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Sweets Winter Dessert Pears in Cream Easy Cranberry Pie Biscotti Roasted Marone Chestnuts      in Vino Rosso Sweet Potatoes and Apples Zabaglione Pannetone Castagnaccio Sonoma Roasted Fruit Panna Cotta Saint Moritz Rice Cream Candied Citrus Peels Peach Leaf Custard Torta D'Angeli Orange Cake Amaretti Pepper Cookies Trieste Cherry Fritters Orange or Grapefruit Fritters Apricotina Torta Arancia Jea's Sour Cream Walnuts Banana Cream & Co Pears with Banana Cream Quick Sonoma Pie Fruit Filling Cannoli Cream Italian Meringue Frosting Peaches Noir 2005 Sauvignon Blanc 2005 Glissando Cherry Fritters We seldom had deep fried food. Our mother not only had made a sacred pledge to God to raise us exactly right but she was also a devotee of the health guru Victor H. Lindlar. She applied his principles to the food we ate at home which excluded fried food. An exception to the deep frying ban would occasionally be fritters. These cherry fritters absolutely delight small children. cherries with the stems left on 2 cups of flour pinch of salt 2 tablespoons sugar 1/4 cup warm water 1/2 cup beer 1 egg 1 tablespoon oil 1 tablespoon Kirsch (optional) oil for frying granulated sugar for dusting fritters cinnamon for dusting fritters Mix flour, salt, sugar, water, beer, Kirsch, egg and oil. Beat thoroughly and set aside to 2 or more hours. Wash cherries, spread out on paper towels and leave to dry for a few hours. Heat about three inches of oil in heavy pot or fryer. Holding cherries by stems, dip into the batter and put into fryer, turning from time to time to brown on both sides. When the cherries are browned, remove from oil, and drain on paper towels. Dust with granulated sugar into which a little cinnamon has been ground. Enjoy with our 2005 Glissando.

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