Cherry season is the Pacific NW is short but so very sweet. Growing up, I only had terrible experiences with cherries. My parents gave me one of those Hostess fruit pies with "real cherry filling" and after that, I had this idea that cherries tasted syrupy sweet, and overly processed. I immediately decided I hated cherries and banned them. This ban lasted for 15 years until I had entered the culinary world professionally, and was able to have access to some of the very best fruit that was in season from local farmers. Now, I can't get enough during this short time they are in season and I take full advantage of what I can make with them.
I had decided to pickle 12 oz. of Bing cherries in a mason jar, not totally sure of what I would use them for... but I always come up with something. A few days later, I had some inspiration! I had just bought the lovely Molly Moon's Homemade Ice Cream book with her chapters being categorized by seasons - love! One of the first ones I scanned over was for her flavor, Cherry Chocolate Chunk.
Whenever Kirk and I have a date night in Seattle, we somehow always seem to end up at a Molly Moon shop. Thankfully she has 4 locations + a truck so we are pretty much covered in whatever neighborhood we are in. Kirk is pretty good at experimenting with new flavors every time, but I'm a sucker for 1/2 scoop Salted Caramel & 1/2 scoop Stumptown Coffee with a waffle cone (EVERYTIME!)
Enough of my rambling - I ended up making Molly's Cherry ice cream (minus the chocolate) and added some of my pickled cherries chopped up for a topping. Here is the recipe, be prepared for the perfect summer sundae!
Cherry Chocolate Chunk Ice Cream
By Molly Moon Neitzel & Christina Spittler
Makes 1 - 1 1/2 Quarts
2 cups heavy cream
3/4 cup whole milk
1 cup sugar
Pinch of kosher salt
1 teaspoon vanilla extract
1 1/4 cups pitted and coarsely chopped cherries (I used Bing, but feel free to experiment)
1 cup coarsely chopped dark chocolate (about 6 oz, I recommend using Theo's Dark 70%, its heavenly!)
Put the cream, milk, sugar, and salt into a small, heavy-bottomed saucepan. Cook over medium heat, whisking occasionally, until the sugar is dissolved. Just before the mixture comes to a boil, remove from the heat and add the cherries. Pour the mixture into a shallow pan or bowl and place in the refrigerator to chill thoroughly, 1-2 hours.
When the mixture is cold, stir in the vanilla. Pour into an ice cream maker and process according to the manufacturer's instructions. During the last minute of processing, add the chocolate. Using a rubber spatula, transfer the ice cream to an airtight glass or plastic freezer container. Cover tightly and freeze until the ice cream is firm, at least 4 hours.
NOW - if you want to step out of your comfort zone a little, make these pickled cherries! I pickle them whole (pit in) and then slice them up for my sundaes.
Pickled Cherries
12 oz mason jar (or glass container) filled with Bing Cherries
1/2 cup white vinegar
1/4 cup champagne vinegar
1/4 cup granulated sugar
1 bay leaf
1 teaspoon fennel seeds
1/2 teaspoon whole coriander
1/4 teaspoon nutmeg
Put all ingredients (besides cherries) into bowl, stir until combined. Pour over cherries into the mason jar. Shake a few times to make sure all ingredients are blended. I used these 72 hours after mixing, but you can use them after a couple hours - it all depends on your taste. This must stay refrigerated. Be cautious that when you try these little guys straight up, you might be thrown off, but put on this ice cream is AMAZING. You can also use them in salads, or as a garnish on a cheese plate.
My current pickling projects! I have green beans, cauliflower, and carrots in a traditional pickling brine. Bing cherries in the above recipe, and lastly these super tangy bits of awesome - pickled red onions! I have been having an excessive amount of tacos this past week that I have been topping with these!
In quick other news, I have done my first post for my feature The Sweet House on the Girl Power Hour blog. Check it out!
We are headed out of town this weekend to Portland with a group of our friends for the Oregon Brewer's fest! I'm super stoked and plan on "foodie-ing" it up on Friday hitting up a few spots that have been on my list. Look out next week for oodles and oodles of some fun pictures :)
xo
No comments:
Post a Comment