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Old 12-01-2021, 02:34 AM   #1
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Ground cherries in savoury dishes

I just bought some ground cherries. I like the fact that they are indigenous to Quebec, which is where I live. I tried one. It has a very interesting and unique flavour. My sweetie tried one and says he thinks they are a bit odd, but a few would be good in some sort of savoury dish.

Any suggestions? I think they might go well with pork.

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Old 12-01-2021, 05:41 AM   #2
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LOL, I have never cooked with them myself, but a acquaintance from PA told me she had tons of them in one of her paddocks. She blocked off the horses so she could gather them. I know she cooked them but in what?.. don't know.

There are some recipes out there, just google them.
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Old 12-01-2021, 08:25 AM   #3
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I´ve never tasted them nor seen them, but cherries screams "Duck breast" to me!
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Old 12-01-2021, 08:44 AM   #4
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I've never used them, but I found this article that has some good ideas.
https://www.smithsonianmag.com/arts-...ries-98470003/
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Old 12-01-2021, 08:45 AM   #5
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Quote:
Originally Posted by karadekoolaid View Post
I´ve never tasted them nor seen them, but cherries screams "Duck breast" to me!
They're not cherries, they're in the tomato and tomatillo family.
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Old 12-01-2021, 08:55 AM   #6
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I've never used them, but I found this article that has some good ideas.
https://www.smithsonianmag.com/arts-...ries-98470003/
Interesting article.

I love when I learn something entirely new. I thought of "ground" as one thing and find that it is also another familiar "ground".

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Old 12-01-2021, 09:29 AM   #7
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I've grown them and snacked on them, but never cooked with them.
They taste like a sweet tomatillo ( same consistency).
Wouldn't say I love them, but they are addicting and a good garden snack.

They self seed themselves and one plant soon becomes a dozen plants scattered everywhere.

Ive heard of people making jams with them.

I can definitely see them being used as a sweet/ savory component in cooking, but never used them that way.
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Old 12-01-2021, 03:22 PM   #8
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Quote:
Originally Posted by GotGarlic View Post
I've never used them, but I found this article that has some good ideas.
https://www.smithsonianmag.com/arts-...ries-98470003/
Thank you for that link, some cool ideas. And that description was pretty good, though there was something more, that I can't put my finger on.
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What tastes like a cherry tomato injected with mango and pineapple juice, and looks like an orange pearl encased in a miniature paper lantern?
I love the idea of a ground cherry / husk cherry salsa. Unfortunately the link in the article didn't work, but I could use my tomatillo salsa recipe. I might even try making some that has both tomatillos and ground cherries.

I already thought of adding them to a salad, but DH didn't think that would work. Maybe I'll try a little bit in a small portion of a salad. I like the idea of using goat cheese with them.
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Old 12-01-2021, 03:43 PM   #9
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Quote:
Originally Posted by dragnlaw View Post
LOL, I have never cooked with them myself, but a acquaintance from PA told me she had tons of them in one of her paddocks. She blocked off the horses so she could gather them. I know she cooked them but in what?.. don't know.

There are some recipes out there, just google them.
Where's the fun in that? I want to hear if anyone here has tried them. That makes it easier to judge the info and to ask questions.
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Old 12-01-2021, 05:01 PM   #10
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I've seen them used as garnishes for savory dishes at restaurants around there. The chef at the local Delta hotel usrd them a lot, also in desserts. I think I've only seen them as garnish, but I could be wrong. Didn't pay much attention.
The local non-chain grocery store has them from time to time, maybe they're locally-grown.
I'd use them wherever you want a pop of sweet/sour/tart flavour. Don't think I'd cook them, but why not!
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Old 12-01-2021, 07:02 PM   #11
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They're not cherries, they're in the tomato and tomatillo family.
OK!!! They´re what we call "uchuvas" in South America, or physalis.
Completely misunderstood the post, because I understood " Cherries, ground up" I grow them in my garden at home in Caracas.
They´re great for a salsa - chop them up and add red onion, cilantro, jalapeño, lime juice.
They´re great to make jam/marmalade: same amount of sugar to "ground Cherries" - cook for about 20 minutes and bottle.
Use them in salads - work well with mozzarella, goat cheese, soft cheeses like camembert.
And yes - make a sauce with them, for duck breast, chicken, or pork.
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Old 12-01-2021, 07:20 PM   #12
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Quote:
Originally Posted by summer57 View Post
I've seen them used as garnishes for savory dishes at restaurants around there. The chef at the local Delta hotel usrd them a lot, also in desserts. I think I've only seen them as garnish, but I could be wrong. Didn't pay much attention.
The local non-chain grocery store has them from time to time, maybe they're locally-grown.
I'd use them wherever you want a pop of sweet/sour/tart flavour. Don't think I'd cook them, but why not!
As a garnish, were they used whole? Or cut in half or in wedges or something else?
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Old 12-02-2021, 04:47 PM   #13
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I've seen these as a garnish with savory dishes only, or used as one of the ingredients in some gravy. And also as part of a vegetable salad.

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As a garnish, were they used whole? Or cut in half or in wedges or something else?
I've seen these used whole, even with the husk still in tact.
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Old 12-03-2021, 08:47 AM   #14
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ground cherries are also know as Cape Gooseberries. Here are some offerings from 21 different chefshttps://www.foodandwine.com/chefs/ho...eberries-chefs
And as I was cleaning out my files recently, I discovered this photo from the garden. Must have been a little birdie that deposited the seeds there, but once the bushes start growing, they appear all over the place.
Click image for larger version

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Old 12-04-2021, 04:39 PM   #15
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I think they could work nicely in a recipe I created many, many years ago...

Ginny's Chicken Chimichangas0001.pdf
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Old 12-04-2021, 08:16 PM   #16
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I think they could work nicely in a recipe I created many, many years ago...

Attachment 50227
That´d work, Ginny - but without the Monterrey Jack.
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Old 12-04-2021, 11:24 PM   #17
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That´d work, Ginny - but without the Monterrey Jack.
I think cheese is certainly optional in Chimichangas!
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Ground cherries in savoury dishes I just bought some ground cherries. I like the fact that they are indigenous to Quebec, which is where I live. I tried one. It has a very interesting and unique flavour. My sweetie tried one and says he thinks they are a bit odd, but a few would be good in some sort of savoury dish. Any suggestions? I think they might go well with pork. 3 stars 1 reviews
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