Friday, June 3, 2011

Cherry Season

We may have blown the photo opp in Japan for blooming trees, but it's not too late to enjoy a handful of cherries.

Hudson House, 514 N. PCH, Redondo, has an item that's perfect with drinks and you can easily make it at home -- and stick that $5 bill back in your billfold.

1 cup almonds
1 cup whole cashews
1/2 cup black Sicilian olives
1/2 cup green olives
1/2 cup dried cherries
Put all of the above in a big bowl, drizzle a judicious amount of light olive oil over it, stir well and serve. You want a light sheen of oil, not a greasy mess dripping out of your hand.

Bon Appetit suggest using Pickled Cherries instead of cornichons with your pate or plate of salume.

3/4 cup distilled, white vinegar
1/4 cup sugar
2 teas. whole black peppercorns
1 teas. coriander seeds
Crushed red pepper flakes, to taste
1 lb. fresh cherries, stemmed and pitted - (I'd do it with dried cherries)
1 large sprig of rosemary

Bring all but the cherries to boil in a saucepan, simmer for five minutes. Strain it, using a fine mesh sieve and reheat the liquid. Add the cherries and rosemary and cook till the cherries are soft. Transfer them to a 1 qt. glass jar, close the lid and refrigerate them.

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