Cherry season came and went and now I am mourning the taste of the fresh ones snatched from the tree with my stained fingers. We found quite a few trees in the wild this year as Papie's tree was infested with worms as were two other wild trees that I found. Those big ripe cherries looked perfect from the outside, a deep dark red but on the inside was a maggot wiggling around. I picked quick a few of these bitter tasting (the worm makes them bitter) maggot filled cherries for the chickens who would fight each other for the surprise protein filled cherry.
But my shelves are lined up for the year with cherry syrups, cherry jams and jellies (sour and black cherry varieties), eau de vie, cherry bounce and about four kilos of nice dark almost black cherries pitted in the freezer.
Pie Cherries, or as the French call them: Griottes (sour cherries) are good for digestion troubles and reduce fevers. It's what you make kirsch with- you leave in the stems and pits, the jams are delightful with a tang, and girotte ice creams is one of my favorites. You can also cook griottes into sweet and savory dishes.
Save some of the leaves for your pickle making, they keep the pickles crunchy and you can make a tea with the leaves and stems for urinary problems
Speaking of saving, you should save the pits too. Pits saved for Cherry Pit Ice Cream and homemade Cherry Pit-Hot/Cold Packs
And for making cherry claufotis. I also make this with yellow plums and apricots. For the true French way of making clafoutis, you leave the pits in. This makes the dish stay firm and not water laden like with the cherries pitted (if you do that you'll have to add cornstarch to the batter). it also gives the dessert (or breakfast food for me) a hint of almond. Makes you eat slowly and carefully too.
3/4 cup flour
1/4 teaspoon salt
3 large eggs
1/4 cup sugar or honey or natural sweetener of your choice
3/4 cup milk
1/2 teaspoon pure vanilla extract
For the Clafoutis Batter: In your food processor or blender place all the batter ingredients. Process for about 45 - 60 seconds, scraping down the sides of the bowl as needed. Once the batter is completely smooth, let it rest while you prepare the fruit.
1 pound fresh sweet cherries--- leave the pits in
1 tablespoon unsalted butter
Butter your dish and then layer cherries into the dish and then pour the batter over the top. Bake for 55 minutes in a hot oven. Serve warm or cold the next day for breakfast.
To make cherry bounce you need: sugar, vodka and cherries. shake well, wait ten days. enjoy!
And for making cherry claufotis. I also make this with yellow plums and apricots. For the true French way of making clafoutis, you leave the pits in. This makes the dish stay firm and not water laden like with the cherries pitted (if you do that you'll have to add cornstarch to the batter). it also gives the dessert (or breakfast food for me) a hint of almond. Makes you eat slowly and carefully too.
3/4 cup flour
1/4 teaspoon salt
3 large eggs
1/4 cup sugar or honey or natural sweetener of your choice
3/4 cup milk
1/2 teaspoon pure vanilla extract
For the Clafoutis Batter: In your food processor or blender place all the batter ingredients. Process for about 45 - 60 seconds, scraping down the sides of the bowl as needed. Once the batter is completely smooth, let it rest while you prepare the fruit.
1 pound fresh sweet cherries--- leave the pits in
1 tablespoon unsalted butter
Butter your dish and then layer cherries into the dish and then pour the batter over the top. Bake for 55 minutes in a hot oven. Serve warm or cold the next day for breakfast.
To make cherry bounce you need: sugar, vodka and cherries. shake well, wait ten days. enjoy!
7 comments:
delightful work here
Wow, you made eau de vie? I'm impressed! I've searched and searched for an accurate recipe to follow but its like a secret club that I don't know the "knock" to! I'm going cherry picking tomorrow and can't wait.
Do you mean you can eat the pits? I have a few cherry trees but the birds and bears usually get the cherries before I do. They are ripening now. I'd love to try the clafouti but I'm afraid someone would lose a tooth if I leave the pits in.
Only 10 days for the Cherry Bounce? When I made Cherry Wishniak, it steeped for 3 months! And is it ever tasty. When I strained out the cherries, we saved them for topping ice cream. I also smashed the pits slightly and mixed them with cacao nibs to make a cocoa liqueur.
wow, had no idea there were so many uses for cherries, and cherry pit cold/hot packs, brilliant!
I find your blogs so inspiring but haven't left a comment yet -- I've been reading for a couple months though. Was wondering how long the cherry bounce will keep?
I love cherries and this recipe looks delicious! One of my favorite things to do with food I really love is pair it with a palette pleasing drink. Mixed Drinks Made Easy! offers hundreds of drink recipes that you can pair with your favorite foods for a real celebration of flavor!
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