**Due to high demand of this limited quantity item, there is a 2 jar minimum per customer for all online orders. THANK YOU for your continued support of this incredible hand made product.**
PRE-ORDERS for the 2017 season available here: http://www.orasella.com/shop/maraschinocherries
ORASELLA was born on a rare snowy Seattle evening when two long-time friends determined that all craft cocktails deserved the artisan cherries they had perfected and enjoyed. Everyone loved the sweet pop of a cherry at the bottom of a high-ball glass, but mass produced cherry garnishes were sub-par – even the premium ones. Cloyingly sweet, many disintegrated at the bottom of a drink, and none bore any resemblance the actual fruit they had once been. Even worse, almost all "maraschino cherries" failed to contain any actual maraschino liqueur. So Anne and Heidi did what they had always done: make it themselves and make it a better product using fresh local ingredients.
Made from little more than cherries and the liqueur that bears its name, the traditional maraschino (mar-a-SKEE-no) cherry was pure, had depth of flavor, and sat elegantly in the glass. However, within a few decades of its arrival in this country, Americans divorced themselves from traditional preserving methods perfected over hundreds of years. 1950’s industrialization gave birth to the American maraschino (mar-a- SHEE-no) cherry, a bright red, cloyingly sweet garnish that attempted to standardize the appearance and flavor of cherries of variable quality. Often bleached, dyed, and chemically hardened, these cherries have been abandoned by Seattle’s top bars. We believe maraschino cherries should be restored to a place of honor. They should, once again, be made with recognizable fruit and flavored by their namesake liqueur.
Orasella Maraschino cherries harvested from Tonnemaker Family Orchard in Royal City, WA.
The Everyday Art of Gluten-Free; 125 Savory and Sweet Recipes Using 6 Fail-Proof Flour Blends
by Karen Morgan of the Blackbird Bakery with photographs by Knoxy Knox
In her second cookbook, Blackbird Bakery’s Karen Morgan tackles the fundamental secrets to gluten-free delicious recipes: the six flour blends and getting them right. The Everyday Art of Gluten-Free is divided by flour blends—Biscuit, Donut and Fritter, Pie and Pasta, Bread and Pizza, Cake and Muffin, and Cookie Jar—with each chapter offering easy-to-follow recipes that demonstrate the versatility of blends and debunk the notion of an “all-purpose” flour. Morgan transforms more than 100 favorite comfort foods into gluten-free delights, including jelly donuts, chicken and dumplings, red velvet cupcakes, challah, and more. These treats boast the same taste, texture, and appearance as their gluten-based inspiration, and some—like the lemon-raspberry pop tart—are even better than the original. Packed with more than 100 photographs, The Everyday Art of Gluten-Free empowers its readers to make virtually any recipe into a delicious, gluten-free version.
Oyster; A gastronomic history (with recipes)
by Drew Smith
Drew Smith’s Oyster: A Gastronomic History offers readers a global view of the oyster, tracing its role in cooking, art, literature, and politics from the dawn of time to the present day. Oysters have inspired chefs, painters, and writers alike, have sustained communities financially and ecologically, and have loomed large in legend and history. Using the oyster as the central theme, Smith has organized the book around time periods and geographical locations, looking at the oyster’s influence through colorful anecdotes, eye-opening scientific facts, and a wide array of visuals. The book also includes fifty recipes—traditional country dishes and contemporary examples from some of the best restaurants in the world. Renowned French chef Raymond Blanc calls Oyster “a brilliant crusade for the oyster that shows how food has shaped our history, art, literature, law-making, culture, and of course love-making and cuisine.”
Spice; Health Heroes
by Natasha MacAller
Spices are celebrated the world over for the depth of flavor that they bring to the dishes to which they are added. The alchemy of roasting and blending the perfect spice mix is a careful balance of sweet, sour, bitter and spicy that can elevate a dish to something truly special. But beyond their remarkable taste, many spices have huge benefits to health and nutrition that are only now beginning to be recognized in the Western world.
This beautiful cook book includes a detailed study of the history, myths and traditional uses of spices. Spice Health Heroes examines the culinary, nutritional and medical applications of the everyday and more exotic spices found in your pantry. Medical and nutritional claims are backed by contributions from an impressive team of international medical professionals and institutions.
With more than 80 recipes, including contributions from some 20 internationally renowned chefs from around the world, such as Yotam Ottolenghi, April Bloomfield and 2016 James Beard winners Lidia Bastianich and Ragahavan Iyer, Spice Health Heroes takes you on a journey through the spice cabinet and will inspire you to add a fragrant spice to every meal.