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Friday, March 21, 2014

Firecracker Cherry Bourbon

At the last Collingswood Food Swappers event, on Saturday, March 8th, I made an infused bourbon exlir that everyone who tasted it raved about it!  The bourbon was infused with dried cherries and jalapenos then mixed with a  brown sugar simple syrup that was infused with cinnamon, cloves, candied ginger, more dried cherries, and star anise.  I strained the syrup and added it to the strained bourbon.  It wasn't hard to make nor did it take very long, other than planning ahead and getting the bourbon started with a bag of cherries and handful of very hot jalapeno pepper, for about a month of infusing.
My drink offerings in my "new" vintage tool caddy.
The idea for this flavoring came from a few sources.  Years ago we had a dear friend named, Sally Weida.  She loved having a jar of apricots and cherries soaked in either Southern Comfort or brandy.  For holidays, I made her a batch.  By the time you got to the end of the jar and ate the last of the apricots and cherries, you would be tipsy.  The fruit was potent!  Another friend, Jen, somehow though of the idea to put jalapenos into bourbon to give it a spicy kick.  I tucked this idea away into my brain to make into a cocktail.

When I dreamed up the idea to do our last swap as a Spirits and Cocktail Party food and beverage event, I knew I wanted to combine the two flavors into one delicious drink.  Taking the drink one step further, I started thinking about limoncello and other sweet cordials.  Reading  about other whiskey or bourbon inspired drinks then lead me to a story about a home-made Fireball Cinnamon Whiskey concoction.  Hence the name of my drink, Firecracker Cherry Bourbon.  A new drink is born! 

The bottles I bought were from SpecialtyBottles.com, the vintage style apothecary bottle, 8.5 ounces (which later I realized was TOO BIG!), along with plastic topper cork stoppers. To add to the vintage look I printed my labels on round craft paper labels from AVERY.  I also made ingredient tag labels which I tied to the bottles.  One final touch was using the plastic protector toppers that are slipped onto the bottles tops then shrink wrapped closed using a hair dryer.

This was a rather fancy and expensive beverage swap item.  I'm not sure of the final cost, but I'm thinking these cost me about $5 a bottle once I was done.  Would I do it again? Yes. But next time, I'll think about ways I can cut back on the expenses and do this in larger quantities.  As I was making the final product, I didn't have enough of the mixture to fill all 15 of my bottles and have a sampling bottle.  I had to make more syrup; I had started out with about 3-4 cups of sugar/water.  I also needed more bourbon.  Jack Daniels to the rescue! I sacrificed my stash of Jack to add to the mix.  The other expense was dried cherries.  These are not cheap.  This may become one of my signature drinks though I'm inclined to keep this as a very special give-away.

To make this yourself, you will need the following ingredients and items.  It will take about a month for the flavors of the cherries and jalapenos to infuse into the bourbon/whiskey.  The syrup can me made the day before and then added to the bourbon.  I found that once the simple syrup was added to the bourbon, it needs to be refrigerated and used within 2 months.  The drink can be enjoyed as is, served cold, or over ice, or with a spritz of seltzer added.  My friend, Leanne Lindsay of Tinsel and Tine said it was a powerful elixir.  I think most people who sampled it would agree.  I even had some people comment that it was one of the best things they ever imbibed.  I'm not exaggerating.  Maybe they were but who am I to complain?!

Firecracker Cherry Bourbon Ingredients:
Step 1 Ingredients:
  • 1.75 Liter Bottle of inexpensive Bourbon or Whiskey (don't use the really good stuff, as you're adding flavoring to it. For a fun read on "Low-Shelf" brands, check out this link here!)
  • 2 Cups Unsweetened Dried Cherries
  • 2 - 3 Jalapeno Peppers - cut into strips.  For spicy flavor, keep the ribs and seeds in; for milder flavor, remove the ribs and seeds
  • Large Glass Jar - about 2 quart size or larger with a tight fitting lid

