Posts with tag sour cherries
Posted May 27th 2009 10:00AM by Rebecca Flint Marx
Filed under: Comfort Food, Feast Your Eyes
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]
Posted Jul 24th 2008 5:00PM by Kat Kinsman
Filed under: Teas, Whisky, Recipes, Fruit, America, Spirits, Ingredient Spotlight, Guilty Pleasures, Summer
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.
Continue reading A sour cherry cocktail
Posted Aug 1st 2007 9:02AM by Jonathan M. Forester
Filed under: Recipes, Fruit, Spirit of Summer, How To, Cooking Live with Slashfood
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.
Continue reading A heck of a lot of sour cherries
Posted Jul 2nd 2006 7:09PM by Nicole Weston
Filed under: Food Porn, Fruit, Baking, Spirit of Summer, On the Blogs
Fruit pies made our list of the eight best desserts for the 4th of July because there is such a wide variety of fantastic, fresh fruit available right now. But just because it's a good dessert for the 4th doesn't mean you have to wait until then to make one. Cathy, at My Little Kitchen, diligently pitted an entire batch of sour cherries in preparation for making a sour cherry pie. The combination of warm cherry filling, flaky crust and vanilla ice cream is one made in heaven - though in this case it was made in Maryland. Anywhere there is a good pie is close enough.
Unfortunately for us, Cathy didn't share her recipe, but you can always try your hand at Barbara's Sour Cherry Lattice Top Pie, which is sure to produce an outstanding result.
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