“Lemon shrub, ma’am?” A wilting slave, gleaming with sweat, offered me yet another tray, and I took a glass. I was dripping with perspiration, my legs aching and my throat dried with talking. At this point, I didn’t care what was in the glass, provided it was wet. I changed my opinion instantly upon tasting it; it was lemon juice and barley water, and while it was wet, I was much more inclined to pour it down the neck of my gown than to drink it. I edged unobtrusively toward a laburnum bush, intending to pour the drink into it, but was forestalled by the appearance of Neil Forbes, who stepped out from behind it.
Diana Gabaldon, A Breath of Snow and Ashes (Chapter 54 – Flora MacDonald’s Barbecue)
A Breath of Snow and Ashes
Have you looked at the date? Even if we don’t know the exact date of the Outlander premiere on Starz, Summer 2014 less than one season away!
I think most of us are going with an August assumption, which gives us a little over 3 months. JUST enough time to put a fresh batch of Cherry Bounce together.
A number of lasses from the Cherry Bounce Club have been asking me about what to do with the cherries once they’ve strained them from the hooch. Ideas immediately popped into my head, from Cherry Icebox Cookies, to Chocolate Covered Cherry Bon-Bons (aren’t Jane’s spectacular?!), to Cherry Ice Cream and beyond.
I’m sorry it’s taken me over a year to get to this post, but it’s seasonally appropriate just now, and besides – those cherries are so full of whisky/vodka/brandy that they keep very well, and pretty much indefinitely, in the freezer.
In the end, I settled on cherry ice cream. More specifically, I chose an eggless Sicilian-type gelato that I’ve made before and come to love. It’s lighter tasting than other homemade ice cream recipes, most of which are made with anywhere from 4 to 8 yolks, as well as a few cups of whipping cream, but still so creamy and delicious you’ll find yourself scooping another wee bowl. Read More
“No. I shouldna like to have that on my conscience; there’s enough without. But that’s not why I wished to buy ye a present.”
“Why, then?” The box was heavy; a gracious, substantial, satisfying weight across my legs, its wood a delight under my hands. He turned his head to look full at me, then, his hair fire -struck with the setting sun, face dark in silhouette.
“Twenty-four years ago today, I married ye, Sassenach,” he said softly. “I hope ye willna have cause yet to regret it.”
Diana Gabaldon, Drums of Autumn (Chapter 8 – Man of Worth)
It’s that time of year again! Are you ready to get your Cherry Bounce on? We had dozens join in the fun last year, and I’m pretty sure we all loved the Bounce — it was sweet, boozy and delicious — without too much of the cough syrup taste that many of us feared.
Join us! All you need is a pound of cherries, the hoochiest bottle of booze you can find (we had Vodka, Brandy, Everclear and a few other versions in addition to whisky last year — all with rave reviews!)
You’ll find the recipe in my post from last year: The Great Cherry Bounce Experiment. Come on, you know you want to…