Step 2 Ingredients:
  • 1/2 Cup Candied Ginger Pieces - kept whole
  • 5 Cinnamon Sticks
  • 5 Star Anise Seeds - in their star-shapped pods
  • 1 Tablespoon Whole Cloves
  • 1/2 Cup Dried Cherries
  • 3 Cups Organic Cane Sugar or Turbinado Sugar
  • 3 Cups Cold Water
  • 3 or 4 Quart Sauce Pot
  • Spatula
  • Strainer
  • 1 Gallon Container
  • 1 Funnel or Measuring cup to pour into bottles
  • 12 - 6 ounce Glass Bottles, with stoppers to decant into

Directions:
  1. Add the dried cherries to the bottom of a clean, large glass jar. Add in the cleaned and sliced jalapeno peppers.  If you want a really spicy drink, you can leave the seeds and ribs on the jalapenos. For a milder drink, remove the seeds and ribs.  Work carefully with the jalapenos, and either wear food safety gloves or wash your hands immediately in cool water with a lot of soap after having handled the peppers.  Carefully pour in the 1.75 liter bottle of bourbon over the cherries and peppers.  Put the lid on the jar and put the jar in a cool dark place.  
  2. After about a week, check on the bourbon. The cherries will have plumped up and the jalapenos will appear to have pickled.  You can remove the jalapenos at this point, or keep them in the bourbon for another week.  In either case, remove the jalapenos after 2 weeks, as they will have given off a lot of their flavor and heat.  Reserve the "pickled" jalapenos for some other use, such as using in a corn bread or in salsas.  The jalapenos will be potent with booze so use them carefully!
  3. Let the cherries steep in the bourbon for up to 1 month, then strain the bourbon into another clean glass jar through a fine mesh strainer.  Reserve the bourbon macerated cherries for some other use, such as cocktails, cakes, in a pie filling, you name it. These too will be powerfully potent, so don't feed them to children or anyone who can't have alcohol. 
  4. Once the bourbon has steeped for a month it's time to make the simple syrup.  In a 3 or 4 quart sauce pot add in the 3 cups of sugar and 3 cups of water.  To this add the candied ginger, cinnamon sticks, star anise seeds and whole cloves.  Also add in a new batch of dried cherries.  Bring the mixture to a boil, then reduce the heat to a simmer.  You want to dissolve the sugar into the water and let the spices steep into the syrup, flavoring the syrup as it cooks and then cools.  
  5.  Keep the mixture at a bare simmer for 1 hour to infuse it with the spices.  Remove from the heat and let cool with the spices still in the syrup. Once the mixture is cool, strain it carefully through a fine mesh strainer twice, to remove all the spices and any sediment.  Discard the spice and if you are so inclined, you can re-use the dried cherries, but strain them from the final product.
  6. Pour the flavored syrup into a large glass jar or container, about a gallon sized jar will be good.  Pour in the infused and strained bourbon. Gentle stir the mixture to combine then decant it into smaller clean bottles.  Seal and refrigerate.  Serve cold. Mixture will keep for 2 months, refrigerated.
  7. Makes 1 dozen 6 ounce portions, give or take...

Tuesday, March 18, 2014

Spirited Swap at The Factory

The Factory - interior and exterior views
On Saturday evening, March 8th, Collingswood Food Swappers held a Spirits and Cocktail swap at The Factory.  It was our 5th event since the inception of the group.  All of the swaps have been successful, but this one was the largest attended and one of the best events we I have hosted. I say we, and it is a group effort, but in truth, I'm the Collingswood Food Swappers. Or I'm the face and coordinator of the group; the conduit if you will.  These events wouldn't happen without my organizing them.  However, they wouldn't be as much fun if I didn't have great people participating in the swaps along with gracious hosts to let us use their space for the events.  The Factory is the latest "destination space" for our event.  I hope to make this a reoccurring destination!


