Sour Cherry Old Fashioned Food

CHERRY PIE INSPIRED BY AN "OLD FASHIONED" COCKTAIL (SOUR CHERRIES STEWED WITH RAW SUGAR, BOURBON AND ORANGE BITTERS)

Steps:

• For the cherry filling: Combine the cherries, sugar and lemon juice in a saucepan, combine the cherries with sugar and lemon juice. Sprinkle with the tapioca and simmer for 5 minutes. Pour into a large bowl and stir in the bourbon, almond extract and orange bitters. Let cool and refrigerate for about 1 hour. Preheat the oven to 350 degrees F and place the oven rack in the lower third of the oven. Divide the dough into 2 equal pieces. Roll each dough piece on a lightly-floured surface into a 12-inch disk. Gently place one disk into a 9-inch pie pan, bringing it up the sides. Make a few incisions in the middle of the remaining crust. Pour the cherry filling into the prepared pie shell. Lightly brush the border of the pie shell with water, and top with the second piecrust. Tightly seal the dough by pressing the edge with a fork or your fingers. Create some decorative touches with the scrap dough if desired to decorate the pie. Lightly brush the pastry shell with the cream and sprinkle with a little sugar. Place the pie on a larger baking sheet lined with parchment paper to catch any spills. Bake the pie until the crust is a deep golden brown color and the cherry juices are starting to bubble, 35 to 45 minutes. Let cool, and then serve with softly whipped cream or vanilla ice cream.

CHERRY OLD-FASHIONED

Steps:

• Divide the bourbon, cherry juice and bitters between 2 rocks glasses and stir. Add some ice and garnish with an orange slice and a cherry. Serve immediately.

SOUR CHERRY OLD-FASHIONED

Steps:

• Place cherries in a heatproof bowl. Stir water and sugar in small saucepan to dissolve sugar. Bring to a boil, and pour over cherries. Let cool completely. Cover and refrigerate overnight.
• Drain cherries, reserving syrup. Thread 4 cherries onto each of 6 skewers. Make 3 drinks at a time: Pour 6 tablespoons whiskey, 3 tablespoons kirsch, and 4 1/2 teaspoons reserved syrup in a cocktail shaker 3/4 filled with ice. Shake and pour into chilled glasses. Garnish each with a skewer and 2 to 3 strips lemon zest. Repeat for the second batch.

MARTHA'S SOUR CHERRY PIE

Steps:

• Make the filling: Preheat oven to 375 degrees. Toss together the cherries, sugar, cornstarch, and vanilla in a bowl.
• Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot with butter. Refrigerate while making top crust.
• Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 to 5 holes using a 3/4-inch round cookie cutter or pastry tip. Place on top of pie.
• Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
• Brush crust with egg wash. Bake pie on a foil-lined rimmed baking sheet set on the middle rack, until pie is bubbling in center and crust is golden, 1 1/2 to 1 3/4 hours. Transfer pie to a wire rack and let cool before serving.

OLD FASHION CHERRY NUT BREAD

Steps:

• Grease and line a standard 9″ loaf pan with parchment paper and non stick spray. Coursely chop cherries and pecans. Set aside.
• Cream butter and sugar in bowl of a stand mixer with the paddle attachment.
• Add eggs, vanilla, and sour cream beating until combined. Scrape down sides.
• In a separate bowl, whisk together flour, salt and baking powder.
• In a liquid measuring cup combine milk and cherry juice.
• With mixer on low and starting with flour mixture alternate flour mixture than milk mixture. Mix until just combined.
• Stir in chopped cherries and chopped nuts with a spatula making sure to evenly mix through batter.
• Pour batter into prepared pan and bake in a 350 degree oven 60 minutes or until a light golden color or a toothpick inserted comes out clean.
• Cool in pan for 10 minutes. Remove from pan and place on wire rack. Cool completely before serving.

SOUR-CHERRY OLD-FASHIONED

Steps:

• Put the cherries, orange peel, sugar and bitters in an old-fashioned glass; crush the sugar and cherries with a muddler, spoon or anything else that will get the job done. Fill the glass with ice, add the whiskey and stir until the drink is cold, about a dozen times.

OLD FASHIONED BAKED CHERRY DUMPLINGS

Steps:

• preheat the oven to 400* in a shallow 2 quart casserole or 12x7" pan, combine the cherries, 1 cup of the granulated sugar, the brown sugar, tapioca and almond extract.
• allow this to stand while you prepare the rest of the dumplings.
• in a large mixing bowl, sift together the flour, baking powder, and salt.
• cut in 4 tbls of the butter until fine crumbs are formed.
• in a small bowl, bet the egg and add the milk.
• combine with the flour mixture and stir unti just blended.
• dot the cherries with the remaining 2 tbls of butter.
• drop the batter by heaping tablespoons on top of the cherries.
• you should have about 6 mounds.
• in a small bowl, combine the remaining 2 tblspoons of sugar with the nutmeg.
• sprinkle on top of the butter.
• bake for 25-30 minutes or until the fruit is bubbling up in the middle of the pan and the dumplings are golden brown.
• the baking time can vary quite a bit, depending on the pan you use the how big the cherries are.

SOUR CHERRY COBBLER

Steps:

• Working over a bowl pit the cherries, discarding the pits and reserving the cherries and any juices in the bowl, and into the cherries stir the cornstarch, 2/3 cups of the sugar, the lemon juice, and almond extract. In a small bowl stir together the flour, the baking powder, the salt, the remaining 2 tablespoons sugar, and the butter, blend the mixture until it resembles coarse meal, and stir in 1/4 cup boiling water, stirring until the batter is just combined. In an 8-inch cast-iron skillet or flameproof baking dish bring the cherry mixture to a boil, drop the batter by heaping tablespoons onto it, and bake the cobbler in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the cobbler with the ice cream.
• Make Peach and Brown Sugar Ice Cream:
• In a saucepan combine the peaches, the granulated sugar, and 1/4 cup water and simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the peaches are soft. Purée the mixture in a food processor or blender, force the purée through a fine sieve into a bowl, and let it cool. In the pan, cleaned, cook the brown sugar with 1/4 cup water over moderately low heat, stirring, until it is dissolved. In a large bowl with an electric mixer beat the yolks and the whole egg until they are frothy, beat in the brown sugar syrup, and beat the mixture until it is thick and pale. Stir in the half-and-half, scalded, pour the mixture into the pan and cook it over moderately low heat, stirring with a wooden spoon, to 175°F. on a candy thermometer. Strain the custard through the fine sieve into another large bowl, let it cool, and stir in the peach purée, the cinnamon, the nutmeg, and the peach schnapps. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart.

OLD FASHIONED BAKED SOUR CHERRY PUDDING

Steps:

• Preheat oven to 350 degrees.
• Combine 2/3 cup sugar, flour, baking powder and salt in a small bowl.
• Mix milk and almond extract together and lightly stir into the flour mixture.
• Pour batter into a greased 11 x 7 " pan and set aside.
• In a small pot, add the cherries, butter and 1 cup sugar and bring to a boil.
• Cook, constantly stirring for 2 minutes until the sugar disolves.
• Add the toasted almonds, stir well and spoon the mixture over the batter.
• Bake at 350 degrees for 30 minutes or until golden brown.