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How to prepare cherries

How to prepare cherries


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How to prepare cherries. We remove the cherry tails and wash them well.

we drain them on a sieve.

in a large glass jar (I put in a 5 kg one) we start to place the cherries.

we put a row of cherries, one of sugar, and cherries, and sugar, and the last layer must be sugar.

keep the jar in the kitchen.

mix in a jar daily, about 2-3 times a day, until the sugar melts, in about 3.4 days it should melt.

after the sugar has melted, put alcohol on the cherries (make the cherries as much as you want).

from now on we cherry in a cold place.

we leave it for about 3.4 days, then we strain the cherries and throw them away, and we put the cherries in bottles and keep them cold.



Oatmeal with blackberries and apples

Ingredients for oatmeal with blackberries and apples:

1 apple
2-3 tablespoons of honey
100 grams of blackberries
160 grams of oatmeal
600 milliliters of milk or water
1 pinch of salt

3 steps to prepare oatmeal with blackberries and apples:

1. Remove the back of the apples, then put them on a grater, on a chopper.

2. Boil oatmeal with milk or water and a pinch of salt.

3. Grated apples are mixed with 2 tablespoons of honey with oatmeal in the last minutes of cooking. Add 80 grams of blackberries in the composition, mix well and serve the portions decorated with the rest of the blackberries and honey on top.


How do we marinate wild boar meat?

I bought meat from a licensed hunter wild boar. About three bags. In one I had a piece of bone pulp, about 3 pounds (almost a pound and a half, if you are not familiar with Anglo-Saxon units). I took good care of them at -18 ˚C in the freezer, and when I found out that I would have guests whose favorite vegetable is meat, I thawed the pulp in the fridge. As I knew from the required readings that the wild boar is not really a domestic pig but VAnat, I thought I'd have to marinate the meat for at least a couple of days before cooking. Documenting myself diligently, I stopped at Costachel's article (not that it was on the front page of Google, but because I trust what this man writes - I never failed his advice) and I chosen not the shepherd's brine, but a marinade recipe about three decades old, by Colea Olexiuc, which I adjusted according to my quantities and tastes.

What do you need for the marinade?

To marinate 1.5 kg of wild boar pulp, you will need the following:

  • 1 small red onion, finely chopped
  • 8 - 10 cloves of garlic, cleaned and crushed
  • 1 - 2 was the halftime score
  • ½ sprig of fresh rosemary (only “leaves” & # 8211 and finely chopped ones)
  • ½ sprig of fresh thyme or a grated teaspoon of dried thyme
  • 10 - 12 allspice seeds (if you don't have any grains, put half a teaspoon of ground allspice)
  • 2 tablespoons peppercorns (white, black, green, red)
  • 1 teaspoon coarser sea salt
  • 25 mL of white wine vinegar, with some Sicilian herbs forgotten through it
  • 25 mL balsamic vinegar from Modena
  • 50 mL olive oil
  • 100 mL dry white wine (a Riesling from Cramele Recaș, for example).

How do you prepare the marinade and how do you marinate the meat?

Take a large bowl, in which you add the dry ingredients of the marinade, leaving the onion, garlic and salt at the end.

After adding the onion and garlic, sprinkle the salt evenly over them and leave it to act for 10-15 minutes.

Then add the vinegar, oil and wine and mix the marinade.



Wash the piece of meat well, dry it with absorbent towels, then immerse it in the marinade, so that it covers it on all sides.




Then transfer the piece of meat with the marinade to a resealable bag.

Before closing the bag tightly, try to evacuate the air from the bag as completely as possible.

Once the bag is closed, keep it in a cool place for at least 48 hours. (At the time I prepared the boar meat, the only cool places in the house were the toilet water tank and the refrigerator. I opted for the second option.) You can keep it even longer, the source says "a few" days. Now it depends on what everyone means by "a few".

While I waited for the wild boar to marinate, I made something else: a risotto with nettles, a lobster borscht, some new baked potatoes, some mushrooms with gorgonzola sauce - useful things in the man's house. And a little documentation, to see how I proceed with the piece of meat that is marinated by seeing with my own eyes. What resulted from the documentation is another story, which you can read here.

Have fun (and patience, this time) and see you healthy!


