Being on the ever-wise and food-savvy TEAM CHERRY, I’m in the process of making the brandied cherries from this week’s secret mission (shh … you have to join Gastropost in order to be given the secret misssion).
Was it extravagant/decadent to use so posh a brandy as the Hennessy VS Cognac I used for my Happy Hour column last week (in the special edition bottle by New York street artist KAWS)? Yes. But that’s OK.
These cherries will take a month to mature in the refrigerator. In the meantime:
A question: Will the liquid that surrounds the brandied cherries be useable in cocktails as homemade cherry brandy?
An observation: Having picked up a cherry pitter for $9 at Good Egg in Kensington, I can report that clicking the pits out of cherries sort of gave me an unwholesome feeling, as if I were hurting the poor little things. Meanwhile the pitting made my kitchen counter look like a murder scene. Yet an odd satisfaction resulted, which it is best not to ponder too deeply.