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07-14-2003, 05:41 PM
|  | Registered User | | Join Date: Jun 2003 Location: Nova Scotia, Canada
Posts: 4
| |  Fresh cherries coming out my ears
What to do? I have 10 pints of lovely ripe fresh picked bing cherries sitting on my kitchen counter compliments of my energetic children and their overly generous grandparents who own the cherry tree. Now what??? Does anyone have any ideas of how I can use or preserve them FAST??? (or the address of a great website devoted to the fresh cherry?) I fear by tomorrow they will be starting to self-destruct and then it will just be tears and compost. Please help.
Love
Mom  |
07-14-2003, 06:22 PM
|  | ChefTalk Supporter Culinary Experience: Cook At Home | | Join Date: Jul 2002 Location: Bellingham, WA
Posts: 895
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How wonderful! 
I'm sure some of the fantastic bakers here will supply you with more than enough great recipes. What I can offer is what the cherry growers around here have told me: you can keep the cherries for several days (maybe even a week) if you wrap them in paper towels (don't wash them until you are ready to use them) and put the bundles in zip-lock baggies in the fridge.
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Emily |
07-14-2003, 07:35 PM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 8,611
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Bing cherries! I am assuming the sweet kind. (We have the lighter-colored, tart cooking cherries aplenty here in Wisconsin).
How about a nice cherry crostata? (Italian tart)
No-cook jam or preserves
Can't you pit them, freeze them on trays, then swoop them into airtight bags? It's worth a try!
Juice
Fruit leather
Soaked in liquor (your choice) to make a lovely cordial
Fruit soup
Muffins
Cook some up into a sauce (as for duck), then freeze or can
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07-14-2003, 08:06 PM
|  | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jan 2001 Location: Canada
Posts: 1,933
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Make a syrup with water, sugar, 2-3 star anise, a squeeze of lemon juice. Let it cool and poor over the pitted cherries. You can keep them jarred like this for several weeks. And you'll love the flavour! |
07-14-2003, 08:38 PM
| | Registered User | | Join Date: Jun 2003 Location: Nova Scotia, Canada
Posts: 4
| |  Wow, great ideas!
Thank you so much for the wonderful answers to my dilemma. Keep them coming. I've just finished sorting & bagging all of the cherries with the paper towel/baggie idea. (Whew! Thanks Phoebe!) That'll buy me a bit of time while I continue to collect these fantastic ideas.
Love
Mom 
PS Yes, Mezzaluna, they are very sweet which is probably why they have such a short shelf life. I really appreciated your post, I'll have fun in the kitchen this week!
Last edited by mom; 07-14-2003 at 08:41 PM.
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07-14-2003, 09:03 PM
| | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
Posts: 3,754
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I hope you have a cherry pitter; it'll make your life a lot easier. I'd use some now, and freeze some for later, the way Mezz. suggested. Cherry clafoutis are wonderful in the summer, as are pies and cobblers. |
07-15-2003, 09:56 AM
|  | Registered User Culinary Experience: Culinary Instructor | | Join Date: Dec 1999 Location: MO
Posts: 2,491
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mom,
Post your question at this Harvest Forum and you'll receive a bunch of "home recipes", suggestions and solutions. |
07-15-2003, 01:10 PM
|  | Registered User | | Join Date: Jan 2003 Location: somerset
Posts: 413
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make kirsh
or clatoufis
like the website its good to see people growing food. |
07-15-2003, 06:14 PM
| | Registered User | | Join Date: Jun 2003 Location: Nova Scotia, Canada
Posts: 4
| |  clafoutis, huh?
Well, this is a new one on me, never heard of a clafoutis, but have done some research and found a few nice recipes. Most call for kirsch but I don't have any on hand. Would amaretto work as well?
Thanks again for all the great info. This site has been a fantastic learning tool, hope I can help others the way I've been so generously assisted.
Love,
Mom
PS. Cherry pitter is now definitely on my Christmas list  |
07-15-2003, 07:36 PM
|  | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 5,641
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Ameretto should be ok I never use liquor in Calfouti.....so don't even bother . Cherry pitters run under $10 bucks for a greathand held on...I just used on e a few days ago at a client's home |
07-16-2003, 07:52 AM
| | Registered User | | Join Date: Jan 2002 Location: Genoa, Italy
Posts: 468
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I too never use liquor in Clafoutis!
If you have a few time, consider that in the "traditional" recipe cherries must not be boned, as bones are supposed to give additional flavour to clafoutis. Personally I can't say whether this special flavour it's worth the annoyance of spitting all the bones, and strongly suspect that Limousin peasants have no time to bone cherries as well...but if you're a Busy Mom you could like more THIS recipe!
Pongi | |
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