Maraschino Cherries
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Maraschino Cherries are Little Globes of Heaven
I adore this product and I have done since the early 1970s when I was introduced to them as a child. My parents used to always have a stock of Maraschino Cherries to go with cocktails or canapés. My memories of early childhood, in the seventies in London, are strongly associated with and permeated by the aromas of cigarette smoke and alcohol! How times have changed.
Anyway, my parents usually included me in their social gatherings and as such I would get to have drinks like ginger ale or coke. To make me feel more grown up and part of the event my drinks always came with Maraschino Cherries on a cocktail stick, more than one if I was especially fortunate!
In the mid-seventies an American family moved into a house a few doors down from us and I was introduced to a new and altogether more enjoyable form of Coca-Cola - Cherry Coke! We used to make the so called cherry coke by crushing up maraschino cherries and adding them and some of the syrup from the jar to a glass of cola. Delicious - for me it still takes Coke to a whole other level.
As I have grown up the product has remained pretty much the same providing a delicious and unique flavor that can help to enhance so many everyday foodstuffs and drinks. I use them in moderation and they are definitely treats. Both of my daughters appreciate them in the same way as I did. They are a product that adds a bit of luxury and delight to your everyday life.
What Are Maraschino Cherries?
They are cherries - just about! They have been highly processed, dyed and flavored to achieve that unique taste that we all recognize so well. The Maraschino Cherries that we buy today are a far cry from the original product.
Originally the cherries were produced as a delicacy in Croatia, Europe. The marasca variety of cherry was used to produce a delicious liqueur called Maraschino. Whole cherries were then preserved in it hence the name Maraschino cherries. You can still purchase this type of gourmet treat today. Specialty stores tend to carry cherries preserved in a variety of spirits during the holiday season.
Today the most common form of Maraschino Cherry available are cherries of various varieties that have been dyed, sometimes flavored with almonds and then suspended in a sugar syrup. Maraschino Cherries are like little jewels that can be used sparingly to embellish and enliven a whole variety of drinks and dishes. Below are some of the most delicious gourmet brands on the market today:
Top 7 Ideas For Using Maraschino Cherries
2. Pastries - danish pastries are beautiful with a maraschino cherry sticky center.
3. Cocktails - a Manhattan has to come adorned with a Maraschino Cherry - it is almost the best part!
4. Ice cream sundaes - whether you like banana splits, Belgian waffles or a traditional sundae there is something missing if you don't add a cherry on the top.
5. Ham - Maraschino Cherries paired with pineapple and brown sugar to form the glaze for a baked ham is just glorious.
6. Cherry Coke - homemade cherry coke using maraschino cherry syrup as well as the cherries themselves makes for a really delightful tall drink.
7. English Trifle - most people make this week glace cherries on the top but I am not overly keen on them so I swap them out for maraschino cherries which I also use in the fruit layer.
Maraschino Cherry and Pineapple Glaze for Ham
- Serves: 12
Ingredients
- 1 Cup Brown Sugar
- 4oz Maraschino Cherries - drained syrup reserved
- 18oz can pineapple slices - drained syrup reserved
Instructions
Once your ham has cooked (you can use any method that you like - in cola or just roasted) use the cooking juice from the ham and mix it with the reserved juices from the Maraschino Cherries and pineapple. Heat the mixture up until it reduces and becomes thick and sticky. Whilst the glaze is reducing attach the pineapple slices and maraschino cherries to the ham in a neat pattern using cocktail sticks. Once the glaze has become syrup like pour it over the ham making sure that it is fully covered. Let is cool and you should be able to remove the cocktail sticks prior to carving and serving.
Manhatten Cocktail with Marashino Cherry
- Serves: 1
Ingredients
- 5cl Rye Whiskey
- 2cl Sweet Red Vermouth
- 1 dash Angostura bitters
- 1 beautiful Maraschino Cherry :)
Instructions
Use a cocktail shaker or stir the whiskey, vermouth and bitters together. Serve in a cocktail glass over ice and add the Maraschino Cherry as garnish (very edible garnish).
Marashino Cherry Kolache
- Serves: 12
This jam like filling works well with most pastries and tarts. The buns or pastries in the picture are Czech Kolache
Ingredients
- 1/3 cup shortening
- 2 tablespoons white sugar
- 1/2 teaspoon salt
- 3/4 cup scalded milk
- 1 egg yolk
- beaten
- 1 teaspoon lemon juice
- 1-1/2 teaspoons active dry yeast
- 1-2/3 cups all-purpose flour
- 3 tablespoons of Maraschino Cherry Preserve
Instructions
This is not a totally traditional recipe for Kolache but it is scrumptious. It is based on a recipe from Allrecipes.com which I absolutely love. We sometimes additionally add sweetened soft cheese on top of the jam.
1. Cream shortening and sugar together. Stir in salt, hot milk, beaten egg yolks, and flavoring. When lukewarm, add yeast to mixture. Let stand 5 minutes. Add flour, beating well. Knead down into bowl. The dough will be slightly sticky. Let rise 1 hour.
2. Cut off small balls of dough. Roll into rounds in your hands, and place on greased cookie sheets 2 inches apart. Let rise 15 minutes.
3. Make a depression into the center of each roll. Fill with the Maraschino Cherry Preserve.
4. Bake at 450F/230C until golden. You need to keep an eye on these. Take out of the oven and cool on wire racks.
5. Whilst the Kolache are cooling you can take half a pack of soft cheese and whip it together with a tablespoon of bakers sugar. Add a spoonful to the top of the buns and serve.
Some More Great Cherry Related Lenses
by indigogirl
Hi! I will never ever get the hang of putting together an interesting bio. I have lived and worked in London, UK all of my life. The advent of the internet... more »
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