cherries, recipe, kim hendrickson, salvia press
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Cherries, Oh Cherries - Guest Post by Kim Hendrickson, Salvia Press

Monday, July 24th 2017 @ 1:10 PM

It has been a busy summer for me already with a few trips to Colorado. My days there were so jam-packed with things to do; it felt like my time wasn’t my own. When I’m moving as such a fast pace, I don’t eat well; just grabbing food, usually too much of the wrong thing. One day this week, I realized I hadn’t eaten any fruit for days. If it was winter, I wouldn’t give it another thought since winter fruit a is usually tasteless, but it is summer! One need never go without fresh fruit in the summer, no matter where you are!

Having bought a big bag of cherries at a local market I proceeded to gorge myself, one cherry at a time. What a wonderful fruit cherries are…..small, compact, deep crimson red---when one bites into the flesh, it is firm, crisp, it almost snaps, making each one a blissful experience. As I was feasting on cherries (as I was driving my car) I was thinking about all of the ways one could transform the simple cherry into another simple but delicious small bite dessert.

See of this idea strikes your fancy?

 

CHERRY STONE SURPRISE

1 lb of firm, sweet, cherries with stems on

8 ounces of almond paste

Using a small knife, slice on third of a cherry off, exposing the stone. Pit the cherry, using a hairpin end to scoop out the stone, resulting in two halves (more like two pieces: one 2/3’s and one 1/3.

Take a small amount of the almond paste; rolling it into a ball to fit the hole created by the cherry stone and press the cherry pieces together to enclose the surprise filling. Repeat and serve in a decorative bowl.

Alternatives: Add ¼ cup of dark cocoa powder to the almond paste before filling OR make a small batch of chocolate ganache, chilled; fill the cherries with the ganache…..heaven in a bite!

~ Kim Hendrickson, Salvia Press

 

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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S.  She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. If Kim has one abiding passion, it’s helping people find their inner chef.  From the importance of selecting the proper ingredients, to garnish and plating ideas, to shortcuts that can help reduce the stress of planning an event, the sole aim of Kim’s passion for food and teaching is to make sure it’s as much about the joy of creating something beautiful as it is sharing that food with others. See http://www.SalviaPress.com

   

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