Cherry bounce with Rita! 7/13/2024

By popular demand Rita gives out her Cherry bounce recipe.

Episode Transcript

(00:06):
Good morning everybody. Welcome back,and I'm Ron Wilson. You're here in
the garden. If you'd like tojoin us, left to have you here
is our number seven fifty five hundred. You can also hit pound five fifty
on that AT and T phone.Either way, you're gonna wind up right
here in our studios and ken Wood. The Drago kid is in the house.
That's Danny Gleeson. He'll take yourcalls, get you lined up,
will do our best help answer thoseguardening questions. For you have a tip
you want to share, give usa buzz seven four nine fifty five hundred

(00:28):
here at fifty five KRCD talk station. Our total free number eight hundred eight
two three eight two five five.Good morning. I am Ron Wilson,
your personal yard boy talking about yardingand as I promise, she is back
with us again today. Wow,two saturdays in a row. It's time
for are you urbally experienced with ourCCP CMA's appilation. Herbal scholar, maker

(00:49):
of strange posts, cherry bounce andpart time witch doctor and that name will
follow me into ever in me.Yeah, part time witch doctors. She's
an author local TV cooking Rbal expert, the original Barefoot Partner, Ladies and
Gentlemen, her website about eating dotcom. That's about eating dot com.
Rita Nader Hi, get bum sitdown. Okay, the more you clap,

(01:18):
the less time she has to talkto you. There you go.
I knew that. Stop him,I figured, And it's bounced time.
And I'm so glad to be withyou again. Usually I don't do two
weeks in a row. But asyou said, mentioning cherry bounce, oh
my goodness, it's lots of interestfor this lovely, helpful medicinal. Yeah

(01:41):
right, uh, you know itis lovely. It is wonderful medicinal.
If you want to call it that, that's absolutely fine. I still reflect
back though the cherry bounce. Thefirst time we ever tried that, it
was Buggy Joe Boggs, you andme doing a Thanksgiving special mm hm and
like fifteen twenty years ago, andand you brought that in and we just

(02:02):
wow. And that was the beginning. And it's never stopped since then.
And everybody you said, this isone of your most requested recipes. It
is, and especially when the darkcherries are in season, and they're in
season right now, and I alwaystell people, if you want to make
it and you don't have access tofresh dark cherries, the dark cherries that

(02:23):
are frozen are fine as long asthey're not sweetened. And even I had
one lady make it with the darkcherries that are canned, but no sugar.
So lots of ways to make it. And it's such an old fashioned
drink, and all those don't youthink, mister Wilson are coming back now?
People are hearkening back to a simplertime. Oh they are, especially

(02:45):
when it comes to those cocktails alittle you know, after dinner or even
pre dinner cocktails. Yeah, allstarting to come back again. Now.
You even mentioned that you have somewild black cherry trees on the property.
You even if you can get tothose, use those in your in your
cherry bounce. Oh yeah. Whenwe were kids, we had a wild
black cherry tree in our yard andafter a rain, they would be so

(03:07):
they're tiny and seedy, but they'reso delicious. They would drop and they
would drop right down into the likeonto the road, into the I wouldn't
say gutter, but into that littlearea where our land sloped, and then
they would all fall. And thenafter a rain Mom would let us go

(03:27):
out and we would just eat ourhearts content, never knowing how anti inflammatory
and full of vitamin see they were. I would love to get some,
but the cherry trees here, gosh, the the limbs are so high,
and you'd need tons and tons,and I'd probably have to make a mash
because of the wild black cherries,as you know, mister Wilson, are
mostly seed where the ones, thebig ones, that domesticated ones have a

(03:52):
seed, but there's a lot offlesh around it too. So there's a
lot of history behind this cherry bounce, which I thought was kind of interesting.
It looks like George Washington's wife usedto make that for him. Yes,
she made batches of cherry bounce,and he loved it so much that
supposedly he packed canteens of it whenhe went across the Alleghany Mountains in the

(04:15):
seventeen hundred. So a wonderful longculinary and medicinal history. Now, people
back then, I think, ifyou ask me, they use it more
medicinally. But now it certainly hasmedicinal properties, anti inflammatory properties with the
cherries, et cetera. But Ithink people were just making it as a
cordial and something fun and different togive it during the holidays because it does

(04:39):
take It's easy to make, butit takes about three months for all the
magic to work, so you gotto be a little patient. Talking with
Rita Hikenfelder website about eating dot comand this is our most requested recipe out
there. It's called the Cherry Bounce. Been talking about it for years.
Very simple, not too much asfar as the ingredients cherry, ry,

(05:00):
sugar and booze yep. And mostof the time I got it from my
friend Anne Rudloff's mother Mary. Shecame over from Germany and they used to
make it all the time, andshe used it as from medicinal, really
she did, and I just lovedit. It's just dark cherries and she
used to use rock candy, youknow, the sugar on a stringer stick

(05:25):
and bourbon and not an expensive bourbon. But now people have sort of elevated
it and they're using brandy and vodka, just about any alcohol and they all
lend a different flavor. So lotsof ways you can do it, And
of course you got to do itnow so that it's ready for the holiday
season and to work. You throughthe winter as well. Make a couple

(05:45):
extra jars of it, because onceyou taste it, you will you probably
won't give it away. You'll keepit all for yourself, but because it's
so good. Now, did youdo the peach bounce or did somebody else
do that for us? I didthat, okay, And I've got more
peaches coming. My friends Bob andBird are going to go down to the
docks next week, so I'll makea back. I just had extra peaches

(06:05):
that one year that were very ripe, dead ripe, and it made a
lovely bounce, very sweet, andthe color was a little bit different too.
But the cherries this year, I'mgonna I always leave the pits in.
You can leave the pits in ortake them out, but I leave
them in. But this year I'mgoing to prick the cherries so it may
infuse a little faster. So I'lllet you know how that goes too.

