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"content": "\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003ch2>Cheers to the Humble Potato\u003c/h2>\n\u003cp>Though working from home has provided me with more time in my kitchen, I still appreciate a convenient, unfussy dish that can hold me down for a couple of meals. This is where a tray of roasted potatoes comes in. My ideal meal, though guided by my cravings (and what I have on hand), is anchored by something starchy, accompanied by a fresh vegetable or two and a solid protein. Lately, potatoes have been my starch of choice for their simple preparation and generous returns.\u003c/p>\n\u003cp>When I roast them in the oven, the most important step is to make sure all potatoes are approximately the same size. This time, I threw in some sweet potatoes, which \u003cspan class=\"c-mrkdwn__highlight\">cook\u003c/span> a little bit faster than russets and other potatoes though (You can chop up your sweet potatoes to be a little bigger to account for this difference.) I tossed both varieties in a bowl, along with some quarters of red onion and slices of garlic, coating them in a generous amount of olive oil, a few pinches of salt and some red pepper flakes. I also added in some crushed up dried sage leaves, along with fresh rosemary and thyme before roasting on them on a tray where they have room to breathe at 375 F. In the meantime, I did some writing, some reading, peeking for doneness a couple of times.\u003c/p>\n\u003cp>When the potatoes almost fork-tender, I added a couple of slices of butter and broiled them for about another 10 minutes. This small effort is a worthwhile investment for a crisp that lasts through refrigeration. I’ve enjoyed these potatoes with some brick chicken, as a snack with hot sauce and plan to have them for breakfast with a fried egg soon. Potatoes have a humility akin to beans. They’ve always been here and with a little care (read: salt and fat), they deliver on their hearty promise.—\u003ci>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_137123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137123\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0656-800x450.jpg\" alt=\"grape tomatoes\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0656-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0656-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0656-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0656-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0656.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cherry or grape tomatoes are a great alternative to heirlooms. They don't require any prep or cutting and, when in-season, they're delightfully sweet. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Thank You Farmers, Tomatoes Are Here\u003c/h2>\n\u003cp>I've always loved my Saturday morning trips to the farmer's market. Simply put, it sparks joy seeing all the vibrant colors of produce. Lately, these trips have provided both a sense of reprieve from the four white walls of my apartment and a very real sense of a new normal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Social distancing chalk marks outline each vendor tent, plexiglass shields protect people selling. Gloves and masks are a common sight. It's both crowded but also eerily empty when the market opens. The usuals are still selling seafood, hummus and other produce, but what really stuck out this week were the tomatoes — colorful, plump little gems of vegetable candy.\u003c/p>\n\u003cp>I've eaten them with a little salt and pepper, topped with burrata and a good balsamic vinegar and have been on homemade pasta sauce kick. For those wondering, the latter is fairly easy. You'll want a 9 x 13 sheet tray line with foil, heirloom tomatoes cut in half or stemmed cherry tomatoes, onions sliced into half-moons, garlic cloves and herbs of your choosing (I typically use rosemary, basil, sage or oregano). Put the tomatoes on the sheet tray cut-side-down along with the onion and garlic. Drizzle generously with olive oil, salt, pepper and your herbs. Roast at 375 F for at least 25 minutes. You're looking for a slight char on the tomatoes and onions. Let cool and blend. I love doing this because the sauce keeps in the fridge for at least a week. It's a great meal prep staple I love using. —\u003ci>Urmila Ramakrishnan, Food Editor\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Want to contribute to this column? Submit your Flavors at Home \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSeTXSkF0uPMW__VSpe2qyu258f7O609_gZ07ngAS8q-h7Er0A/viewform?usp=sf_link\">here\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cp>\u003ci>Jacques Pépin: More Fast Food My Way\u003c/i>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/205-jpepinmff-anchovyspread-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">This is an appetizer for anchovy aficionados. My wife adores this spread on pasta, toast or, as I suggest here, on cheese. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Put the contents of a 2-ounce can of anchovies in a food processor or mini chopper. Add 1/4 cup whole almonds, 1 garlic clove, 1 washed and quartered white mushroom, 3/4 cup diced (1/2-inch) country bread (preferably from a day-or-two-old loaf ), and 3 tablespoons best-quality olive oil. Process until the mixture is coarsely chopped. Cut 1/4-inch-thick slices from a firm cheese like Gruyère, Manchego, or provolone. Cut the slices into 1-inch squares. Spoon about 1 teaspoon of the anchovy spread on each square of cheese, garnish with sliced almonds, and serve.