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?
Cherry Pickin’
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{ 18 comments… read them below or add one }
How fun…what wouldn’t I do with a bowl of cherries…
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.
They are super photogenic!
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!
Thanks Melissa! I like the combo of chocolate and cherries
I adore cherries…clafoutis absolutely! And pie – must make pie!
O clafoutis– good idea!
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.
Julia
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?
I’m glad you mentioned infused vodka– I need to get my hands on some sour cherries for vishnovka!
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.
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!
Karen
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
Thanks so much Jay! Heading over now…
LOVE fresh cherries. What a fun (& delicious) thing to do! Beautiful photos!
Looks like you had a great day! I could probably eat the whole bucket plain
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.
O I’ll take the former!! I can just taste that combo now…. sounds incredible!
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