For the love of god can you please post these recipes "after the jump" or whatever you call it?
My scrolly finger is getting tired over here! Sheesh!
Good God! That clafoutis looks good.
OK, no freezing. Got it. But what about canning? My question still stands. Should I go out of my way to get eight pounds of cherries and sweat in my mother's kitchen to can Rainiers and basil for the months in which cherries cannot be procured?
Also, mmmm, clafoutis.
You might wanna tell Ma Paulus that. I've eaten assloads of frozen cherries in my lifetime.
erica probably has an assload in her panties - lickety split, chocolate covered :P
Hot, ricardo. Hot.
To answer the question: pussy.
That's weird... we used to pit and freeze cherries when I was a kid. They're actually pretty awesome as a frozen little treat.
Clarification: They're the only summer vegetable that loses quality dramatically when frozen. Yeah, they'll freeze, but not to the satisfaction of the kitchen at Cook's.
No, all summer fruits lose quality dramatically when frozen. (Can you think of one that doesn't?) And cherries freeze quite well, especially if pitted, dry and layed out in a single layer before bagging. That said: frozen fruit just kinda sucks.
I have four cherry trees, and I pit and freeze a lot of cherries, and they don't lose any flavor at all. So in my opinion, Cook's Illustrated is full of shit.
Frozen fruit may suck, but it's a hell of a lot better than out of season fruit. That bland crap ought to be banned.
ecb, have you made any or all of the recipes of the day that you post?
just wondering, because, if so, i want to know how they turn out, what you might adjust.
in particular, i am wondering about that cook's illustrated "gyro"/lamb patty recipe...i saw that in the mag and it sounded janky to me...
Annie, can the cherries. It'll be worth it.
Cook's is just wrong on this issue. They are correct that the cherries will not be the same in certain desserts, however in ice cream or crisps containing other fruit they'll be perfectly fine and enjoyable.
One can also dry cherries to enjoy them throughout the year. I highly recommend that option. You can then munch the dry fruit or rehydrate them for other uses.
Finally, I'll see Erica's clafouti and raise it chilled cherry soup with sage and a dollop of creme fraiche.
I'd say Vidalia onions, but since you've got them in the cherry recipe, I'll consider that good enough!
Vidalia Onion Committee
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