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Publication: I'm Not Martha
Delicious Cherry Recipes.

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          I'M NOT MARTHA - Tuesday, July 10, 2007
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Hi! I'm Lizzy!!  and I'm not Martha!!!

Took a little road trip to visit Mai Mai. We all had a great 
time.  Along the way we went to a bakery that none of us had 
ever checked out.  They had Chocolate Cherry Bread.  Amazing! 
It was truly a bread, rich and chocolatey with chocolate 
chunks and dried cherries swirled in.  Formed in a round 
peasant bread shape it was definitely a bread texture but 
soooo much more. So yummy I can't begin to tell you!

I am looking for recipes to see if one is good enough to 
share with you.  In the meantime, pitting cherries...if you 
have a pitter that's great.  What if you don't?

P.S. If you're interested we now have a forum. You can post 
comments on this and recent issues at... Not Martha forum



PITTING CHERRIES WITHOUT A GIZMO

Cherry pitters, though they work well, are oddball kitchen 
gadgets. Not every cook will have one on hand, which leaves 
many of us searching for alternative methods.  With any of 
these methods, work over a bowl to catch the cherry juices. 
I find that gently squeezing the cherry between your thumb 
and forefinger once then turn and don it again.  This loosens 
the pit.  works great when you're eating fresh cherries, too. 
Pit comes out clean as a whistle and you get all the good 
cherry meat with no fuss or muss!

Push the cherries firmly down onto the pointed, jagged end 
of a pastry bag tip. Take care not to cut your fingers on 
the points as they pierce the fruit.

Push a drinking straw through the bottom of the cherry, 
forcing the pit up and out the top.


so while I'm testing chocolate bread recipes....poor me...
here are a couple of faves of mine.

CHERRY AND ALMOND CLAFOUTIS

This traditional French dessert combines all the best 
qualities of custard, pudding, and cake.

The recipe calls frozen cherries.  It's even tastier if you 
use fresh pitted cherries!

1	16-ounce package frozen dark sweet cherries, thawed, drained
2	tablespoons plus 1/2 cup sugar
1	tablespoon cornstarch
4	large eggs
1 	teaspoon vanilla extract
1/4	cup (1/2 stick) butter
3/4	cup whole milk
1/3	cup almonds, toasted, cooled
1/4	cup all purpose flour
1/8	teaspoon salt

Pistachio or vanilla ice cream

Preheat oven to 325 F. Generously butter six 1-cup custard 
cups. Mix cherries, 2 tablespoons sugar, and cornstarch in 
large bowl. Divide among prepared cups.

Whisk eggs, vanilla, and remaining 1/2 cup sugar in medium 
bowl until well blended. Cook butter in heavy small saucepan 
over medium-low heat until butter begins to brown, about 3 
minutes. Add butter to egg mixture and whisk to blend. Whisk 
in milk. Finely grind almonds, flour, and salt in processor. 
Stir nut mixture into custard. Pour custard over cherries, 
dividing equally.

Bake clafoutis until set in center, about 35 minutes. Run 
knife around sides of clafoutis to loosen. Slide out onto 
plates. Serve clafoutis warm or at room temperature with ice 
cream.

Makes 6 clafoutis.

Bon Appetit
September 2001
Jean-Louis Dumonet
Rhone, New York, NY


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*TART RED CHERRY GRANITA
makes about 3 1/2 cups

Traditionally, granita has a pleasingly granular texture, 
obtained by stirring the base mixture often with a fork 
as it freezes. Although that method works with this recipe, 
you can use an ice cream maker, which will yield a smoother, 
sorbet-like dessert.

1 cup dry white wine
3/4 cup sugar
1 lb. (about 4 cups) sour cherries, stemmed and pitted
6 oz. (about 1 cup) sweet red cherries, stemmed and
    pitted
3 tbsp. kirschwasser
Juice of 1/2 lemon

1. Put wine and sugar into a large heavy-bottomed saucepan 
and boil over high heat, stirring occasionally, until sugar 
dissolves, about 5 minutes. Add sour and sweet cherries and 
return to a boil. Reduce heat to medium and simmer, stirring 
occasionally, until cherries are soft, about 15 minutes.

2. Remove saucepan from heat and stir in kirschwasser and 
lemon juice. Transfer cherry mixture to a large bowl and 
set aside to let cool to room temperature, then cover and 
refrigerate until thoroughly chilled.

3. Working in batches, puree cherry mixture in a blender 
until mixture is flecked with bits of cherries. Strain 
through a sieve into a medium bowl, pressing on solids with 
the back of a wooden spoon. Discard solids.

4. Process cherry mixture in an ice cream maker according 
to manufacturer's directions.

First published in Saveur, May 2004

Okay...if anyone has a chocolate bread recipe that they 
really believe in...send that puppy in!  I can figure out 
add in the chunks and cherries if the recipe doesn't in-
clude them.  Be a friend and send it on in.

Lizzy

Questions...Comments...? email Lizzy


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