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Post by Deleted on May 29, 2015 11:03:54 GMT -5
The pot luck thread has me thinking about the 20 some pounds of cherries I have in my freezer. I have to make a dessert for DS's scout Court of Honor on Monday and was thinking I should try and use up some of those up before I'm overrun with this years crop as well, but I don't really know of anything besides pie. I could do a cobbler but haven't ever made one (I almost never bake due to time constraints and because I'd eat it all).
Anyone have any good, and preferably easy, recipes for cherries? They are a tart baking cherry.
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yogiii
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Post by yogiii on May 29, 2015 11:16:33 GMT -5
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Post by The Walk of the Penguin Mich on May 29, 2015 11:17:43 GMT -5
OMG! Do you realize how much tart baking cherries are? We pay about $10/bag for 2 lbs of frozen cherries, pitted and frozen. We have a tart cherry orchard down the road, but they are only pickable about 1 week of the year and we seem to be gone that week all the time.
Easiest thing ever is to do little tartlets. You should be able to find little tart shells at the grocery store. Bake them off. For the cherries, put them in a pan with sugar, lemon juice and cornstarch. They'll cook down a little and thicken, but you don't want to cook them too long. Put into tart shells, cool and serve with a dollop of whipped REAL cream.
I just made a crisp. Mixed the cherries with some cornstarch, sugar and lemon juice and put in a baking dish. Mix together about half a stick of softened butter, 1/3 C flour, sugar, brown sugar and slivered almonds. Scatter the clumps over the top and bake.
Pillsbury makes a credible pie crust, you can try baking a pie with them too.
ETA:
I have also cooked them down and served them warm over vanilla ice cream.... My sister has a coffee cake recipe that she normally makes with pears and walnuts. TD doesn't like pears, so I made it with the cherries and almonds and think it's better with cherries than with pears. The recipe's really good, I'll get it for you if you want it but will warn you it's a pain in the ass to make.
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mmhmm
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Post by mmhmm on May 29, 2015 11:19:36 GMT -5
My husband used to make cherry soup. Cherries, water, red wine, tapioca, and sugar. He'd cook it until it began to thicken. We ate it warm, or put it over ice cream or angel food cake. It was really delicious. I don't know if he ever wrote that recipe down. I'll have to look around for it. It was something his mother made. She was from Germany.
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weltschmerz
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Post by weltschmerz on May 29, 2015 11:28:47 GMT -5
The pot luck thread has me thinking about the 20 some pounds of cherries I have in my freezer. I have to make a dessert for DS's scout Court of Honor on Monday and was thinking I should try and use up some of those up before I'm overrun with this years crop as well, but I don't really know of anything besides pie. I could do a cobbler but haven't ever made one (I almost never bake due to time constraints and because I'd eat it all). Anyone have any good, and preferably easy, recipes for cherries? They are a tart baking cherry. You could try juicing them. I pay a small fortune for tart cherry juice, which has excellent anti-inflammatory qualities. (I'm allergic to Motrin, Advil and the like.)
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weltschmerz
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Post by weltschmerz on May 29, 2015 11:30:09 GMT -5
My husband used to make cherry soup. Cherries, water, tapioca, and sugar. He'd cook it until it began to thicken. We ate it warm, or put it over ice cream or angel food cake. It was really delicious. I don't know if he ever wrote that recipe down. I'll have to look around for it. It was something his mother made. She was from Germany. It sounds like Russian kissel, but we use cornstarch instead of tapioca.
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mmhmm
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Post by mmhmm on May 29, 2015 11:35:53 GMT -5
My husband used to make cherry soup. Cherries, water, tapioca, and sugar. He'd cook it until it began to thicken. We ate it warm, or put it over ice cream or angel food cake. It was really delicious. I don't know if he ever wrote that recipe down. I'll have to look around for it. It was something his mother made. She was from Germany. It sounds like Russian kissel, but we use cornstarch instead of tapioca. I've seen the recipe for kissel, and I do recall it used cornstarch instead of tapioca. I imagine the taste is much the same, though. Hubs used to make a big pot of it for me to take to work to share with the staff (and, even some patients who could eat it and were awake in the middle of the night). I never could bring any home. They ate it all!
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weltschmerz
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Post by weltschmerz on May 29, 2015 11:57:28 GMT -5
My mom used to make big pots of it. Delicious! It's a Russian staple.
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Post by Deleted on May 29, 2015 12:00:56 GMT -5
OMG! Do you realize how much tart baking cherries are? We pay about $10/bag for 2 lbs of frozen cherries, pitted and frozen. We have a tart cherry orchard down the road, but they are only pickable about 1 week of the year and we seem to be gone that week all the time. You are more than welcome to come visit in a few weeks and take as many as you want! I was picking and picking and picking last year and this is ONE tree! Keep in mind, I'm a baking moron. How much sugar, lemon juice and cornstarch? Trust me. I will wreck this without precise instructions.
