When I saw this post from Food52, I was immediately intrigued. I had way too many cherries left to eat, because of course, I always buy too many because the season is so short. And this recipe is a great way to finish off your stash. It’s a perfect topping for a breakfast parfait of yogurt and cereal (mine also has chia seeds and ground flaxseed), or later in the day served over ice cream.
3 cups chopped and pitted cherries (stems removed)
Juice from 1/2 lemon
1 tablespoon sugar
Pinch kosher salt
In a non-reactive pan, add cherries, lemon juice, sugar and salt and bring to a boil. Reduce heat to low and simmer for 15-20 minutes, until mixture thickens, stirring every so often to prevent cherries from burning on bottom of pan. Remove pan from heat and transfer cherries to a bowl to cool to room temperature. Cover and refrigerate for up to 2 weeks. CONTINUED »
Making compound butters are really easy and can be made either savory or sweet, like this one. The key is that the butter has to be soft and at room temperature so that whatever you’re adding to it will be able to be combined into it. For this recipe, the sweetness of the strawberries will determine how much sugar you’ll want to add. The fresher the berries, the less you’ll need.
2 tablespoons diced fresh strawberries CONTINUED »
Summer is almost here and that means more time on the grill. Whether a quick weeknight meal for one, or entertaining with family and friends, this burger combo. is a great one for your arsenal. Leaving in the seeds of the peppers add a bit more spice and flavor to the green chile sauce (the sauce is enough for 4 sliders, or 2 normal sized burgers) and will keep for up to 1 week covered in the refrigerator. CONTINUED »