YES! It’s cherry season and I am VERY excited! I love them so much! What are some of your favorite recipes? Here’s a recipe I would love to try in more ways than one!
Oooh La La! Cherries Are Here!
|by Anonymous||reply 87||07/31/2020|
OP, I just like them chilled, and I only like Rainier.
|by Anonymous||reply 1||05/18/2020|
I'm on fire for Cherries Jubilee!
|by Anonymous||reply 2||05/18/2020|
I just made that last night, OP!
It was delicious. Slivered almonds and almond extract, so, so good.
Got 2 pounds from Costco.
|by Anonymous||reply 3||05/18/2020|
A fav fruit. Love cherry vlaai
|by Anonymous||reply 4||05/18/2020|
Picked up a package of them from Costco yesterday and finished them all in one day.
|by Anonymous||reply 5||05/18/2020|
Cool R3! Did you use cherry liquor or brandy? Did you use regular granulated sugar? Share the recipe if possible. Thanks.
|by Anonymous||reply 6||05/18/2020|
[quote]OP, I just like them chilled, and I only like Rainier.
I don't splurge on expensive or luxury food, with the exception of Rainier cherries. They're available for such a short time and they are heaven.
|by Anonymous||reply 7||05/18/2020|
Fun fact: Cherry pits are actually delicious & nutritious. Just put 10 ounces of pits in an instant pot with a quart of almond milk, set it on steam bake for 34 hours, then puree it and shove it up your fat ass.
|by Anonymous||reply 8||05/18/2020|
I just did a simple recipe from simple recipes dot com site.
No liquor, just slivered almonds.
|by Anonymous||reply 9||05/18/2020|
Larger photo Traditional clafoutis is made with cherries that still have their pits. The pits give some almond flavor to the dish. But prepared that way can be a little more difficult to eat, so in this recipe we've pitted the cherries first. You can leave them in if you want. Note that the texture of clafoutis is like a sturdy custard, so if it feels a little rubbery, that's just how it's supposed to be. Prep time: 15 minutesCook time: 40 minutesYield: Serves 6
2 cups of fresh sweet cherries, pitted
2 tablespoons of blanched slivered almonds
3/4 cup of sugar
1 tablespoon of brown sugar
1/2 cup of all-purpose flour
1/8 teaspoon of salt
1 cup of milk (2% or whole milk)
3/4 teaspoon of almond extract (can sub 2 teaspoons of Amaretto)
1 1/2 teaspoons of vanilla extract
Powdered sugar for dusting
Cherry Pitter METHOD 1 Butter and flour baking dish, scatter with cherries and slivered almonds: Preheat the oven to 350°F. Butter and lightly flour a 9X9 or 10X7 baking dish. Scatter the cherries and slivered almonds over the bottom of the dish.
2 Make batter with eggs, sugar, salt, and flour: Whisk the eggs and sugars together until smooth. Whisk in the salt and flour until smooth.
3 Add the milk, almond extract, and vanilla extract. Whisk until smooth.
4 Pour batter into the baking dish over the cherries and slivered almonds.
5 Bake: Bake at 350°F for 35-45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking and if the top is getting well browned tent it loosely with aluminum foil.
6 Remove from oven to cool: When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling.
7 Dust with powdered sugar: When cool dust the clafoutis with powdered sugar. Serve.
|by Anonymous||reply 10||05/18/2020|
Cherries are the most expensive fruit in my fruit shop.
|by Anonymous||reply 11||05/18/2020|
Yeah, I paid like 9 bucks for 2 pounds.
|by Anonymous||reply 12||05/18/2020|
Oh là là ! Les cerises sont ici !
|by Anonymous||reply 13||05/18/2020|
Clafoutis is excellent,, but I actually prefer it with dried cherries reconstituted in cherry brandy. You can also use other kinds of fruit. I've had excellent clafoutis made with plums from my plum tree and apricots.