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yogiii
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Post by yogiii on May 29, 2015 12:15:19 GMT -5
4 cups pitted tart red cherries
1 cup white sugar
1/4 cup cornstarch
That will make a basic pie filling
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Post by The Walk of the Penguin Mich on May 29, 2015 12:26:55 GMT -5
Keep in mind, I'm a baking moron. How much sugar, lemon juice and cornstarch?
It depends on how many cherries. I would also sugar to taste. I don't know exactly how many C of cherries I used with the crisp I made (but it was a 2 lb bag so weight wise, it would be 4 C), but I used the juice of half a lemon, about 2 heaping T (so around 1/4C of cornstarch and around 1/2 C sugar. We don't like it too sweet though, and the crisp on top of the cherries provided some sweetness too.
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milee
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Post by milee on May 29, 2015 13:09:44 GMT -5
So jealous! Cherries are my absolute favorite fruit and they're so expensive down here, I wouldn't ever use the fresh ones for baking. Well, the expense is only part of the reason, the other reason is that immediately I eat any fresh ones that come near me.
Things I'd research and make with that many fresh cherries: Cherry pie (my favorite pie!!!) Cherry ice cream Kirshwasser Stir them in greek yogurt with a little honey
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Post by Deleted on May 29, 2015 13:20:48 GMT -5
They're pretty tart for just eating fresh although when I look it up they say they're supposed to be on the sweeter end for tart cherries if left to ripen more. It's a Bali Cherry.
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myrrh
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Post by myrrh on May 29, 2015 13:29:11 GMT -5
We had a small tart cherry tree in the backyard growing up. My mom would make tart cherry preserves which would go wonderfully as a pancake or yogurt topper, but freezing them with a little sugar is probably easiest. I hope you have a cherry pitter cause pitting by hand is the pits. LOL I found this web page which has a promising preserve recipe. www.wasemfruitfarm.com/recipes/cherry.htmlSigh, now I want pancakes with cherry preserves.
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Lizard Queen
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Post by Lizard Queen on May 29, 2015 13:29:47 GMT -5
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Post by Deleted on May 29, 2015 14:03:31 GMT -5
We had a small tart cherry tree in the backyard growing up. My mom would make tart cherry preserves which would go wonderfully as a pancake or yogurt topper, but freezing them with a little sugar is probably easiest. I hope you have a cherry pitter cause pitting by hand is the pits. LOL I found this web page which has a promising preserve recipe. www.wasemfruitfarm.com/recipes/cherry.htmlSigh, now I want pancakes with cherry preserves. We have a pitter, but let me tell you after 10 ice cream pails full, pitting with a pitter isn't a whole lot of fun either! DS got into it at first, but that lasted all of 10 minutes.
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mmhmm
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Post by mmhmm on May 29, 2015 14:06:01 GMT -5
I'd almost kill to have all those cherries! There'd be cherry soup for all - using a really good wine! Mmmmmmmm, yes! Another thing I've done with this, if I can arrange left-overs (requires hiding), is to add minced garlic and cook in the flavor. It keeps wonderfully covered, in the fridge, and is absolutely sensational over Cornish game hens. Yum!
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Post by Deleted on May 29, 2015 14:10:43 GMT -5
Hey, I never thought of drying instead of freezing! We have a dehydrator, but I've only used it for peppers.
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NastyWoman
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Post by NastyWoman on May 29, 2015 14:20:28 GMT -5
make cheery sauce. Good vanilla icecream, cherry sauce, whipped cream and some really good chocolate syrup (not that Hershey's cr*p) YUM!!! I'm on my way
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Tiny
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Post by Tiny on May 29, 2015 14:25:36 GMT -5
We had a small tart cherry tree in the backyard growing up. My mom would make tart cherry preserves which would go wonderfully as a pancake or yogurt topper, but freezing them with a little sugar is probably easiest. I hope you have a cherry pitter cause pitting by hand is the pits. LOL I found this web page which has a promising preserve recipe. www.wasemfruitfarm.com/recipes/cherry.htmlSigh, now I want pancakes with cherry preserves. We have a pitter, but let me tell you after 10 ice cream pails full, pitting with a pitter isn't a whole lot of fun either! DS got into it at first, but that lasted all of 10 minutes. OMG! In HS, I worked in a mom and pop bakery... one of the 'chores' was pitting plums - there was a 'pitter' that attached to the counter and then me and other counter girl would have it - for a couple of hours. It WAS entertaining for a while and then it got old.... we'd do enough plums to fill 2 or 3 - 5 gallon buckets at a time. Thankfully, the other counter girl and I were hard workers AND clever/mischievious - we'd just bite the bullet and get it done - having contests for how many could be done in a minute or whatever. Never messed with the fruit or what was in the buckets - we BOTH liked the coffee cakes made from the plums. Sometimes we'd 'trick' the Baker(s) into doing some of the plums - or trick their grandkids into doing some of it. I still remember how achy I'd be the next day - arms and back after doing a billion plums. Once, the Baker bought cherries - since we were so good about doing the plums (the 2 of us may have been the first employees he had in 40 years that willingly went at the crates of plums!!)... and after about 30 minutes of doing the cherries - we staged a MUTINY and refused to do them. They were the WORST -messy and slow. Thankfully, we had the Baker well trained (I personally think he was a tiny bit afraid of the 2 of us) and he huffed and gruffed but gave up having us do the cherries. I think we may have pitted apricots at some point - and we always did plums every summer... but never did cherries after that first time. The pitter was not as much fun as the bread slicer though. We put all sorts of edibles thru the bread slicer (when no one was paying attention to us). The pitter ONLY did fruit with pits... Thanks! for the stroll down memory lane. That was a minimum wage job (and I never got a raise in the 4 years I worked there... but I didnt' mind.) It was a GREAT job.
