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"SourCherries" news and stories

Scone Cold Sober - Feast Your Eyes

COMMENTS 0

by Rebecca Flint Marx, Posted May 27th 2009 @ 10:00AM

Towering, craggy and full of inviting nooks and crannies, this mountain of white chocolate and sour cherry scones is one that cries out to be scaled.

Baked by the estimable David Lebovitz, they are, as OutKast might sing, the prototype for the perfect scone, studded with an abundance of cherries, dusted with just the enough sugar for a satisfying crunch and harboring untold depths of white chocolate.

Lebovitz admits to devouring almost two batches in the space of a week; based upon the evidence presented above, who could blame him?

[Via David Lebovitz]

Filed under: Feast Your Eyes, Ingredients

A sour cherry cocktail

COMMENTS 1

by Kat Kinsman, Posted Jul 24th 2008 @ 5:00PM

Over the past few summers, cherry-based cocktails have become something of a signature for me, to the point whereupon being proposed to in mid-July a few years back, I immediately began pulping and freezing cherries for use in our wedding cocktails the following October. Fresh cherries have a cruelly short season, and I do my best to make the most of every phase from sour to Rainier to Bing. Each has a distinct level of sweetness and depth of flavor and is complemented by different suites of ingredients. Rich, dark Bings stand up to wood smoking and full-bodied lemon and limeades, but tender, young sour cherries seem a natural fit for a subtly refreshing sweet iced tea. Oh - and booze.

Recipe follows after the jump.

Filed under: Ingredient Spotlight, Guilty Pleasures, Ingredients, Drink Recipes

A heck of a lot of sour cherries

COMMENTS 10

by Jonathan M. Forester, Posted Aug 1st 2007 @ 9:02AM

Like Sarah wrote about last week, it's cherry season. While she had a gadzillion sweet cherries, I have only a heck of a lot of sour cherries. The other day my friend Risa stopped by and dragged me off to her friend Sharon's house to help pick sour cherries. Thirty minutes and thirty mosquito bites later we took a break. I ended up with six quarts of the ripest and sweetest sour cherries I have ever seen. They were so sweet and tart that you could eat them as is, but I had plans for them. I got home and washed and weighed the cherries, ten and a half pounds. Sweet! And sour too!

I love sour cherries. In tarts and pies, marinated in vermouth and bourbon to use in my Manhattan cocktails, infused for months in white rum to make sour cherry liqueur, and in the depths of winter I like to reach into my pantry and grab a jar of sour cherry preserves to bring back the taste of summer. Now was the time to make sour cherry preserves to cheer me up next winter.

Recipe and photos after the jump.

Filed under: Spirit of Summer, Cooking Live with Slashfood, Ingredients, How To