they have a short season, but it's spectacular. i bought a bag last weekend and have been bringing them into work...very underrated fruit.
Cherries
- Thread starter narlus
- Start date
They have to be my favorite fruit and they can be used in so many dishes or just alone!
Cherries suck and they cost too much. 
lthumbsdown:
(but really)
lthumbsdown:(but really)
Mmmm... I lurve me some cherries. Growing up in Michigan the cherry season was pretty spectacular. Especially when used in:
xt derailleurs cost too much.Cherries suck and they cost too much.
(but really)
MMMM cherries. Reminds me of a fave: Duck with cherry-red wine sauce.
Pit some super ripe cherries and stick 'em in a pot with about 3/4 bottle of decent, fuity zinfandel. Bring to a boil, then lower the heat and reduce by half or more.
Meanwhile, add seasoned duck breasts with scored skin to a hot pan (skin-side down) then immediately reduce the heat to medium. You want a good sear but also enough time in the pan to render a lot of the fat. Keep on eye on things, being careful to adjust the heat to avoid burning, and spoon out some of the fat as it renders. After 12-14 minutes, you should have deep brown, crispy skin. Flip the breasts over and cook for just a few minutes more on the other side for rare/medium rare. Remove to a plate, cover loosely, and let rest.
Taste/adjust the sauce for seasoning and balance. The flavor should be bright and slightly acidic, not too sweet, but you definitely want the sweetness from the cherries. If it's too acidic, add a pat of butter. Too rich? Add a little orange juice or vinegar. Taste, taste, taste.
Slice the breasts and serve with the sauce over a little polenta and perhaps sauteed greens on the side, if you like, and more of that zinfandel. Marvel at how good life is.
Pit some super ripe cherries and stick 'em in a pot with about 3/4 bottle of decent, fuity zinfandel. Bring to a boil, then lower the heat and reduce by half or more.
Meanwhile, add seasoned duck breasts with scored skin to a hot pan (skin-side down) then immediately reduce the heat to medium. You want a good sear but also enough time in the pan to render a lot of the fat. Keep on eye on things, being careful to adjust the heat to avoid burning, and spoon out some of the fat as it renders. After 12-14 minutes, you should have deep brown, crispy skin. Flip the breasts over and cook for just a few minutes more on the other side for rare/medium rare. Remove to a plate, cover loosely, and let rest.
Taste/adjust the sauce for seasoning and balance. The flavor should be bright and slightly acidic, not too sweet, but you definitely want the sweetness from the cherries. If it's too acidic, add a pat of butter. Too rich? Add a little orange juice or vinegar. Taste, taste, taste.
Slice the breasts and serve with the sauce over a little polenta and perhaps sauteed greens on the side, if you like, and more of that zinfandel. Marvel at how good life is.
I use SRAM.
It bothers me that this thread has yet to go south. 
Do a Google image search for "cherry pie"....It bothers me that this thread has yet to go south.
Whoops.
:
I am eating a big bowl of cherries right now, straight from the farmer's market. So sweet, so good. I've also got a bowl of blueberries. Man I love it when the good summer fruit starts hitting.
I am using X9. Pound for pound though, I'd say either an X9, X0, or XT derailleur is a better purchase than cherries.
i finished my cherries at lunch today.
more will certainly be purchased.
more will certainly be purchased.
A friend and I both picked 7-8 cups each off my cherry trees last night. Got them all pitted (PITA and took an hour) and will be making a cherry pie tomorrow.
After you've picked and pitted them you appreciate how much they cost in the store.
After you've picked and pitted them you appreciate how much they cost in the store.
Mmmm that sounds awesome!
My fave (and only) recipe with cherries is here http://www.ridemonkey.com/forums/showthread.php?t=186659
Bump for a delectable cherry pie which shall be consumed this evening...
Its cherry season here too.
So good. So so good.
So good. So so good.
Got any favorite cherry recipes? Hit us with 'em!
