Life Brought Me Cherries, So Now..
I went to my local Mexican farmer's market here in Raleigh today. Everything they sell is in these huge tubs, and nothing is sold by weight-I am horrible with math, I am guessing 2 quarts (!) & I don't speak Spanish. They had nice cherries for $4. I love cherries, but you know there is only so many cherries one can eat before they get a tummy ache.
Any suggestions on useage for my abundance of cherries. Please note I am abstaining from alcohol, so no recipes for coridals & I am not too keen on cherry pies.
I made cherry chutney for the holidays - I had to use frozen cherries, unfortunately, but it turned out great. I just found it on google, but it's essentially cherries, apple, raisins, and red onion cooked down with some sugar (half brown, half white) and white vinegar. It is absolutely delicious on a cheese plate (especially with cheddars, and with brie or similar), and is also good with pork or chicken. I canned mine...
I am an American living in Mexico, and we never have cherries at that price here. They are always imported, and only at this time of year. They are from Central America and are around $9 US a pound. I don;t think cherries grow anywhere in Mexico, if so we would get them for less because there would be no import taxes etc. I live in a tropical area on the Pacific coast and it's way to warm here for cherries.
Bolivianita, I think I am going to try the clafoutis after seeing these pictures on Wikipedia!
and I have most of the ingredients!
epicurious had oodles of recipes.http://www.epicurious.com/recipes/rec...
thank you everyone for your suggestions.
(and if anyone is reading this from the raleigh area, the market I am speaking off is adjacent to the flea market mall on captial blvd)
Make Brandied Cherries.
I have two batches in the fridge from last summer. They last forever. Just tonight I served Manhattans with cherries that had been brandied in bourbon and my friend was just wowed. I also chop them and use them for an ice cream garnish and have used them in cakes.
And another in my "try" file: Dark Cherry Sorbet. If you can't find Orgeat syrup (somewhere you'd normally buy coffee syrups), almond syrup is supposed to be an adequate substitute.
1/2 cup granulated sugar
1/2 cup water
3 pounds pitted sweet dark cherries
1/4 cup fresh lemon juice
1/2 cup orgeat syrup
1. Place sugar and water in a 11/2 quart saucepan. Bring to a boil over mediumhigh heat, reduce heat to medium, and cook until the sugar is completely dissolved to make a simple syrup -- you will have about 2/3 cups simple syrup. Transfer to a bowl and cool completely.
2. Place the cherries in a food processor fitted with the metal "s" blade. Pulse to chop, then process until completely puréed -- you will have about 6 cups purée. Stir in the lemon juice, orgeat, and cooled simple syrup. Cover and chill for 2 hours or longer.
3. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The sorbet will have a soft, slushy texture, similar to a freshly scooped Italian ice. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Wow! I wish I were near you so I could dash to the market & grab some.
Here's a cherry jam recipe that I haven't tried yet - it's in my "try" file awaiting affordable fresh cherries! - but it looks quite reliable. I absolutely love cherry jam and preserves. I hope you do, too. Homemade is the absolute. This recipe is supposed to make 6 half-pints. I wish I could tell you where it originated. I got it via email from someone.
3 pounds fully ripe dark sweet cherries
1 package regular powdered fruit pectin (1.75 oz)
1 teaspoon lemon peel, finely shredded
1/4 cup lemon juice
5 cups sugar
1. Sort, wash, stem, pit, and chop cherries. Measure 4 cups chopped
2. In a 6- or 8-quart Dutch oven or kettle combine cherries, pectin, lemon
peel and lemon juice. Bring to boiling over high heat, stirring constantly.
Stir in sugar. Bring to a full rolling boil. Boil hard for 1 minute,
stirring constantly. Remove from heat. Quickly skim off foam with a metal
3. Immediately ladle jam into hot, sterilized half-pint canning jars,
leaving 1/4" headspace. Wipe jar rims and adjust lids. Process jars in
boiling-water canner for 5 minutes (start timing when water begins to boil).
Remove jars from canner; cool on racks.