Soak them in vodka and pop them in your mouth anytime the feelings is right. Or you could make fresh cherry ginger sauce and a loaf of cherry and dark chocolate biscotti.For the record, the vodka option would have been my preference but then I would have to find an occasion to enjoy them.
The cherries were courtesy of Mrs. Bloggerman's boss' parent's farm in Washington State (that's 3 possesses in one sentence in case you were concerned). But what to do with a big Bag of cherries?
The first recipe was very simple. The sauce is just a few cups of chopped cherries (remember to take out the pits!) 3/4 cup of sugar and about 1/4 cup of balsamic vinegar. Stove it on medium heat stirring frequently for 10 minutes. Sprinkle ground ginger to taste. Pour over grilled chicken and boom you have chicken and cherries. It's delicious, just not exciting.
Then today I tried the biscotti. The first loaf was cherry free, featuring milk chocolate chips and chopped walnuts. Solid and consistent. The cherries went into the second batch along with some dark chocolate chips. Good, but I had to add extra flour at the end to compensate with the liquid from the cherries. What I forgot was more sugar to balance the flour. The result was a more of a chocolate cherry bread then a biscotti but it is still worth a bite.
Until next time may your stems be knotted and your pits not swallowed.
 Chocolate Chip/Walnut |
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