All Cherries, No Pits
With the war in Iraq leading the headlines today, I offer a break from heavy news with an update from the food world: Local cherries are here!
Sweet they are (although I've been getting reports of sour variety too). Cherries are strutting their gorgeous selves at local farmer's markets (I found my batch at Clarendon farmer's market on Thursday).
Aside from eating them one by one in a bowl, contemplating the meaning of life (Real Audio file), try them in a food processor-friendly clafoutis, a French dessert that's kind of a cross between a waffle and a pudding. When studded with cherries, it is luscious and screams summer.
I also love the idea of roasting them in red wine as a dessert topping, a suggestion in "Fresh Food Fast" by Peter Berley. Here's how:
In a small saucepan, bring to a boil: ¾ cup red wine (Zinfandel, Pinot Noir, Cotes de Rhone), ¼ cup sugar and 1 bay leaf. Reduce heat to low and simmer for five minutes.
Preheat oven to 450 degrees. Arrange at least 1 pound of cherries (stemmed if you wish, but it's okay if you don't) in a snug-fitting dish. Pour wine syrup over cherries, dot with 1 tablespoon butter and roast, about 15 minutes. Serve warm or at room temperature.
Got other cherry-licious ideas? Share with the class in the comments area below.
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