It's that time again, when cherries are everywhere. Like beautiful organic earrings, hanging ample and confident from a long, graceful stem, these orbs are as versatile as any food on the planet. As I purchased the large container from our local market, I mused about what to do with them: Maybe a pickled pearl onion and cherry chutney, or reduced with port wine and shitake mushrooms to cascade over a pork loin. Maybe heated with lemon and sugar to create a deep claret colored jam, or, chopped into juicy, ruby slivers and added to...ah yes...A SOUR CREAM POUND CAKE filled to the gills with CHERRIES, frosted liberally with pink, cream cheese frosting.
I guess I gravitated to the evil choice first. Lucky you.
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style is one of combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.