The Factory, located at 13 Fern Avenue, in Collingswood, is the home to the area's largest and most interesting collection of reclaimed and re-working machinery and manufacturing equipment.  The building is the home of the former  Collingswood Movie Theater.  The exterior facade, which fronts on Haddon Avenue, is a gloriously beautiful Neo-Classical Marquee, complete with cherubim, ornate cornices, serifs and pan-musical motifs.  The interior of the building, which is around the corner is  - a shell of a building that's been cleaned, gutted and outfitted into workshop, studio and machinery floor space filled with over $200,000 worth of the best of the 20th Century equipment for wood working, metal smithing and crafting.  There is also studio space for individual use, and an elevated area where bands can play and people can mingle. It is an ideal space for parties and events, provided you don't mind mingle amongst dust and machinery. 
My photo of the Collingswood Movie Theater Facade, with the addition of  our logo
I had the idea to have a swap at The Factory for months.  Rather than just wish on the idea, I reached out to the owner of The Factory, Tom Marchetty, and asked him if we could have our next event there. It turned out to be one of the best "asks" I've ever done.  The space was perfect for us.  It also turned out to be a Second Saturday Event Evening; a band, Kharma Train, was booked to play there, creating an instant party atmosphere for everyone who came to the swap, wandered into the space, or just came out to see what was going on for 2nd Saturday.  25 people signed up for the swap, and more people came out to see what we were up to and to learn about us.  People came to hear the band learned about food swaps.  Our already fun event became more festive thanks to the music and perhaps, because we were trading infused booze and home-brews.  
My set up of my offerings: Firecracker Cherry Bourbon
and for kicks, I also brought my mango salsa.
This happened just because I asked.  I didn't do much more than that.  Put a few words out there, made some suggestions and brought a bunch of cool people together to gather at a swap.  Fun. Food. Booze. Music.  It was the swap party to end all swaps.  People stayed well beyond our 2 hour swap time.  Now this is a big deal because most swaps last at most, 90 minutes.  You have an hour of mingling and sampling; the swap part lasts at about 20 minutes.  Since people were having so much fun enjoying Kharma Train's music (the band was great and the lead singer has a great set of lungs - a singer with real chops and talent), the party just kept on going.  I won't say people were tipsy but it didn't hurt that we were trading home-brews, micro brews, home-made Kaluha, Amaretto, and my Firecracker Cherry Bourbon.  It definitely aided in making the party a bit more festive for all of us.  I made myself leave at 9 so that I could get home to Liz and Nate.
All ego aside, I really do think that the people who come to Collingswood Food Swappers' events are the best group.  Returning friends, new comers, and even "Pro-Swappers" all seem to bring out the best of themselves and their items.  I see that people put effort into their food and beverages as well as their packaging and labels.  I'm a sucker for a well-packaged item, and I ask that people label their stuff.  If for no other reason than knowing who made what, and what's in it.  I've picked up stuff from other swaps where it wasn't labeled.  I remembered what the item was, but after having it for a day or two, I couldn't or didn't know who made it.  I wanted to thank them or write about the foodstuff and couldn't as I didn't know who to mention.  So, I ask people to think about labels.  It's important to say who you are and promote yourself.  
As this swap was billed as a Spirits and Cocktails Swap, people pulled out all the stops with their boozy  and cocktail party nibble creations.  There were several home-brews, all of which are scrumptious.  Two cakes made with either Gin as a Gimlet Cake, or a Kracken Rum Cake, both made by Melissa W. of Cup Cake Friday Project.  I met Melissa at the January Swap in Philadelphia. Turns out she's one of the "Pro-Swappers" who I remember from my first swap I attended last April.  It also turns out she's friends with my friends, Robb and Eric.  Small swapping world!  

The Spoils of my Swap - all wonderful!

I came home with a plethora of goods.  The aforementioned home brews and a few micro brews.  My friend, Kate's, spicy and sweet peanut brittle. Her husband's good beer (with fun and geekily wonderful Q-Tag labels, that take you to the recipe when read on your phone's Q-Reader app).  Spicy Gingery Mixed Nuts.  Karin S's Maple Pecan Bourbon.  I had the pleasure of meeting Karin at the Philly Swappers event in January as well.  I was so touched that she and her friend, Jill, came over from the City to join in our event.  

