42 Things

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Cherry Season

nothing more luxurious than having SCADS of cherries at your disposal, for free.

until you have to pit them all 😉

any hints?  any recipes?

4 responses to “Cherry Season

  1. Shirley July 20, 2012 at 1:43 am

    ooh, you could freeze them! (with some sugar to keep them from going bad in the freezer), so they won’t go bad, and then you can serve them de-thawed over vanilla ice cream… mmm…

    or you could just eat them raw. like I do. cherries are yummy. 🙂


    • 42things July 20, 2012 at 1:46 am

      yes, we’ve prolly eaten 3 gallons of the things straight off the tree!

      I am freezing some for when it cools down and I’ll make some cherry pie filling (or just make it and use it straight from frozen)

      do things go bad in the freezer? good to know … gotta do some more research

      Thanks Shirley!

  2. Ashley July 20, 2012 at 1:59 pm

    Cherry envy over here.
    Got a great cherry cobbler recipe. Can you make cherry smoothies, cherry ice-cream? Can they be chopped small and put in muffins?
    Hope you’re enjoying your summer and new place. Call soon!

  3. Kaelin July 20, 2012 at 2:36 pm

    I don’t have any suggestions on pitting because every cherry litter I’ve ever used left fragments. But I do have two- no three favorite things to do with an abundance of cherries.

    1) Cherry Brandy.

    Take one large jar, like a quart canning jar, and fill with pitted cherries. Fill with your favorite brandy. Leave in your refrigerator for months. From now until Christmas would be best, then serve over vanilla bean ice cream to knock the socks off of holiday guests. I’ve also done it with small jars and given them away as gifts. Excellent, as long as you use a brandy you already like the taste of- nothing super expensive though!

    2) Triple cherry pie(s)

    Mix one part each fresh, dry, and maraschino cherries, and use in your favorite pie recipe. I usually sub the maraschinos for fresh when I can, but don’t sub the dry! They’re amazing. I like to make these up as turnovers, and freeze them in large batches for putting in kids lunches, and whatnot.

    3) these cookies:

    Chocolate Cherry Drops:

    5/8 cup butter, softened
    1 cup white sugar
    1 egg
    1 teaspoon vanilla extract
    1 1/4 cups all-purpose flour
    6 tablespoons unsweetened cocoa powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 cup cherries, pitted and chopped
    2 Tablespoons chocolate sauce
    1/2 cup chopped walnuts

    Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
    In a large bowl, cream together the butter and sugar until smooth. Blend in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Finally, mix in the chopped cherries, chocolate sauce, and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
    Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

    I love cherries! 🙂

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