Bounce (but only if you're 21+)

Wisconsin has a lot of proud traditions - most surrounding food and drink (and sports). Some are
obvious, like the Green Bay Packers. Some are lesser known outside of the Midwest, like Friday Fish Fry and brandy Old Fashioneds  sweet. Some are nearly unknown, unless you live in Wisconsin, like Cherry Bounce.




Wikipedia has a tiny entry on Cherry Bounce, which doesn't allude to the Midwestern custom at all.

Cherry Bounce is a liqueur made by infusing brandy with cherries and sugar. Some recipes will use rum, whiskey or vodka instead of brandy.

The English hamlet of Frithsden claims to have originated the Cherry Bounce.

A lane leading off the Old High Street in nearby Hemel Hempstead is named Cherry Bounce and is shown having had this name in maps dating back to the early 19th century.

That's the whole thing...

On this side of the pond, Martha Washington actually had a recipe for Cherry Bounce (which can be found online) and legend has it that George packed a canteen of it for a trip west across the Allegheny Mountains in September 1784.

With the trend in craft cocktails and the resurrection of old, classic drink recipes, Cherry Bounce is making a national comeback of sorts. A Google search yields a lot of recipes from popular and trusted sources like The Beekman Boys, Epicurious, Imbibe Magazine, Cooks.com and more. However, these recipes are a lot fancier than a traditional Wisconsin Bounce. They call for spicing the cherries with things like cinnamon, nutmeg, and clove. They also add a step that Wisconsin recipes don't bother with - macerating the cherries for a period of time before adding the alcohol.

The Wisconsin recipe is simple and calls for a total of four ingredients: tart cherries, sugar, alcohol, and time.

Tart cherries. In our state, there's yet another thing we're mighty proud of - Door County cherries (tm). Yeah... they're probably not REALLY trademarked but they should be. For truly traditional Wisconsin Bounce, Door County Montmorency pie cherries are the ones you want. Fortunately, my backyard cherry tree has Montmorencys on it and it was VERY prolific this year.

Sugar. Get a lot. Cherry Bounce is a liqueur - very thick and syrupy.

Alcohol. Like all Wisconsin cocktails, brandy is the preferred and traditional alcohol for Bounce. I'm not sure what the Wisconsin fascination is with brandy... it's too sweet for me. This is one place where the east-coaster in me takes over and I make my Bounce with bourbon. I've also seen it made with rum.

Time. So, the rule is that you put up your Cherry Bounce in early July when the Door County cherries come ripe and you let it sit until Christmas. If you're smart, you save some cherries in the freezer and put up a new batch of Bounce just before Christmas so that you have some in the early summer just before the Door County harvest happens.

Now, how you put your Bounce together is up for debate. Ask 10 Wisconsinites and you'll get 10 variations (within a small range of variables). Last year, I put up Bounce using unpitted sweet cherries because that's what I had too many of. I used bourbon and I cut the sugar back a bit. The resulting Bounce was good but not great. It wasn't enough of a liqueur (not enough sugar) and the cherry flavor was okay but not great. This year, I followed the more traditional recipe and I have great hopes for a truly excellent Christmas.

Traditional Wisconsin Cherry Bounce
makes one quart

• Fill a 1 qt Mason jar half full with pitted, tart (pie) cherries (Montmorency)
• Cover the cherries with 2 C white cane sugar*. Screw on the lid and shake vigorously until the cherries are coated.
• Add 1/2 qt of brandy (or bourbon, or rum, or even vodka) to fill the jar.
• Screw on lid tightly and shake to mix well. 
• For the next day or so, shake the Mason jar occasionally to finish dissolving the sugar.
• The cherries may settle a bit and it's worth opening the jar back up and adding enough pitted cherries to fill the entire jar.

 Put the jar in a cool, dark place and let it sit until Christmas.  Open and enjoy as a shot, mixed with club soda, or with hot water for a cherry toddy.

*I used a cup and a half of sugar. I simply couldn't bring myself to add that much sugar to the jar. We'll see how it turns out.

Last week, we got blueberries in our fruit CSA and my friend Kristine got really creative and made Blueberry Bounce with them. She used vodka as her liquor (which I think was a good choice for blueberries). There may soon be some jars of blue nectar curing in my closet with the red ones.

