Cherries... gimme your best!

Jim · #1 06-18-2006, 06:45 PM

My family and I celebrated Fathers' Day by spending a good part of the day at a local orchard just bursting with fantastic cherries. We picked about 30#... sweets and sours. It was hard to keep from eating them before they hit the basket! I really did eat some while they were still on the tree, just to say that I did it. My oldest perpetually had a mouthful... we were competing in pit-spitting; distance and accuracy.
Anyhow, I am looking for YOUR ideas. Of course the default would be to make a few pies, but what might you suggest?

Mezzaluna · #2 06-18-2006, 07:06 PM

What wealth! Lucky Jim.

Isn't there an Italian conserve that you can use to make tarts, dessert sauces, etc.? I can't think of the name... Amarene? http://www.laraccolta.com/subcategor...13&subcatID=13

How about putting some up in brandy?

Fruit leather
Dried for scones, etc.
Soup
Hamentashen (why not??

) or other pastry... strudel!

Let us know where your inspiration takes you.

foodpump · #3 06-18-2006, 11:43 PM

Pit, run through a food processor and make a sorbet, with a healthy shot of Kirsch...

Pete · #4 06-19-2006, 08:27 AM

They also make a great vinegar with rice wine vinegar and a little sugar. Use the vinegar for salads, BBQ sauce, or any other place where a sweet & sour accent would work well.

#5 06-19-2006, 09:35 AM

Hay! How about a classic clafouti made with chocolate cake batter instead of yellow ??? Or you could always go with black forest layer cake(or individuals) or cup cakes...Cherry shortcake......macerate the cheeries in creme de cerise or cassis or over ice cream
A nice topping for waffles for breakfast ! Topping for cheesecake....or maybe a sauce for duck or cornish hen ????? Foodi

Suzanne · #6 06-19-2006, 10:07 AM

As Mezz said, brandied -- but then you have to wait about a year until they're ready to eat.

And foodpump's sorbet sounds great, too. Actually, everyone's suggestions do.

Jam, preserves, or jelly -- I made some cherry/ginger preserves that are YUMMY.

They freeze well for use later in pies, clafouti, etc. Pit first (a messy job; I found that an old-fashioned hairpin works great!

), then pack in portions in heavy bags or plastic containers. (When I've done that, I didn't add sugar -- do that when you use them later.) Then you can enjoy your bounty in the middle of winter.

You want to process them soon, though -- otherwise they'll start to go bad pretty quickly.

bigwheel · #7 06-19-2006, 10:23 AM

This come from my old pal Jess from over on one of the bbq forums.

bigwheel

>Jess said this

CHERRY BOUNCE

I use a 1/2 gallon plastic container, so you can use this recipe and
expand it for any amount. I also use canned cherries, since the fresh
aren't normally available. It is good in 3 months, better in 6 months.

2 cans sour cherries, drained
1 pound sugar

Put cherries in container, pour half of sugar in and rotate container to
cover cherries with sugar. Pour other half of sugar on top. Cover
loosely and let sit for 1 to 2 months. Fill container with bourbon and
let sit another 1 to 2 months, covered loosely. Strain and cover
tightly for another 1 to 2 months. Enjoy in small amounts and sip
slowly. This is not advice, it is a warning.

Jess
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Quote:

Originally Posted by Jim

My family and I celebrated Fathers' Day by spending a good part of the day at a local orchard just bursting with fantastic cherries. We picked about 30#... sweets and sours. It was hard to keep from eating them before they hit the basket! I really did eat some while they were still on the tree, just to say that I did it. My oldest perpetually had a mouthful... we were competing in pit-spitting; distance and accuracy.
Anyhow, I am looking for YOUR ideas. Of course the default would be to make a few pies, but what might you suggest?

foodpump · #8 06-19-2006, 04:42 PM

Once I open a bottle of bourban, it'll take alot of convincing to pour it into a bucketfull of cherries.....

Jim · #9 06-19-2006, 06:15 PM

Sorbet is freezing...
Clafoutis goes in oven right after...
Cherry Pies (3) come out... I made a juice with a handful of fresh cherries simmered with sugar and Kirsch, thickened with slurry. Poured the syrup over fresh cherries in a Pate Sucre. Can you smell it?!
I am taking mail orders

Mezzaluna · #10 06-19-2006, 06:40 PM

Oh..... misery! Not being able to have a slice of that pie... with vanilla ice cream....

bigwheel · #11 06-20-2006, 10:53 AM

Well that cherry deal be a good excuse to convince the warden why you need to have two bottles of bourbon

Now for them who aint tried it might I recommend my favorite form of liver damage in a jug which is called Ezra Brooks. It Kaintuck Striaght sour mash bourbon whiskey. Aged for a while to make it smooth and 90 proof for character. It the only sour mash deserving of a cork (them screw on lids is for winos and sissies ya know). It tastes like Black Jack should but dont..real nice sour mash bite. Little over ice and mixed with creek water will make a person highly intelligent..tough..and handsome. Now if you want to go plumb nuts mix it with Coke. I think all them bubbles supercharges it and the caffeine keeps a person alert. Sorta like chasing shooters with a cup o coffee. That deal will make a person want to go to Dallas and write hot checks..stay up to see dawn etc. As another plust it also a lot cheaper than Jack. Should also be good on cherries if you have some. Try it sometime.

bigwheel

Quote:

Originally Posted by foodpump

Once I open a bottle of bourban, it'll take alot of convincing to pour it into a bucketfull of cherries.....

starlord · #12 07-15-2006, 10:54 AM

As a member of the SCA (Society for Creative Anachronism) who specializes in Medieval Cookery, I have an idea you might try.
I found an 11th century English recipe for Cherry and Bread Pudding that was a huge hit at one of our feasts. If you are interested, I can look the recipe up and post it here for you.