I couldn’t let cherry month end without sharing a dessert that I grew up eating. One of my fondest memories of my grandma is her cherry pudding. She lived in Ohio and whenever we would visit she would always make this dessert. As soon as we would walk into her little kitchen, there on the stove top would be a hot dish of cherry pudding that she had just pulled out of the oven. It’s a super simple recipe that only gets one bowl dirty!
I modified the recipe a little because I always found my grandma’s recipe to be a little too sweet and I substituted some of the flour for almond flour because I just love how almonds and cherries go together. It’s a warm gooey dessert that tastes really great fresh from the oven with a scoop of vanilla ice cream!
Truthfully, I should’ve titled this post “Boozy Ass Cherries” since these are some damn boozy cherries. They are not for people who don’t like bourbon, or for people who want boozy cherries today or tomorrow (they need time to soak). They ARE, however, for those of us that love bourbon, don’t like their drinks (or things in their drinks) that are too sweet, and willing to wait it out.
I’m so excited it’s that cherry time of year! I am also excited it’s finally hot here in Denver and now it can be a justifiable ice cream time of year. When it’s cold out I don’t feel nearly as worthy of a giant scoop of the stuff. This means it is time to get out the Cuisinart Ice Cream Maker.
As you may remember this kitchen gadget makes the best ice cream ever. Although it didn’t make my top 9, it was #10. I had some regret about not adding it to the top 9 but all those other lovely gadgets were just used more all year round.
Full disclosure, I first made a Cherry Flourless Cake that I wanted to post this week but after it collapsed in the oven I decided it needed more tweaking. I made this easy and super tasty ice cream for you instead. This ice cream requires a homemade cherry sauce which takes a little bit of effort but, believe me, it is completely worth it!
Typically, I would never buy Cherry Chocolate Ice Cream in the store (although I have been tempted by Cherry Garcia by Ben and Jerry’s), it’s not a flavor that tempts me but this might be my favorite homemade ice cream yet! The cherry flavor is excellent! What effort I expended in making the cherry sauce I saved in using this Ice Cream Maker, it’s just that quick and simple.
You know that Seinfeld where George’s girlfriend tells him that “I find the pastrami to the be most sensual of all the salted, cured meats”? I had a total flashback to that episode when I told Brandon that I was considering making cherry leather; he grew up having hippie foods unknowingly slipped into his meals (which included some troubling run-ins with carob) and is suspicious of foods that remind him of this part of his childhood. However, when I told him of my plans, he said, “You know, cherry leather is my favorite of all the fruit leathers…”
Stresuel and I have decided that the most appropriate way to celebrate June here on S&S is to make it a cherry-themed month (full disclosure: the boozy cherries I’ll post later this month was the real impetus). I love fruit leather but never eat it – too expensive and filled with sugar. Plus, I don’t have a food dehydrator. AND THEN I discovered I didn’t need a dehydrator – just a cherry pitter, an oven and a few hours at home.
This is an easy and fluffy strawberry mousse, perfect for this weekend’s celebrations! Let’s officially kick off this first unofficial weekend of summer with something full of strawberry flavor. This recipe is easy but let me warn you, it uses about a million dishes and requires fine tuned multi-tasking skills to pull it off easily! That’s why there’s only one picture in this post, there was no room for picture-taking with things boiling on the stove and things whipping in my stand mixer! It only took about 20 minutes to make and then it was quickly put away in the refrigerator so it was worth all the dishes!
Summer is coming, and while other people get ready by doing things like tanning, or perhaps setting up outdoor furniture, or maybe even switching out their wardrobes, I’ve started off my prep this year by making fruity ice cream. Because along with summer clothing, I should be prepared for summer desserts, right?
The inspiration for this ice cream recipe actually came from the frosting I made for my last post. The flavor was so ridiculously fresh and strawberry-y, I wanted to replicate it again. The method of reducing the strawberry worked perfectly in this ice cream – the mixture of intense strawberry flavor and cream created a rich, fresh, and super fruity dessert. I added in some graham to make the ice cream a little more fun and spicy, and while it’s definitely delicious, it’s not a requirement if either graham, or extra baking, isn’t your thing.
Remember the other cookbook I told you I got for my birthday a couple of months ago? Well, I couldn’t forget to tell you about it because it is so beautiful! Just like The Four & Twenty Blackbirds Pie Book, it is filled with mouth-watering recipes and equally tempting pictures!! This delightful cookbook is Huckleberry.
I had a jar of Strawberry Vanilla Jam that a dear friend made me with the strawberries from her garden and as soon as I saw the Walnut Jam Scones I knew this jam was destined for this recipe. Of course I adapted it, mostly because the recipe called for me to freeze the scones for 2 hours before baking and I didn’t want scones two hours later. As with any baked good, I wanted them now.
I know I’ve discussed this on the blog before – fruity desserts aren’t my thing; mostly, I think of it as a missed opportunity to be eating chocolate, caramel, or peanut butter. I did experience some personal growth in the past few years when I developed a deep love of pies, but you still don’t find me ordering any fruit-related desserts when we’re out at a restaurant.
And then a few weeks ago, Brandon came home with a few cupcakes from one of those fancy-pants cupcake shops. One was all fruit flavored, so I rejected it outright – but he also picked out one just like what I’ve made here for the blog – peanut butter cake with a strawberry frosting. It was a gorgeous cupcake, for sure, but the cake itself – while tasty enough – didn’t taste much like peanut butter. And the frosting just wasn’t great – it had that artificial tang.
So! Enter a baking challenge. Plus, it does involve peanut butter so it’s not entirely off base for me. The cake recipe comes from Sara Moulton, who’s a reliably good baker and the cakes came out exactly how I wanted them to – rich in peanut butter but not dry. The frosting was the surprise hit – sweet and richly filled with strawberry flavor. A perfect cupcake for springtime!
Strudel and I had no trouble agreeing that May should be Strawberry Month! We decided it back in March and have been anxious for it to arrive. I love strawberries and get so excited when they start to show up in the grocery stores in season! I received two new absolutely lovely cookbooks for my birthday back in early March and couldn’t wait to make something out of them.
The first cookbook, The Four & Twenty Blackbirds Pie Book, is magnificent. If you collect cookbooks like I do, you’re going to want to add this one to your collection! I want to eat each and every pie right out of the pages of the book. The recipes are unique and the photography makes my mouth water!
I’ll tell you more about the second cookbook another time. Let’s make a pie…
- 30% washing dishes
- 20% chopping
- 15% stirring
- 10% fretting if I’ve over-cooked dinner
- 5% staring lovingly at my tangerine-colored Kitchen Aid and/or flame colored Le Creuset
…and definitely a solid 25% roasting vegetables.
In fact, when I think about my interests (hiking, gardening, eating pickled foods) it’s absolutely possible that roasting vegetables could technically be considered a hobby of mine. Simply based off of the amount of time I spend finding happiness in veggies cooked in high heat, I think this is a real possibility.
I love roasted veggies so much that when someone tells me they don’t like a certain vegetable (say, broccoli or a brussels sprouts) I just assume they’ve never had it roasted. Because as far as I’m concerned, it’s impossible not to love.
So to close out”go-to foods” month here on S&S, I bring you the single most used method of veggie cooking in my house: high heat. I use this method for tons of veggies, but here we’ll talk through: broccoli, brussels sprouts, asparagus, cauliflower, carrots, and wee potatoes.