July 29, 2011
July 26, 2011
July 25, 2011
July 20, 2011
July 18, 2011
Sweet cherries are so delicious plain that it's hard to keep them around as an ingredient for another, more elaborate dish. I generally eat them by the handful, which is easiest done outside for freedom of pit spitting, but generally I just stand by the garbage can, lid open, spitting away. I just recently reached the point of cherry exhaustion. I thought it would never come, but then it did and the idea of a plain juicy cherry just wasn't as enticing as it had been two weeks ago. You rarely see recipes for cherries that don't involve the word crumble or pie, but I wasn't in the mood for something sweet and preferred instead to have the cherries as an accent to other ingredients. I thought about what might taste good with cherries - goat cheese, toasted pecans and mint sprung to mind and so I mixed them all together with some pearled cous cous for a yummy summer salad.
Cherries also make me think of Zürich. When I left they were everywhere, all different colors and varieties. Zach and I are heading to Zermatt this weekend and I can assure you there will be a bag of cherries in our backpack along with the usual suspects - a loaf of bread and Boursin cheese. Delish!
This recipe is also being featured on My Girlfriend Guide to Zürich. Angelica and Deja say the cherries are still overflowing out of the markets so I'm hoping the same is still true when I get back on Thursday!There are only a few ingredients in this recipe and they come together easily and quickly.
I'm looking forward to heading back to Zürich on Wednesday, although I'll only be there for less than a week. I have to come back again in order to save up days for the few weeks in August when Zach's entire family will be in Zürich/Northern Italy.