Here is a stripped-down recipe for the cherries based on the more detailed instructions and observations in these entries: Chocolate-Covered Cherries, Part One and Part Two. If the fondant sounds like too much of a pain, see the first of these posts for an alternate version involving powdered sugar and sweetened condensed milk.
Ingredients
1 36 oz. jar maraschino cherries
1 recipe Cherry Fondant (recipe follows) Continue reading
Ingredients
Egg whites 8 oz (250 g)
Fine granulated sugar 1 lb (500 g)
Procedure
Place the egg whites and sugar in a stainless steel bowl or in the top of a double boiler. Continue reading
A couple of weeks ago, I discovered a package of King Arthur Irish Style Wholemeal Flour that had found its way to the back of one of our baking cupboards. It was a little past its expiration date, but I hate to throw stuff out that is still mostly usable, so I decided to follow the Irish Brown Bread recipe on the bag (since I had originally purchased it to bake and share with an Irish friend of mine, who baked and ate his half of the flour order long before that expiration date). Continue reading