Recent content by avenison

Yes, those are indeed sour. Mixing in more fresh cherries worked great, but I don't think I would bother next time, the ones soaked in kirsch were fine. The difference in texture between them and the fresh ones was a bit odd though. Overall everyone said they really liked it, although I'd only...

We don't have local cherries this far north, so I was torn about which to use. Bottled sour cherries are easy to get, but most of the the "traditional" recipes which involved soaking them called for either the Sweet or Bing varieties. In the end, fresh won over preserved, and the birthday girl's...

Well, I couldn't find any more fresh ones, but I do have a bottle of sour cherries I could mix with the (no-longer-all-that-)sweet cherries. I ate another half of one, and it seemed better than the first... I may have just gotten an overripe piece the first time. I will try again (and again, if...

Hi everyone, I'm baking a black forest cake for a birthday, and I was hoping for some input - specifically with regards to the cherries. I'm doing it the "traditional" way, i.e. soaking fresh cherries in kirschwasser overnight. Problem being, the party date was changed. The cherries will have...