Repost Dried Cherry Muffins

By: Lucy Waverman

These are outstanding muffins. They have a moist, cakey crumb texture and the slight taste of the cherry beer is enhanced by plump cherries and crunchy almonds. They keep moist for 2 days.

¾ cup (175 mL) dried cherries
1 cup (250 mL) flat cherry beer
2 cups (500 mL) all-purpose flour
1 cup (250 mL) granulated sugar
½ tsp (2 mL) salt
1 tsp (5 mL) baking powder
½ tsp (2 mL) baking soda
½ cup (125 mL) melted butter
1 egg, beaten
½ cup (125 mL) chopped almonds

1. Place cherries and beer in a small pot. Bring to boil. Remove from heat and let sit 30 minutes. Drain cherries and reserve both cherries and beer separately.

2. Preheat oven to 400°F (200°C). Oil or spray 12 medium muffin cups.

3. Combine flour, sugar, salt, baking powder and baking soda in a bowl. Combine butter, egg and ½ cup (125 mL) reserved beer in second bowl. Fold wet ingredients into dry ingredients with a wooden spoon or whisk. Batter may be a bit lumpy. Stir in reserved cherries and almonds.

4. Fill muffin tins ¾ full. Bake 16 to 18 minutes or until a toothpick inserted in centre comes out clean.

Makes 12 muffins

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Bacardi Red & White

 

In a highball glass with ice, add 1 oz Bacardi Razz, 2 oz cranberry juice and 2 oz lemon-lime soda.

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Apple of My Eye

By: Michelle P. E. Hunt and Laura Panter

 1. Fill a tall glass with ice. Add 1½ oz Orchard Infusion and the juice of 1/8 fresh lemon.

2. Top with chilled apple cider and garnish with a crisp apple slice.

Orchard Infusion
1. To an infusion jar or lidded jar, add one 750mL bottle of Canadian whisky, 2 cups apples, peeled, cored and chopped and 2 cups fresh cherries, cleaned, pitted and chopped.

2. Infuse for 3 to 10 days.

3. Open the jar and stir to mix before straining and discarding the fruit.


Cranberry Cabaret
1. Fill a highball glass with ice.

2. Add 1 oz Orchard Infusion, ½ oz amaretto, the juice of 1/8 fresh lime and top with cranberry juice.

3. Garnish with a cherry.


Cherry Sour
1. In a cocktail shaker filled with ice, add 1½ oz Orchard Infusion, ½ oz lime juice and ½ oz simple syrup ( recipe follows).

2. Shake sharply and strain into a rocks glass filled with ice.

3. Garnish with a lime wedge.


Simple Syrup
To make simple syrup, combine equal parts sugar and boiling water, stir until the sugar has dissolved, and store in the fridge until chilled.

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