It is a brandy that is brewed from black morrello cherries, and the brewing process chosen to make this heavenly beverage is double distillation. The recipe consists of lady fingers soaked in Kirsch then layered with chocolate sauce Kirsch definition is - a dry colorless brandy distilled from the fermented juice of the black morello cherry. Kirsch is the short form of the German word ‘kirschwasser’. Inspired by an obscure Alsatian distillate called Eau de Vie de Bourgeons de Sapin, Steve McCarthy worked on developing the perfect Oregon version of a tree spirit, an Eau de Vie of Douglas Fir, for ten years. Reply, David, don’t forget the two great Swiss kirsch brands, Etter and Dettling. But, frankly it is just too yummy, I think I’d drink it all first. A few drops of kirsch highlights and augments the flavor of peaches, nectarines, plums, and every kind of berry imaginable. I would imagine they don’t pay quite that much since the cherries they used are probably ‘culls’ (imperfect ones). Thanks for all of the cooking ideas for my favorite sipping alcohol! Kirsch definition, a fragrant, colorless, unaged brandy distilled from a fermented mash of cherries, produced especially in Germany, Switzerland, and Alsace, France. Join the discussion today. This little known plugin reveals the answer. Thanks!!! Then, before you know it, you're more intoxicated than you intended. My 3 secret weapons of dessert-making! But unless you’re feeding a capacity crowd, or have a heavy hand, a bottle should last you at least a decade (mine is over five years old and it’s still 2/3rd full), and it doesn’t lose much of its flavor over time. It took us another couple of years to find it again – in a hospitality supply store. I would be wary of buying a bottle of kirsch that’s inexpensive as it’s not likely to be very good. We’ll grab ourselves a bottle of the Kirsch and add that to our cocktail repertoire! @FernValley, I have had the same problem with some chocolates, not so much kirsch as the kinds that are made with rum added. I sometimes use pruneaux or mirabelle instead, but they are by no means cheaper. I like to try new things, so I definitely can't pass this up. I almost bought a bottle a couple of weeks ago when I was making one of your strawberry ice cream recipes and now I think you just convinced me! Now I know!! That’s really interesting about alcohol increasing perception of flavour. Thanks for the explanations and the links. Shopping Tips and Recommended Brands of Kirsch. A dry, clear brandy distilled from black morello cherry juice and pits and infused with their aroma and taste. Diane: Maraschino is quite good, too, and a good substitute for kirsch. Thanks for the interesting info – I look forward to using kirsch as a subtle flavoring rather than a traditional liqueur, in which capacity I’ve always found it a bit icky. Information and translations of kirsch in the most comprehensive dictionary definitions resource on … I was hoping to start making jam this evening (for the first time), but after reading your info on kirsch, I may have to make a trip to the market first! Due to this connection to cherry, many people wonder whether cherry brandy is the same as this alcohol, but there are distinct differences between kirsch and cherry brandy, and they are not interchangeable. Still, I do think he’s right and that’s why I always add a bit of vanilla extract even if using beans. You believe me right lol? Okay. While both sweet and sour cherries are used today, the original formula involved the morello cherry, which is known for its tart and sour taste. Kirsch … It is not a liqueur but instead is an infused alcohol which as well as being extremely tasty to … Kirsch is made in the Black Forest of Germany, across the Rhine River in Alsace (France), and in the German-speaking cantons of Switzerland. OT: Yesterday I saw Petulia and she had a surprise for me, your book! What is kirsch used for in cooking? Its production methods remain traditional. Kirsch sounds delicious! A bit of kirsch does wonders for summer pudding. Aah, Kirsch, how we love you. My mom used to make cherry liquour every summer during cherry season. Which I never really do, since I use it as an accent rather than letting it dominate. Flashcards. Have you had it in champagne? It’s always been the final ingredient in my family’s fondue. Yeh, fantastic book! You would get the cherry flavor, but not all the sugar. My son signed me up to bake a cherry clafoutis for his french class. 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