me a few
>years ago. It was published right after Prohibition ended

Mr. Boston.... I have one of those (somewhere)! I think it came with
the Chinese liquor cabinet/bar (no idea what you'd really call it)
that I inherited from my grandparents.

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On Fri, 21 Mar 2008 07:24:18 -0400, "jmcquown" >
wrote:

>
>"kilikini" > wrote in message
...
>> jmcquown wrote:
>>>>
>>> I need to dig up the 'Old Mr. Boston' drinks book my father gave me a
>>> few years ago. It was published right after Prohibition ended
>>>
>>
>> I'll bet that's a fun book, Jill! I would *love* to see it. :~)
>>
>> kili
>It *is* fun! I've never made any of the concotions, though.

Dayum, Jill.... you're no fun. A good sport would start a A and work
through to Z. LOLOL
>
>And hey, happy birthday! Finally catching up with the rest of us old farts
>
>
<snork> You know you're always running to catch up with me age-wise,
but SMOOCHES for making me feel sooooo young. <laugh>


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Goomba38 wrote:

> I obtained the following recipe years ago and it has been in my recipe
> box waiting to try. (If I got it here and from you, please raise your
> hand so I can give appropriate credit where it is due)
>
> Would the cherries require the refrigeration, do you think? Wouldn't the
> schnapps act as a preservative??
>
> Get a big jar of cherries from Costco,
> pour off the juice and refill with 100 proof Hot Damn (cinnamon
> schnapps). Refrigerate 1 week. Dump 3 or 4 cherries and a couple of
> fingers of juice into a glass, top off with seltzer and crushed ice.

That was me.

I keep mine in the fridge because I've got the space but I think the
alcohol content alone is plenty to control bacterial growth. My great,
great aunt opened and ate home made brandied cherries we discovered
while cleaning out her basement to get ready for her to move to a
retirement center.

By her own calculations they had to have been 40 years old. We were all
curious to see what was in the jar when she opened it but none of us
expected her to take a deep sniff, then grab one out and EAT it! Still,
she survived the experience and lived to consume the rest of the cherries.

Kathleen wrote:
> Goomba38 wrote:
>
>> I obtained the following recipe years ago and it has been in my recipe
>> box waiting to try. (If I got it here and from you, please raise your
>> hand so I can give appropriate credit where it is due)

> That was me.
>
> I keep mine in the fridge because I've got the space but I think the
> alcohol content alone is plenty to control bacterial growth. My great,
> great aunt opened and ate home made brandied cherries we discovered
> while cleaning out her basement to get ready for her to move to a
> retirement center.

Hmmmmm... I just used dejanews to search the archives of RFC and there
is no prior record of this recipe? Do you recall posting it someplace
else I might have obtained it?
I did see a recipe for "Ron's Cherry Bombs" where the cherries were
soaked in vodka and then dipped into chocolate. Damn does THAT sound
good!!!!
<Goomba makes note to add vodka and cherries to her shopping list...>

Goomba38 wrote:
> Kathleen wrote:
>
>> Goomba38 wrote:
>>
>>> I obtained the following recipe years ago and it has been in my
>>> recipe box waiting to try. (If I got it here and from you, please
>>> raise your hand so I can give appropriate credit where it is due)
>
>
>> That was me.
>>
>> I keep mine in the fridge because I've got the space but I think the
>> alcohol content alone is plenty to control bacterial growth. My
>> great, great aunt opened and ate home made brandied cherries we
>> discovered while cleaning out her basement to get ready for her to
>> move to a retirement center.
>
>
> Hmmmmm... I just used dejanews to search the archives of RFC and there
> is no prior record of this recipe? Do you recall posting it someplace
> else I might have obtained it?
> I did see a recipe for "Ron's Cherry Bombs" where the cherries were
> soaked in vodka and then dipped into chocolate. Damn does THAT sound
> good!!!!
> <Goomba makes note to add vodka and cherries to her shopping list...>

I didn't have the "deletethis" in my e-mail address at the time.

On Sun, 23 Mar 2008 11:58:54 -0500, Kathleen
> wrote:

>> Get a big jar of cherries from Costco,
>> pour off the juice and refill with 100 proof Hot Damn (cinnamon
>> schnapps). Refrigerate 1 week. Dump 3 or 4 cherries and a couple of
>> fingers of juice into a glass, top off with seltzer and crushed ice.
I was hoping it'd be the kind you shove down toilets and watch them
explode....

Goomba38 wrote:
> Kathleen wrote:
>> Goomba38 wrote:
>>
>>> I obtained the following recipe years ago and it has been in my
>>> recipe box waiting to try. (If I got it here and from you, please
>>> raise your hand so I can give appropriate credit where it is due)
>
>> That was me.
>>
>> I keep mine in the fridge because I've got the space but I think the
>> alcohol content alone is plenty to control bacterial growth. My
>> great, great aunt opened and ate home made brandied cherries we
>> discovered while cleaning out her basement to get ready for her to
>> move to a retirement center.
>
> Hmmmmm... I just used dejanews to search the archives of RFC and there
> is no prior record of this recipe? Do you recall posting it someplace
> else I might have obtained it?
> I did see a recipe for "Ron's Cherry Bombs" where the cherries were
> soaked in vodka and then dipped into chocolate. Damn does THAT sound
> good!!!!
> <Goomba makes note to add vodka and cherries to her shopping list...>

I asked for a recipe for Cherry Bounce in April of 1999 and Chris Calentine
was kind enough to post the following"
Basic Bounces

Wash and trim fruit.
Put the fruit into clean jar, break the skins.
Add sugar by pouring directly over the fruit.
Pour the spirits into the jar. Do not stir.
Set the jars in a dark place for a couple months.
Strain off the liqueur into glass bowl, discard fruit.
Pour the liquid into a bottle, decanter or fancy bottle.

Cherry Bounce

I quart red sour cherries
2 c sugar
1 fifth vodka, or other alchohol

Janet