steve2-in-la
Well-known member
[No message]
Oh, and that paperclip trick? BRILLIANT!
- Thread starter curious1
- Start date
steve2-in-la
Well-known member
Oh, and that paperclip trick? BRILLIANT!
I'm so envious! Do you have one of the old fashioned metal veggie peelers that has
a sort of oval shaped end? I saved one just to pit cherries, works well on the sweet ones. Another tool that works pretty well is a paper clip. Open it up and use the curved small end to get out the pit. It's time-consuming, enlist help. If there's anything better than a fresh sour cherry pie, I've not tasted it.
a sort of oval shaped end? I saved one just to pit cherries, works well on the sweet ones. Another tool that works pretty well is a paper clip. Open it up and use the curved small end to get out the pit. It's time-consuming, enlist help. If there's anything better than a fresh sour cherry pie, I've not tasted it.
marsha-tbay
Well-known member
2 recipes...Firecracker Salsa and Roasted Cherries in Red Wine
Serve this salsa, adapted from a recipe from the Cherry Marketing Institute, with grilled swordfish, tuna or poultry. It's also
excellent as a topping for hamburgers.
Firecracker Salsa
1/2 cup each: dried tart cherries, cherry preserves
2 tablespoons red wine vinegar
1/2 cup chopped each: red onion, yellow bell pepper
1/4 cup chopped jalapenos
1 to 2 tablespoons chopped fresh cilantro
1 teaspoon lime or lemon juice
1. Thoroughly combine the dried cherries, preserves and vinegar in a
small microwave-safe bowl; microwave on high until hot, 1 to 1 1/2
minutes. Let stand 5 minutes.
2. Stir in the onion, bell pepper, jalapenos, cilantro and lime juice.
Refrigerate, covered, 3-4 hours or overnight.
--
Roasted cherries in red wine
Preparation time: 5 minutes
Cooking time: 15 minutes
Yield: 6 servings
We added dried cherries to this recipe, adapted from "Fresh Food Fast," by Peter Berley and Melissa Clark. Serve this sauce over
vanilla ice cream, frozen yogurt or poundcake. For the wine, use a zinfandel or pinot noir.
3/4 cup dry red wine
1/4 cup sugar
1 bay leaf
1 1/2 pounds tart cherries, stemmed
1 cup dried tart cherries
1 tablespoon butter, cut into pieces
1. Heat oven to 450 degrees. Heat the wine, sugar and bay leaf to a boil in a small saucepan over medium-high heat; lower heat to a
simmer. Cook 5 minutes.
2. Arrange the fresh cherries in one layer in a 10-inch gratin dish or 8-inch-square pan. Sprinkle with dried cherries.
Pour the wine mixture over; dot with the butter.
Bake until bubbly, about 15 minutes.
Serve warm or at room temperature.
shared by CharlieK
Serve this salsa, adapted from a recipe from the Cherry Marketing Institute, with grilled swordfish, tuna or poultry. It's also
excellent as a topping for hamburgers.
Firecracker Salsa
1/2 cup each: dried tart cherries, cherry preserves
2 tablespoons red wine vinegar
1/2 cup chopped each: red onion, yellow bell pepper
1/4 cup chopped jalapenos
1 to 2 tablespoons chopped fresh cilantro
1 teaspoon lime or lemon juice
1. Thoroughly combine the dried cherries, preserves and vinegar in a
small microwave-safe bowl; microwave on high until hot, 1 to 1 1/2
minutes. Let stand 5 minutes.
2. Stir in the onion, bell pepper, jalapenos, cilantro and lime juice.
Refrigerate, covered, 3-4 hours or overnight.
--
Roasted cherries in red wine
Preparation time: 5 minutes
Cooking time: 15 minutes
Yield: 6 servings
We added dried cherries to this recipe, adapted from "Fresh Food Fast," by Peter Berley and Melissa Clark. Serve this sauce over
vanilla ice cream, frozen yogurt or poundcake. For the wine, use a zinfandel or pinot noir.
