American cherries are plumper and sweeter than Hungarian varieties, but fresh lemon or lime juice will pucker those suckers right up and help achieve the sweet-tart flavor the dish is known for. The cinnamon stick nestled in with the simmering fruit adds a hint of warmth and spice to the bright, rich cherry juice. After removing the cherries, reserve a few to drop into the cocktail for some fruitful last bites, and in reference to the original dish.

Splash in some bubbly with the cherry concentrate, and then because it’s Shavuot, or because it’s summer, or because you are one-eighth Hungarian, plop in a dollop of sour cream, or Greek yogurt if you need the live active cultures, or crème fraiche if you are already cultured. Vanilla ice-cream if you are an iconoclast with a sweet tooth. This recipe is so good, it inspired another one.

Sparkling Sour Cherry Floats
Yields 3-4 cups of liquid (about 6 serves)

Ingredients

2 lbs. fresh cherries, pitted OR 5 cups frozen pitted cherries
4 cups water
¼ -½ cup sugar (depending on how sweet you like it)
2 x 2″ strips lemon or lime peel
1 cinnamon stick
2 tbsp. fresh lemon juice or lime juice + 1-2 tbsp. lemon or lime juice to finish off recipe

To Serve:
Champagne, sparkling wine, or seltzer
Reserved cherries (from broth)
Sour cream, Greek yogurt, or crème fraiche
Lemon or lime wedges

Directions

1. In a large pot, bring the cherries to a boil with the water, sugar, lemon or lime peel, cinnamon stick, and 2 tbsp. of fresh lemon or lime juice. Cover pot, reduce heat, and allow cherries to simmer for about 30 minutes, until soft and tender.

2. Strain the soup into a large bowl, discarding the peels and cinnamon sticks. Reserve some of the whole cherries for garnish, and use the remainder of the cherries to make White Chocolate Cherry Pudding. If not using immediately, the cherries can be sealed and frozen for later.

3. Allow Meggyleves to cool completely before stirring in extra 1-2 tbsp. lemon or lime juice.

4. To serve: Pour desired amount of chilled Meggyleves concentrate into glasses. Top off with champagne or seltzer. Drop in a few of the reserved cherries, then add a scoop of crème fraiche, sour cream, or Greek yogurt. Drizzle in some extra lemon/lime juice if you’d like to enhance the tartness.

The post Not Your Bubbe’s Recipe: Sparkling Sour Cherry Float Cocktails appeared first on Jewcy.

With the approach of summer comes thoughts of Saturday afternoons spent in the park al fresco drinking.  Nothing says the day of rest like getting sun and a slight buzz.  There are several beverages one could consume outdoors that would suffice, crisp pilsner, light wheat beer with a slice of orange, or Rose (which we have written about), but I think there’s nothing better to consume outdoors than Sangria.

Sangria, which means bleeding, originates from Spain, where it can be found all over the country, but first became popular here in the US after the 1964 Worlds Fair when it was introduced at the Spanish Pavilion.

Sangria is a drink many have come to associate with cheap red wine, and horrible hangovers.  But that’s not the way Sangria should be.  To all those bar and restaurant owners using old or bad red and white wine in Sangria as a way to still move product and take in revenue, sham on you! You are ruining what Sangria is supposed to be! 

A good Sangria should be made with a good quality red wine, that has assertive flavors.  Red wines typical of these characteristics would be Rioja, Cabernet, or Burgundy.  And just because I am advocating that you not use cheap red wine, does not mean the wine you do use shouldn’t be affordable.  There are plenty of great reds under $15, just trust your wine merchant and ask, if they steer you to the jugs of red wine, just don’t shop there again!

After you get the wine, head home and make up a batch.  This is the recipe I like:

• 1 (750 ml) bottle Rioja or other red wine
• 2 teaspoons superfine sugar – if using sprite, omit
• a wide array of fruit cut into bit sized chunks, including orange, apple, strawberry, grapes, etc
• 2 ounces Cointreau or Triple Sec
• 2 ounces brandy
• 12 ounces cold club soda – can substitute sprite here

Mix this all together and let it chill for an hour or more, then serve!  It’s the perfect outdoor summer drink.

The post The Boozy Jew: Dreaming Of Summer And Sangria appeared first on Jewcy.