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Artemis Windsong
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Post by Artemis Windsong on May 29, 2015 14:51:31 GMT -5
I love to make a cherry coffee cake from bisquick but I don't have the recipe.
I stopped myself from making it yesterday.
What does a commercial cherry pitter look like?
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Tiny
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Post by Tiny on May 29, 2015 15:10:00 GMT -5
I love to make a cherry coffee cake from bisquick but I don't have the recipe. I stopped myself from making it yesterday. What does a commercial cherry pitter look like? I've only seen hand held cherry pitters (or olive pitters). The one at the bakery was like over 2000 years old - I'm sure the Blessed Virgin Mary inherited from her Mother In Law.... It was a big heavy metal contraption that attached to the edge of a VERY sturdy table or in our case the store counter with a vise grip. You put a plum (there was a right way and wrong way to position the fruit) in a 'cup' and then pulled down a handle which pushed out the pit out the bottom and left the fruit still looking like a plum in the 'cup' part. If you did it wrong you got a smushed plum with possibly part of the pit still in it. You'd pull out the de-pitted plum and drop the next plum in - and pull the handle (put some BACK into it!!!) the pit would spit out the bottom of the cup - remove the plum, drop in another, PULL, and repeat endlessly until the crates of plums were gone. It was a steady Twump....twump.....twump..... twp...Dang it!... TWUMP... twump...twump... It wasn't very good for removing the pits from cherries or the icky 'cheese' center from cheese danishes - incase you didn't want to have to eat around the cheese filling... You can google pitters or cherry pitters - use vintage for old timey ones. I couldn't find an image of the 'machine' we used.
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Tiny
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Post by Tiny on May 29, 2015 15:25:03 GMT -5
In the recipe vien.... I don't do much with cherries - but if I did I'd consider making a small batch of jam: This sour cherry Jam recipe is from a book/webpage that I've made at least 6 other recipes - all good and reasonable. foodinjars.com/2009/07/sour-cherry-jam-recipe/Or, I might feel the need to do a Cherry Pepper Jam... just add a minced Habenaro (or 2) to the recipe above.... (you could also use a Serranno pepper or 2) Or maybe something like this: food52.com/recipes/22840-sour-cherry-black-pepper-jam
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alabamagal
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Post by alabamagal on May 29, 2015 17:01:12 GMT -5
If it was me and I liked the cherries I would make a cake for the Boy Scouts, probably better at an event anyway., and keep the cherries for myself and trying all the record here.
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mroped
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Post by mroped on May 29, 2015 17:03:35 GMT -5
In Romania they'd just boil not he cherries in a pot with water until the pits would start coming out or the broth was getting redish. Sugar was added at that point and was delicious! We called it "chiselita"- kiseleetza. You can take those cherries and put them in something like a 5galon glass jar/vial something that you can seal afterwards. Then you pour on top some grain alcohol if you can find any or if not Votka will do. As long as is over 40proof is good. Then you let it sit in a dark cool place for a while-2 or3 months minimum. Then you have a big party where everybody gets s..t faced on your home made brandy! You'll be the hero of the town, trust me!
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Post by Deleted on May 30, 2015 10:49:45 GMT -5
I'm going to try this one tonight I think.
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Post by The Walk of the Penguin Mich on May 30, 2015 16:06:17 GMT -5
MPL The cherries are made with canned pie filling so you are going to need to treat your cherries as posted. These are much sweeter than what you are working with, and likely less juicy, so you are going to need to compensate for this.
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Post by Deleted on May 31, 2015 15:16:52 GMT -5
Ok, two cobblers and two no-bake with the cream cheese/graham cracker crusts (after doing the pie filling prep for the topping). No clue how they turned out yet, but the cobblers seem pretty runny. I hope they firm up some more.
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Post by The Walk of the Penguin Mich on May 31, 2015 15:22:11 GMT -5
Try refrigerating them.
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Post by Deleted on May 31, 2015 15:28:25 GMT -5
Yeah, I don't need them until the scouts picnic tomorrow night so that's where they are. I made double of everything so I can test them first and see which (if either) I want to feed to anyone.
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