3/4 cup dry red wine
1/4 cup sugar
1 bay leaf
1 1/2 pounds tart cherries, stemmed
1 cup dried tart cherries
1 tablespoon butter, cut into pieces
1. Heat oven to 450 degrees. Heat the wine, sugar and bay leaf to a boil in a small saucepan over medium-high heat; lower heat to a
simmer. Cook 5 minutes.
2. Arrange the fresh cherries in one layer in a 10-inch gratin dish or 8-inch-square pan. Sprinkle with dried cherries.
Pour the wine mixture over; dot with the butter.
Bake until bubbly, about 15 minutes.
Serve warm or at room temperature.
shared by CharlieK
please make some cherry jam---my favorite and so hard to find. David Lebovitz had some sour cherry
posts recently with a few recipes and he recommended getting a cherry pitter for a lot of sour cherries since they are firmer and harder to pit by hand---also wear something red or dark and you may want to use gloves!
posts recently with a few recipes and he recommended getting a cherry pitter for a lot of sour cherries since they are firmer and harder to pit by hand---also wear something red or dark and you may want to use gloves!
richard-in-cincy
Well-known member
Nothing like a sustainable homestead... you go girl!!
dianncy1964
Well-known member
Q: did you use vanilla or cherry liquer (if so which cherry liquer did you use?) I want to make this
Okay. Here's one. I do use sour cherries & infact, buy them by the gallon for
this. It really really is so easy.
http://whatscookingamerica.net/Cake/CherryClafouti.htm
this. It really really is so easy.
http://whatscookingamerica.net/Cake/CherryClafouti.htm
dawn_mo
Well-known member
I just pitted 10# of cherries, and I have only picked about 1/5 of the tree.
I have little red dots everywhere. The cherries do smell good though, and I will do some more tomorrow. It's good PT. I am returning the pitter, I never even opened it once I started pitting them by hand. Thanks for all of the advice everyone!
I have little red dots everywhere. The cherries do smell good though, and I will do some more tomorrow. It's good PT. I am returning the pitter, I never even opened it once I started pitting them by hand. Thanks for all of the advice everyone!
barbara-in-va
Well-known member
I love this stuff-- REC: Cherry Ginger Chutney
I also have a good recipe for Preserved Pears with Lemon from Marcia Adams Quilt Country book if you would like.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=22536
I also have a good recipe for Preserved Pears with Lemon from Marcia Adams Quilt Country book if you would like.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=22536
steve2-in-la
Well-known member
I used Kirschvasser for the flavoring. It was gewd. Actually made 2 versions . . .
In the first loaf I omitted the cocoa powder, addede 1/2 cup of flour and 1/2 cup of chopped dried cherries to intensify the cherry flavor. Nice and moist with a focused flavor of fruit.
I made the next loaf following the recipe (kirschvasser again) omitting the nuts. Intense chocolate tones this time with a significant cherry core, even more moist.
Next time chocolate, cherries AND nuts. Good luck.
In the first loaf I omitted the cocoa powder, addede 1/2 cup of flour and 1/2 cup of chopped dried cherries to intensify the cherry flavor. Nice and moist with a focused flavor of fruit.
I made the next loaf following the recipe (kirschvasser again) omitting the nuts. Intense chocolate tones this time with a significant cherry core, even more moist.
Next time chocolate, cherries AND nuts. Good luck.
music-city-missy
Well-known member
Forget the pitters - go for a paperclip. We had over 30# this year
The paperclip is PERFECT for removing seeds. Just push down at the top where the stem is and then the pit will sort of loosen and you can just pull it out with the loop of the paperclip.
The paperclip is PERFECT for removing seeds. Just push down at the top where the stem is and then the pit will sort of loosen and you can just pull it out with the loop of the paperclip.