Oh Daphne, you could have so much fun with some cherries - gonna suffer in the heat, but boy will you be happy this winter.
* Exported from MasterCook *
Cherry Salsa with Balsamic Vinegar and Basil
2 cups sweet cherries -- pitted and roughly chopped
1 jalapeño -- stemmed, seeded and finely chopped
1 shallot -- finely chopped
1/4 cup basil leaves -- chopped
2 teaspoons balsamic vinegar
Salt and pepper to taste
Toss all ingredients together in a large bowl then cover and chill for at least 1 hour before serving.
Description:
"Cherry salsa makes a sweet and spicy condiment for salmon, chicken or pork. For a milder salsa, remove all of the ribs and seeds from the jalapeño."
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Grilled Pizza with Duck Breast, Black Cherries and Fontina Cheese
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this is really goood, too -
* Exported from MasterCook *
CHERRY CHUTNEY
Moselle, C2C
I made the cherry chutney with the advised changes and it is OUTRAGEOUS!!!!!
Here is what I did;
2 pounds cherries pitted (Billy, I feel your pain with all those cherries you just picked. I have a little $2 thing that pitted one cherry at a time )
1 cup really good red wine vinegar with a big splash of balsamic vinegar added
1 1/2 cups pure cane sugar
1 tsp Indian ground chili powder
½ tsp crushed red pepper
½ tsp ground black pepper
¼ tsp fresh grated ginger
One crushed garlic clove
Simmer everything for about an hour
The color is gorgeous.
The smell, and first taste is a bit reminiscent of the nose and tasting of a complex red wine; you smell the fruit and the acid. Then you sense a little bit of a "spice'. When you taste it, the flavors flow (there is a bit of heat that is nice) and one by one you can identify them.
My first thought was how good this would be with smoked turkey, or a roasted pork (with some of the crunchy stuff on the outside from the roast!) ….this is goooooood!!!
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have fun - Bings rule!!