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Makes about 20 small canapés\u003c/b>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/206-jpepinmff-asianchickenlivers-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">These livers, which are poached and served in a hot sauce, are a fabulous appetizer. The sauce, which can be made ahead, is also good with steamed fish, as a seasoning for salad, or sprinkled over steamed vegetables. The livers take only about 2 minutes to cook. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Cut about 5 chicken livers in half. Remove and discard any sinew that was connecting the halves. Cut the halves in half again. Bring a pot of salted water to a boil. Put the liver pieces in a sieve. Meanwhile, in a bowl large enough to accommodate the livers, mix 2 tablespoons dark soy sauce with 1 teaspoon sugar, 1 teaspoon chopped garlic, 2 teaspoons balsamic vinegar, 1 1/2 tablespoons toasted sesame oil, 2 tablespoons water, and 1 tablespoon finely chopped fresh cilantro. When the water in the pot is boiling, lower the sieve containing the liver pieces into the water and cook for about 2 minutes. The water will have barely come back to a boil. Remove the livers; they should be pink inside. Add to the bowl of sauce and mix well. Serve with chopsticks or forks.\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 to 6 servings (20 pieces)\u003c/b>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/223-jpepinmff-bayscallopsmignonnette-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Try to get bay scallops for this dish, but if they are unavailable you can substitute sea scallops, cut into 4 to 6 pieces. My market usually has small Nantucket bay scallops, each about the size of a large cherry. They are very sweet, tender, and delicious raw. I marinate them for a couple of hours in a mignonnette sauce, traditionally made of shallots, coarse black pepper, and vinegar, to which I add mustard and olive oil. Pieces of crunchy, spicy radish add texture and taste. I serve this dish as a refreshing appetizer in scallop or oyster shells with a fine julienne of cucumber on top. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 first-course servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 pound bay scallops (about 20), rinsed under cold water to remove any sand\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 teaspoons red wine vinegar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 teaspoon Dijon mustard\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 tablespoons extra-virgin olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 tablespoons chopped shallots\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon coarsely ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 small cucumber\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/3 cup diced (1/4-inch) radishes\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Remove any adductor muscles still attached to the scallops.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Combine the vinegar, mustard, oil, shallot, salt, and pepper in a bowl large enough to hold the scallops. One to 2 hours before serving time, combine the scallops with the sauce ingredients in the bowl and refrigerate.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Peel the cucumber and cut 6 to 8 long strips of flesh from it with a vegetable peeler. Pile the strips together and cut them into a fine julienne or thin, spaghetti-like strips.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">At serving time, add the radish to the scallops and mix well. Divide the scallops among four scallop shells, oyster shells, or small plates and sprinkle the julienned cucumber on top. Serve.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/223-jpepinmff-bayscallopsmignonnette-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Try to get bay scallops for this dish, but if they are unavailable you can substitute sea scallops, cut into 4 to 6 pieces. My market usually has small Nantucket bay scallops, each about the size of a large cherry. They are very sweet, tender, and delicious raw. I marinate them for a couple of hours in a mignonnette sauce, traditionally made of shallots, coarse black pepper, and vinegar, to which I add mustard and olive oil. Pieces of crunchy, spicy radish add texture and taste. I serve this dish as a refreshing appetizer in scallop or oyster shells with a fine julienne of cucumber on top. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 first-course servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 pound bay scallops (about 20), rinsed under cold water to remove any sand\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 teaspoons red wine vinegar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 teaspoon Dijon mustard\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 tablespoons extra-virgin olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 tablespoons chopped shallots\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon coarsely ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 small cucumber\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/3 cup diced (1/4-inch) radishes\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Remove any adductor muscles still attached to the scallops.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Combine the vinegar, mustard, oil, shallot, salt, and pepper in a bowl large enough to hold the scallops. One to 2 hours before serving time, combine the scallops with the sauce ingredients in the bowl and refrigerate.