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She's my cherry pie!
Posted by cookingasshole • 6/24/09 • Subscribe to this Discussion [RSS] • Report This Topic
Topics: cherries, cooking, pie, warrant
I just made an amazing cherry pie. Now that they are in season what are you going to do with all your cherries? Forget about them and let them mold over? Preemtively throw them away? Or are you going to make something out of them? What will you do?
cookingforassholes.blogspot.com/2009/06/shes-my-cherry-pie.html
User Comments
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Or I just wont buy any.-
what about the tree in your yard?
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I dont have one in the yard. And neither do the neighbors. I can think of a couple places where could find a cherry though.
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ugh...nevermind
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do you at least like Warrant?
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Warrant?
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the band duh!
the song "She's my cherry pie"? -
Oh. Haha yeah. The song is actually stuck in my head now.
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The tree in Derek's yard?
MonkeyMan, have you been stalking the wrong guy all this time? -
Unfortunately I guess I have been. I thought his first name was Darryl.
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Cherry pie is okay, but cherries are much better fresh, stem on, in a bowl. Grab a handful. -
We just eat them. It takes too long to make something with them.
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lame
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So, what you're saying is that you've got a laden cherry tree and you would like to ust them. How are you on preserves? I've had some terrific coffee cakes with cherries in them, and Black Forest cake is fantastic. You can use them with orange zest/juice in a sauce for grilled or baked chicken. Or you can just have a pit-spitting contest.
My original reply wasn't any more lame than your title. I'm going to get the brain bleach and listen to some Dvorak for a while, now. -
I love the chicken idea!
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Cherry rum preserves
4 pounds sweet cherries
1 pound granulated sugar
3/4 cup dark rum
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Prepare six 8-ounce jars.
Wash, stem and pit cherries.
Combine cherries and sugar.
Cook in crockpot, low, for 3 1/2 - 4 1/2 hours. Watch carefully and stir often.
Cool 25 minutes and stir in rum.
Pack into prepared jars.
Cover and seal.
Process in boiling water bath 10 minutes.
Store in cool dark place (I store in basement) for three - four weeks before using.-
nice! thanks!
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wait until apple and pumpkin season, I have great crockpot apple butter and pumpkin butter recipes. the added bonus is the way the house smells.
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You'll have to post them - I love pumpkin butter!
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not a problem, I'll dig them out.
The past couple years I've been taking recipes from my Great GrandMother's old cook books and modernizing them. I'm still playing with a recipe for grapefruit marmalade. -
that sounds really freaking good!
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Last week, I was duped into buying 2.5 pounds of fresh cherries. The sign underneath the prepackaged bags said 6.99. When I got to the cash register, I was horrified to discover that 6.99 was per pound not per bag. Freaking expensive!!!!-
whoa! that sucks!
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I used to like eating cherries and then trying to spit the stones into the bin but since the haemorrhoids flared up I cant get the aim right.-
do butt problems really interfere that much with pit spitting?
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Depends how you are "spitting" them.
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whoa!
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now that's talent!
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That's nothing you should see my colonically carved peach stones, they are a marvel of sphincter workmanship. I can swallow an average sized peach stone and 10 minutes later "spit" it out and amaze people with a perfect peach stone representation of Da Vinci's last supper.
My work has been compared to the magnificent ivory carvers of Asia and the early works of Michelangelo. -
maybe you could carve little monkeys for CookingA
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Oops wrong place.
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make ice cream and feed my wild life. My neighbor could tie the stems in a knot with her tounge. Is that a good talent to have? I cant do it to save my life. -
I'm making Cherry wine-
how do you do that?
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This is going to be long and may sound hard but it is really easy.
This is a sweet wine
1 The bucket it has to be modified so gas can go out but no air can come in. I get icing buckets from the bakery I used to work at, they've got a real good seal. Drill a hole in the lid, then take plastic tubing about 2ft and stick about an inch in the lid, epoxy around it so it seals. then you take the tube run it into a water bottle under the water level. This way when the yeast makes gas it can push it through as the pressure builds but the water won't allow air to get in the bucket (this is very important)
Now the wine making
Mash the hell out of your cherries (or any other fruit), pits can stay, put them and their juice in your bucket with 1 packet yeast (you can get wine yeast, but I use fleishmans baking yeast it's like three packs for a buck)
Put your lid on and let sit three days.
After three days strain the mix you want just juice now (if you use just juice from the start this can be skipped, just ad water and sugar from the start and let sit)
put back in bucket, add 5lb sugar,another yeast packet, and fill with 1/2 distilled water and 1/2 white grapejuice to about an inch to the top of your bucket pop your lid back on and let sit in a warm place 8 to 12 weeks - Do not open the lid before 8 weeks and only check once every two after, air getting in is not welcome to this party
The recipie is very flexible want it sweeter add more sugar from the start 5lbs is pretty sweet though so I'd recommend starting there. When you use juice buy the refrigerated kind not the pasteurized shelf stable crap - I don't know why that's what granny always taught me
When it's done there will be a syrup at the bottom of your bucket, it's just dead yeast and maybe sugar (I ladle my wine out and put in 1 liter bottles)
This wine must be refrigerated, and that can be a prob at 5 gallons at a time, but your friends will be more than happy to help. I made my first batch and have been paid to make it since.
It's good for drinking and for marinating chik or pork
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I make cherry crisp. It goes over better than cherry pie does with my kids.-
what is a crisp? Like a cobbler?
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Kind of, but you use oats.
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it's the bomb, warm with some vanilla ice cream on top mmm
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4 get cherries,the meninites just started selling there strawberries! They are the sweetest strawberries you have ever tasted. I don't even like so make strawberry shortcake with them bc they're so good by themselves -
You *know* I'm a pie baker. We like tart cherry pie. MMMMMmmm.
When I have extra (rarely), I spread them out on a cookie sheet and flash freeze them. 1 hour in the freezer, and then they go into into freezer bags.
I also love to make cherry compote to go over vanilla ice cream or as a topping for crepes. Totally yum. The secret is just a touch of almond and not too much sugar.
[p.s. Now you have that idiotic song stuck in my head... thanks!]-
you love that song!
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