Maraschino Cherries Quotes

We've searched our database for all the quotes and captions related to Maraschino Cherries. Here they are! All 29 of them:

Liam's hands are curled into fists, as if he is ready to throw punches right in the middle of IHOP, which is of course a dumb place to fight. There are children here, and polyester booths, and smiley-face pancakes. Multiple kinds of syrup. Some of the drinks even come with maraschino cherries.
Julie Buxbaum (Tell Me Three Things)
Communism will kill you quicker than a maraschino cherry ever will.
Stephan Eirik Clark (Sweetness #9)
Each boat-shaped dish held scoops of vanilla and chocolate ice cream beneath thick blankets of chocolate syrup and creamy marshmallow sauce. Mounds of whipped cream rose on top, with a juicy red maraschino cherry at the very peak. Crunchy cookies poked like wings from each side.
Shirley Parenteau (Ship of Dolls (The Friendship Dolls))
This is Barrachina,’ Reyna said. ‘What kind of bear?’ Hedge opened a jar of maraschino cherries and chugged them down. ‘It’s a famous restaurant,’ Reyna said, ‘in the middle of Old San Juan. They invented the piña colada here, back in the 1960s, I think.’ Nico pitched out of his chair, curled up on the floor and started snoring. Coach Hedge belched. ‘Well, it looks like we’re staying for a while. If they haven’t invented any new drinks since the sixties, they’re overdue. I’ll get to work!
Rick Riordan (The Blood of Olympus (The Heroes of Olympus, #5))
He was sinfully yummy, like hot fudge melted all over a hot brownie, topped with whipped cream and a maraschino cherry. - Siren Song
A.C. Warenke
It was the bitter freaking maraschino cherry on top of the shit sundae I’ve been shoveling down for the last three weeks.
Kate Stewart (The Plight Before Christmas)
That evening I glanced back at the TV as Bella poured half a bottle of the finest brandy into her bowl of cake batter, I waited for tinselly anticipation to land like snowflakes all around me, but I felt nothing. Even when she produced what she described as 'a winter landscape for European cheeses', sprigged with holly and a frosty snow scene, I failed to get my fix. 'Ooh, this is a juicy one,' she said, biting seductively at a maraschino cherry she'd earlier described as 'divinely kitsch'. She swallowed the cherry whole, giggled girlishly and raised a flute of champagne. 'Why have cava when Champagne is sooo much more bubbly? Cheers!' she said, taking a large sip of vintage Krug.
Sue Watson (Bella's Christmas Bake Off)
Saisee wore a path between the kitchen and the living room, bringing out mugs of coffee, and plates barely visible beneath clouds of spoon bread, ambrosia dotted with maraschino cherries- the cheerful red of them an affront to his eyes- and rosy slices of ham.
Tracy Guzeman (The Gravity of Birds)
Skyrim-inspired sweet rolls and classic BioShock cream-filled cakes and maraschino truffle odes to Pac-Man cherries.
Erin Morgenstern (The Starless Sea)
Mr. Nord, bald and boring, sold equipment to hospitals and was gone a lot on overnight trips. Mrs. Nord wore eye shadow and headbands that matched her shell tops and Bermudas. For lunch she made us foods she’d seen in the pages of her women’s magazines: baked hot dogs coated in crushed Special K; English muffin pizzas; Telstar coolers (lemonade and club soda afloat with a toothpick-speared maraschino cherry—a sort of edible satellite that jabbed your lip as you drank).
Wally Lamb (She's Come Undone)
Can I have your pineapple upside-down cake recipe?” “Sure, darling. It’s just yellow box cake with Del Monte pineapple and brown sugar and a maraschino cherry on top. Just make sure you get the rings and not the chunks.” This cake sounds horrible. I try to nod in a diplomatic way, but Stormy is onto me. Crossly she says, “Do you think I had time to sit around baking cakes from scratch like some boring old housewife?” “You could never be boring,” I say on cue, because it’s true and because I know it’s what she wants to hear. “You could do with a little less baking and a little more living life.” She’s being prickly, and she’s never prickly with me. “Youth is truly wasted on the young.
