Cherries
These bars have Christmas written all over them. And it’s not just because they’re covered in pink frosting (which is a bit festive, I guess- but just as likely to be found at a baby shower or small girl child’s birthday party, if you want to get technical about it). These little buggers are [...]
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Okay, so I didn’t just make these bars because I made homemade maraschino cherries (and therefore have a crapload of them hanging around- let’s face it- how many cocktails with maraschino cherries can a girl take in a two week window?)- I made these bars because any kind of dessert with a shortbread crust and [...]
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Really?
Yes.
I never set out to make maraschino cherries, but fell into it when The Husband and I sat reading our “Raising the Bar” book and keenly observed that the cocktails I gravitated towards called for the little cherry buggers. If there’s anything I know about maraschino cherries, it’s that they are necessary when making Cherry Chew Bars (I’ll so post the recipe near Christmas, when I actually make them), and that the ingredients are revolting. Like most things in a jar in the supermarket. (Did you know that even pickles have sodium benzoate, my new “I refuse to eat anything with that in it” preservative of the moment?)
So the book extolled the virtues of homemade maraschino cherries, and while I’ll realistically have like 2 or 3 cocktails this whole summer that might actually require them, I was on a mission. (It totally helped that the recipe recommended serving the cherries with ice cream or toasted pound cake. Nice.)
These are better as they age, so don’t think you’ll make them today and serve them tonight over your vanilla Ben & Jerry’s (or you could, if you wanted, I don’t mean to boss you around). But the magic of the maraschino comes from patience, and more patience. You’re supposed to let them steep in their sugary goodness for at least 24 hours. So get cracking now, and you’ll have them for dessert tomorrow night (or for that drink, right?).
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What says love better than a heart-shaped cookie?
(Well, a heart-shaped cake probably says I Love You more than a heart-shaped cookie does, but cookies can be given to neighbors and co-workers and people you are just starting to date without scaring them.)
So if you’re looking for a festive Valentine’s Day treat, look no further. Your loved ones will love them (and therefore love you more), your co-workers will eat them up (and appreciate that you thought of them in an appropriately platonic way), and if you’re just baking for yourself, then good for you- you’ll love them too.
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Sometimes fruit calls out to you in the grocery store, when it’s impossibly fresh, just asking to be baked into a double buttery crust. When cherries are in season, heed that voice. Even though they are as expensive as hell.
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