How to prepare homemade cherries? Old recipe from ancestors

We can not let the cherry season pass without taking full advantage of their aroma and color in various dishes. This time we use them for a cherry recipe, as we know it from our ancestors.

Even if we find a wide variety of fruit liqueur on the market, the homemade ones will always be the tastiest and healthiest. And on top of that, there is also the satisfaction of pantries full of hand made products.


  • 3 kg of cherries
  • 1.2 kg of sugar
  • 600 ml of 96 degree alcohol or 600 ml of very good quality vodka or 600 ml of brandy.
  1. Wash the cherries well, without removing the seeds, then put them in a bowl and pour the sugar over the fruit.
  2. Cover the damigena's mouth with a piece of gauze so that no insects enter and the air penetrates to the cherries. It must be fastened with an elastic band or a piece of string.
  3. Damigeana should be left in the sun for 10 days, until the fruit juice drains and the sugar melts. It is very important not to add alcohol before this phase, if you want it to come out sour. During the 10 days, the container should be shaken (not very violently), so that the two ingredients combine and all the cherries are covered with sugar. Ideally, do this twice a day.
  4. Pour the alcohol over the fruit, close the carafe with a cork and leave the cherries to soak for about 9 weeks. At this stage, the dam should be placed in a dark and cool place.
  5. When the cherry is ready, strain it and put it in bottles, but not plastic, so as not to lend its taste over time.

TIP: When you wondered how to make cherries from home, you probably didn't expect the recipe to be that simple. If you really want to have a grade 10 liqueur, invest in a type of good quality alcohol (for example a vodka), you can even replace some of the cherries with raspberries, so that there is a subtle aroma, but of unforgettable.

Do you like cherries, but don't kill yourself after drinking alcohol and stick to your figure? Try this excellent dietary cherry compote recipe!


VISITED RECIPE. THE THIRD WAY TO PREPARE A FLAVORED CHERRY This recipe is offered by the casadex.ro website

Ingredient:
6 kg of ripe cherries, 1.5 - 2 kg of sugar, 1.5 l of alcohol.

Method of preparation :

VISITED RECIPE. We clean the (fresh) cherries from the tails and wash them in cold water, after which we place them in a 10 liter jug, alternating them in layers with the sugar. It would be advisable for the last layer to be sugar. At the end of this step, the carafe must be 75% filled.

VISITED RECIPE. Cover the carafe with gauze and leave it warm, outside or inside the house. Nea 'Mihai tells us that it is not advisable to sit in the sun. Depending on the temperature, it will stay for about 10-20 days, until the cherries leave their juice and the sugar will dissolve. During all these days, periodically (once a day) we will shake the bridesmaid. We are careful not to start fermenting.


  • 3 kg of cherries
  • 1.2 kg of sugar
  • 600 ml of 96 degree alcohol or 600 ml of very good quality vodka or 600 ml of brandy.
  1. Wash the cherries well, without removing the seeds, then put them in a bowl and pour the sugar over the fruit.
  2. Cover the damigena's mouth with a piece of gauze so that no insects enter and the air penetrates to the cherries. It must be fastened with an elastic band or a piece of string.
  3. Damigeana should be left in the sun for 10 days, until the fruit juice drains and the sugar melts. It is very important not to add alcohol before this phase, if you want it to come out sour. During the 10 days, the container should be shaken (not very violently), so that the two ingredients combine and all the cherries are covered with sugar. Ideally, do this twice a day.
  4. Pour the alcohol over the fruit, close the carafe with a cork and leave the cherries to soak for about 9 weeks. At this stage, the dam should be placed in a dark and cool place.
  5. When the cherry is ready, strain it and put it in bottles, but not plastic, so as not to lend its taste over time.

TIP: When you wondered how to make cherries from home, you probably didn't expect the recipe to be that simple. If you really want to have a grade 10 liqueur, invest in a type of good quality alcohol (for example a vodka), you can even replace some of the cherries with raspberries, so that there is a subtle aroma, but of unforgettable.

Do you like cherries, but don't kill yourself after drinking alcohol and stick to your figure? Try this excellent dietary cherry compote recipe!


HOW IS GIN TONIC PREPARED?

Gin tonic is one of the simplest and most popular cocktails in the world. It is an ideal drink in the hot season. It seems that gin is used in most cocktails, after martinis.

