Sour Cherries In Verjus - preserved for the months ahead

Last year we had hoped to can in jars whole pitted sour cherries to serve with pound cake, over ice cream or layered into black forest cake. It never happened. We made jam out of almost all of them. And the rest we devoured greedily. This year we bought over 30 pounds of sour cherries. And 10 pounds were preserved in jars. They look just as beautiful as they taste. We cannot wait to share them with friends and family.

Whilst I was working away reading the manuscript for the next cookbook one last time before it heads to the publisher, Charlie and Grandma Burd pitted away 10 pounds of sour cherries. They were washed and then packed into jars. Then filled with hot verjus and sugar syrup. Then processed for 20 minutes in the granite•ware canners.

The cherries came out of the canner and looked so beautiful. Grandma could not stop complimenting them on their beauty. As if the berries knew that we were admiring them. Maybe they do and wonder what we know about life and nature. Hicks Orchard is close to us, and we are lucky that their hard work comes to our rescue in the form of delicious cherries around this time of the year. Now we have the cherries and I know I will be putting them to use on Saturday. When we have 10 plus people over for dinner. Yummy!

Comments

[Anthonysgodfather]

Beautiful photographs Suvir. I do hope at some point you will publish a book of all of your beautiful photos and writings.

When I come to visit I will make you a delicious cherry pie with your gorgeous cherries.

D
PS: My last name is Hicks. ;-)

[suvir saran]

You are too kind to me with your praise. The photos are basic and simple. Taken of bottles with stains no less. Captured by the camera.

Who will buy the book you want me to publish? The few that come to the blog? What a successful adventure that shall be. LOL!

It would be delicious to eat the cherry pie you make us. Cannot wait.

Hicks of NY, are they related to the Hicks of CA?

PS: The credit for the cherries goes to the trees and the Hicks Orchard family and staff

[Anthonysgodfather]

You have built it, they will come. Certainly all of your high profile connections will post your blog url on their sites?

Not sure about the Hicks connection. Mine began in Illinois. That's where my papa was from.

D

[mary]

Wow, They look amazing and sure must taste even better! "Life is just a bowl of cherries, dont take it serious, its mysterious. Life is just a bowl of cherries, so live and laugh and laugh at love, love a laugh, laugh and love"

Mary

[suvir saran]

Mary, how are my favorite Litchfield Hills doing?
What fruits do you all have right now?
What classes are you busy with? How is life? How is the new home?

[mary]

THe Litchfield Hills are sweltering. But it's cooler up at the Tree House. I look forward to the day when I can move in full time and start The New Life.
All this week I am teaching the cooking part of a Cross Cultural Food, Art and Music Camp. It's my fave class to teach. 9-12 yr olds. This year we're covering Ethiopia, China, The American South, Italy and the Middle East. Saturday is another 'camp' of 24 kids--a Farm Fresh Menu: Watermelon Gazpacho, Vegetable Strudels, Black Bean-Peach-Avocado Salad, Strawberry Cannolis. Believe it or not, I get the kids to try and often end up liking most everything. It's important to not just expand your horizons, but your palate as well! Hope you and Charlie and staying cool. But then Charlie is a cool dude anyhow ;)

[suvir saran]

Litchfield Hills and Sweltering? I cannot believe that. WOW! You all face the summer heat? How obnoxious. I thought the Litchfield Hills had been situated as such that the residents never faced any of the challenges that mere mortals do. This must be very humbling for the folks there. LOL!

Tree House? Is this up at the Hunt Hill Farm or your new home? How wonderful that you have this for cooler moments.

Hope for your sake that you can move into the house full time soon. I am sure the new life has started already. Even though you are not settled full-time at the new home.

Enjoy the kids and these classes. I want to be 9-12 again. How exciting it must be to learn about Ethiopia, China, The American South, Italy and the Middle East. NICE! Did you make injira with them? Or did you make Sambussa?

Thanks for expanding the horizons of the young minds living in Litchfield Hills. They are lucky to have you and the Hunt Hill Farm Trust.

Charlie sends his best to you Mary.

[Anthonysgodfather]

I saw this in today's paper and thought of your cherries. Flo never steers us wrong!

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/07/18/FDDG1EA8O2.DTL

[Suvir Saran]

Clafoutis with cherry is one of our favorites.
Though frozen cherries with pits in them are wonderful in sound but nothing I will rush to serve.
Would be worried about the teeth of my guests.
Will have to give them a try.
Do you have Flo's new book?

