andreaindc
Well-known member
with relatively tasteless fruit - or should I just write them off and pitch them?
Bought some cherries yesterday. They are less than spectacular. Is there anything I can do...
- Thread starter andreaindc
- Start date
Make a cherry sauce and serve over vanilla ice cream! Here's a link:
http://www.perfectentertaining.com/article1095.html
http://www.perfectentertaining.com/article1095.html
Another cherry sauce recipe, plus cherry ice cream...
http://www.epicurious.com/recipes/recipe_views/views/101668
http://www.epicurious.com/recipes/recipe_views/views/101668
Another sauce that sounds good, except for the cloves - I hate cloves smileys/wink.gif
http://www.recipesource.com/desserts/04/rec0490.html
http://www.recipesource.com/desserts/04/rec0490.html
REC: Cherry Chipotle Sauce
This makes a great finishing sauce for chicken or pork, or .....pour it over vanilla ice cream!
* Exported from MasterCook II *
Cherry Chipotle Sauce
Recipe By : Tim, Epi chatter from UK
Serving Size : 1 Preparation Time :1:00
Categories : Condiments And Marinades, Sauces,
Tried & True
Amount Measure Ingredient -- Preparation Method
1 1/4 Pounds Sweet Cherries -- pitted
4 Chipotle Peppers -- see notes
4 Cloves Garlic -- chopped
1/8 Teaspoon Dried Oregano
1/8 Teaspoon Dried Thyme
Pinch Cumin Seed -- crushed
1 Bay Leaf
2 Tablespoons Olive Oil
1 Cup Cider Vinegar
1/4 Cup Dark Brown Sugar
1 Teaspoon Sea Salt -- or to taste
Soal the chipotles in boiling water for 30 minutes (if dried), or less if simply frozen. Drain and deseed, then puree with the garlic, herbs, cumin and cherries. (don't puree the bay leaf)
Heat the oil, fry the puree in the oil for 5 minutes, stirring constantly. Add remaining ingredients, bring to a boil, and simmer for 30 minutes, until quite syrupy.
Place into clean, sterilzed jars while still hot, and seal. It can be kept in the refrigerator for several months like this, or for longer storage, or pantry storage, process in boiling water bath for20 minutes.
Use as a glaze for grilled pork, or as a relish for any cold roasted meat. The creator also suggests that it is remarkably good over ice cream!
- - - - - - - - - - - - - - - - - -
NOTES : I used frozen home-smoked chipotles. 4 made a sauce with quite a bite, but not intolerable.
This makes a great finishing sauce for chicken or pork, or .....pour it over vanilla ice cream!
* Exported from MasterCook II *
Cherry Chipotle Sauce
Recipe By : Tim, Epi chatter from UK
Serving Size : 1 Preparation Time :1:00
Categories : Condiments And Marinades, Sauces,
Tried & True
Amount Measure Ingredient -- Preparation Method
1 1/4 Pounds Sweet Cherries -- pitted
4 Chipotle Peppers -- see notes
4 Cloves Garlic -- chopped
1/8 Teaspoon Dried Oregano
1/8 Teaspoon Dried Thyme
Pinch Cumin Seed -- crushed
1 Bay Leaf
2 Tablespoons Olive Oil
1 Cup Cider Vinegar
1/4 Cup Dark Brown Sugar
1 Teaspoon Sea Salt -- or to taste
Soal the chipotles in boiling water for 30 minutes (if dried), or less if simply frozen. Drain and deseed, then puree with the garlic, herbs, cumin and cherries. (don't puree the bay leaf)
Heat the oil, fry the puree in the oil for 5 minutes, stirring constantly. Add remaining ingredients, bring to a boil, and simmer for 30 minutes, until quite syrupy.
Place into clean, sterilzed jars while still hot, and seal. It can be kept in the refrigerator for several months like this, or for longer storage, or pantry storage, process in boiling water bath for20 minutes.
Use as a glaze for grilled pork, or as a relish for any cold roasted meat. The creator also suggests that it is remarkably good over ice cream!
- - - - - - - - - - - - - - - - - -
NOTES : I used frozen home-smoked chipotles. 4 made a sauce with quite a bite, but not intolerable.
REC: Fruit Romanoff...
Found this in my files - sounds very good.
FRUIT ROMANOFF
5 cups sliced mixed fruit or mixed fruit, such as peaches,nectarines,apricots and *pitted cherries*
4-6 tablespoons sugar (for the fruit)
1 teaspoon sugar (for the cream)
1/4 cup fresh orange juice
1/4 cup Curacao or orange liqueur
1/2 cup whipping cream, well chilled
1/2 teaspoon pure vanilla extract
1. Put the fruit in a glass bowl and sprinkle with 4 to 6 tablespoons sugar, the
orange juice and the liqueur. Toss lightly.
2. Cover and refrigerate for 20 minutes.
3. Meanwhile, chill a medium bowl and beaters for whipping the cream. If you want to pipe the cream in rosettes, prepare a pastry bag fitted with a medium star tip.
4. Whip the cream with 1 teaspoon sugar in the chilled bowl at medium-high speed until
the cream thickens. Add the vanilla.
5. For serving the cream in dollops, continue whipping until it is no longer runny and is just thick enough to hold its shape, somewhat like soft yogurt. For piping it in rosettes, whip the cream until it stands up in soft peaks when you lift the beaters.
6. To serve, spoon the fruit into wine glasses or dessert dishes.
7. Either spoon a dollop of whipped cream on each serving, or use a rubber spatula to
fill the pastry bag, then pipe the whipped cream in decorative swirls or rosettes over
the fruit. Serve immediately.
By Faye Levy
posted at Recipezaar
Found this in my files - sounds very good.