Jenny Han (P.S. I Still Love You (To All the Boys I've Loved Before, #2))
Herman and I have been doing a lot of talking about the cake the past couple of days, and we think we have a good plan for the three tiers. The bottom tier will be the chocolate tier and incorporate the dacquoise component, since that will all provide a good strong structural base. We are doing an homage to the Frango mint, that classic Chicago chocolate that was originally produced at the Marshall Field's department store downtown. We're going to make a deep rich chocolate cake, which will be soaked in fresh-mint simple syrup. The dacquoise will be cocoa based with ground almonds for structure, and will be sandwiched between two layers of a bittersweet chocolate mint ganache, and the whole tier will be enrobed in a mint buttercream. The second tier is an homage to Margie's Candies, an iconic local ice cream parlor famous for its massive sundaes, especially their banana splits. It will be one layer of vanilla cake and one of banana cake, smeared with a thin layer of caramelized pineapple jam and filled with fresh strawberry mousse. We'll cover it in chocolate ganache and then in sweet cream buttercream that will have chopped Luxardo cherries in it for the maraschino-cherry-on-top element. The final layer will be a nod to our own neighborhood, pulling from the traditional flavors that make up classical Jewish baking. The cake will be a walnut cake with hints of cinnamon, and we will do a soaking syrup infused with a little bit of sweet sherry. A thin layer of the thick poppy seed filling we use in our rugelach and hamantaschen, and then a layer of honey-roasted whole apricots and vanilla pastry cream. This will get covered in vanilla buttercream.
Stacey Ballis (Wedding Girl)
TREASURE CHEST COOKIES (Lisa’s Aunt Nancy’s Babysitter’s Cookies) Preheat oven to 350 degrees F., rack in the middle position. The Cookie Dough: ½ cup (1 stick, 4 ounces, ¼ pound) salted butter, room temperature ¾ cup powdered sugar (plus 1 and ½ cups more for rolling the cookies in and making the glaze) ¼ teaspoon salt 2 tablespoons milk (that’s cup) 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down when you measure it) The “Treasure”: Well-drained Maraschino cherries, chunks of well-drained canned pineapple, small pieces of chocolate, a walnut or pecan half, ¼ teaspoon of any fruit jam, or any small soft candy or treat that will fit inside your cookie dough balls. The Topping: 1 cup powdered (confectioners) sugar To make the cookie dough: Mix the softened butter and ¾ cup powdered sugar together in a medium-sized mixing bowl. Beat them until the mixture is light and fluffy. Add the salt and mix it in. Add the milk and the vanilla extract. Beat until they’re thoroughly blended. Add the flour in half-cup increments, mixing well after each addition. Divide the dough into 4 equal quarters. (You don’t have to weigh it or measure it, or anything like that. It’s not that critical.) Roll each quarter into a log shape and then cut each log into 6 even pieces. (The easy way to do this is to cut it in half first and then cut each half into thirds.) Roll the pieces into balls about the size of a walnut with its shell on, or a little larger. Flatten each ball with your impeccably clean hands. Wrap the dough around a “treasure” of your choice. If you use jam, don’t use over a quarter-teaspoon as it will leak out if there’s too much jam inside the dough ball. Pat the resulting “package” into a ball shape and place it on an ungreased cookie sheet, 12 balls to a standard-size sheet. Push the dough balls down just slightly so they don’t roll off on their way to your oven. Hannah’s 1st Note: I use baking sheets with sides and line them with parchment paper when I bake these with jam. If part of the jam leaks out, the parchment paper contains it and I don’t have sticky jam on my baking sheets or in the bottom of my oven. Bake the Treasure Chest Cookies at 350° F. for approximately 18 minutes, or until the bottom edge is just beginning to brown when you raise it with a spatula. Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. Place ½ cup of powdered sugar in a small bowl. Place wax paper or parchment paper under the wire racks. Roll the still-warm cookies in the powdered sugar. The sugar will stick to the warm cookies. Coat them evenly and then return them to the wire racks to cool completely. (You’ll notice that the powdered sugar will “soak” into the warm cookie balls. That’s okay. You’re going to roll them in powdered sugar again for a final coat when they’re cool.) When the cookies are completely cool, place another ½ cup powdered sugar in your bowl. Roll the cooled cookies in the powdered sugar again. Then transfer them to a cookie jar or another container and store them in a cool, dry place. Hannah’s 2nd Note: I tried putting a couple of miniature marshmallows or half of a regular-size marshmallow in the center of my cookies for the “treasure”. It didn’t work. The marshmallows in the center completely melted away. Lisa’s Note: I’m going to try my Treasure Chest Cookies with a roll of Rollo’s next time I make them. Herb just adores those chocolate covered soft caramels. He wants me to try the miniature Reese’s Pieces, too. Yield: 2 dozen delicious cookies that both kids and adults will love to eat.
Joanne Fluke (Blackberry Pie Murder (Hannah Swensen, #17))
ROSEMARY SARTORI’S QUICK TARTUFO (In America, SNOWBALLS) Yield: 1 dozen tartufo 3 bags shredded coconut 1 cup heavy cream 1 gallon vanilla ice cream (softened) 12 maraschino cherries FOR CHOCOLATE DRIZZLE: 1⁄4 box paraffin wax 1 pound dark chocolate Melt paraffin wax with chocolate in a double boiler on stove until liquid. Set aside. Soak coconut in heavy cream. Set aside. Roll ice cream into baseball-sized balls. Bury maraschino cherry in center of each. Drizzle chocolate sauce on ice-cream ball, then roll in coconut until covered. Place on waxed-papered cookie sheet and freeze.