[Anthonysgodfather]

I agree with cherries and pits. Yikes.

I do not have her new book. Until my roommate and I install some shelving to support my cookbook addiction - I have cut down on my acquisition of new cook books. LOL

D
PS: To date my favorite clafoutis recipe is from Eric Ripert - http://aveceric.com/recipe-Get-Toasted---Raspberry-Clafouti-25.html

I am not afraid to admit that a very pretty face can cloud my judgement. LOL

D

[mary]

Hey Suvir,
Yes, we made injera w/ teff. One student was gluten intolerant so I challenged myself and adjusted all the menus to have a gluten free option for everything, even pasta dough. I even got 'toasted'(with sun tea) at the table on the last day by a 10 year old student! I guess they liked the class. Next year they all want to come back, and Indian cuisine (along w/Thai, Japanese, Mexican, and Russian) is on the top of their wishlist.Guess I gotta quit burning those spices!lol. These kids tried and liked most everything. (I got lucky). Yes, to be a kid again, though I still haven't grown up nor decided what I want to be when I'm an adult.

[suvir saran]

And your not having grown up yet is what makes you so good Mary. Those that can remain students in life are the most worthy amongst us. You are lucky to feel that way. And we are all blessed to have you in our lives.

Especially the kids - Who else would teach them about Injera and teff? Let me know how I can help with the Indian class for the kids. Would be happy to be your assistant.

[suvir saran]

David - I totally understand about the overflow of cookbooks. And so, I feel even more gratitude towards you to have gotten American Masala. That was very kind of you. Thanks.

Eric Riper is a very very talented chef. And of course he also seems very charming.

Have never watched him on TV, but I am sure he comes across rather nicely. It is not common to have talent, brilliance, beauty and grace - all in one person.

[May]

I have a couple of awesome Russian sour cherry cake recipes if you ever want to make one..

[suvir saran]

Welcome back May!
You have been missed by me.
How are you?
Been cooking I hope?

Any recipe you share would be most welcome. Charlie and I would LOVE to try this Russian Sour Cherry Cake. Do share the recipe please. I will blog with photos and reactions.

Hope you are enjoying the summer. So wonderful to hear from you.

Suvir

[mary]

I think from now on, when I make any savory crepe, I'm throwing a handful of teff in. It lends such a wonderful flavor.

Oh Suvir-it is I who needs to be YOUR assistant! Any day one gets to cook with you, is automatically a good day. I love the creative chemistry that is Indian cuisine and spice combos.

Are you in NYC for the housewares/gift show at the Javitz next month?

And I, for obvious reasons, would love to check out this Russian Sour Cherry Cake-cherries are probably my fave fruit. I think it's a genetic thing. When I was in Kiev, we were served this delicious drink with whole cherries in it. Have yet to find it again.

[may]

Here is the Russian Sour Cake recipe.. There is an even better one but my relatives will not share the recipe..

Cherry Sour Cream Cake adapted from Please to the Table

Ingredients 3/4 Cup Sour Cherries -- drained
1 Cup Buttermilk
1 1/4 Cups Sugar
2 Large Eggs -- well beaten
2 1/2 Cups All-Purpose Flour
1 1/2 Teaspoons Baking Soda
1 Pinch Salt
2 Cups Sour Cream
2 Tablespoons Sugar
1/2 Cup Sour Cherries -- mashed
1/2 Cup Walnuts -- chopped
3 Tablespoons Cherry Liqueur
Sour Cherries -- for garnish
Walnuts -- for garnish

Directions In food processor, process 3/4 cup sour cherries for 2 pulses. Transfer the cherries to a large bowl. Add buttermilk, sugar and eggs and beat for about 1 minute. Sift the dry ingredients together. Fold into the cherry mixture and beat until well blended. Preheat oven to 375 degrees and butter a 9 inch springform pan. Pour batter into the pan and bake until a cake tester comes out clean, 40 minutes. Cool the cake completely on a rack. To make the cream, whisk the sour cream and sugar together in a medium bowl for 2 minutes. Add the cherries, walnuts and liqueur and beat until well blended. Remove cake from the pan. Carefully cut cake crosswise into three layers. Set one layer, cut side up, on a platter and brush with 1/4 of the cream. Top with the second layer and repeat procedure. Top with the third layer, cut side up. Spread the remaining cream on top and sides of the cake. Decorate the top with the cherries and walnuts and refrigerate for 8 hours.