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cherry
A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit).
Commercial cherries are obtained from cultivars of several species, such as the sweet Prunus avium and the sour Prunus cerasus. The name 'cherry' also refers to the cherry tree and its wood, and is sometimes applied to almonds and visually similar flowering trees in the genus Prunus, as in "ornamental cherry" or "cherry blossom". Wild cherry may refer to any of the cherry species growing outside cultivation, although Prunus avium is often referred to specifically by the name "wild cherry" in the British Isles.
A glut of cherries from the garden has made me explore different ways to use them. Cherries marinated (pickled?) in balsamic vinegar infused with fresh basil take on a spicy, slightly aniseed flavour which a lovely contrast with the melted brie. This tart should be eaten straight from the oven...
Sorry I only know the metric system.
Ingredients:
200 g self raising flour
200 g white caster sugar
250 g butter
1 teaspoon vanilla essence
4 medium to small eggs
100 g maraschino cherries ( drained)
Makes enough for one 28 cm round turban or a 25 cm loaf tin.
Preheat oven on 160 degrees...
The thrumming heat of summer is scheduled to return in a few days, and these five silky ice cream recipes are the perfect treat for cooling down. My friends know I adore making custard-based ice cream recipes, but not everyone has an ice cream maker, and that’s not the only way to make delicious...
Yet another recipe inspired by @detroitdad's excellent Blueberry Barbecue Sauce recipe. The cherries worked out particularly well.
Ingredients
2 pounds cherries
1/3 cup apple vinegar
1/2 onion diced
1/4 cup brown mustard
1 tablespoon Worcestershire sauce
1 serrano pepper diced
1 large tomato...
Cherries from the tree in garden - only one small jar made...
My cheat to make it taste extra special: add a tablespoon of the syrup from Opies cocktail cherries to the jam mix at the end of cooking.
I am always looking for healthier alternatives to things, so this method caught my eye. And, when @morning glory commented about a recipe being a no churn recipe, I decided to make this one that anyone could do. The only equipment you need is a blender. And, fitting with my desire to lighten...
Crisp and crunchy and made for dunking, this Italian ‘twice-cooked’ biscuit is traditionally served with Italian dessert wine Vino Santo, rather than coffee. I understand there is an optimum recommended duration for 'biscotti dunking' into Vino Santo!
Its an unusual biscuit because...
Recipes for coffee breads are not very common - not anywhere near as common as coffee cake. Perhaps its because (as I discovered) you need to use very strong coffee to impart a coffee flavour. Triple the amount of coffee you normally use in relation to water. A good instant coffee will work...
From the Paper-Bag Cookery by Vera Countess Serkoff (1911). Its on-line here:
https://www.gutenberg.org/files/41406/41406-h/41406-h.htm
I am not sure how these cakes are supposed to be but they are more like a shortbread than a cake - buttery, crumbly and delicious. I found they took more like...
A galette is a very easy way to make a tart or flan and of course you can make them savoury as well as sweet. This recipe is vegan as I've used shortcrust made with margarine and glazed with apricot jam to get the pastry looking golden - but you could use egg wash instead (or both)...
Its cherry season here in Kent and thanks to my own tree plus my neighbour also giving me some I have a small mountain of them. Cherry jam is the obvious choice. But no-one here really eats jam. Any ideas are welcome.
I have a number of cherry trees in the garden. they are not in the veg plot, but in an old area that was clearly fenced off in the past but is no longer.
I had noticed that the chooks would visit the area several times a day and had also noticed that there were no fallen fruit on the ground...
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