Several years ago we planted a Morello cherry tree in our garden. I was a little disappointed to later realize that it would never grow much bigger than 7 to 8 feet tall… until we started pulling in more cherries than I could figure out what to do with.
Yes, these cherries are sour. No, you don’t want to eat them fresh. Yes, you still want to grow them in your garden.
I didn’t get to enjoy this treat much when I was a kid. Once I got a home with a yard large enough, I planted a sour cherry tree just so I could have it when I wanted. That took care of that!
There are a few things that can be used to preserve food: salt, sugar, and dehydration. And booze. Ohhh yeah.
If I try hard enough, I could probably make an even richer, creamier, and more indulgent dessert than this. But I would have to try pretty hard.
I planted a very specific variety of cherry tree just so I could make two things: a Greek cherry brandy, and honest-to-goodness old fashioned cherry pie. I guess I’m a serious do-it-yourselfer.
I will admit that I am a bit of a cake snob. And judging by how much cake is often left over after any get-together I can see that I am not alone.
Sun tea seems to be one of those beverages that evokes memories of summer visits with one’s grandma, sitting on patios and porches while enjoying an icy cold glass of this classic drink. And then came the health warnings.
Yes, I know. There are cherry pitters designed for this task. But if you lose half the cherry with the pit, that kind of defeats the purpose, doesn’t it?
You know those cartoons that show a person debating what to do with an angel on one shoulder and a devil on the other giving conflicting advice? This cake is like the two of them got together and struck a deal.