Posts: 33,877
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Joined: Jan 2006
That mousse sound really good, Jeannette.
Here's some ideas to 'think on'
Found this on someone's blog:
To make your Sweetie Pie cocktail (the below recipe’s from Good Spirits, by the way) really stand out to your sweetie pie, let me also drop a few state-focused suggestions. First, if you can get it, I think the newish Dry Fly gin works wonders in this drink (it’s from Washington State’s first distillery, and we’re darn proud of it--with good reason, as it brings a bright juniper flavor that mixes nicely).
And secondly, go with Tillen Farms Merry Maraschino cherries (also from WA). These yummy maraschinos are the first “clean” maraschino cherries with stems, as they’re sweetened with pure cane sugar instead of high fructose corn syrup and don’t contain artificial colors, flavors, dyes, preservatives, or sulfites.
Ice cubes
1 1/2 ounces gin
3/4 ounce sweet vermouth
3/4 ounce maraschino liqueur
1/2 ounce simple syrup
Maraschino cherry, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, sweet vermouth, and maraschino liqueur, and simple syrup. Shake well.
2. Add the cherry to a cocktail glass or pretty cordial. Strain the mix into the glass.
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Sub the liqueur for the liquids in this pie?
Cherry Hazelnut Crunch Pie
1/2 10-ounce package pie crust mix
1/4 cup packed light brown sugar
3/4 cup roasted Oregon hazelnuts -- chopped
1 ounce semi-sweet chocolate -- grated
4 teaspoons water
1 teaspoon vanilla
1 8-ounce jar red maraschino cherries
2 teaspoons cornstarch
1/4 cup water
Dash salt
1 tablespoon Kirsch -- optional
1 quart vanilla ice cream
Combine pie crust mix with sugar, nuts and chocolate using a pastry blender. Mix water with vanilla. Sprinkle over crumb mixture and mix until well blended. Turn into a well-greased 9-inch pie plate; press mixture firmly against bottom and side. Bake in a 375º oven for 15 minutes. Cool on rack.
Cover and let stand several hours or overnight. Drain cherries, reserving syrup. Chop cherries coarsely. Blend syrup with cornstarch, 1/4 cup water and salt in saucepan; add cherries. Cook on low until thickened and clear. Remove from heat and cool thoroughly. Add Kirsch and chill. Spoon ice cream into pie shell. Pour cherry glaze over pie and serve immediately.
Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry"
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This whole recipe sounds completely off the wall, but why not?
Hawaiian Cocktail Sausages – 20 servings
1 1/2 packages heat & serve sausages
1 tablespoon cornstarch
1/4 cup white vinegar
1/2 cup pineapple juice
1/4 cup water
1/2 cup green pepper -- cut into small pieces
1 cup pineapple chunks
1/2 cup maraschino cherries
1/2 cup Big Chief brown sugar
Brown sausages and cut into pieces.
Boil the cornstarch, Big Chief brown sugar, vinegar, pineapple juice, water, and green pepper for 5 minutes. Add 1 cup of pineapple chunks, cherries, and sausages.
This can be made ahead and frozen or refrigerated before use.
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And, lastly –
Cherry-Nog – 16 servings (1/2 cup each)
1 quart cherry juice blend -- chilled
1 quart dairy eggnog
Maraschino cherries
Whipped topping
Grated nutmeg
In a large bowl, combine cherry juice blend and eggnog; mix well. Let chill until ready to serve. Garnish each serving with a maraschino cherry, dollop of whipped topping and a little nutmeg.
Oh, one more -
Mix some in the cream cheese ice cream recipe?
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com