(06:29):
Of course, you know, ifyou leave it, if you leave the
pits in, it makes it kindof you know, if you're sitting there
sipping your cherry bounce with your friendsand then you had to, you know,
get one of those cherries in yourmouth and you go spit it out,
you know. It kind of addsto the ambiance of the whole atmosphere
done it. I mean, youknow, I guess I can spit too,
and only you would say that.And usually I will strain it if

(06:50):
I'm giving, if I'm going tobottle it and give it away, I
usually strain it and have a coupleof cherries in the bottom with the label
saying yes, cherries do have pits. So but you can pit those and
then have like an adult ice creamSunday with them as well. So many
ways to use it. And againthere's vitamin C and cherries are so good

(07:11):
for your for inflammation and sore muscles. I mean, it's it's just a
good thing. Just don't overdo,as I always tell you, so it
really, I mean, you know, we if you if you have a
you know, problem making it,you just say, yes, it's for
medicinal purposes. By the way,that if you ever watched the Walton the
Waltons, they those two ladies thatwere on there that were always taking bacon.
Yeah, they base that after ritahiking felt so yes. But one

(07:34):
of my mentors for sure, thoseladies and Granny on the Beverly Hill.
Oh, Granny, no doubt aboutit. Oh, don't even go there,
mister Wilson, I knew if Ibrought n I tell you as it
makes the mean cook possum. ThoughI'll tell you that no, I'll pass
on that I can't eat. Icould eat other things, but I don't

(07:56):
think I can eat possum. Talkingwith Rita Hiking Felder website about eating dot
com or recipe today on our websiteat Ron Wilson online dot com. As
they're infamous cherry bounds. Everybody wantsthe recipe and it's so easy to do.
But here you go, and now'sthe time to do it because you
wanted to do it before the holidayseasons, and it'll be perfect as we
get into the Christmas. And ofcourse you can give away as gifts or

(08:20):
just save it for yourself and beselfish about it. Make extra so you
make sure you've got plenty of iton hand. And again, I think
what you said about the bourbon isright, because you know everybody's into their
bourbon tasting now and their favorite typesof bourbon single barrels. In that boy,
you can make all kinds of differentflavors. Yeah, and now in
liquor stores. I was I thinkit was Jungle Gyms a while back,

(08:43):
and they had flavored bourbons and onewith flavor with cherry, so people are
catching on. But basically it's sugarthe bourbon. Basically sugar and bourbon and
the cherry. So just put everythingin a jar and let it fit and
you've got a one wonderful quote unquotemedicinal and a beautiful cordial too. It's

(09:03):
so beautiful, like ruby red andlittle cordial glasses. So you'll have to
come over with Buggy Joe and Joeand Danny and everybody and we'll have some
in November. How does that soundWell, it sounds good, dan On,
So to know, if you'll justmake him some cherry something because he
doesn't like bourbon, I'll do.I'll do my best, tell him something

(09:24):
a little different besides the bourbon.He's thumbs up on that one. And
by the way, you added tothis as far as the tips gilding the
lily, Oh yes, real quick. This year, I'm going to add
some cinnamon, some whole cinnamon sticks, whole clothes, and whole offspice because
all those are really anti lots ofantioxidants. Plus, I'm thinking, what

(09:48):
do you think, mister Wilson,the cinnamon and the clothes and all spices.
I think that will really enhance theflavor. Don't you think let's got
the holidays written all over it.Yeah? Yeah, all those holiday spices.
Yeah, I'll do that and we'lldo a testing. How's that sound.
I was going to say, doa whole bunch of different ones.
So we'll just have to sit downand test them all. You'll have to
spend the night. Then we getthe hearty breakfast, like mister Hikenfeld gets.

(10:13):
Yeah, he's making his own sobut he likes doing that. I
think he'd love to make that foryou. But you got to show up
late, not early, got it. Rita Hikenfeld always a pleasure. Again,
if you'd like this is it.This is her famous recipe. It's
pretty darn simple, but it's greatstuff. It's the cherry Bounce. Visit
our website at Ron Wilson online dotcom or go to her website. It's
about eating dot com as well.Rita Hikenfeld, have a great Saturday.

(10:35):
Thank you for coming back two saturdaysin a row. You've made our Saturday.
Well, you've made mine too,and next time, not next time,
but very soon it'll be Nel's pickledpepper, so look forward to that
as well. Yeah, that's anotherhearty request of the recipe as well as
my mom's pickled pepper recipe. We'llget her back for that one as well.
All Right, Rita, have agreat weekend. I will you too,

(10:56):
mister Wilson. All right, takecare. Rita hikenfel to get her
website is about eating dot com.At the bottom of the hour, I
want to remind you, Dwayne Pancoachwill be with us this morning. Uh,
if you're like myself and Rita andmister Hikenfeld and Joe Boggs and a
lot of us are starting to geta little bit older, but we still
like the garden. It gets alittle bit tougher and we're looking for easier

(11:16):
ways to get things done. Well, that's what he does now. He's
called the Geriatric Gardener. His firstbook was The Geriatric Gardener Adaptive Gardening for
Seniors. Now he's got two pointzero. This is the next follow up
with even more tips. He's goingto share those with us coming up in
our next half hour. Eight hundredeight two three eight two five five.
That's our number. Here in theGarden with Ron Wilson. How is your

(11:37):
garden growing? Call Ron now atone eight hundred eighty two three. Talk
you are listening to In the Gardenwith Ron Wilson Bryan Thomas weekday mornings at
five on fifty five KRC and onlineat fifty five KRC dot com. When

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