| T O P I C R E V I E W |
| Bookworm |
Posted - March 30 2008 : 8:43:38 PM
I recently came across a recipe for a colonial refreshment called "Cherry Bounce." In a letter to her sister written one January (the year isn't specified), Abigail Adams said: "There is a kind of cake in fashion upon this day called New Years Cooky. This and cherry bounce as it is called is the old Dutch custom of treating their Friends upon the return of every New Year." Here's the recipe:
CHERRY BOUNCE
3 pounds fresh sweet cherries
1 pound sugar
1 cinnamon stick, broken
2 teaspoons whole cloves
1 bottle (4-5 quart) brandy
Choose perfect cherries; wash, remove stems, and dry completely. Do not pit. In a large crock that has a cover, layer the cherries, sugar, and spices; add brandy; stir thoroughly. Cover and let stand at room temperature at least 2 months. Offer drained liquid as a liqueur; refrigerate cherries and use in various ways for dessert.
Sounds like a wonderful addition to any New Year's Day party.
P.S. I've typed the amount of brandy as it's given in the recipe. Presumably it's "four-fifths of a quart" and not "4 to 5 quarts"! |
| 25 L A T E S T R E P L I E S (Newest First) |
| Kan-Tuck-EE |
Posted - September 17 2009 : 9:18:02 PM
Years ago I used to make something similar with cranberries...Cranberry Casis it is called. I have the recipe somewhere and it is really good too. Don't know how historically correct it would be though. |
| Wilderness Woman |
Posted - September 17 2009 : 12:57:43 PM
"4 pounds of sugar to each gallon of juice"????  Wow. That is a lot of sugar. I don't think one would need to worry about the sourness of the cherries. |
| Fitzhugh Williams |
Posted - September 17 2009 : 09:50:58 AM
I am afraid that only four quarts would not go very far. That's only a quart a person. A portion of one night's revelry perhaps?
We had some good cherries at Crown Point this August but we ate them. |
| BookwormMG |
Posted - September 17 2009 : 07:25:32 AM
George Washington must have liked Cherry Bounce too, because he served it at a New Year's Day open house after New York became our first capital. This is according to the Christmas issue of Early American Life, which arrived in the mail this week. EAL says the drink combines spirits "with the native American sour cherry," so this version might taste a little different. Here's the recipe:
12 pounds cherries, pitted
4 pounds sugar to each gallon of juice
1 quart each rum and brandy
Mash the cherries and crack the stones. Place the cherries in a large stone crock. Add sugar and spirits; stir well. Cover the crock and let stand for three months, stirring occasionally during the first month. Strain and bottle. Improves with age. Makes four quarts.
This version might allay Fitz's concern that there won't be enough. The recipe is credited to the Thirteen Colonies Cookbook, printed by the Montclair (NJ???) Historical Society in 1975.
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| Bookworm |
Posted - October 31 2008 : 06:30:18 AM
I can testify to both WW's hospitality and the fine quality of the beverage she shared with us. The next task before us is to find a source of less expensive south-central PA cherries for the 2009 production run. |
| Fitzhugh Williams |
Posted - October 30 2008 : 09:20:16 AM
Yes, it was good, wasn't it. Problem was there was not enough of it! |
| Wilderness Woman |
Posted - October 30 2008 : 08:48:32 AM
I just relocated this thread and discovered that I did not do as I had promised -- to let you all know the results.
I have now successfully made 2 batches of Abigail's Cherry Bounce, and all who have tasted it have pronounced, "Oooooo.... that's goooood!"
So, thanks Abigail! And thanks to you especially, Bookworm, for posting it here. I was so pleased to be able to offer you and your Hubby a taste of it at Carlisle.
How I wish that cherries were in season all year long. 
P.S. Fermentation does not occur. The wonderful flavor comes from the infusion of the various additions into the brandy. And when you taste the finished product, you can actually identify each of them. And the brandied cherries are pretty tasty, too! They should keep quite well in the fridge for a while. |
| Monadnock Guide |
Posted - May 16 2008 : 04:35:11 AM
This could change history, - well, at least as it's portrayed. ;) |
| Wilderness Woman |
Posted - May 15 2008 : 11:26:25 AM
I found cherries!!! 
