Cookbook:Kirsch
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Kirsch or kirschwasser (literally "cherry water")[1][2][3] is a type of eau-de-vie brandy made from cherries.[1][3][4] It originates from Germany and German-speaking regions of Switzerland and France.[3][5][6] It should not be confused with other types of cherry brandy[6] or cherry liqueur.[2][4]
Characteristics
editKirsch is a clear, colorless liqueur.[3][6][7] It is dry (as opposed to sweet),[4][5] with a subtle cherry fragrance and notes of almond flavor from the cherry pits.[2][3][5] It has a high alcohol content, ranging from 40–50% ABV.[5][6] It should not contain sugar.
Production
editFirst, whole sour or sweet cherries are mashed into a pulp, crushing some of the pits in the process.[2][5][6][8] This entire mixture is then left to ferment before transfer to a pot still,[5] where it is distilled twice.[3][4] The distillate is either unaged or aged in wax-coated barrels, which produces a clear colorless liqueur.[3][4][5]
Selection and storage
editGenerally, inexpensive kirsch will not be of very good quality, and it's best to ask at a dedicated liquor store.[8]
As a distilled spirit, kirsch has quite a long shelf life of several years without much of a loss in quality.[3][8] Keep at cool room temperature in a dark place.[3]
Use
editKirsch can be serve neat, on its own.[5][9] It can also be incorporated into cocktails and mixed drinks,[3][6] such as the Lady Finger or Florida Cocktail.[4] It is also used often as a flavoring in cooking and baking,[1][5] such as in black forest cake, whipped cream, and a variety of chocolate desserts.[1][2][3][4] A very small amount can also heighten the flavor of many fruit desserts[8].
Substitution
editBecause kirsch contains no sugar and does not straightforwardly taste like cherry, artificially flavored cherry liqueur does not make a good substitute.[2] Kirsch liqueurs may be acceptable in mixed drinks,[3] but keep the added sugar in mind. Plum and pear eaux-de-vie make reasonable substitutes, though the flavor will not be the same.[8]
Recipes
editReferences
edit- ↑ a b c d Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b c d e f The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.
- ↑ a b c d e f g h i j k l "Kirsch | Good Food". www.bbcgoodfood.com. Retrieved 2024-12-29.
- ↑ a b c d e f g "What is Kirsch?". DelightedCooking. Retrieved 2024-12-29.
- ↑ a b c d e f g h i "Kirsch | Cherry Brandy, German Liqueur & Distillation | Britannica". www.britannica.com. Retrieved 2024-12-29.
- ↑ a b c d e f "What is Kirsch and Where to Buy Kirsch | olivemagazine". www.olivemagazine.com. Retrieved 2024-12-29.
- ↑ Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b c d e David (2009-07-06). "Kirsch". David Lebovitz. Retrieved 2024-12-29.
- ↑ "What is Kirsch?". DelightedCooking. Retrieved 2024-12-29.