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Cherries are in!

post #1 of 22
Thread Starter 

LadyK mentioned her cherry vodka in response to my ice cream post in the Jam thread.

Just as I was about to ask about her recipe and firmly hijack the thread I remembered this  Cherries Are In Season  and decided to resurrect it instead.

Covers not only the libation but some savory and sweet dishes.

 

mimi

post #2 of 22

How about making cherry jam, I posted a recipe but the thread got hijacked;

 

http://www.cheftalk.com/t/77349/what-kind-of-jams-are-you-making-its-jam-time#post_473940

post #3 of 22
Thread Starter 
Quote:
Originally Posted by ChrisBelgium View Post
 

How about making cherry jam, I posted a recipe but the thread got hijacked;

 

http://www.cheftalk.com/t/77349/what-kind-of-jams-are-you-making-its-jam-time#post_473940

 

What a great idea!

Cherry jam... why did I not think of it  ;)

Silly.

 

mimi

post #4 of 22
Quote:
Originally Posted by flipflopgirl View Post
 

...Cherry jam... why did I not think of it  ;)...

 

 

I know! Have you tried a clafoutis yet? Maybe thé ultimate cherry dish? Silly question, it says you're a professional baker under your avatar, sorry.

 

Clafoutis

post #5 of 22

For now, you can't beat fresh, out-of-hand cherries! I like the Royal Anne cherries too, but they're very fragile and bruise so easily. They're very expensive, but what a treat.

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post #6 of 22
Thread Starter 
Quote:
Originally Posted by ChrisBelgium View Post
 
Quote:
Originally Posted by flipflopgirl View Post
 

...Cherry jam... why did I not think of it  ;)...

 

 

I know! Have you tried a clafoutis yet? Maybe thé ultimate cherry dish? Silly question, it says you're a professional baker under your avatar, sorry.

 

Clafoutis

 

Have had it several times but never made it.

Printed out petals recipe http://www.cheftalk.com/t/56746/madame-rachels-cherry-clafouti and have it handy for the minute the cherries reach their peak.

 

mimi

post #7 of 22
The cherries at the green grocer here in AZ are horribly expensive right now, $3.99 a pound, and they're not all that sweet yet... I'll wait.
The best cherry that I've had yet are Flathead Cherries in Montana, finished off the last of my jam not long ago.
post #8 of 22


See if you can get Georgia large peaches they are perfect now and for next week or 2

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #9 of 22

I agree Ed the peaches we're getting this year are amazing.

post #10 of 22
Thread Starter 
The last 2 years Sam's has had those gorgeous Georgia peaches.
Plan to stop by tomorrow and hoping the third year is a charm!

mimi
post #11 of 22

PEACHES?

I thought we were talkin' about cherries :lol:

post #12 of 22
Thread Starter 
See?
The tiniest thing sets off my ADD and there I go.
Just start rambling and before you know it I will be talking about cheese enchiladas with extra gravy and onions.....
crazy.gif

mimi
post #13 of 22
Thread Starter 
We are starting to burn out on cherries so took the last of them and made a Clafoutis.
I have eaten this dish a couple of times but never thought to make it.
Turns out that I have been making a variation of the recipe for ages!
The only difference is milk instead of booze and peaches instead of cherries.
Very rich and very easy to eat way too much lol.

mimi
post #14 of 22

I put up another batch of Cherry Vodka today too ... 

pour the Vodka over the fruit, seal the jars and stash them away for at least one month in a dark cool place

 

 

Cherries Are In Season
started on 06/04/12 last post 10/03/13 at 11:04am 45 replies 1283 views

CHEERS!

post #15 of 22
Thread Starter 
Quote:
Originally Posted by kaneohegirlinaz View Post
 

I put up another batch of Cherry Vodka today too ...

pour the Vodka over the fruit, seal the jars and stash them away for at least one month in a dark cool place

 

 

Cherries Are In Season
started on 06/04/12 last post 10/03/13 at 11:04am 45 replies 1283 views

CHEERS!

 

Maybe I should pick up another pound (cherries) or two.....

 

mimi

post #16 of 22
Quote:
Originally Posted by flipflopgirl View Post
 

LadyK mentioned her cherry vodka in response to my ice cream post in the Jam thread.

Just as I was about to ask about her recipe and firmly hijack the thread I remembered this  Cherries Are In Season  and decided to resurrect it instead.

Covers not only the libation but some savory and sweet dishes.

 

mimi


Love cherries.  Unsure as to if you were looking for suggestions/uses for same.

 

Clafoutis would be at the top of my list - very light and airy.

 

Cherry salad with arugula and blue cheese.

 

Duck pairs nicely with a cherry sauce.

post #17 of 22

I like cherries but they don't like me - they drive my blood sugar through the roof.  I live vicariously through the various threads on this site about cherries.:)

post #18 of 22

K-Girl, Are those sweet or sour cherries? And do you add sugar? And what do you do with it?

 

I ask because my French neighbor is obsessed with cherries and every summer we make gallons of sour cherries in sweetened vodka. We leave the pits in and allow them to steep until Christmas, only turning them a few times the first few days. Apparently in France, they use grain alcohol instead of Vodka but we're both a little leery of the power of Everclear, so we stick with vodka. They are very pretty to look at in the jar but I still have quite a bit of the sugared booze left after I finish the cherries. I'm not sure what to do with it.

 

 She also makes cherry clafoutis frequently, looking for a recipe that will recapture the flavor of the clafouti of her childhood memories.

post #19 of 22

One dish I like to prepare is beef short ribs braised with fennel and dried tart cherries. I may have to try a batch using fresh cherries.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #20 of 22

@ChicagoTerry I simply wash the fresh sweet cherries well, remove the stems, stuff them whole, pits and all, into mason jars, packing them as tightly as I can without smashing the fruit and pour vodka over to fill to the top, seal and leave in a dark, cool cupboard for as long as you like.

 I start these in the summer time when the fruits are inexpensive and sweet, and then give them out as as Christmas gifts.  

This cheery-infused vodka makes a mean martini, or any vodka based cocktail of your choosing.

I like to skewer the cherries and eat them just by themselves ...

it reminds me of my dad, he use to give us kids the olives from his Martinis, or the cherries from his Manhattan, yum!

I don't put any sugar in the mix, that would be the beginnings of a cherry cordial, I'm not too keen on sweet drinks.  

I thought about using Everclear this year, but it's 151 proof AND did you see the price of it this year? $18.99/750ml

Last year it was about $6, I guess the foodie revolution as caught up... folks making their own infused liquors, have you seen the price of those?

post #21 of 22

Made a cherry pie & blueberry clafoutis yesterday. Recipe; http://www.cheftalk.com/t/81415/cherry-pie-blueberry-clafoutis

 

Cherry pie 6Bleuberry clafoutis

post #22 of 22

Last year, while working our annual 3 day fish fry, for Kiwanis, at a local festival, I got bored at one point.  My wife had brought along a big bowl of mixed fruit and a Tupperware container full of pitted, fresh cherries.  With all the beer batter around, it got me to thinking so I created a cola batter, dipped the cherries in it and deep fried those bad boys!!!  They were tasty and I keep meaning to recreate those, with the addition of a rum spiked crème anglaise to dip them in.

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