National Food Roundup: Summer Cherries, Preserved From Nationwide Newspaper Food Sections 7.01.09

National Food Roundup: Summer Cherries, Preserved
From Nationwide Newspaper Food Sections 7.01.09

Want those sweet summer cherries to last all year? Preserve them in a light, flavorful syrup. Plus, campfire cooking, fried chicken four ways and a deconstructed Japanese pasta salad.

The Oregonian preserves those fleeting summer cherries in syrups flavored with amaretto, rose and kirsch.
The Chicago Sun-Times is cooking over an open fire with Fish en Papillote, Tin Foil Peach Pie with Shortcake Crust, and Campfire Chicken Cooked in Hay.
The Washington Post does fried chicken four ways: butter fried, buttermilk bathed, dry rubbed and cornstarch crusted.
The Los Angeles Times offers up a sort of deconstructed Japanese pasta salad with chilled somen (wheat noodles) and flavorful toppings like fried eggplant, pickled plum paste, fresh ginger and scallions.
The Seattle Times has another way to spice up your pasta salad with smoked chicken, roasted tomatoes, black beans and tomatillos.

(Image: Ross William Hamilton/The Oregonian)

Comments (2)

I've been making this NY Times recipe for Brandied Cherries for the last few summers: http://www.nytimes.com/2007/07/18/dining/182arex.html

So good! There's nothing better in the cold, nasty, dead of winter than coming home to a Manhattan, garnished with one of those summery gems!

I'm also in the process of making a cherry ice cream with them; I'll let you know how it goes! The custard tastes AMAZING.

http://www.abreadaday.com

posted by eprewitt on July 2nd 2009 at 5:12pm
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I made this tonight. Simple and easy peasy. :)

posted by Marbargarbo on July 11th 2009 at 7:49pm
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