FRUIT ROMANOFF
5 cups sliced mixed fruit or mixed fruit, such as peaches,nectarines,apricots and *pitted cherries*
4-6 tablespoons sugar (for the fruit)
1 teaspoon sugar (for the cream)
1/4 cup fresh orange juice
1/4 cup Curacao or orange liqueur
1/2 cup whipping cream, well chilled
1/2 teaspoon pure vanilla extract
1. Put the fruit in a glass bowl and sprinkle with 4 to 6 tablespoons sugar, the
orange juice and the liqueur. Toss lightly.
2. Cover and refrigerate for 20 minutes.
3. Meanwhile, chill a medium bowl and beaters for whipping the cream. If you want to pipe the cream in rosettes, prepare a pastry bag fitted with a medium star tip.
4. Whip the cream with 1 teaspoon sugar in the chilled bowl at medium-high speed until
the cream thickens. Add the vanilla.
5. For serving the cream in dollops, continue whipping until it is no longer runny and is just thick enough to hold its shape, somewhat like soft yogurt. For piping it in rosettes, whip the cream until it stands up in soft peaks when you lift the beaters.
6. To serve, spoon the fruit into wine glasses or dessert dishes.
7. Either spoon a dollop of whipped cream on each serving, or use a rubber spatula to
fill the pastry bag, then pipe the whipped cream in decorative swirls or rosettes over
the fruit. Serve immediately.
By Faye Levy
posted at Recipezaar
andreaindc
Well-known member
I have some vanilla ice cream in the freezer, so cherry sauce it is. Thanks.
andreaindc
Well-known member
okay, I'm intrigued. What's a rumtopf?
I like the brandy idea, too. Wish I had some in the house....
I like the brandy idea, too. Wish I had some in the house....
rumtopf recipe
Ingredients:
3 cups Strawberries
2 cups Each (about) Fresh fruits as they come in season:
Prepared Gooseberres
Cherries
Red currants
Black currants
Raspberries
Apricots
Peaches
Plums
Pears
10 cups Sugar (approximately)
2 quarts Amber rum (aprox)
Directions:
Traditionally, this rum pot is begun in early summer, place in a cool dark cellar, and new layers of fruit are added as they come in season. The fruit is ready to use by the beginning of Advent (December)
As the rum-pot, you can use a 1 - 2 gallon crock with a lid. All of the fruit should be ripe, but not over ripe. Pick over the fruit, remove any damaged parts and pit or core it before measuring. Cut larger fruits such as peaches into smaller chunks.
Sprinkle the strawberries with 1 1/2 cup sugar. cover and let stand 30 minutes. Place the sugared strawberries in the rum pot and pour in enough rum to cover the fruit by about 2 finger widths. Cover the pot with plastic wrap, and put on the lid. Place in a cool room, and stir the fruit gently every two or three days.
Starting with the gooseberries, or as the fruits ripen, add the remaining fruits in layers; mix 1 cup of fruit with 1/2 cup of sugar before adding it to the pot, and each time add enough rum to cover the fruit by 2 finger widths.
After the first two weeks, you will need only shake or stir the pot every two weeks. But you must always make sure that the top layer of fruit is covered by two finger widths of rum. At the end of October or the beginning of November, add another cup of rum to the pot. By the beginning of December, the fruit will be ready to eat.
This recipe for Basic Rumtopf serves/makes
2 gal.
I use a basic recipe like this as a blueprint, but vary the fruits according to season, etc.
Using delicate fruits like white peaches and nectarines is not a good idea. The delicate, special flavor gets overwhelmed by the rum and other flavors. But underripe, or not flavorful fruits will become magic with this technique.
I first tasted rumtopf when a German friend sent me a little commercially produced jar and I wa hooked.
Use over ice cream, tapioca pudding, poundcake, in a trifle, and ????
Ingredients:
3 cups Strawberries
2 cups Each (about) Fresh fruits as they come in season:
Prepared Gooseberres
Cherries
Red currants
Black currants
Raspberries
Apricots
Peaches
Plums
Pears
10 cups Sugar (approximately)
2 quarts Amber rum (aprox)
Directions:
Traditionally, this rum pot is begun in early summer, place in a cool dark cellar, and new layers of fruit are added as they come in season. The fruit is ready to use by the beginning of Advent (December)
As the rum-pot, you can use a 1 - 2 gallon crock with a lid. All of the fruit should be ripe, but not over ripe. Pick over the fruit, remove any damaged parts and pit or core it before measuring. Cut larger fruits such as peaches into smaller chunks.
Sprinkle the strawberries with 1 1/2 cup sugar. cover and let stand 30 minutes. Place the sugared strawberries in the rum pot and pour in enough rum to cover the fruit by about 2 finger widths. Cover the pot with plastic wrap, and put on the lid. Place in a cool room, and stir the fruit gently every two or three days.
Starting with the gooseberries, or as the fruits ripen, add the remaining fruits in layers; mix 1 cup of fruit with 1/2 cup of sugar before adding it to the pot, and each time add enough rum to cover the fruit by 2 finger widths.
After the first two weeks, you will need only shake or stir the pot every two weeks. But you must always make sure that the top layer of fruit is covered by two finger widths of rum. At the end of October or the beginning of November, add another cup of rum to the pot. By the beginning of December, the fruit will be ready to eat.
This recipe for Basic Rumtopf serves/makes
2 gal.
I use a basic recipe like this as a blueprint, but vary the fruits according to season, etc.
Using delicate fruits like white peaches and nectarines is not a good idea. The delicate, special flavor gets overwhelmed by the rum and other flavors. But underripe, or not flavorful fruits will become magic with this technique.
I first tasted rumtopf when a German friend sent me a little commercially produced jar and I wa hooked.
Use over ice cream, tapioca pudding, poundcake, in a trifle, and ????