Another cherry recipe I love is cherry amaretto chocolate chunk ice cream. I never wrote down a recipe, but I cook the cherries in sugar and a little water. I scoop the cherries out and let the syrup cook down a bit. I then make an ice cream base, add the cherry syrup and some amaretto, freeze the ice cream in the ice cream maker, and add the chocolate and whole cherries toward the end.
|by Anonymous||reply 14||05/18/2020|
Could you make that without an ice cream maker R14?
|by Anonymous||reply 15||05/19/2020|
R2 Back in the day when I was a waiter I used to make cherries Jubilee tableside at an old-school restaurant. It was similar to this video:
|by Anonymous||reply 16||05/19/2020|
Here’s another good cherries Jubilee video. The lady at 7:45 is hilarious!
|by Anonymous||reply 17||05/19/2020|
Mmmmmmm wanna try this!
|by Anonymous||reply 18||05/19/2020|
Gurrl, that is a dump cake.
|by Anonymous||reply 19||05/19/2020|
Cherries are for incels who never have to worry about shitting cherries while being plowed in the ass senseless.
|by Anonymous||reply 20||05/19/2020|
R19 no THIS is a dump cake!
|by Anonymous||reply 21||05/19/2020|
WHO is the hottie in OP’s video?
|by Anonymous||reply 22||05/20/2020|
I’m going to make this cherry crisp tonight. It’s so easy to make using Krusteaz mix. The hardest part is pitting all the cherries!
|by Anonymous||reply 23||05/20/2020|
Don’t you have a cherry Pitter, R23?
|by Anonymous||reply 24||05/20/2020|
I eat them with very fresh chocolate cream cake - heavy on the whipped cream.
|by Anonymous||reply 25||05/20/2020|
Yes R24. I still hate doing it!
|by Anonymous||reply 26||05/20/2020|
Example of this cake R25?
|by Anonymous||reply 27||05/20/2020|
What about mixing fresh cherries with a nice chocolate mousse? that sounds good to me......
|by Anonymous||reply 28||05/21/2020|
Chocolate and cherries are always a good combo. I also like schwarzwalder Kirsch pie a lot.
|by Anonymous||reply 29||05/21/2020|
Cherry with whipped cream on poosey always please the crowds of man. Fancy dessert for fancy people! Be Best dessert!
|by Anonymous||reply 30||05/21/2020|
R30 isn’t it spelled POOSIE?
|by Anonymous||reply 31||05/25/2020|
I am sorry, r31. Languages get scrambled in my brains. I will try harder for your pleasure to say POOSIE right way.
|by Anonymous||reply 32||05/25/2020|
Has anyone here actually made cherry clafoutis? You with the brandy, darling... was it worth the effort?
|by Anonymous||reply 33||05/25/2020|
R33 They are simple. Pitting the cherries is the worst part. You can substitute chocolate chips in the interest of time.
|by Anonymous||reply 34||05/25/2020|
well, based on the recent development of strawberries, should I put the cherries though the saltwater test first before consume them?
|by Anonymous||reply 35||05/25/2020|
r35 I wouldn't bother, the heat of the oven will kill 'em.
IIRC reading about cherry clafoutis many years ago, the original recipe used UNpitted cherries. Anyone ever run across this?
|by Anonymous||reply 36||05/26/2020|
R36 Yes I'm French and we traditionally use unpitted cherries, it gives an additional flavour.
|by Anonymous||reply 37||05/26/2020|
r37 Thank you for the info. I suppose it might be comparable to the use of mahlab in some Greek or Middle Eastern dishes.
|by Anonymous||reply 38||05/26/2020|
R37 how would you describe the additional flavor of cherry pits?
|by Anonymous||reply 39||05/26/2020|
I love cherry season. It's so brief and fleeting -- I wish they were available longer.
|by Anonymous||reply 40||05/26/2020|
R39 I think it gives a slight almond taste, so if you don't want to leave the pits a bit of kirsch, almond extract, or amaretto will do the trick. Also leaving the fruits whole will prevent the juice from making the batter soggy.
Personally I like it better that way, possibly because that's what I was used to as a child and I still think it's a little fun to have a pile of pits so you'll know exactly how many cherries you ate.
|by Anonymous||reply 41||05/26/2020|
All that fancy shit. Just give me chocolate cordials with the creamy center.