Robb and Eric brought a 5 berry pie.  It might not have been filled with booze but it sure was good.  Suzanne, a friend and neighbor and one of my first Collingswood Friends who I met through an acquaintance long before we met in person brought an ancient Roman Wine.  The recipe was ancient, not her wine!

Other people I met and traded goods with were, Randi and John, who brought home made and timely, hamentashen and a nice selection of micro-brews. Vasilly and his wife, with beer and infused vodka drinks.  Linda and her amaretto.  Lesly and her husband's Cucumber Mint Lemonade with Tito Vodka.  And my friend, Lori, of the Mardi Gras party fame, with her very popular and gorgeously bottled home-made Kahlua.  

The next swap I'll be attending is the Philly Swappers Swap, again at the Reading Terminal Market, in April.  One year exactly since the very first swap I ever attended.  Which means OUR Group will be celebrating our first year anniversary in May.  A YEAR! 5 Events.  Countless jars of salsas, jams, pickles, and now booze.  It's a milestone.  To commemorate our turning one, I'm working on plans for the big event.  Another swap with a theme.  Keeping it interesting and diverse.  Stay tuned and follow us on Facebook! http://Facebook.com/CollingswoodFoodSwappers 

Sunday, March 9, 2014

Philadelphia Flower Show 2014

video
We were fortunate enough to have gotten a pair of free tickets to the 2014 Philadelphia Flower Show.  It was touch and go as to whether or not we could find the time to actually make it to the show but a confluence of good timing on Saturday morning meant we could go as a family.  Buying one ticket for a princely sum isn't quite as expensive as having to purchase 2 or 3 tickets for the family.  Luck was with us a bit more, someone standing outside the ticket booth asked if we needed one ticket, $10! Into the show we went.  It was crowded, it always is, but the exhibit space is vast and the displays huge enough that they can be viewed from a distance.  


I read a review of the hits and misses of this year's show - most of the review was positive.  The flower show is almost 100 years old. It's the horticultural society's grand fund raiser and publicity awareness event.  It's a massive spectacular event that truly is the region's harbinger of the warmer season about to bloom.  A woman interviewed for the article that I read stated she's been attending the show since the 1950's - nearly 60 years.  I've been going for over 40 years, it's easy to make it a tradition in your life.  For me, the tradition is that the Flower Show is always this time of year and it just happens to be the week of my birthday.  As a birthday treat, the flower show has been a present to me or a present to myself.  Easy enough to have this be over a 40 year tradition in my life.


There are always displays to find that I want to replicate in my own garden.  This potter's artist and garden studio.  There was also a recycled shed and garden area, filled with a retaining wall made out of metal, stones, bottles.  Bottles converted into light sconces.  Plastic spoons turned into flowers and suns.  Tires as planters and shelves.
I also loved this Dutch tiny house and the burst of tulips, crocus and Hyacinth.   All flowers that I love love love.

 An Issiah Zagar mosaic - part of the recycled garden area, put together by the students of Saul Agricultural school in Roxbourgh.
And always on the look out for a sign of spring and bicycles - this display, while it was at the end of its floral life cycle, was very pleasing to me.  A field of daffodils and a bike filled with flowers - yes please!

Friday, March 7, 2014

Scenes from a Mardi Gras Party

video


I attended an amazing Mardi Gras party at the home of one of my Collingswood friends, last weekend (Saturday, March 1st).  Even though I had been sick, I went the the soiree and had a GREAT time.  Drank a lot and felt it the next morning.  Ate a ton of crawfish and not much else, though I had eaten earlier in day, so I wasn't exactly starving at the time of the party.  Looking back at the photos, I wish I had partaken in some of the glorious foods.  I drank too many Hurricane punch drinks and Jack and Cokes instead!

Plenty of fun and photo opportunities and chances to catch up with some of my Collingswood friends without kids in tow.  This was an evening sorely needed.  The only thing to have made it better was if Liz could have joined me.  She had to work at an all night rehearsal.  Ah, the life of a two "career" family with kids...