Polska piątek (Polish Friday) #1
PS - Let me put the post script at the beginning, so I can convince you to give this a try. It's now December; I left my jars of Wisniak undisturbed for months and months. My patience has been rewarded! I just now strained out the cherries; the liqueur left behind is dark, fruity, sweet, and smooth. I will make much more next summer when cherries are in season. It's so wonderful, that I want to share it with everyone I know!
Popular all over Eastern Europe, I've been served this liqueur as an after dinner drink in Polish restaurants. That happened recently on a trip to Lodz, on the very day that I had just purchased cherries from a vendor in the pedestrian underpass. At 6.5 zl per kilogram (about $1.10 per pound) I couldn't pass them by. We ate the first kilogram, so I bought a second one to bring home and turn into Wisniak. I'm sure Ed could see the "I can make this" light bulb appear over my head as we sipped our cordials.
Similar in taste to our Cherry La La (which is ready in a week rather than months), Wisniak is fruity and very smooth - an ideal way to end a meal. I've been told that if you make Wisniak when cherries first come into season, it reaches perfection in time for the holidays and should be served with a honey cake. I don't know if I'll be able to wait that long.
1 pound pitted cherries
1 1/2 cups sugar (I used superfine sugar because I had some on hand)
2 - 3 cups vodka and brandy (I used enough to fill my containers in a 3:1 (respectively) ratio)
- Combine all of the ingredients in sterile containers. (I submerged the jars and lids in boiling water for 10 minutes.) Make sure you have enough alcohol to cover the cherries.
- Store the containers for 4 to 6 weeks, strain and re-bottle.
- Allow to age 2 to 3 months.
|Within hours, osmosis has begun|
Next week - a cold bób salad (fava bean, broad bean)