Flush them down with a nice fizzling glass of soda with ice cubes in them.
|by Anonymous||reply 42||05/26/2020|
Cherry cordials, I mean
|by Anonymous||reply 43||05/26/2020|
Bleagh. Hate cherries.
|by Anonymous||reply 44||05/26/2020|
These sure look good!
|by Anonymous||reply 45||05/26/2020|
Some places have enough surplus cherries that they eat them in soup!
|by Anonymous||reply 46||05/26/2020|
Cherries feel like such a short, seasonal delicacy, I usually feel guilty doing anything more with them than just eating them straight from a bowl.
|by Anonymous||reply 47||06/01/2020|
R23 looks awesome! I might try to make some this week
|by Anonymous||reply 48||06/02/2020|
R48, that does look good.
|by Anonymous||reply 49||06/02/2020|
Any kind of fruit crisp is incredibly easy to make. Just mix up oats, flour, brown sugar and various spices (cinnamon, nutmeg, allspice )with butter and crumble it over the top of any kind of fruit and bake it. I also chop up some nuts if I have some on hand. Chopped almonds go great with cherries. Or chopped pecans. It tastes great with vanilla ice cream or whipped cream too!
|by Anonymous||reply 50||06/02/2020|
Oh yassssss R50!
|by Anonymous||reply 51||06/09/2020|
pop that cherry
|by Anonymous||reply 52||06/09/2020|
I love cherries but I found out that they thin the blood. I was eating mad quantities of cherries and almonds (which also thins out the blood) for two weeks, got some botox in my forehead and would not stop bleeding. The blood was super thin with a weird orangey tint to it.
|by Anonymous||reply 53||06/09/2020|
My favorite cherry recipe is Laura Calder's cherry tart. I agree that pitting is (ahem) the pits! but the results are worth it and it's only once a year.
|by Anonymous||reply 54||06/09/2020|
Is anyone else disappointed with the Rainier cherries this year? Three different batches from three different stores and half of them are bruised, discolored, or going off the day I buy 'em.
Bad weather in the Pacific Northwest, trouble getting labor to pick 'em, some plant pest this year or is it something else?
|by Anonymous||reply 55||06/09/2020|
r55 Probably held too long in storage, leading to mold and/or bacteria growth which shortens the shelf life. They are never as hardy as the red-fleshed types anyway. If you buy them again, wash them gently using a commercial product designed for produce(TJ has a great one) but don't let them linger after that. Eat 'em up, yum yum.
|by Anonymous||reply 56||06/09/2020|
R54 i’ve heard of other recipes leaving the pits in because they add an extra flavor? Have you heard of that?
|by Anonymous||reply 57||06/09/2020|
Yes, R57, but I'd rather not have to deal with pits in a creamy fruit tart. When eating the fruit one by one out of hand, pits don't bother me (and spitting contests can be fun) -- but it's a nuisance when eating fruit with a spoon as part of a pudding or pie. And I've never found a lack of flavor with pitted cherries.
|by Anonymous||reply 58||06/09/2020|
I’m going to make a cherry cheesecake today. Really love cherries 🍒
|by Anonymous||reply 59||06/10/2020|
R59 With fresh cherries? Please share photos!
|by Anonymous||reply 60||06/11/2020|
I wanted to make it, with fresh cherries but a family member died unexpectedly so I have been too busy. Will probably make it this weekend and I'll see if I can upload a photo. I will make the crust from biscuits. I really like that.
|by Anonymous||reply 61||06/12/2020|
Am I the only one who remembers the Cherry Fairy?
|by Anonymous||reply 62||06/14/2020|
Cherry season will be ending soon. Any other recipes?
|by Anonymous||reply 63||07/26/2020|
|by Anonymous||reply 64||07/26/2020|
I just got my shipment from Harry & David's -They're delicious! Will trade for what R64 is having.
|by Anonymous||reply 65||07/26/2020|
I hate you, R8! I was readying my fucking Instapot.
|by Anonymous||reply 66||07/26/2020|
You can make delicious cherry whipped cream using cherry pits. Just let the pits steep in the whipping cream for an hour or two.
|by Anonymous||reply 67||07/26/2020|
r55 Trader Joe's has had some outstanding Rainiers this year. Bigger than I remember, good color, nice texture and mildly sweet. I think I paid $5.99 for the pound container, worth every penny.
