Things have settled down around here. After a hectic month, we finally have a little quiet time which is welcome.
Before our workshop chef departed, literally 10 minutes before he had to catch a train, Chef Philip decided he needed to ferment a ginormous batch of cherries from our sour cherry tree. He had originally put up a small batch by picking a tiny batch of cherries a few weeks earlier and putting them in sugar to break them down. Then he placed the tiny jar in the window sill to ferment.
Then about 2 weeks later, he and our intern Adri decided to climb the old cherry tree and harvest basket loads of sour cherries. I’ve never seen a happier Philip. We grabbed a giant glass jar and loaded it with the alreadly fermenting cherries from the window sill and the new cherries they had collected. Adding more sugar and a few liters of pure alcohol, Philip covered the batch and left it to ferment.
Much to my surprise, literally, as we were heading to the train station, Philip decided to harvest more cherries, and quickly added them to the fermenting batch and then added much more sugar and more bottles of alcohol. The giant batch now sits proudly in the middle of the commercial kitchen. I can only surmise that this was a subliminal way of letting us all know that Chef Philip will be back.
For this recipe and so many more, join us in September not only to taste Philip’s Sour Cherry Liqueur but to explore this incredibly rich region on our Preserving Italy : Slow Food of the Lunigiana Experience. Head to the link to preserve, explore, harvest and cook with us. Learn to make local dishes and handmade pasta with Chef Philip and other local experts. Harvest our grapes and visit the winery where we make our wine. It’s going to be a dream.
I cannot wait to taste our Sour Cherry Liqueur; our first batch of many in years to come.
Grazie and Cin cin! Philip, you’re crazy, and we love that.
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