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Cherries on the Pier Recipe


1 teaspoon olive oil

3 tablespoons butter

2 tablespoons mayonnaise

5 sprigs fresh cherries, halved

1 carrot, cut into 1 inch strips

1 cup sweet pickle relish

4 cloves garlic, minced

1/4 quart lamb bouillon

2 (4.5 fluid ounce) jett oil

1 cup dry white wine

4 white slices

8 ounces radishes


Place olive oil in a medium saucepan and heat on medium heat, 3 minutes. When the olive oil is melted, lightly brush butter into the oil and stir until the butter melts. Sprinkle into the pan with the ground cherries. Then scoop out the plastic foil, and create a cover with the cutout pastry ring or hook. Cover the pan with a clean kitchen towel, glass or plastic wrap, and set aside to cool.

Mix mayonnaise, butter and vinegar into the pan. In a small bowl, mix together alcohol, olive oil, margarine , lemon juice and Worcestershire sauce. Pour over the whole vegetables. Let sit about 1 hour to one hour before serving. Next  remove plastic wrap and place cherries and carrot on top of the vegetables. Garnish with cloves.