- Alex

Crunchy Little Fishies

When one moves to the Wisconsin, it's a good idea to assimilate as much as possible. And, really, this isn't a disagreeable thing to do. The quirks that make Wisconsin unique are all very appealing things, such as good beer, cheese, butter, and fish fry. There are a few that are a bit more difficult to swallow - like ice fishing, for example - but, for the most part, the things that Wisconsinites love center around food, friends, and food.

When I moved to Madison in 1996, I'd never eaten a bratwurst. I'd had my share of Italian sausages (for obvious reasons) but the Germanic versions of sausage were off my radar. The first time I bit into a Johnsonville Beer and Brat (where there's beer INSIDE the sausage casing) I thought I'd died and gone to heaven. I quickly learned that proper bratwurst is to be pre-cooked in beer before they're put on the grill to crisp up. And, since I'm not a beer drinker, this was how I could participate in the Wisconsin passion for consuming the official state beverage*.

Of all the Wisconsin traditions, the one I've taken to heart the most is the Friday Fish Fry. Born of Catholic roots, the Friday Fish Fry is much more than just a meal out on a Friday night - it's a ritual of epic proportions. In the greater Madison area alone, there are hundreds of restaurants that serve some version of Friday Fish Fry. The standard fry includes:

• Breaded or beer battered cod, perch, or walleye (or any combo of the three)
• A potato of some sort
• Cole slaw
• Salad or soup for a nominal upcharge

There are as many variations on this theme as there are restaurants. And there are websites, blogs, Facebook pages, and even Twitter accounts (@MadisonFishFry) devoted to trying as many as possible and finding the best.

We all have our favorites for one reason or another. A true fan doesn't care much about the ambiance of a restaurant, just whether the fish is top-notch and how the sides stack up. Personally, I like perch (or blue gill if I can get it) breaded (not battered) with a baked potato on the side. New England clam chowder to start, if it's available, please. Along with your fish fry, a true Wisconsinite drinks an Old Fashioned, the Wisconsin way - with brandy, sweet. As an original east-coaster, I just can't bear how sweet a brandy Old Fashioned is so I have it with bourbon. This is a dead giveaway that I wasn't born and bred here.

A few years ago, I was introduced to a variation on the Friday Fish Fry theme - the smelt fry. For the uninitiated, smelt is a tiny little fish - about the size of an anchovy - and, in the Midwest, they are found in the Great Lakes. They're a "winter fish" meaning that they're normally fished during the cold months. And they're one of the few fish that are caught by netting.

So, when you cut off the heads and gut them, then dredge them in flour, salt and pepper and fry 'em up, you have, essentially, little fishy french fries. They're AWESOME.

I'm a loyalist. I only go to one place for smelt fry - the first place I ever went, about five years ago - the North Bristol Sportsmen's Club (NBSC). The NBSC is a shooting range that has an awesome clubhouse with a long bar and a dining room full of formica tables. Once a month, from January to April, the NBSC hosts a Saturday night all-you-can-eat smelt fry. To say the fish are perfect is an understatement. A friend who lived in the UK for years is fond of saying that the NBSC smelt is as good or better than any frito misto he's ever had, anywhere. And, as if perfect, crunchy, little fishies isn't enough, you can also have homemade cheesy potatoes (this is pure Wisconsin, baby), homemade potato pancakes, cole slaw, rolls, applesauce, and, if you don't want fish (traitors!) they also offer some pretty exquisite fried chicken.

For a great sense of the NBSC smelt fry, please read my friend Sean's Heavy Table review from last year, here.

From one of our regular smelters. So he knows of what he draws.

Over the years, I've taken a lot of my friends to the NBSC for smelt. We now have a pretty regular group that tries to attend as many of the four annual dinners as possible. It's become a ritual, nearly as epic as the year-round Friday Fish fry. Maybe more epic because it's limited and being forced to wait makes the smelt that much sweeter.

This past Saturday was the last NBSC smelt fry for 2012. It was bittersweet - a beautiful warm afternoon meant that we could wait for our table outside, serenaded by the blasts of shotguns. My cheap but ridiculously strong bourbon Old Fashioned meant that I had to stop after one because I was getting tipsy before we even sat down to eat. As I plowed through my overflowing plate of little fish and cheesy potatoes, and I watched my friends do the same, I got a slightly misty about the fact that I wouldn't be back to the NBSC until January of 2013.

At least I have next Friday's Fish Fry to look forward to.

- Alex

*I'm pretty sure I just made that up. If Wisconsin has a state beverage, it's probably milk but everyone I know here is obsessed with beer.