Cherries

On Fri 01 Jul 2005 10:53:05a, Dimitri wrote in rec.food.cooking:

Quoted message said:

A local chain has Cherries 99 cents a pound.

Other than canning and eating as is.

Ideas?

Dimitri

What kind of cherries? Depending...jam, jelly, pies, black forest cake.
I'm sure there's more.

--
Wayne Boatwright Õ¿Õ¬
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 01 Jul 2005 10:53:05a, Dimitri wrote in rec.food.cooking:

Quoted message said:

A local chain has Cherries 99 cents a pound.

Other than canning and eating as is.

Ideas?

Dimitri

What kind of cherries? Depending...jam, jelly, pies, black forest cake.
I'm sure there's more.

Bing...

Dimitri

Wayne Boatwright said:

On Fri 01 Jul 2005 10:53:05a, Dimitri wrote in rec.food.cooking:

Quoted message said:

A local chain has Cherries 99 cents a pound.

Other than canning and eating as is.

Ideas?

Dimitri

Quoted message said:

What kind of cherries? Depending...jam, jelly, pies, black forest cake.
I'm sure there's more.

Cherries in brandy. I tried that a couple of years ago and made a
mess of it, but I have tasted really good ones. I didn't add sugar to
mine. :o(

Dimitri said:

A local chain has Cherries 99 cents a pound.

Other than canning and eating as is.

Ideas?

The dark cherries make great jam.

Boogie Berries. Place freshly picked berries in a preserving
jar, cover with Brandy, Rum, Vodka or whatever, put a top
on and let them sit for a few months.

Dimitri said:

Quoted message said:

What kind of cherries? Depending...jam, jelly, pies, black forest cake.
I'm sure there's more.

Bing...

Jam.

"Dimitri" <[email hidden]> wrote in message
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Quoted message said:

A local chain has Cherries 99 cents a pound.

Other than canning and eating as is.

Ideas?

Dimitri

How fortunate you are. A bad spring in the Pacific NW has impacted the crop
size and subsequently made prices out of sight. The price is so high I
can't remember how much it is--I just crossed cherries off of the shopping
list this year--maybe $4 a pound. How about making Cherry Bounce?
Janet

"Dimitri" <[email hidden]> wrote in message
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Quoted message said:

A local chain has Cherries 99 cents a pound.

Other than canning and eating as is.

Ideas?

Dimitri

I've not made it myself, but other than vanilla, the best homemade ice cream
I've ever had was made with bing cherries.
Dee

Dimitri said:

A local chain has Cherries 99 cents a pound.

Other than canning and eating as is.

Ideas?

Dimitri

Coupes Edna May
--------------------

Place vanilla ice cream in the bottom of a cup and on top of each
arrange some very cold cooked, toned cherries. Cover completely with
pink coloured creme chantilly made by adding raspberry purée to the
cream.
-------------------

Coupes Elizabeth
---------------------

At the bottom of a cup place some very cold stoned cherries which have
been poached in a cherry brandy flavoured syrup. Cover with spoonfuls
of cream chantilly and sprinkle with a little cinnamon.
------------------

I also have recipes for chutney with cranberry walnut and cherry,
fruitcake with walnuts and cherries, stuffing with wild rice, black
walnut and cherries, brandy raspberry and cherry sauce, cherry cake,
cherry pie, cherries imperial, mousse, cherry & pineapple sorbet.

There are also iced fruit soufflés that are not baked and only look like
a soufflé, they are really a iced mousse served in such a manner as to
resemble an soufflé
---
Joseph Littleshoes

Dimitri said:

A local chain has Cherries 99 cents a pound.

Other than canning and eating as is.

Ideas?

Dimitri

Clafouti.

--
Jean B.

Dimitri said:

A local chain has Cherries 99 cents a pound.

Other than canning and eating as is.

Ideas?

Dimitri

Cherry jam
Clafoutis
Cherry syrup
Dried cherries
Pies and crumbles

In article <[email hidden]>,

Janet Bostwick said:

How fortunate you are. A bad spring in the Pacific NW has impacted the crop
size and subsequently made prices out of sight. The price is so high I
can't remember how much it is--I just crossed cherries off of the shopping
list this year--maybe $4 a pound. How about making Cherry Bounce?

Where are you? We're getting Bings for just over a dollar a pound in
western Washington. Not a great price, but not terrible.

I made some brandied cherries a couple years ago that were
incredible. I may do that again this year. Cherry vinegar is nice.

Regards,
Ranee

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"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>, Arri London <[email hidden]>

Quoted message said:

Clafoutis

This is especially good. I made one for the first potluck we
attended with our church, and people still ask about it. 🙂 And pie.
Lots of pie.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>,

Margaret Suran said:

Cherries in brandy. I tried that a couple of years ago and made a
mess of it, but I have tasted really good ones. I didn't add sugar to
mine. :o(

I don't add sugar to mine. When I make them into a dessert, I reduce
the brandy with sugar in a saucepan. Then pour the whole lot over ice
cream.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Ranee Mueller said:

Where are you? We're getting Bings for just over a dollar a pound in
western Washington. Not a great price, but not terrible.

I made some brandied cherries a couple years ago that were
incredible. I may do that again this year. Cherry vinegar is nice.

The cherries need to be really fresh and unblemished. I have used brandy with and
without adding sugar. IMO, they are much better with the sugar.

On Fri, 01 Jul 2005 17:53:05 GMT, "Dimitri" <[email hidden]>

Quoted message said:

A local chain has Cherries 99 cents a pound.

Stater bros????

Quoted message said:

Other than canning and eating as is.

Ideas?

