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Blogging has taken a backseat to other things of late, I keep planning to cut off writing or cooking or both. Not very realistic I know. Just when I have the means not to cook, every restaurant meal, every convenience food is laced with poison. So I keep on cooking. The question is will I do a write up or not. Months of deliciousness passed on our plates, but not many pictures to prove it. Or I have the photos and forgot how I made the stuff. Still some things survived my haphazard effort of late. I will be posting them from time to time in batches. Why I continue to take photos when I am intent on closing shop is beyond me. If blogging is an addiction I am doing my best to bring it to a halt. I won’t be visiting friendly blogs on a regular basis. They are far too inspiring. Still my readership remains at a steady pace. People have to eat and I seem to fill a niche among Hungarian ex paths and their descendants. I have grown used to seeing my photos on blogs without my permission. But when a Hungarian television station starts stealing my images, I found it on YouTube, I get annoyed. Some things are meant for sharing. Sharing, but not for taking. 

This is a lovely velvety sauce made from fresh cherries.  Serve it over good vanilla ice cream. It's heavenly good.

4 cups of sweet cherries
1/4 cup sugar
few squirts of fresh lemon juice
long strips of fresh lemon rind [without the whites, these are bitter]
1/8 cup sherry
pinch of fresh nutmeg
2 Tbsp honey
1 tsp vanilla
1 Tbsp cornstarch
1/8 cup water
1 Tbsp butter

  • Stem and wash the cherries.
  • Cut the cherries in half and discard pit.
  • Place half of the cherries in a medium sized sauce pan. Set aside the rest.
  • Add the sugar, lemon juice, lemon rinds, and sherry and stir to distribute evenly.
  • On medium high heat slowly cook for 20 minutes, stir it up occasionally.
  • The cherries will release their juices and create a large amount of liquid.
  • Remove from heat and remove the strips of lemon zest with a slotted spoon.
  • Place cherries in a strainer and press with the back of a spoon to release all the remaining juices.
  • Pour juice into the sauce pan.
  • Turn heat back onto medium and add nutmeg, honey and vanilla.
  • In a small bowl, combine water and cornstarch.
  • Slowly whisk the cornstarch mixture into the cherry sauce.
  • Bring to a low boil to let the sauce thicken a bit.
  • Remove from heat once it reaches the desired consistency.
  • Stir in the butter.
  • Place sauce in a bowl and cover with plastic wrap right on the surface and chill in the fridge for one hour.
  • After an hour combine the remaining cherries with the cooled sauce.
  • Store the cherry sauce in the fridge for up to a week. 



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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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