Adriana Trigiani (Lucia, Lucia)
Hey, watch what I can do with a cherry stem.” She finished the revolution, fished a maraschino cherry from her cherry martini, and popped it into her mouth. Her jaw worked for a quick minute, and then she proudly stuck out her tongue to show him the woody cherry stem tied into a neat knot. “Ta-da.
Lori Wilde (Somebody to Love (Cupid, Texas #3))
Pineapple Upside-Down Cupcakes A rich, buttery pineapple cake topped with a caramelized pineapple ring and maraschino cherry. ½ cup butter (1 stick), softened ¾ cup sugar 2 eggs 1 teaspoon vanilla extract 1⅔ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 can crushed pineapple, undrained Topping: 12 pineapple rings 12 maraschino cherries Brown sugar Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs and the vanilla. In a medium bowl, sift together the flour, baking powder, and salt. Alternately add the flour mixture and the crushed pineapple to the large bowl, mixing until the batter is smooth. Fill paper liners until two-thirds full. Place one pineapple ring and one cherry on top of each cupcake. Bake for 17 to 22 minutes until golden brown. After cupcakes cool, sprinkle brown sugar on top of the pineapple ring and use a kitchen torch to caramelize the sugar and pineapple. Makes 12. Leave plain or top with vanilla buttercream.
Jenn McKinlay (Dying for Devil's Food (Cupcake Bakery Mystery, #11))
When I awoke, a blanket had been thrown over me, and the room was blue with a cold dawn light. Francis sat in the windowsill with his back to me; he was wearing his clothes from the night before and he was eating maraschino cherries from a jar balanced on his knee.
Anonymous
This mango daiquiri is to die for.” I popped a juicy red maraschino cherry into my mouth, lifted my tropical drink and toasted the bride. Liz’s hazel eyes sparkled brighter than the diamond-studded wedding band placed on her left hand three hours earlier. She tapped her creamy pina colada, encased in a coconut
Cindy Sample (Dying for a Daiquiri (Laurel McKay Mysteries, #3))
I came up with a variation on the molten-chocolate cake that doesn't make me crazy with how brainless it is. You said the theme was date restaurant, man accessible, right?" "Right." "So I added the Black Butte Porter---the one from Deschutes Brewery---to the chocolate cake. It makes the flavor a little darker, a little more complex. I wanted to do five or six desserts, with at least three of them seasonal. For the standards, I thought the chocolate cake and an Italian-style cream puff." She nodded toward the cream puffs on the table. "Try one and tell me what you think." I wasn't awake enough for silverware, so I picked up the cream puff and bit straight into it, forming a small cloud of powdered sugar. "That's so good," I said. Clementine continued to watch me. I dove in for a second bite. And then I found it---cherries. Ripe, real cherries in a fruity filling hidden at the center. "Oh my goodness," I said, my mouth full. "That is amazing." "Glad you think so. I thought it was a clever play on Saint Joseph's Day zeppole---cherries, but not those awful maraschino cherries." I nodded. "Maraschino cherries are the worst." Another bite. "This cream puff almost tastes like a grown-up doughnut. And I mean that in the best way.
Hillary Manton Lodge (A Table by the Window (Two Blue Doors #1))
Don’t worry if you can’t afford organic produce. If a child can lick the bottom of her own shoe and survive, chances are a regular apple isn’t going to hurt her. Remember: We were raised on cans of “fruit cocktail,” the kind with two bright red maraschino cherries per can. Delish!
Bunmi Laditan (Toddlers Are A**holes: It's Not Your Fault)
When I looked back at the mirror again, I no longer looked that suave. Instead, I was bright red from embarrassment. In my black suit, my head looked like a maraschino cherry atop a chocolate sundae.
Stuart Gibbs (Spy School Secret Service)
More like a vault -- you pull the handle out and on the shelves: not a lot, and what there is (a boiled potato in a bag, a chicken carcass under foil) looking dispirited, drained, mugged. This is not a place to go in hope or hunger. But, just to the right of the middle of the middle door shelf, on fire, a lit-from-within red, heart red, sexual red, wet neon red, shining red in their liquid, exotic, aloof, slumming in such company: a jar of maraschino cherries. Three-quarters full, fiery globes, like strippers at a church social. Maraschino cherries, maraschino, the only foreign word I knew. Not once did I see these cherries employed: not in a drink, nor on top of a glob of ice cream, or just pop one in your mouth. Not once. The same jar there through an entire childhood of dull dinners -- bald meat, pocked peas and, see above, boiled potatoes. Maybe they came over from the old country, family heirlooms, or were status symbols bought with a piece of the first paycheck from a sweatshop, which beat the pig farm in Bohemia, handed down from my grandparents to my parents to be someday mine, then my child's? They were beautiful and, if I never ate one, it was because I knew it might be missed or because I knew it would not be replaced and because you do not eat that which rips your heart with joy.