Yep! They weren't exactly cheap, but I found some nice sweet, dark cherries in my supermarket. So, I hopped over to the liquor store and bought a fifth of brandy, and put the concoction together last night. Sure did smell good! Oh... OK... so I did dip my finger into it a couple of times... just to get a taste.
I will be interested to see if fermentation occurs. I don't know if the alcohol in the brandy will begin to feed on the added sugar or if a bacteria starter is needed to begin that. At any rate, the cherry flavor should infuse into the brandy and vice versa. 'Twill be interesting, and I will let you all know about mid-July how it turned out. |
| Wilderness Woman |
Posted - May 08 2008 : 6:14:13 PM
It's hard to be downwind when you are in the British camp! No. That odor is most definitely coming from the French camp. |
| Fitzhugh Williams |
Posted - May 08 2008 : 3:47:19 PM
Or possible being downwind of the British camp? |
| Wilderness Woman |
Posted - May 08 2008 : 12:10:35 PM
Actually, it is the combination of unwashed bodies and the onion/brandy breath that makes it nearly unbearable.
Obi, where's your smiley who is throwing up?
 |
| Fitzhugh Williams |
Posted - May 07 2008 : 6:04:59 PM
And I thought it was the lack of bath facilities. Good to know it was just the onions! |
| Wilderness Woman |
Posted - May 07 2008 : 4:49:16 PM
quote:
Originally posted by Seamus
No wonder they talk funny......!
...... and smell funny. |
| Fitzhugh Williams |
Posted - May 07 2008 : 09:09:26 AM
quote:
Originally posted by SgtMunro
I always thought it was Cognac and an onion, as a traditional morning 'pick me up' among French regular army officers...
YMH&OS,
The Sarge
Further discussion has ensued, with the result being that it was a combination of red onions, bread, and brandy/cognac/guildive. And seems to have been limited to Friday and Saturday. The discussion continues. Some of the info comes from Louis Valiquette, whom you may know. He is usually in command of the milice at events in north.
From Peter Kalm:
quote:
Chaque vendredi et chaque samedi , jours ou la religion des Franais leur interdit de consommer de la viande , je les ai vus souvent se nourrir que de pain et de tranches d'oignon rouge , au moins au cour du petit djeuner.
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| Seamus |
Posted - May 07 2008 : 05:46:39 AM
No wonder they talk funny......! |
| SgtMunro |
Posted - May 06 2008 : 11:59:51 PM
I always thought it was Cognac and an onion, as a traditional morning 'pick me up' among French regular army officers...
YMH&OS,
The Sarge
|
| Fitzhugh Williams |
Posted - May 05 2008 : 1:01:36 PM
quote:
Originally posted by Wilderness Woman
W-e-e-e-l-l... the idea here is to make it the way Abigail made it. I'm reasonably sure she wouldn't have used canned cherries. I doubt it would turn out the same. Canned cherries are already treated with lots of sugar and much of the flavor is gone. I think fresh would be much tastier.
Enough brandy and what does it matter?
quote:
~ shudder ~ onions and Brandy? Together? Make me "appreciate" the French??? I think, rather, it would make me appreciate the French being far away in another camp.
One of the Troupes de la Marine from the Montreal area says it was bread and brandy rather than onions and brandy. I suppose tastes vary, although my father swore that half a raw onion with black pepper on it and a 1/2 pint of bourbon would cure a cold. |
| Wilderness Woman |
Posted - May 05 2008 : 12:35:54 PM
W-e-e-e-l-l... the idea here is to make it the way Abigail made it. I'm reasonably sure she wouldn't have used canned cherries. I doubt it would turn out the same. Canned cherries are already treated with lots of sugar and much of the flavor is gone. I think fresh would be much tastier.
