![]() ![]() Roll into balls, a small disher is handy for this and roll into nuts/coconut/powdered cocoa, if desired. Remove from heat and stir in chocolate chips and vanilla, or pour milk mixture over chips and vanilla in a bowl. Cook until very thick (takes about 10 – 15 minutes). In double-boiler, put milk, yolks and butter, heat until butter melts. Sift flour, sugar, salt together in small bowl. Like a cordial, or sweet desert wine, Cherry Kijafa packs a punch with 16 ABV. A fortified wine is a wine to which a distilled spirit, usually brandy, is added. If you make angel food cake from scratch, it’s a great way to use up the egg yolks.ġ cup chopped nuts and/or shredded coconut (optional) Cherry Kijafa is a type of fortified cherry fruit wine that is produced in Denmark from cherries with added natural flavors. Otherwise known as Chocolate Coconut Balls. The name “goop” came from it being left in my husband’s locker in high school. The cream for the ganache in a truffle would have been left alone to keep up the milkfat content in the milk the farm was selling. It’s essentially a poor man’s truffle, built on things a farm wife would have. We like to pair them with chocolate, be it cake or candy. I’ve had kirsch, the non-sweet cherry brandy (It was American but can’t recall the name), various cherry wines ( Nissley has an excellent pair of sweet and sour (semi-dry) cherry wines, listing toward bottom of their page) and some of the more gawdawful schnapps. We’ve made a habit of picking up cherry alcohol whenever we can. I really figured it would taste like “cherry” cough syrup, but it does not. It has enough of the fruit acid to cut through some of the sweetness. It is sweet, make no mistake about that, but no sweeter than a port or cream sherry. It can be made from sweet or sour cherries, and can range in color from pale pink to deep red. However, the bottle my husband and I have tastes exactly like dark bing cherries with a alcohol kick. Advertisement Octoby Rosamie Cherry wine is a type of fruit wine made from cherries. That may account for the strange claims of this tasting like beets, etc. Now, I am guessing that this alcohol can go bad just like Chambord (so don’t “save” it, rotten Chambord is such a sin □ ) since it is a fruit based product. And yes it’s relatively cheap ( Kijafa at the Pennsylvania state stores) and often on the lower shelves. It does not look like beet juice or taste like beets. Sugar beet alcohol is how lots of ethanol is made. Kijafa is a cherry wine fortified by sugar beet alcohol. Oh well, different people, different opinions. I have found some other reviews of it but considering how they describe this alcohol, I can only come to the assumption that the reviewers never even brought it to their nose. It strikes me a bit victorian and from what little I’ve found out about this stuff, they probably haven’t changed the label since they started making it around 1841 (appropriate for you steampunk folks out there). But with my predeliction for retro things, I thought nothing of it. With it having a rather retro looking label, one might be a little cautious about trying this fortified wine. ![]()
0 Comments
Leave a Reply. |