Gin was discovered in the 18th century, but only after a century and a half did it reach the drink we know and consume, the paternity of the drink being disputed by the Dutch and the English, and the cocktail I show you today seems that it has its origins in India, when British settlers used gin and quinine water that was used for therapeutic purposes. They added sugar and lamiae to improve the taste and that's how they got to what we call today the GIN TONIC cocktail.

There are several types of gin: London Dry (juniper), Plymouth (fruity notes), Old Tom and Genver. Depending on the producers, gin can have different tastes and flavors.

I read at one point that tonic gin, although an alcoholic beverage, can benefit the body due to juniper which has antioxidant properties and does not bloat, helps the cardiovascular system and does not influence diets, having a small amount of sugar and calories.

Tonic gin is the most successful combination of an alcoholic beverage (gin) and tonic water. Tonic water is carbonated water with the addition of quinine that gives it a sweet-bitter taste. A good and cold tonic water is important for the cocktail you prepare to be a good one.

Even if only gin and tonic water are used in this cocktail, a few things are essential for it to be what you want.

Most of us drink it in tall glasses, as is the one I prepared, but it seems that a glass with a round cup and a leg is much better because the shape of the glass helps to preserve the aroma of gin.

A good tonic gin is always cold. To make sure I have a perfect Gin Tonic I put the glass in the freezer for 5 minutes and check if I have ice cubes and lime or lamiae in the house.

In the house I always have good gin, but I make sure that the tonic water I buy is of good quality and I only open it when I prepare the cocktail. For this reason my husband buys only bottles or small doses, we do not have large tonic water bottles even in situations where we expect many guests.

The classic version of this cocktail contains only gin, tonic water and lemon slices. The ratio of gin and tonic water is from 1: 1 to 1: 3, depending on the tastes and the strength of the alcohol.

Regarding the type of lemon used (yellow versus lime), well opinions are divided. Some prefer lime for color and flavor, while others say ordinary lemon is best.

If you have a very good quality gin, you should not squeeze its juice, thus covering the taste of alcohol.

If you want to adapt the recipe, you can try variations on this theme by sweetening the cocktail with mango, pineapple, cranberry or citrus juices. You can add slices of cucumber, strawberry or raspberry, herbs such as rosemary or mint.

If you want to be inspired and prepare other cocktail recipes, click here and you will be directed to the collection with 10 cocktail recipes: Aperol Apritz, Hugo, Mojito, Camapari Orange and many others, just as famous.

But first try the classic version of gin and tonic cocktail:

INGREDIENT:

To prepare tonic gin I put the glass in the fridge, then I washed the lime and cut 2 slices.

I took the glass out of the freezer, I put big ice cubes (to make it harder to melt) filling almost 3/4. I put a slice of lime, I poured the gin, then the tonic water and I put the second slice of lime.

So simple and so refreshing!

In the evening I will sit on the terrace of the house with a glass of tonic gin, and for my husband I will make one mojito.

We don't have to go out on the terrace to drink our favorite cocktails, we still prefer to stay at home and keep our social distance.


Secrets for a successful cherry recipe

The quality of the homemade sour cherry depends equally on the fruits you choose, the quality of the alcohol, how much alcohol the sour cherry has, but also on the utensils you have at hand. That's why you have to take into account in preparing the best homemade cherry recipe!

Choose organic cherries for homemade cherries

Make sure the cherries are very ripe and, if you can, pick them straight from the tree before preparing the homemade cherries.

Choose quality alcohol for the best homemade sour cherry

As we have established, for the preparation of the cherry recipe it is necessary to use double refined alcohol of 96% and to avoid brandy or brandy, because the cherry will take over from the taste of these drinks.

The right containers play an important role in the cherry recipe

And the containers containing the cherries are extremely important! Even if plastic cans are a more handy option, plastic will deteriorate the taste of cherries over time. This is also the reason why homemade cherries are kept in glass containers.

Pay attention to the conditions for storing homemade cherries

The maceration of the cherries is carried out in the conditions mentioned above, namely in a dark, cool space, at a constant temperature and with a minimum of humidity.

Knowing how to prepare the homemade cherry recipe, but also the secrets of a perfect liqueur, you have no reason not to prepare a cherry according to the extremely fragrant traditional recipe, which will surely delight the whole family. After experimenting with the preparation of this cherry recipe, you can try the traditional cherry recipe, just as delicious!