Cherries in all their forms! | Desserts and Cakes | Forum - The Cottage Smallholder

Please consider registering
guest

Home

Forum

Desserts and Cakes
sp_ArrowRight

Cherries in all their forms!

Page: 1 2

Topic RSS

Cherries in all their forms!

Sun 15-May-11
2:59 pm

shelley

Guest

Guests

Not sure where to post this; here is a selection of cherry based goodies that I made today (except the vodka that I made last year)

http://www.facebook.com/media/set/?set=a.101501934.....60af9371ed

I can post the recipes if you want

ps stop drooling big_laugh

Sun 15-May-11
4:24 pm

Hattie

Bucks/Oxon Border

Supreme Being

Members

New members

Forum Posts: 6920

Member Since:
Mon 21-Sep-09

Offline

wave Mmmmmm Michele, recipes would be very welcome as I have 5 cherry trees & although they are not ripe yet there is going to be loads of fruit this year. The cake looks wonderful. Two of my smaller trees are the Morello variety so I tend to preserve them in brandy & make cherry pies. I also have one which I planted in memory of my grandmother, it's much paler with huge cherries. It had a it's first crop last year & they were delicious.

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sun 15-May-11
9:18 pm

shelley

Guest

Guests

Here are links to the recipes then

http://theenglishkitchen.blogspot.com/2010/06/cher.....-cake.html

http://www.squidoo.com/cherry-crumble-recipe

The cherry jam and cherry vodka recipes are already on this site

The pickled cherries ( not tasted yet, just made to see)

900g stoned cherries

around 650g sugar (can go up: down depending on your syrup needs)

600ml white vinegar

zest of one orange and one lemon

cinnamon stick

(other sweet pickling spices as you wish; i used some cloves and mace)

pack the cherries into kilner jars; put into a preheated oven at 140° for one hour until just soft (obviously remove the rubber ring)

meanwhile heat all the other ingredients in a pan and once boiling boil for around 10 mins

strain and then allow to cool

when the cherries are ready, pour syrup over and then close with the seal on now

leave for one month then use

I am looking for a cherry sauce recipe now to eat with the abundant duck we have here!

Enjoy

Sun 15-May-11
11:23 pm

Terrier

York

Supreme Being

Members

New members

Forum Posts: 4518

Member Since:
Tue 22-Sep-09

Offline

All sounds wonderful Shelley, I just wish we could have more productive trees. I'd definitely have a go at the jam, cherry jam is my favourite, and although our house is overloaded with all sorts of jams and marmalades, I sometimes have to resport to buying cherry jam to get my hit.

Mon 16-May-11
8:40 am

Hattie

Bucks/Oxon Border

Supreme Being

Members

New members

Forum Posts: 6920

Member Since:
Mon 21-Sep-09

Offline

wave Michele,

Thank you for the links & recipe. I am definitely going to try the cake the moment I can get my hands on some cherries. I will try to get some at the market this week as mine are far from ripe at the moment.

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Mon 16-May-11
10:41 am

shelley

Guest

Guests

just eating the last of the cake for lunch (hope the kids dont notice! surprised ) I have a sale on my jams at the mo to offload last seasons' surfeit!

do let me know how the baking goes on!

Mon 16-May-11
12:07 pm

Toffeeapple

North Bucks

Members

Moderators

Forum Posts: 16337

Member Since:
Tue 22-Sep-09

Offline

Mmm cherries, my favourite fruit I usually only like them fresh or in Clafoutis but having seen your cake...

I'll try that again!

Mon 16-May-11
7:43 pm

brightspark

Wilts

Supreme Being

Members

Forum Posts: 10535

Member Since:
Wed 30-Dec-09

Offline

shelley said:

I am looking for a cherry sauce recipe now to eat with the abundant duck we have here!

Enjoy

There's a recipe from Antony Worrall Thompson here.

Another here.

This one from Australia looks scrummy, too.

Though I'm sure, Shelley, that you've found a few too ...... big_hug

brightsparklystuff

Women are like tea bags. . .

you never know how strong they are

until they're in hot water.

- Eleanor Roosevelt -

Mon 16-May-11
9:18 pm

shelley

Guest

Guests

thanks BS! I think I will try the second one; do you think It will keep for a while in a jar, like plum sauce??

Tue 17-May-11
5:51 pm

brightspark

Wilts

Supreme Being

Members

Forum Posts: 10535

Member Since:
Wed 30-Dec-09

Offline

Possibly, Shelley, although using some take-away containers, I suppose it may be possible to freeze, too?

Makes me hungry just thinking about it ........ i_am_hungry

Women are like tea bags. . .

you never know how strong they are

until they're in hot water.

- Eleanor Roosevelt -

Tue 17-May-11
9:32 pm

shelley

Guest

Guests

stop drooling it's making the page wet!! eeek surprised

Sun 10-Jul-11
10:53 pm

Shereen

Near Belfast, Northen Ireland

Expert

Members

New members

Forum Posts: 780

Member Since:
Sun 17-Jan-10

Offline

Toffeeapple said:

Mmm cherries, my favourite fruit I usually only like them fresh or in Clafoutis but having seen your cake...

I made a cherry clafoutis today to use up some black cherries that were getting over-ripe. It was lovely, but I think it would be even nicer with sharper, rather than sweet cherries.