Cherry cobbler is going to be the dessert of choice around here this
weekend.

Debra

"Ranee Mueller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Janet Bostwick" <[email hidden]> wrote:

snip

Quoted message said:

Where are you? We're getting Bings for just over a dollar a pound in
western Washington. Not a great price, but not terrible.

snip> Regards,

Quoted message said:

Ranee

Idaho. We have extensive fruit orchards here that didn't fare well with the
really cold and wet and windy spring. The Washington fruit we see is fairly
expensive now, perhaps the price will come down some.
Janet

Janet Bostwick said:

How fortunate you are. A bad spring in the Pacific NW has impacted the crop
size and subsequently made prices out of sight. The price is so high I
can't remember how much it is--I just crossed cherries off of the shopping
list this year--maybe $4 a pound. How about making Cherry Bounce?
Janet

I am in Portland, OR and Bing cherries are about $1.25/lb currently.

-L.

On Fri, 01 Jul 2005 17:53:05 GMT, "Dimitri" <[email hidden]>

Quoted message said:

A local chain has Cherries 99 cents a pound.

Other than canning and eating as is.

Ideas?

Funny you should mention...Von's had gorgeous cherries this afternoon
when I stopped, so I grabbed some to make cherry pie. I also include a
cobbler recipe that I'm fond of. Use half the topping, though, as I
think it's too thick.

@@@@@ Now You're Cooking! Export Format

Fruit Pie

desserts

2 1/2 cups all purpose flour
1 teaspoon Salt
2 tablespoons Sugar
12 tablespoons unsalted butter, chilled; cut into 1/4 inch cubes
8 tablespoons vegetable shortening
6 - 8 tablespoons ice water
2 tablespoons unsaltred butter; cut into small pieces

Prepare and shape dough into two disks. Refrigerate until needed.

Remove one piece of dough from refrigerator. If stiff and very cold,
let
stand until dough is cool but malleable. Adjust oven rack to center
position, and heat oven to 400 °F.

Roll one dough disk on a highly floured surface intoa 12" circle.
Fold
dough in quarters, then place dough point in center of 0" pie pan.
Unfold
doughj.

Gently press dough into sides of pan, leaving portion that overhangs
lip of
pie place in place.

Prepare fruit filling and let stand for 15 mins. Turn fruit mixture,
including juices, into pie shell. Scatter butter pieces over fruit.
Refrigerate until ready to top with remaining dough.

Roll out second dough disk and place over filling. Trim top and bottom
edges to 1/2" beyond pan lip. Tuck this rim of dough underneath itself
so
that folded edge is flush with pan lip. Flute edging or press with
fork
times to seal. Cut four slits on dough top. If pie doug is very soft,
place
in freezer for 10 mins. before baking.

Place pie on baking sheet to catch any drips; bake until top is
golden, 20
to 25 mins. Reduce oven temperature to 350°F and continue to bake
until
juices bubble and crust is golden brown, 30 to 40 mins. longer.

Transfer pie to wire rack; let cool to almost room temperature so
juices
have time to thicken, from 1 to 2 hours.

Blueberries:
3 pints blueberries
3/4 to 1 cup sugar
3 - 4 tablespoons tapioca
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon ground allspice
pinch of grated nutmeg

Cherries:
6 cups cherries, stemmed and pitted
3/4 to 1 cup sugar
3 - 4 tablespoons tapioca
2 teraspoons lemon juice
1 teaspoon grated lemon zest
1/8 teaspoon almond extract
1 tablespoon brandy

Peaches
6 cups peeled, pitted and sliced peaches
1/4 to 1/2 cup sugar
3 - 4 tablespoons tapioca
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon ground allspice
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
1 tablespoon minced crystallized ginger

Contributor: The Best Recipe

For a cobbler, use the above cherry filling with the below cobbler
topping:

@@@@@ Now You're Cooking! Export Format

Fruit Cobbler

desserts

1/2 cup sugar
2 tablespoons Butter
1/2 teaspoon cinnamon
lemon juice
6 cups apples (about 4 medium apples); pared and sliced
1 cup flour
2 tablespoons sugar
1 1/2 teaspoon baking powder
1/2 teaspoon Cinnamon
1/4 cup Butter; softened
1 egg
4 teaspoons cornstarch
1/4 cup milk

Preheat oven to 400F. Combine sugar, cinnamon, lemon juice, 1/4 t..
salt
and put into baking dish. Dot with butter.

Combine flour, sugar, baking powder, cinnamon, and butter in food
processor. Pulse until butter is well cut in and resembles coarse
crumbs.
In a small bowl, stir together the egg and milk. Add to flour
mixture,
pulsing just to moisten. Drop topping by the spoonful into small
mounds
atop the filling.

Optional: Brush topping with egg whites and sprinkle cinnamon and
sugar
over all.

Bake cobblers in middle of oven until cobbler is golden and cooked
through
(lift corner of cobbler to make sure it's cooked underneath), 35 to 45
minutes.

For blueberry or peach cobbler: Use 1/3 to 2/3 cup sugar and 2
tablespoon
cornstarch. Add 1/4 cup water. Use unsweetened peaches.

Contributor: Combined Recipes

Yield: 6 servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

"Janet Bostwick" <[email hidden]> wrote in message

Quoted message said:

How fortunate you are. A bad spring in the Pacific NW has impacted the
crop size and subsequently made prices out of sight. The price is so high
I can't remember how much it is--I just crossed cherries off of the
shopping list this year--maybe $4 a pound.

I just paid $1.69 on sale this week Regular price is $4 here in CT. They
are nice sized, juicy, really a good buy right now. Not sure of where they
were grown.