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So - remember my brother who picked me 17lbs strawberries - he's at it again - cherries this time!
- Thread starter tess
- Start date
melissa-dallas
Well-known member
Do you have a cherry pitter? That's a lot of cherries.
I like to pit & crush some with a little sugar, put in a big jar & pour a bottle of brandy or bourbon over them. Put in a dark closet until close to christmas, then strain out the fruit & discard. I usually strain it again through a damp coffee filter. Makes a beautiful luscious cherry cordial.
I like to pit & crush some with a little sugar, put in a big jar & pour a bottle of brandy or bourbon over them. Put in a dark closet until close to christmas, then strain out the fruit & discard. I usually strain it again through a damp coffee filter. Makes a beautiful luscious cherry cordial.
melissa-dallas
Well-known member
Probably a couple of pounds of cherries and at least a fifth of booze.
Kind of hard to say, because sometimes I start with a pound of cherries or so and add more over a few weeks. I only have a hand pitter so it takes forever, so this breaks it up. I use an old gallon jar which usually ends up about half to two thirds full. Make sure to pit the cherries over a bowl so you can add the juice.
Kind of hard to say, because sometimes I start with a pound of cherries or so and add more over a few weeks. I only have a hand pitter so it takes forever, so this breaks it up. I use an old gallon jar which usually ends up about half to two thirds full. Make sure to pit the cherries over a bowl so you can add the juice.
mariadnoca
Moderator
REC: Peach and Bing Cherry Cobbler with Snickerdoodle Topping
Peach and Bing Cherry Cobbler with Snickerdoodle Topping
For a brief period in midsummer, peaches and cherries are in season at the same time, a natural pairing that inspired this cobbler made with snickerdoodle cookie dough.
Peach Puree:
1 cup chopped peeled peaches
2 tbsp apple cider
2 tbsp sugar
1/2 tsp vanilla extract
Peach and Cherry Filling:
4 cups chopped unpeeled peaches (about 5 peaches)
2 cups sweet cherries, pitted, or 1-1/2 cups fresh cranberries
3 tbsp cornstarch
1/2 to 3/4 cup packed light brown sugar, depending on sweetness of peaches
1/4 tsp salt
1 tbsp unsalted butter, cut into small pieces
Snickerdoodle Topping:
3/4 cup flour
1/2 tsp ground nutmeg
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
4 tbsp unsalted butter, at room temperature
1 large egg
1 egg yolk
1/2 tsp vanilla extract
2 tsp granulated sugar
1/4 tsp ground cinnamon
To make the puree: In a small saucepan, combine the peaches, cider and sugar. Simmer for 10 to 15 minutes, or until the peaches are soft. Remove from heat and stir in the vanilla extract. Let cool. Puree in a food processor; strain and set aside. This may be made 1 day ahead and refrigerated.
To make the filling: In a large bowl, combine the peaches, cherries or cranberries, the peach puree, cornstarch, brown sugar, and salt, and mix well. Distribute the filling evenly into eight 5-oz ramekins, or into a 10-inch cake pan. Top with the butter.
To make the topping: Preheat the oven to 350º. Sift the flour, nutmeg, baking soda, and salt together into a medium bowl; set aside. In a mixer bowl, with the mixer on medium speed, cream the sugar and butter together until light and fluffy. Add the egg, egg yolk and vanilla, beating until creamy. On low speed, blend in the dry ingredients.
Use a tablespoon to drop the snickerdoodle batter on top of the fruit. In a small bowl, blend the sugar and cinnamon. Sprinkle on top of the batter. Bake for 30 to 35 minutes, or until the fruit is bubbling and the crust is lightly browned. Let cool slightly and then serve.
Serves 8 (doubt that...LOL)
Source: Wildwood Cookbook by Cory Schreiber
Peach and Bing Cherry Cobbler with Snickerdoodle Topping
For a brief period in midsummer, peaches and cherries are in season at the same time, a natural pairing that inspired this cobbler made with snickerdoodle cookie dough.
Peach Puree:
1 cup chopped peeled peaches
2 tbsp apple cider
2 tbsp sugar
1/2 tsp vanilla extract
Peach and Cherry Filling:
4 cups chopped unpeeled peaches (about 5 peaches)
2 cups sweet cherries, pitted, or 1-1/2 cups fresh cranberries
3 tbsp cornstarch
1/2 to 3/4 cup packed light brown sugar, depending on sweetness of peaches
1/4 tsp salt
1 tbsp unsalted butter, cut into small pieces
Snickerdoodle Topping:
3/4 cup flour
1/2 tsp ground nutmeg
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
4 tbsp unsalted butter, at room temperature
1 large egg
1 egg yolk
1/2 tsp vanilla extract
2 tsp granulated sugar
1/4 tsp ground cinnamon
To make the puree: In a small saucepan, combine the peaches, cider and sugar. Simmer for 10 to 15 minutes, or until the peaches are soft. Remove from heat and stir in the vanilla extract. Let cool. Puree in a food processor; strain and set aside. This may be made 1 day ahead and refrigerated.
To make the filling: In a large bowl, combine the peaches, cherries or cranberries, the peach puree, cornstarch, brown sugar, and salt, and mix well. Distribute the filling evenly into eight 5-oz ramekins, or into a 10-inch cake pan. Top with the butter.
To make the topping: Preheat the oven to 350º. Sift the flour, nutmeg, baking soda, and salt together into a medium bowl; set aside. In a mixer bowl, with the mixer on medium speed, cream the sugar and butter together until light and fluffy. Add the egg, egg yolk and vanilla, beating until creamy. On low speed, blend in the dry ingredients.
Use a tablespoon to drop the snickerdoodle batter on top of the fruit. In a small bowl, blend the sugar and cinnamon. Sprinkle on top of the batter. Bake for 30 to 35 minutes, or until the fruit is bubbling and the crust is lightly browned. Let cool slightly and then serve.
Serves 8 (doubt that...LOL)
Source: Wildwood Cookbook by Cory Schreiber
cynupstateny
Well-known member
I jam a jar with cherries and pour enough over to fill the jar. Also good in cocktails.
mariadnoca
Moderator
Just ran across this cherry pitter, I have the one at a time kind, sounds like you need this >>
http://www.amazon.com/Norpro-Deluxe-Cherry-Stoner-Clamp/dp/B00005EBH0/ref=cm_cr_pr_product_top
http://www.amazon.com/Norpro-Deluxe-Cherry-Stoner-Clamp/dp/B00005EBH0/ref=cm_cr_pr_product_top
I'll vouch for this pitter. We have several cherry trees and use this to pit them before freezing or
drying. To freeze, rinse, pit, and spread in a single layer on a wax paper-covered rimmed cookie sheet. When frozen, transfer to freezer bags. You can make cherry pie in the middle of winter. Don't thaw the cherries first or the pie will be soggy.
drying. To freeze, rinse, pit, and spread in a single layer on a wax paper-covered rimmed cookie sheet. When frozen, transfer to freezer bags. You can make cherry pie in the middle of winter. Don't thaw the cherries first or the pie will be soggy.