Tag Archives: white on rice couple

Cottage Cheese Dilly Bread

Every time I opened the fridge last week there it was, staring at me and silently saying in a sing-song voice, “My sell-by date is coming up. You’d better do something with me…” I know what you’re thinking, you think I was hearing things, that this was all in my head. Nope, it really was taunting me from the top shelf – a partially used, industrial-sized bucket of cottage cheese.

Late fall colors

If you’ve stopped by this blog lately you know that Shawn and I hosted a coffee hour at our church a few weeks ago. I went a wee bit overboard making tons of food, which of course tired me out, and the food fatigue led to some whining on my part (and a fair amount of resting on the couch), but I’m going to stop now because it also led me back into the kitchen and gave me a handful of recipes to share with the people who stop by this blog (as well as my knitting group, and the Altar Guild, and the neighbors). I promise to try to pace myself better next time. Let’s just say it has been awhile since I’ve cooked for 100.

Fall fluff seen along a walk

So, back to the talking cottage cheese. I knew when I bought it I wouldn’t use it all, but honestly buying the five-pound bucket at Restaurant Depot was cheaper than buying just the right amount of normal-sized containers of cottage cheese at my local grocery store. However all those years of cooking in restaurants had trained me not to waste food, so I couldn’t bring myself to throw it out. Instead I dug into my recipe box and found Mary Massad’s recipe for Cottage Cheese Dilly Bread. I wanted to really notch up the subtle flavors of scallion and dill so I used five times what the recipe called for, and it turned out that super-sizing the flavoring agents was a very good idea!

Cottage cheese dilly bread rising Continue reading

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Sour Cherry Gin Jings

My friend Amy is an awesome person to have a cocktail with because she’s funny and smart with a big heap of sass spooned in. We knew of each other through a mutual friend and then when finally we met in person, on a food styling job of course, we just clicked. We don’t see each other all that often because well, I’m up here in Massachusetts and she’s down in the big bad Apple or across the pond on a job in merry old England. Thank goodness for the smörgåsbord of ways to stay in touch. One thing, among many, that Ms. Lord and I have in common (besides food styling, being Moms, and our sassy attitudes) is our mutual love of good food and gin.

Amy Lord by John Moloney

In last week’s post on Sour Cherry Crumble I mentioned that I’d been sipping on a quick and easy cocktail I called Sour Cherry Gin Jings. Up to my elbows (literally) in sour cherries, at the end of the day I’d grab a handful, pit them, muddle with some simple syrup, mint, a shot or two of gin, and top it all off with a splash of seltzer and a few ice cubes.

Sour Cherry Gin Jings

Imagine my surprise last Saturday when I went to see my sour cherry dealer farmer and he unbelievably had a few boxes of those glowing red orbs tucked between the baskets of plums and blueberries. When he looked up from making change for another customer and watched me making a determined beeline towards his booth, he smiled and said, “I wondered if you’d show up today.”

Truth was I almost didn’t. After all he’d told me the week before that the season was over, and I wasn’t sure if I wanted to torture myself or not. Sitting on his counter were less than a handful of boxes of sour cherries for us hard-core addicts. We chatted about pitting (he doesn’t use a pitter, just squashes them like my friend Marisa does), then got into a philosophical debate about gin vs. vodka in summer fruit libations. I think he’d like this wacky watermelon margarita Todd Porter and Diane Cu whipped up, even though it has neither vodka nor gin in it.

Pitting Sour Cherries

When I got home I decided to try out this super simple technique Marc Matsumoto featured on his blog No Recipes during strawberry season. After all these really were the last few boxes of sour cherries for this season and they deserved some special treatment. To remove the pits I plunked down a layer of sour cherries in a pie plate, topped them with a slightly smaller pie plate, and squished those pits out. Then all the cherries and juice went into a plastic bag, and spent the night in the freezer. The next day I popped the frozen cherries and juice into a large jar, added a bit of sugar, gin and waited.

Making sour cherry gin

Since the amount of sour cherry gin or vodka is directly limited to the amount of sour cherries you have access to (I’m guessing that most of my readers do not have a tree in their backyard), my advise is to consider who you share these cocktails with. Limited supply and all. Though of course to look at if from a different perspective this would certainly be a way to make some new friends.

Sour Cherry Gin or Vodka

1 1/2 – 2 quarts sour cherries, washed and pitted

1/2 cup turbinado/raw cane sugar

5-7 cups gin or vodka, enough to cover the cherries

Place the sour cherries and any juice you captured into a plastic back and put the freezer overnight. The next day put all the frozen cherries into a large clean jar, sprinkle with sugar and cover with gin or vodka. Let sit in fridge for 3-6 days. Drain alcohol into a clean jar that has been sterilized. Store in fridge. you can save the remaining fruit (which will have lost most of its color) by zapping in the blender with a few tablespoons of sugar. Freeze into cubes and add to adult beverages as the mood strikes you.

Sour Cherry Gin

Sour Cherry Gin Jing

Splash a jigger of sour cherry gin into a glass with some ice and a bit of the leftover marinated sour cherries. Add a spring of mint and some seltzer.

Sour Cherry Vodka Sparkler

Splash a jigger of sour cherry vodka into an old-fashioned glass, top with seltzer and a squeeze of lime.

Sour cherry vodka cocktail

Any other suggestions? The possibilities are only as limited as your supply of  Sour Cherry Gin or Vodka. Drinks on the deck anyone?

Beautiful day in Whately

Photo Credits:

Amy Lord by John Moloney
All others by Cynthia Allen
And no, the vista pictured above is not a view from my deck, though it is a short walk from my house. I think a thermos full of cocktails might be arranged…

P.S. Amy dear I am saving you a batch of this gin-based elixir for when we next meet up! Hopefully it’s soon~

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