Drunkencherries Recipes

Steps:

• Combine the red wine, star anise, cinnamon stick, cloves, brown sugar and salt in a medium saucepan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer for 15 minutes. Strain into a medium bowl. Add the berries and stir to combine. Cover and refrigerate until chilled, 2 hours.
• To serve, spoon some of the berries and mulled wine into a coupe glass. Top with a scoop of frozen yogurt and garnish with some freshly grated cinnamon.

Steps:

• Combine sugar with water in a saucepan over medium-high heat, stirring until the sugar has dissolved and the mixture comes to a boil. Reduce heat to low and simmer for 5 minutes; remove from heat and let stand 5 more minutes.
• Stir pear liqueur into the syrup and refrigerate for 1 hour.
• Gently combine strawberries, blueberries, and blackberries in a large bowl and pour syrup over the berries to coat. Allow berries to stand for about 3 hours to absorb flavors. Mixture can stand up to 3 days if desired.

Steps:

• In large bowl, combine all ingredients; stir until well mixed and sugar is dissolved.
• Ladle mixture into one 24 oz. (1-1/2 pints) glass jar; store, tightly covered, at least 8 hours and up to 1 week.

Steps:

• Cover Cherries in a jar with Rum.
• Serve in Pina colada`s or straight up.
• You can pour the rum on a cooked chocolate devils food cake before icing.

Steps:

• Sprinkle 2 tablespoons salt on the chicken, making sure to season the inside of the cavity. Leave the chicken at room temperature for 1 hour.
• Meanwhile, bring 4 quarts of cold water to a boil over medium-high heat in a 7-quart Dutch oven. Add 2 tablespoons salt, the ginger and whole scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil.
• Carefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings; be careful not to tear the skin (do not use tongs as they can easily tear the skin). Lift the chicken just high enough and tilt it so all the water drains from the cavity into the pot; this allows cold water in the cavity to drain and ensures even cooking.
• Lower the chicken back into the water. Bring the water back to a gentle simmer and reduce the heat to low. Cook, covered, until the juices run clear when the chicken is pierced between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water.
• Transfer the chicken to ice water breast-side down; reserve the liquid the chicken poached in. Let the chicken cool for about 10 minutes, flipping it once after about 5 minutes. (The ice bath prevents the chicken from overcooking, but also helps to firm the meat and tighten the skin.) Remove the chicken, letting the excess water drain off.
• Whisk together 2 cups of the reserved poaching liquid, the wine, sugar and 1 teaspoon salt in a medium bowl until the sugar dissolves. Set aside to cool to room temperature.
• Carve the chicken with a meat cleaver or chef's knife: Start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters through the bone into roughly 3/4-inch pieces. Cut off the wings and drumettes. Split the wing flat lengthwise to expose the meat. Cut the breast bone down the center to separate the two breast halves. Cut each half through the bone into 3/4-inch pieces. Lay the chicken pieces in a 2-quart casserole dish in a single layer.
• Sprinkle the goji berries if using around the chicken. Pour the wine mixture over the chicken making sure it's submerged; add a little more poaching liquid if it's not. Cover and refrigerate overnight or up to 2 days.
• Serve cold, taking the chicken pieces out of the marinade and garnishing them with the goji berries and thinly sliced scallions if using.

Steps:

• In a medium bowl, whisk together brandy and 1/4 cup sugar until sugar is mostly dissolved, about 2 minutes. Add lemon juice, fennel seeds, and pepper; whisk to combine. Add lemon zest and cherries and stir until combined. Refrigerate, covered, 24 hours (or up to 3 days), stirring occasionally.
• In a small bowl, whisk mascarpone until loose and shiny, about 2 minutes. In a medium bowl, using an electric mixer, beat cream and 2 teaspoons sugar on high until soft peaks form, about 2 minutes. Whisk in vanilla. Fold mascarpone into whipped cream until well combined. Divide cherries and liquid among 4 plates. Serve with mascarpone cream and biscotti.