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Peel the cucumber and cut 6 to 8 long strips of flesh from it with a vegetable peeler. Pile the strips together and cut them into a fine julienne or thin, spaghetti-like strips.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">At serving time, add the radish to the scallops and mix well. Divide the scallops among four scallop shells, oyster shells, or small plates and sprinkle the julienned cucumber on top. Serve.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/204-jpepinmff-beetsalad-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">This classic salad makes an elegant and tasty first course for a dinner or a great lunch main dish. I simplify the preparation by using sliced canned beets. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Drain the juice from a 1-pound can of sliced beets. Divide the slices among four plates, allotting 4 or 5 slices per plate. Mix together in a bowl 3/4 cup coarsely chopped white mushrooms, about 1 cup peeled and coarsely chopped apple, 1/2 cup broken walnut pieces, and 1/2 cup crumbled Stilton cheese. Add 3 tablespoons mayonnaise and salt and freshly ground black pepper to taste and mix well. Spoon a good dollop of the mixture into the middle of the sliced beets on the plates and sprinkle on 1 teaspoon of chopped fresh chives. Serve.\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/205-jpepinmff-bluefintartare-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Especially for dishes like tartare, ceviche, and gravlax, the fresher the fish, the better the result. For this recipe, I start with a tuna steak about 1 inch thick and cut it into 1/2-inch squares. Using larger pieces rather than finely chopped fish, the conventional choice, gives the dish a creamier feel in the mouth. Do not mix the ingredients together more than 1 to 2 hours before serving; if combined sooner, the lemon juice will discolor the tuna, turning it an opaque white. \u003c/span>\u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cb>4 First-Course Servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 pound tuna steak, preferably bluefin or yellowtail, about 1 inch thick\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 small apple, such as Granny Smith\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 cup finely chopped shallots\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon finely chopped garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 teaspoon Tabasco hot pepper sauce\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 teaspoon lemon zest\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/2 teaspoons fresh lemon juice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 1/2 tablespoons extra-virgin olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons finely chopped fresh chives\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 small cucumber\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Cut the tuna steak into 1/4-inch-thick slices, then cut each slice into 1/2-inch squares. Peel the apple and cut the flesh into 1/4-inch pieces. You should have about 2/3 cup.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">No more than 2 hours before serving, mix together in a medium bowl the tuna, apple, shallots, garlic, salt, pepper, Tabasco, lemon zest, lemon juice, olive oil, and chives.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Peel the cucumber with a vegetable peeler. Use the peeler to cut 9 long strips of flesh from the cucumber, pivoting the cucumber and stopping before you reach the seeds in the center. Julienne 1 cucumber strip and set aside for the garnish. Mound the tuna tartare in the center of each of four plates and wrap 2 cucumber strips around each mound to enclose it. Garnish with some of the julienned cucumber and serve.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/p>\n\n",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/215-jpepinmff-cherrieseaudevie-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">During the summer, when cherries are plump, ripe, and juicy, I put up a few jars of cherries in alcohol and keep them in the cellar to enjoy during the winter. My mother always had some preserved sour cherries or Montmorency cherries on hand. Served with some of the cherries, this eau de vie makes a great after-dinner drink. I sometimes use pure grain or fruit alcohol (about 190-proof) that I dilute by half with distilled water, but if this is not an option for you, substitute vodka instead. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Trim the stems of about 1 pound large sweet cherries such as Bing, leaving about 1/2 inch of stem attached to the cherries. (If the stems are pulled out, the alcohol will permeate the cherries, making them soft and mushy instead of firm and crunchy.) In a bowl, mix about 1/2 cup light corn syrup and 1 1/2 cups eau de vie or vodka. Pack the cherries into a Mason jar and pour the alcohol mixture over them, adding enough so it just covers the fruit. Cover the jar with a tight-fitting lid and set aside in a cool place, such as a cellar, for at least a month. Serve a few cherries in a brandy glass with some of the liquid. The cherries will keep for a couple of years.\u003c/span>\u003c/p>\n\u003cp>\u003cb>About 12 servings\u003c/b>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"soldout": {
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