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.
FRESH CHERRY SAUCE
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.
