I was just remarking to a writer friend the other day that IMHO
the hardest thing to learn about writing and the process is patience and the
other hardest thing is faith in oneself.
I have no magic answers, but I’m having a little lesson in patience
today, with a small cooking project:
Bourbon Candied Cherries.
Steve has become interested in baking, but I was able to
lure him into helping me make this, since these cherries should be lovely in
drinks. The problem is that we have to
let them marinate for THREE DAYS when they look so delicious RIGHT NOW.
Patience!
Here’s the recipe, and I’ll let you know on Wednesday how
they were…we will be giving them a run on Tuesday night as we celebrate our
wedding anniversary! (Talk about another
thing that requires patience…but that’s a different story!)
Bourbon Candied
Cherries
From Cooking Light
magazine, July 2012
I’ll give the full recipe, but we halved it:
1 ½ lbs fresh Bing
cherries with stems
1 c sugar
1/3 c fresh lime juice
¼ c water
1 c bourbon or rye whiskey (we took this chance to use up
several “dregs” from a variety of bottles)
Place the cherries in a medium glass bowl or
large jar. Combine sugar, juice, and ¼ cup
water in a small saucepan; bring to a boil.
Reduce heat to medium; cook for 5 minutes, stirring to dissolve
sugar. Add 1 cup bourbon; bring just to
a boil. Pour the hot bourbon mixture
over the cherries. Cool completely. Cover and refrigerate at least three days
before serving.
Note: They will keep in the refrigerator
for up to two weeks.
Our plan is to use them in Manhattans and to
serve them alongside the incredible and perfect pound cake I love to make (recipe here).
