Hello, gorgeous! Don't you just want to dive face first into this fresh cherry tart?
• Fresh Cherry Tart from Martha Stewart - Graham cracker crust, cream cheese base, and handfuls of fresh cherries. Done.
• Chocolate-Dipped Cherry Rum Hand Pies from Vanilla Sugar Blog - I make a point never to argue with anything dipped in chocolate.
• Quick Chocolate Cinnamon Mousse with Cherries from Epicurious - I love the idea of cinnamon here.
• Cherry and Cardamom Custard from Canelle et Vanille - A gluten-free clafouti!
• Cherry Vanilla Brioche Pudding from Leite's Culinaria - Served with a star anise ice cream for extra decadence.
• Sweet Cherry Cobbler from Gourmet - Classic.
• Black Forest Cherry Torte from Saveur - Try this one if you're feeling extra ambitious this weekend.
• Cherry Brown Butter Bars from Smitten Kitchen - Just reading that title makes my mouth water.
• Cherry Milksicles from Food52 - This will be so good on a hot summer day.
• Cherry Almond Gratin from 101 Cookbooks - Warm cherries and almonds are a match made in heaven.
What are your favorite ways to use fresh cherries?
Related: DIY Recipe: Boozy Cherries
(Image: Martha Stewart)
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How, exactly, does one cut and pit cherries like that picture?
I use a paring knife to run down the "butt" of the cherry, following the seam until I've cut the full circumference. A little twist, and it comes apart- then pop the pit out with your thumb. The first 10 take concentration. By number 30 you feel like you're in olden times and had better be doing it on a rocking chair and chatting. I keep my unpitted cherries on my left, my stone bucket in my lap, and deposit the pitted cherries on my right. Good luck!
Cherry clafouti. Hands-down the favourite in our house.
If I didn't have a 12kg/hr cherry pitter, I would never cook with cherries. Using a paring knife to pit cherries? I processed 6 pounds of cherries this week (we have a cherry tree at its peak), and no way would I have been able to do that with only a knife.
When I'm feeling lazy, my JoC says it's ok not to pit the cherries when making clafouti, which makes me really happy.
Uh, most of these don't in fact call for fresh cherries, but preserves or frozen or brandied. Sorry to get all factual on you.
2nd the clafouti. I could eat my version all day, everyday and not get sick of it.
That was a very good description by TATTERHOOD, that's how I do it. Yes it is very time consuming, but I'm out of drawer space for new gadgets so it'll have to do for now.