Cherry Pickin'

by Karen on Tuesday, July 5, 2011

Post image for Cherry Pickin'

Cherry season is in full swing and a friend invited me to go cherry picking over the weekend, which luckily was the last day of the season!

There were Bings…

An abundance of Rainiers…

So, what would you do with a bucket full of sweet cherries?



Belinda @zomppa July 5, 2011 at 8:26 am

How fun…what wouldn’t I do with a bowl of cherries…

Lan July 5, 2011 at 8:28 am

clafoutis. pickle them. just eat them ripe, fresh off the vine.

tho to be honest, i am not a fan of cheeries. but they are so beautiful to photograph and draw inspiration from.

Karen July 6, 2011 at 11:11 pm

They are super photogenic!

Melissa@Market July 5, 2011 at 11:04 am

Oh! So jealous! Cherry salsa might be good, but you’d definitely have enough for chocolate-cherry scones, too! (Um, self-promotion alert…they’re an M@M recipe, too.) I love this blog-pretty pictures. I’m going to go follow you on twitter right now!

Karen July 6, 2011 at 11:10 pm

Thanks Melissa! I like the combo of chocolate and cherries

renee@sweetsugarbean July 5, 2011 at 9:48 pm

I adore cherries…clafoutis absolutely! And pie – must make pie!

Karen July 6, 2011 at 11:09 pm

O clafoutis– good idea!

Turkey's For Life July 6, 2011 at 5:45 am

Oh how I love cherries. Sadly, the season has just come to an end in this part of Turkey and I’m already looking forward to next year! I wouldn’t do anything with that big bucket of cherries – except eat them all of course. 🙂

Sylvie @ Gourmande in the Kitchen July 7, 2011 at 3:07 am

Oh what wouldn’t I do with cherries! I love them so much. I would eat them fresh, make a clafoutis, jam, ice cream, and infuse vodka maybe?

Karen July 7, 2011 at 9:40 am

I’m glad you mentioned infused vodka– I need to get my hands on some sour cherries for vishnovka!

Azam July 28, 2011 at 3:31 pm

Hi karen,
Would you please share your recipe for Vishnovka. I have some sour cherries on hand, and I am looking everywhere to find a recipe for Vishnovka. The way I remember it, it has Vodka/gin, some aromatic herbs and spices, sugar, and of course sour cherries. But I have no idea for quantities or the kinds of herbs/spices.
Thank you.

Karen July 28, 2011 at 4:54 pm

Hi Azam,

Sure no problem! The way I make it is by taking one pound of pitted sour cherries (make sure they’re pitted b/c they’ll make the liqour bitter) and then washed and dried very well. Empty a 1.75 litre handle of good quality vodka. Fill the bottom with the cherries and two heaping spoonfuls of granulated sugar. Fill the rest of the way with vodka and seal well. Let ferment in the sunlight for 3 months and then transfer into a dark cool place for another 2-3 months. Takes a while to make but I think the results are worthwhile!

Let us know how it turns out!


Jay July 8, 2011 at 3:31 am

looks irresistably hearty..
chanced upon your space while blog hopping..
awesome space you have..excellent clicks..
Am your happy subscriber now..:)
do stop by mine sometime..
Tasty Appetite

Karen July 8, 2011 at 8:24 pm

Thanks so much Jay! Heading over now…

Jennifer July 10, 2011 at 12:44 pm

LOVE fresh cherries. What a fun (& delicious) thing to do! Beautiful photos!

Kazia Jankowski July 11, 2011 at 10:07 am

Looks like you had a great day! I could probably eat the whole bucket plain 🙂

talley July 11, 2011 at 12:19 pm

Let’ see…I think I’d make Israeli couscous, the nice pearl sized couscous, with some mint, goat cheese, chopped pecans and top it all with some pitted/halved sweet cherries. Perhaps a dash of vinaigrette to bring it all together – delish! Or just eat them plain, one after another, until there were none left.

Karen July 11, 2011 at 11:20 pm

O I’ll take the former!! I can just taste that combo now…. sounds incredible!

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