Cooking & Baking

so on holidays, she'd buy a few jars of ,maraschino cherries, chop the cherries, and use gelatin to thicken the boozy juice with the chopped cherries in a sheet pan. She'd cut the result into small cubes and put them into dessert dishes.

It was interesting but remarkably unsweet. It was also the first time I got buzzed when I was three or four. It had a quite a kick for a little kid.

I made plum pudding one year, one of those things that should be tried once so the amount of labor that goes into it can be appreciated in a restaurant, plus the hard sauce to go with it. I wasn't impressed enoigh with it to repeat it but everybody else seemed to enjoy it. I'd have preferred my grandmother's dessert jelly.