Thomas Lux
Minnie’s Amazing Fruit Cake Serves 12 Juice of half an orange (about 2 tablespoons) Zest of 1 orange 2 tablespoons brandy (optional) 2¼ cups mixed dried fruit (combination of raisins, currants, and maraschino cherries—any dried fruit you like!) 1½ sticks unsalted butter, softened ½ stick (4 tablespoons) margarine, softened 1 cup packed light brown sugar 4 large free-range eggs, room temperature 1 cup self-rising flour ½ cup ground almonds 1 teaspoon cinnamon 1 teaspoon pumpkin pie spice 1 cup chopped almonds (optional) Combine the orange juice, orange zest, and brandy, if using, in a mixing bowl. Add the dried fruit, cover the bowl, and soak overnight. Line the bottom of a deep 8-inch round cake pan with parchment paper, cut to fit, and lightly butter the bottom of the paper to make it stick, then butter and flour the sides of the cake pan. Preheat the oven to 320F (160C). In a large bowl, beat the butter, margarine, and sugar with an electric mixer at high speed until light and fluffy. Add the eggs one at time and beat after each addition until well combined. Sift together the flour, ground almonds, cinnamon, and pumpkin pie spice. Add the flour mixture to the bowl and fold in until just combined. Add the soaked fruit and chopped almonds, if you are including them. Pour the mixture into the prepared cake pan. Bake for 1 hour and 15 minutes, and test with a toothpick or skewer. When it comes out clean, the cake is done. If not, return to the oven for 10 minutes and repeat. You may need to bake for up to 1 hour and 45 minutes, depending on your oven. If the top starts to burn before the middle is done, loosely cover the cake pan with foil. Enjoy the cake with family or friends, sharing your dreams and ambitions for the year ahead. Where would you like to be eating fruit cake this time next year?
Sophie Cousens (This Time Next Year)
You’re an onion and Karen’s a Maraschino cherry and I love you because onions are more complicated than cherries. I’m doomed.
Caroline Kepnes (You (You, #1))
The martini glass teetered on the edge of the tray. When my waiter handed me the glass, the darker pink of the liquid splashed onto the lighter pink of the tablecloth. Maraschino cherries rimmed the orange slice floating in the center and the grenadine tinted the ice cubes pink.
Charlotte Silver (Charlotte Au Chocolat: Memories of a Restaurant Girlhood)
Adults didn't like maraschino cherries; nobody ate them but me. "Never give Charlotte just one cherry in her Shirley Temple," everybody said. "Make it at least five or six." But I tired of cherries, just cherries. So after a time, lemon, lime, and orange twists snaked around the brims. Dollops of Chantilly cream floated like water lilies on top of mint leaves in the fizzy pink water. The bartenders dipped sugar swizzles in grenadine overnight so they would look like pink rhinestones, capped cocktail straws with berries they had rolled in honey, and looped lemon peels around the stems of martini glasses. Everyone on the staff called those ones "Bondage Shirley Temples," and then they would wink at one another.
Charlotte Silver (Charlotte Au Chocolat: Memories of a Restaurant Girlhood)
He shuddered. “What a waste of perfectly good maraschino cherries. Why put them in anything but a Manhattan?
Nancy Martin (Some Like it Lethal (Blackbird Sisters Mystery, #3))
You are all wrong, quite wrong,” said Sir Louis, petulantly; “it isn’t that at all. I have taken nothing this week past — literally nothing. I think it’s the liver.” Dr Thorne wanted no one to tell him what was the matter with his ward. It was his liver; his liver, and his head, and his stomach, and his heart. Every organ in his body had been destroyed, or was in the course of destruction. His father had killed himself with brandy; the son, more elevated in his tastes, was doing the same thing with curaçoa, maraschino, and cherry-bounce.
Anthony Trollope (Complete Works of Anthony Trollope)
Right now I should be making fish ten different ways or experimenting with rutabagas and turnips, but they'll just have to wait. I've melted butter- real honest-to-God butter- in the skillet, stirred in brown sugar to caramelize. Fresh, juicy pineapple rings- not from a can- encircle not maraschino cherries but lovely candied cherries from Nob Hill Grocers. When the fruit has browned slightly, I pour the sweet, dense batter over it, slide the pan into the oven, set the timer, and peel, dice, and brine the potatoes for tonight. I've glazed the precooked ham so it can just heat in Benny's oven.
Jennie Shortridge (Eating Heaven)