On top of the cherry - KATV - Breaking News, Weather and Razorback Sports

On top of the cherry

Updated: July 26, 2012 03:30 PM EDT
© Todd Coleman / Bonnier © Todd Coleman / Bonnier
  • RecipesMore>>

  • Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Friday, July 25 2014 8:00 AM EDT2014-07-25 12:00:44 GMT
    Brandon DouglasPrep Time 30 minBake Time ~35 minCool Time Serve Instantly for Ideal Texture2 ½ cups Splenda Zero Calorie Sweetener, Divided into 1 ½ cups and 1 cup2 cup Gluten Free Bisquick All Purpose flour6 Tbsp ½ cup cocoa, divided respectively4 tsp baking powder½ tsp salt2 cups Whole Milk2/3 cup unsalted butter, melted3 teaspoons Gluten Free vanilla extract½ cup firmly packed Splenda Brown Sugar blend3 cups hot waterPreheat oven to 3500FStir Together 1 ½ cups Splenda Zero Calorie Sweeten...More >>
    Brandon DouglasPrep Time 30 minBake Time ~35 minCool Time Serve Instantly for Ideal Texture2 ½ cups Splenda Zero Calorie Sweetener, Divided into 1 ½ cups and 1 cup2 cup Gluten Free Bisquick All Purpose flour6 Tbsp ½ cup cocoa, divided respectively4 tsp baking powder½ tsp salt2 cups Whole Milk2/3 cup unsalted butter, melted3 teaspoons Gluten Free vanilla extract½ cup firmly packed Splenda Brown Sugar blend3 cups hot waterPreheat oven to 3500FStir Together 1 ½ cups Splenda Zero Calorie Sweeten...More >>
  • Raspberry Lemonade, 7/23/14

    Raspberry Lemonade, 7/23/14

    Wednesday, July 23 2014 10:09 AM EDT2014-07-23 14:09:04 GMT
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>
  • Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Tuesday, July 22 2014 11:12 AM EDT2014-07-22 15:12:24 GMT
    Alan BennettYield: 32 servingsIngredients:1 1/4 Quart Oreo Pieces-small, divided6 Tbl. butter, meltedCup Original Cream Cheese, softened2 Cup sugar4 Ea. eggs1 1/4 Cup fresh blueberries1/3 Cup semi-sweet or dark chocolate, meltedDescription:Cheesecake bars made with fresh blueberries and Oreo Cookie Pieces.Preparation Steps:Combine 1 lb. of the Oreo Pieces and butter; press evenly onto bottom of 1 parchment-lined half-sheet pan. Place cream cheese and sugar in large bowl of electric mixer fitt...More >>
    Alan BennettYield: 32 servingsIngredients:1 1/4 Quart Oreo Pieces-small, divided6 Tbl. butter, meltedCup Original Cream Cheese, softened2 Cup sugar4 Ea. eggs1 1/4 Cup fresh blueberries1/3 Cup semi-sweet or dark chocolate, meltedDescription:Cheesecake bars made with fresh blueberries and Oreo Cookie Pieces.Preparation Steps:Combine 1 lb. of the Oreo Pieces and butter; press evenly onto bottom of 1 parchment-lined half-sheet pan. Place cream cheese and sugar in large bowl of electric mixer fitt...More >>


By Leah Koenig


My father and I don't have too many levels on which we can relate. He came of age in the 1930s, experiencing the harrowing lessons of the Great Depression; I grew up in the 1990s, feeling entitled to the whole world. He refuses to learn how to use email; I practically live online.

But on a recent visit home to Chicago, when I set a bowl of red cherries between us for a snack, his eyes lit up. "I can't remember the last time I had fresh cherries," he said. "What a treat."

He mused for a bit, remembering when, as a young boy living in Rochester, New York, he and his father would pick cherries from neighborhood trees. The same way I remember him taking my brother and me on boysenberry picking missions in the alleys of suburban Chicago some six decades later.

The world was different back when my dad was a kid — simpler and slower in a way I can't begin to imagine. But in that moment, with that bowl of sweet stone fruits between us, sitting together in the first decades of the 21st century while looking back to the first decades of the 20th, I felt connected to him.

Like my dad, my favorite way to eat cherries is fresh out of hand, ejecting the pebbly pits into a bowl like tobacco into a spittoon. But the miniature drupes, which come in both sweet and sour varieties that are at their peak in early to mid summer, are also delicious baked into pies, crumbles, and cakes, or providing a splash of sweet-tart flavor to meat and rice dishes.

Cherries are also the base of several fantastic cocktail ingredients from maraschino syrup to kirsch.

SWEET

Cherries Jubilee
Typically flambéed tableside and served over ice cream, jubilee is a timeless, classic dessert.

Preserved Cherries
Preservative-free maraschino-style cherries are perfect for cocktails or pouring over ice cream.

Black Forest Cake
An iconic German masterpiece of cherry brandy-soaked pastry engineering.

Hungarian Sour Cherry Cake
Sour cherries dot the top of this simple breakfast cake.

Cherry Clafoutis
Baked custard studded with juicy black cherries is an irresistible French classic.

Cherry Almond Star Cookies
A red candied cherry crowns the center of kirsch and almond-flavored Italian cookies.

Sour Cherry Pie
Sweetened with sugar and almond extract, sour cherries make a delicious summer pie filling.

Blueberry Cherry Cobbler
Two of summer's tastiest fruits combine in a biscuit-topped cobbler.

Red Cherry Granita
Cool things down with a scoop of cherry flavored granita.

Pizza Ebraica
This traditional Roman Jewish bar cookie is studded with nuts and chopped candied cherries.

SAVORY

Hungarian Chilled Cherry Soup
Begin your next summer dinner with a rich and flavorful cold cherry soup.

Rack of Venison with Sour Cherry Port Sauce
Cherries' sweet-tart flavor pairs perfectly with roasted venison.

Wild Rice Salad with Dried Sour Cherries
Add flavor to a basic wild rice salad by tossing in chopped dried sour cherries.

Duck with Cherries
Roasted duck is topped with a sauce of dried and fresh cherries cooked in red wine.

Cornbread Stuffing
Enliven a basic cornbread stuffing with fresh sage and dried cherries.

DRINK

Brandied Cherries
Cherries taste even better after a long soak in brandy.

La La Lola
This artisanal take on cherry cola uses a full pint of cherries per three cups of cola.

Grand Royale
Cherry liqueur adds sweetness and a rosy hue to this classic drink.

Black Forest Manhattan
Sour cherry juice, kirsch, and chocolate bitters combine to make a cocktail worthy of its namesake German cake.





Leah Koenig is a freelance writer and author of The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen.

 

 

© 2012 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.