Tuesday, July 21, 2009

Cherries Galore!

It's cherry season and the trees are producing a bumper crop this year. A neighbor dropped off a bucket of them yesterday. These are on the sour side so no just eating them like a Bing or Rainier cherry.

Cherries, Cherries & More Cherries

This evening, I taught myself to pit cherries and I made my first ever fresh cherry pie.

Fresh Cherry Pie

I'll have to let you know how the pie tastes tomorrow. It's for dinner with my mom and her traveling friends. They are in the Seattle area for a few days. We'll be chowing down on Maui Ribs, Vegetable Rice Pilaf and Cherry Pie tomorrow night.

I've still got half of a bucket left of cherries. Now to decide what to fix next! Leave me your ideas in the comments or email me your favorite recipe. My email address is the bar to the right.

What to do with the rest?

10 comments:

nadia said...

Cherries are uncommon in my part of the world, Dubai that is, and if available, they cost a fortune. So I don't know any recipes, sorry. But I think that is a beautiful-looking pie, and I'm sure it'll taste divine :)

kRiZ cPEc said...

I suggest you fix some:
cherry shake, or
jam, or
give them away!

James said...

Looks great I love cherries and cherry pie.

JC said...

How did you make that cute cherry mark in the pie ?

Sally in WA said...

JC asked how I made the cherry mark in the top of the pie. I cut it in with a small paring knife. I've been to a restaurant that makes homemade pies and they mark the top with a letter of the pie contents. I didn't want to do a "C" and instead thought a couple of cherries would be nice. Plus it would help to vent the top of the pie which I needed to do. So there's the answer!

Cezar and Léia said...

wow you have a great talent dear Sally!
I'm envious now, I'm not good with cooking stuffs! ;)
Wonderful post, thanks!
Greetings from Luxembourg
Léia

JC said...

You are talented.

I've used cookie cutters before ... for apple ... I have some cute leaves that I use.

koand said...

Proponuję kompot z wiśni , ale te wiśnie wyglądają na niedojrzałe, dojrzałe wiśnie są ciemne . W Polsce wiśnie są bardzo tanie i ogólnie dostępne , dużo ludzi ma drzewa wiśni na działkach. Ciasto wygląda smakowicie. Smacznego :)

koand said...

Smażone wiśnie
5 kg dobrze dojrzałych wiśni
pół kg miodu -ja daję więcej ,aż jest przyjemnie słodkie
łyżeczka cynamonu
kilkanaście goździków

Wiśnie umyć ,usunąć pestki i smażyć w dużym garnku na wolnym ogniu przez trzy dni po kilka godzin dziennie
W połowie ostatniego dodajemy goździki ,kilka minut przed zakończeniem smażenia cynamon ,a miód natychmiast po odstawieniu z ognia. Mieszamy i nakładamy do słoików (wyparzone) i zakręcamy .Następnego dnia krótko pasteryzujemy

Moje uwagi
Ja jak zagotuję owoce ,to odlewam sok i pasteryzuję ,a resztę smażę. Pasteryzuje ok 20 minut. Wg. mnie pyszne
A ja goździki tłukę i przesiane dodaję

Michelle Johnson said...

Hello Sally~ Your pie looks great. Can't wait to see how it turned out taste wise. I'm sure it'll be really good. Hope you enjoyed dinner with your parents and their friends.