Tuesday, August 18th, 2009 at 2:45 pm in On Beer.
Today is Tuesday and that means once again it’s time for another delicious recipe courtesy of Sean Z. Paxton, better know as The Homebrew Chef.
The Homebrew Chef
Jolly Pumpkin La Roja Pickled Cherries
By Sean Z. Paxton
A perfect way to capture a season. By using a sour beer and some vinegar, cherries can be preserved and enhanced at the same time, to be served at a later day or for a special dinner. Try these cherries with a cheese plate, serve with a grilled piece of veal or pork, a torchon of foie gras, or even as the cherry for your Manhattan cocktail. The beer and spices blend with the cherries sweet and sour flavor, creating harmony on the palate.
Makes: 2 quarts of cherries
2 each wide mouth quart jars with lids
3 pounds fresh cherries
750 ml La Roja from Jolly Pumpkin Artisan Ales
1/3 cup red wine vinegar
1 ½ cups brown sugar, light
1 tablespoon mixed peppercorns (black, white, green & red)
1 tablespoon kosher salt
6 each cloves, whole
4 each cinnamon sticks
4 each thyme, fresh springs
1 each oranges, zested
1 each bay leaf
Start by cleaning the mason jars well and then submerge into a pot of boiling water, with the lids to sterilize for 15 minutes. Wash the cherries well, removing any moldy or damaged fruit. Dry well.
In another pan, add the La Roja, red wine vinegar, brown sugar, peppercorns, salt, cloves, cinnamon, thyme, oranges and bay leaf. Bring to a boil over high heat, stirring to dissolve the sugar and salt. Remove from the heat after 2 minutes of a boil and the liquid cool completely. Divide the cherries between the two jars. Pour the cooled pickling liquid over the cherries, filling the jars to almost the top, making sure the cherries are submerged completely. Tap the jars on the counter, to remove any air from the jars. Seal with the lids and refrigerate for 2 weeks to 2 months.
To serve, open the jar and add the cherries to a sauce, by themselves or use the juice as vinegar for a salad dressing. The opened cherries will last for a month or so.