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10 pounds of cherries; What To Do?

Shrinkrap Jun 23, 2010 07:46 PM

Mostly, bings, some ranier ( I think). From the parents of one of the kids on sons soccer team ( Go US!). I could try to eat them all, but I have visions of that scene in " Witches of Eastwick".

Most recipes seem to favor "sour cherries."

Anybody have experience with drying or preserving?

I really like "Cherries Garcia" ice cream. Anyway to get those flavors without making ice cream or candy?

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  1. goodhealthgourmet RE: Shrinkrap Jun 23, 2010 08:13 PM

    - definitely make cherry clafoutis.
    - Cherry Garcia is nothing more than vanilla ice cream with shaved chocolate and cherries - if you don't want to make your own ice cram, you can fold the cherries and chocolate into store-bought vanilla...or into vanilla yogurt for a snack.
    - dehydrate some and dip in chocolate.
    - cherry pie or tart
    - Bon Appetit cherry brown butter bars
    - chutney
    - jam
    - macerated in kirsch or brandy
    - cook down with fresh thyme, pepper, wine & a little stock, finish with a splash of cream or a pat of butter, and serve over chicken or pork.
    - add to green salad with toasted almonds or pistachios and shaved cheese
    - serve on a cheese plate
    - i'm thinking they'd be terrific combined with miso somehow...

    2 Replies
    1. re: goodhealthgourmet
      Caitlin McGrath RE: goodhealthgourmet Jun 29, 2010 09:01 PM

      Do you know if that cherry brown butter bar recipe is on Epicurious? I couldn't find such a thing in a search there, but it sounds like something I need to know about. If it's not there, might you be willing to paraphrase? (I have some personal faves from Bon Appetit that are not on Epicurious, so I know it happens.)

      1. re: Caitlin McGrath
        Shrinkrap RE: Caitlin McGrath Jun 30, 2010 08:49 PM

        I found it. Apparently the original was with raspberries. I'll link if I can find it again. I made a LOT of mistakes but it turned out okay. I used 1/2 instead of 1/4 cup floor, and forgot the browned butter until it was in the oven. I poured it over and jiggled the pan I also used a one day old, no-booze version of "marachinoed" cherries.


    2. c
      chuang RE: Shrinkrap Jun 23, 2010 08:15 PM

      Well, can't help with what you specifically asked for, but we picked a ton of cherries off our neighbour's tree (with their permission of course!) and so a quick search on epicurious led me to these recipes that I'm looking forward to trying:
      Sweet Cherry and Lemon Conserve
      Cherry Cornmeal Upside down cake
      Quick Plum and Cherry Jam
      Sweet Cherry Sorbetto
      Hope that gives you some inspiration!
      Heh heh, I also roped my mother-in-law into making us a cherry pie ;)

      1. kattyeyes RE: Shrinkrap Jun 23, 2010 08:40 PM

        I recently made several batches of tipsy cherries: simply Bing cherries poked with toothpicks and covered in
        - Cruzan vanilla rum
        - Van Gogh Dutch Chocolate vodka
        - 43 Liqueur

        You can get cherries tipsy pretty much any way you like...but I'm especially fond of the Cruzan vanillas. I also made a small batch of tipsies dipped in chocolate.
        Here's what the cherries look like:

        I also baked cherry almond scones with an almond glaze:

        And made a cherry almond cake:

        I vote you buy lots of jars and make lots of nice Christmas presents...tipsy cherries are delicious!

        1. Shrinkrap RE: Shrinkrap Jun 23, 2010 08:41 PM

          These are great! Thanks!

          1. kattyeyes RE: Shrinkrap Jun 23, 2010 08:44 PM

            OOPS, one more for ya from NPR, Beyond Shirley Temples: The New Maraschino Cherry"...recipes for preserving cherries with or without booze and much more!


            1 Reply
            1. re: kattyeyes
              Shrinkrap RE: kattyeyes Jun 23, 2010 08:53 PM

              "No-Booze Maraschino Cherries"

              Perfect! Wonder how long they will keep.

            2. free sample addict aka Tracy L RE: Shrinkrap Jun 23, 2010 10:24 PM

              I'd freeze some for winter baking and fruit salads. I pit them, initially freeze them on a cookie sheet and then bag and freeze them. I like having a taste of summer in winter.

              3 Replies
              1. re: free sample addict aka Tracy L
                Shrinkrap RE: free sample addict aka Tracy L Jun 23, 2010 10:45 PM

                That's good too. How are they different after freezing? Do you think the ones in Cherries Garcia have added sugar?

                1. re: Shrinkrap
                  free sample addict aka Tracy L RE: Shrinkrap Jun 23, 2010 11:19 PM

                  They are less firm and kind of on the mushy side and they don't get much sweeter with freezing. My ex MIL used to let them defrost in a bowl with a little sugar and some lemon juice. I think Cherries Garcia has some sugar.

                2. re: free sample addict aka Tracy L
                  Windy RE: free sample addict aka Tracy L Jul 2, 2010 09:09 AM

                  I agree. I usually cook surplus fruit with a little sugar (quick boil) and then put in ziploc bags. You'll be happy to find them in February and add them to anything--oatmeal, smoothies, etc.

                3. Shrinkrap RE: Shrinkrap Jun 25, 2010 06:07 PM

                  Check this out!
                  Dark Chocolate Cherries

                  1 Reply
                  1. re: Shrinkrap
                    Shrinkrap RE: Shrinkrap Jul 1, 2010 09:33 AM

                    Warmed, over ice cream was like a "quick fix" Cherries Garcia Sunday!

                  2. k
                    karenmae1983 RE: Shrinkrap Jul 1, 2010 09:13 AM

                    Cherries can do so many things. I live near Traverse City, MI, and have seen lots of different ideas. You could make a cherry salsa, include them in a salad, or even chop them up finely and use them in burger!

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