I don't believe the red cherry crop was up to snuff this year. The season seemed to start late, cherries were smaller and seemed to lack the accustomed flavor. I wonder if new varieties of cherries are being grown, which are inferior to the old standbys, but easier/better for the growers?
When I worked produce I always looked for a brand called 'The Dalles.' The boxes were easy to spot, decidedly oblong as opposed to other cases which were almost square. That brand was always top shelf in size and taste. I asked for them this year at my old store, but none were ever delivered.
|by Anonymous||reply 68||07/26/2020|
Just got some cherries at a local farm, we just wash them and eat them
|by Anonymous||reply 69||07/26/2020|
R65 how are the cherries from Harry and David? Are they 10x better than the kind you get at the grocery store?
|by Anonymous||reply 70||07/27/2020|
Bronzie, The Dalles is a place in Oregon. I hadn't known it was famous for its cherries. Grazie.
|by Anonymous||reply 71||07/27/2020|
The H&D cherries arrive ripe, with perfect, unblemished fruit. The Rainiers have more flavor than the ones I purchased recently at the grocery store.
|by Anonymous||reply 72||07/27/2020|
I made cherry clafoutis this morning with the last of my cherries. I tried R67's trick, and soaked the cherry pits in the milk for the custard overnight. It really intensified the cherry flavor! My recipe calls for a slivered almonds and a dash of almond extract. It's also great with fresh pears.
|by Anonymous||reply 73||07/29/2020|
hungry for ryan phillipe's cherry jubileeeee
|by Anonymous||reply 74||07/29/2020|
R73 what recipe did you use? was it good?
|by Anonymous||reply 75||07/29/2020|
Here you go, R75: 2 cups of fresh sweet cherries, pitted 2 tablespoons of blanched slivered almonds 3 eggs 3/4 cup of sugar 1 tablespoon of brown sugar 1/2 cup of all-purpose flour 1/8 teaspoon of salt 1 cup of whole milk 3/4 teaspoon of almond extract (can sub 2 teaspoons of Amaretto) 1 1/2 teaspoons of vanilla extract Powdered sugar for dusting
Pit cherries; soak pits overnight in milk. Grease and flour baking dish. Place cherries in dish. Remove pits from milk. Whisk remaining ingredients in a bowl, in the order listed. Pour over cherries. Bake in 350 oven for 30-40 minutes. Dish should be slightly browned, but still jiggly. Cool on wire rack. Dust with powdered sugar just before serving.
|by Anonymous||reply 76||07/30/2020|
Awesome! Thanks R76!
|by Anonymous||reply 77||07/30/2020|
Sorry for the poor formatting on that!
|by Anonymous||reply 78||07/30/2020|
I never realized virgins had a season, I thought they were year round.
|by Anonymous||reply 79||07/30/2020|
Rear round? Where? Who?
|by Anonymous||reply 80||07/30/2020|
R78 that’s OK!
I haven’t been to the grocery store for a while. Do they still have cherries in the produce section? I’m talking about in America.
|by Anonymous||reply 81||07/30/2020|
R76 what size baking pan?
|by Anonymous||reply 82||07/30/2020|
Pan size really doesn't matter for this one. I used a 10-inch oval.
|by Anonymous||reply 83||07/30/2020|
Ok Tnx R83.
|by Anonymous||reply 84||07/30/2020|
r78 We'll still be getting cherries for awhile, but the price will go up as the availability decreases(most of the fresh crop has been sold at this point). Cherries freeze nicely, and maintain good flavor. Wash them well, allow to dry, freeze in a single layer, a cookie sheet works well, then store in zipper freezer bags.
|by Anonymous||reply 85||07/31/2020|
R85 should you take the pits out before you freeze them?
|by Anonymous||reply 86||07/31/2020|
r86 Leave the pits, it will help the cherries hold onto their juices and retain their shape. Frozen cherries, that have been defrosted, pit easier, but it gets a little messy. You also have to decide what you'll be using the frozen cherries for, cooking/baking as opposed to snacking, and pit or not accordingly.
|by Anonymous||reply 87||07/31/2020|