70% of the Sour or Tart cherry crop is from the state of Michigan, pretty much all from the
Traverse City region (up north, west coast - right on Lake Michigan). Much of that 70% ends up in baked goods & preserves (think the tops of mini-cheesecake cherries). Sometimes though, you can find fresh ones in the stores and a few weeks ago, I found some! Of course, I had no idea what to do with them so did a bit research. First, you don't need a $15
OXO pitter to pit the fruit, just take a straw (yes, ours came from Starbucks!) and push it through the cherry from the top. The pit comes out cleanly and the cherry remains intact. Fantastic! So Dave and I pitted a pound of cherries in a little more than 5 minutes. From there, you can bake them
like any other fruit, so I decided on "JohnnyCakes" from
Baking with Julia - essentially a cornmeal cobbler. Served with vanilla ice cream (Edy's, east of the Rockies!), it was delicious and apparently, quintessential Michigan!
70% of the Sour or Tart cherry crop is from the state of Michigan, pretty much all from the Traverse City region (up north, west coast - right on Lake Michigan). Much of that 70% ends up in baked goods & preserves (think the tops of mini-cheesecake cherries). Sometimes though, you can find fresh ones in the stores and a few weeks ago, I found some! Of course, I had no idea what to do with them so did a bit research. First, you don't need a $15 
OXO pitter to pit the fruit, just take a straw (yes, ours came from Starbucks!) and push it through the cherry from the top. The pit comes out cleanly and the cherry remains intact. Fantastic! So Dave and I pitted a pound of cherries in a little more than 5 minutes. From there, you can bake them 
like any other fruit, so I decided on "JohnnyCakes" from Baking with Julia - essentially a cornmeal cobbler. Served with vanilla ice cream (Edy's, east of the Rockies!), it was delicious and apparently, quintessential Michigan!
1 comment:
very yummy
kbf#3
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