~ shudder ~ onions and Brandy? Together? Make me "appreciate" the French??? I think, rather, it would make me appreciate the French being far away in another camp. |
| Monadnock Guide |
Posted - April 29 2008 : 8:00:26 PM
Much healthier that bacon & eggs just for starters, ... |
| Fitzhugh Williams |
Posted - April 29 2008 : 5:40:23 PM
No cherries? What about bottled cherries? They are still cherries, aren't they? As a final resort, who needs the cherries. Really. After all you have the brandy. Just take a bottle of maraschino cherries, and pour the juice in the mix. Heck, just throw everything in the mix. With a fifth of brandy it will be just fine.
On a somewhat unrelated subject, Dave Bayer and I were discussing the fact that the drummers at Crown Point came through the French camps at 6:oo AM, which was not a problem since most of us were already awake (sun rises earlier up north!!!). Dave said if it were done in a period correct manner, they would drum the camp at 4:30 AM, at which time he would get up and have a breakfast of onions and brandy, then not be bothered again until 8:00. Ever try onions and brandy? It makes you appreciate those French!!!  |
| Wilderness Woman |
Posted - April 29 2008 : 12:34:17 PM
Alas and alack! Try as I might, I cannot find any fresh cherries in my area at this time of year. I thought I could at least find some that were imported from somewhere.... China.... anywhere! But no. It appears that I shall have to wait until they are in season, in another month or two.
So..... I am sorry to report to the members of my Regiment and to Fitz that I will not be able to have Cherry Bounce available for sampling at the Battle of Fort Carillon.
 |
| Wilderness Woman |
Posted - April 04 2008 : 10:23:20 AM
Back to the topic at hand...
I did a search on "cherry bounce" and came up with several modern versions of this old receipt. Here is one version:
Ingredients:
1 qt. cherries
1 qt. sugar
4/5 bottle of bourbon, or vodka [It appears that your assumption, BW, is correct]
Directions:
Put all ingredients in a gallon jar and mix. Place anywhere in the kitchen and shake every day for 6 weeks. Drain cherries and bottle cherry bounce. Serve with coke or 7up. [Now this is an interesting serving suggestion!]
Here is another:
2 quarts fresh cherries
4 cups sugar
1 quart of favorite spirits, vodka, brandy,etc.
Put in air tight container. Stir twice a day until sugar dissolves. Let sit for 6 weeks or longer.
And finally, here is Emeril's slightly more complicated version:
Ingredients
1/2 gallon Louisiana wild cherries (or fresh bing cherries)
1/2 gallon bourbon
2 cups sugar
2 cups water
Instructions
Wash the cherries and put them in a gallon crock or jug. Add the whiskey, cover with cheesecloth or cork loosely. Set aside for 3 months or longer (mark your calendar) in a dark closet until the whiskey has absorbed the cherry flavor. After three months, combine the sugar and water in a saucepan and bring to a gentle boil over medium-high heat. Stir to dissolve the sugar and continue cooking until the mixture thickens slightly. Remove from the heat and cool.
Pour the cherry and bourbon mixture through cheesecloth or a coffee filter into 1-quart sterilized bottles or decanters. To two-thirds of the cherry bounce, add one-third of the simple syrup. If you prefer it less sweet, use less simple syrup. [This is an interesting take on it, that allows you to vary the sweetness level.] Cork and store in a dry place. Makes about 2 1/2 quarts
So.... there you have it! Still around today! And btw, I still plan to try Abigail's receipt, as I like the sound of the spices that she added. |
| Wilderness Woman |
Posted - April 03 2008 : 12:48:12 PM
Yes, the event in May is a War Timeline event, with our group representing the F & I War.
It is very, very cool to be there walking around the Heritage Trail, because you will undoubtedly encounter a Civil War soldier, or a WWII GI, or a WWI German officer with his motorcycle, or a WWII Army Nurse, or even a Viet Nam gun truck, complete with original crew members.
It actually tends to bring tears to my eyes, as it is very moving to me. |
| Fitzhugh Williams |
Posted - April 03 2008 : 09:34:53 AM
Sort of a timeline event? I see Fred Anderson is coming in April. THAT should be worth the trip. |
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