Ingredients
50 maraschino cherries, drained
3/4 cup brandy
3 tbsp butter
3 tbsp corn syrup, white
1/4 tsp salt
2 cup confectioners sugar, sifted
1 1/2 lb dipping chocolate
Directions
1. Pour brandy over drained cherries; let set for 2 days. 2. Combine
butter, corn syrup and salt; blend until smooth. Add sifted
powdered sugar and mix well. Knead until smooth and shiny; chill
for
1/2 hour wrapped in waxed paper. 3. While chilling, drain cherries
well on paper towels; pat dry. Reserve
brandy marinade for cakes or cooking. Shape a marble-sized piece of
fondant around each cherry; place on waxed paper-lined tray. Chill
until firm, about 2 hours. 4. Melt chocolate a small amount at a
time. Dip cherries and place back on
wax paper-lined tray. Place in refrigerator to set. Store in
covered
container in cool dark place for 10 - 14 days to fully ripen.
Servings: 50 servings
Chocolate Covered Brandied Cherries Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Fruit
The History of Recipes
Food historians have traced the existence of recipes back into distant history, in truth as far back as the Egyptians, and maybe further still. In practice though, these, ancient cookbooks were just very basic pictorial recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to historians are some clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes cooked by the Romans. In his works, he tells us how the roman meals were split into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Aspicius also tells us how the chefs of Roman times used a good variety of aromatic flavors, including a few you will know such as thyme, mint and parsley. As our culinary historical trip moves on a few more years we have two books from the 14th Century ; one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these have no connection with the indian curry that appears on menues today, but rather accounts of the types of food on the menues of the rich. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from Arab countries, including parsley and basil. The introduction of these new culinary ideas prompted an explosion in recipe books, some of which still exist in private cookery archives. By the arrival of the 20th century, recipe books were starting to become popular due to more people being able to read, people having more leisure time and having more money. |
We hope you enjoy this Chocolate Covered Brandied Cherries recipe.
