Wednesday, August 20, 2008

Cherry Season.

We have cherries! We were only able to get one 10 pound bucket for now, but that was enough to get started! They are tart cherries - nice and tangy and super juicy. I froze several bags for fall, made 4 pint jars and 4 quart jars of cherry pie filling to use for baking, and am making cherry dessert topping as well as some yummy cherry syrup for drinks (to add to fresh lemonade, plain soda, or mixed drinks). Yum.

::cherry pie filling::

4 cups fresh cherries with their juice - pitted
1 cup water
1 cup sugar (or sweetener such as honey or agave)
1 cinnamon stick (optional)
2 Tbsp corn starch or arrowroot powder

Put everything but the corn starch into a pot, bring to a boil, reduce heat and simmer for 15 minutes. Extract some hot juice into a cup, add the cornstarch/arrowroot powder, and stir until smooth. Stir back into the pot. Remove from heat. Remove the cinnamon stick. Can immediately, or let cool and put into containers for the fridge or freezer.

::cherry crisp::

2 1/2 cups cherry pie filling
3/4 cup organic brown sugar
1/2 cup whole wheat flour
1/2 cup steel cut oats
1/3 cup cold butter, cut into small chunks
1/2 tsp cinnamon
freshly ground nutmeg

Using a square baking pan - spread your pie filling across the bottom of the buttered pan. In a bowl, put the dry ingredients - cut in your butter using a pastry cutter or fork until the mixture is crumbly. Spread over the top of the pie filling. Bake at 350ยบ for about 40 minutes - should be golden and bubbly. Let cool and eat.

Super good with homemade vanilla ice cream!

ingredient tip::
If you don't like genetically modified corn in your baking ingredients, here is a 100% certified organic and completely GMO-free cornstarch. We have found it at our local coop but you can also get it online!

Why use arrowroot powder?
"This starch thickener has several advantages over cornstarch. It has a more neutral flavor, so it's a good thickener for delicately flavored sauces. It also works at a lower temperature, and tolerates acidic ingredients and prolonged cooking better. Sauces thickened with arrowroot can be frozen and thawed with impunity."


piscesgrrl said...

sweet jeezus does that look yummy! Hey, you have a recipe for the freezer jam you mentioned a few posts back? I'm intrigued!


It does look yummy. I want to know why your food photographs always look so good. No matter what sort of edible I photograph, it always comes out looking like blue-grey oatmeal was involved. I've even trotted outside and taken pictures of things in the sunshine, to no avail. No, the neighbours won't speak to me. What's the secret??!!