Autumnal Toast

It's time to taste the Cherry Brandy!

Here's a toast.......to Autumn.

The morns are meeker than they were,

The nuts are getting brown;

The berry's cheek is plumper,

The rose is out of town.

The maple wears a gayer scarf,

The field a scarlet gown.

Lest I should be old-fashioned,

I'll put a trinket on.

~Emily Dickinson

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Here's the recipe for the cherry brandy

that Isabella in the 21st Century

kindly shared with her readers back in July --

Cherry Picking Time.

This recipe is in her own words. It's best this way.

If you're out there "Isabella," thank you,

and please know how much you are missed.

My grandparents used to make something similar to this,

but they called theirs "Boozy Fruit."

They used combinations

of fruit in their concoction. The jar

was left on the counter and the

multi-colored fruits were very pretty to see.

The fruit was wonderful over ice cream --

so the adults said.

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Cherry Brandy
By: Isabella in the 21st Century (Natalie)

This would be a useful addition to any lady's

medicine cabinet so I thought I'd share the recipe.

You Will Need:

Enough good (washed) cherries to fill a jar,

2 oz sugar to every lb. of cherries.

Brandy to cover...supermarket brand,

not really good stuff or bath tub hooch.

A largish jar, well cleaned.

Method:

Prick your cherries and put them into the jar. Sprinkle sugar over them and cover with brandy, you want to completely cover them! Put the lid on the jar and fancy it up a little (cherry brandy deserves fancy) do not open for at least 2 months, you want the brandy to taste like cherries and the cherries to taste like brandy. Remember not to faint until the brandy is ready! There are culinary uses for cherry brandy, or so I'm told. I imagine they would be Black Forest Gateaux (who buys kirsch??) and trifle. Cherry brandy makes a nice gift...to people with nervous dispositions who often need reviving of course!