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Old 03-28-2012, 09:36 AM   #1
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Spain's Cherry Blossom & Cherry Season

Ciao, Buenas Tardes, Guten Tag, Bom Día, Good Afternoon,

The aromas of fresh Valle de Jerte ( heir tei ), Extremadura, Spanish Black Cherries are absolutely delightful ... What savoury dishes do you create with cherries, red or black ? Which sweet tooth pleasures do you create ?

Drop a quick post on cherries, Members --- Look forward to hearing from you all once again.

Sweet tooth pleasures: Home made traditional Cherry pie, Cherry vanilla icecream, Cherries to dip into Chocolate Fondata or Fondue, and Cherry Strudel ...

Savoury: Depitted and blended into a Cherry Gazpacho or Cherry Salmorejo and Roast Ducklings with fresh Black Cherries and a Kirsch Sauce ...

Ciao. Margi.

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Old 03-28-2012, 11:45 AM   #2
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During the Summer, I like cherry chicken salad, mixed with celery, onion, mayonnaise & chopped walnuts or slivered almonds, over mixed greens.

Jacques Pepin's Cherry Clafouti(s)

Duck with cherry sauce - at my fave French restaurant.
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Old 03-28-2012, 12:29 PM   #3
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In May we will be headed to Flathead Lake and the "pick-your-own" cherry orchards. I hope they have a good season this year. They were late last year and a very small crop.

Mostly, we just eat them until we are very uncomfortable...and we never learn, we eat them as long as we can get them in the store.
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Old 03-28-2012, 12:49 PM   #4
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Here you cannot get tart cherries, by "here" I mean Minnesota. A neighbor has a tree though, and once in a while if they have had enough of it, they let me pick some. If that happens I like to make cherry preserve/jelly. From then it is used for pies and cakes. But also I use the leaves, they are essential for pickling.
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Old 03-28-2012, 01:01 PM   #5
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Note to self - buy a cherry pitter.
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Old 03-28-2012, 02:27 PM   #6
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Cerise: thanks for your lovely ideas ... I shall follow up.

Charlie: Cherry Preserves sound wonderful ... How many cherries does one jar take more or less in Kilos ? ( Thanks. )

Thanks to everyone who has posted some wonderful suggestions ... Need to review tomorrow ...

Grazie.
Margi.
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Old 03-28-2012, 04:48 PM   #7
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i cook about 1:1, cherries and sugar, so in the end it is about half cooked down, so from 1 kilo of cherries plus 1 kilo of sugar I get about a kilo of preserve, a bit less because of pits.
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Old 03-29-2012, 05:32 AM   #8
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Grazie y Muchas Gracías,

Charlie, thanks alot for the kilo preserve ratio ... Does not sound too hard to prepare --- have a new book on home made preserves and marmalades ... I think I shall give it a try ... when we return from Puglia, Italia.

We are leaving tomorrow and my younger daughter is joining us with the Base Ball Team, the twins boys are 5 and baby Anthony Luca is 4 months ... so to the condo in Gargano Peninsula, Puglia ...

Miss the sea terribly ... Madrid is extremely dry ... though at moment it is lovely here --- however, what is coming is not, summer here is the Sahara, and very very inhospitable ...

Thanks and have a lovely holiday too ...
Margi.
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Old 03-29-2012, 10:03 AM   #9
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Ah, I love Italia, my time by the sea was the best vacation ever. As far as preserve goes if you want details let me know.
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Old 03-31-2012, 12:12 PM   #10
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@ Charlie,

Where in Italia have you travelled ? Which city enchanted you most ?

We are on the Adriatic, 55km from Corfu via Ferry and the airport is Bari. We are on the Gargano Peninsula ... We love the sea ... It energizes us ...

Madrid is terribly dry and polluted.

Have nice wkend.
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