Plump, juicy cherries
Bursting gently in my mouth
Sweet summer nectar
Showing posts with label Cherry. Show all posts
Showing posts with label Cherry. Show all posts
Sunday, July 1, 2012
Thursday, November 10, 2011
Lamb Chops with Rosemary Cherry Reduction
Last week at Bauman College was all about Animal Proteins. We made papiottes, we pan-roasted, we stewed, we poached, we braised, and above all, we learned how to butcher a chicken in no time flat. With a sharp knife and some know-how, it's almost easier than getting those chicken breasts out of the packaging from the grocery store!
The recipes on Lamb Day were far and away the favorites. Lamb stew with lemons and figs, lamb stew with leeks and baby artichokes, and lamb chops with rosemary-cherry reduction. The lamb chops, accompanied by their sweet glaze, will certainly be made again chez moi. The sauce is based on the delightful flavors of shallots, aged balsamic vinegar, cherries and fresh rosemary.
The recipes on Lamb Day were far and away the favorites. Lamb stew with lemons and figs, lamb stew with leeks and baby artichokes, and lamb chops with rosemary-cherry reduction. The lamb chops, accompanied by their sweet glaze, will certainly be made again chez moi. The sauce is based on the delightful flavors of shallots, aged balsamic vinegar, cherries and fresh rosemary.
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| Photo by Crystal at zen-eats.com |
Thursday, October 27, 2011
Cashew Cherry Breakfast Bars
My classmate and I created these cashew cherry breakfast bars in class the other day. They were so delicious, they ended up on the Whole Foods website by virtue of our fabulous teacher Lisa Turner.
The idea and the ingredients are simple. For a 13x9" pan: Mix about 1 cup toasted seeds (sunflower, sesame, flax, etc.) into about 1 1/2 c room temperature nut butter. Press into pan and bake at 300 for 25-30 minutes, until golden and set. Cool. Meanwhile, in a food processor, puree a few dates with about a cup of dried fruit, adding nut or seed milk to thin to a spreadable consistency. Add a dash of cinnamon or other spice, if desired. Spread onto cooled crust. Top with a mixture of toasted shredded coconut and orange zest. Chill for half an hour before cutting and serving.
The idea and the ingredients are simple. For a 13x9" pan: Mix about 1 cup toasted seeds (sunflower, sesame, flax, etc.) into about 1 1/2 c room temperature nut butter. Press into pan and bake at 300 for 25-30 minutes, until golden and set. Cool. Meanwhile, in a food processor, puree a few dates with about a cup of dried fruit, adding nut or seed milk to thin to a spreadable consistency. Add a dash of cinnamon or other spice, if desired. Spread onto cooled crust. Top with a mixture of toasted shredded coconut and orange zest. Chill for half an hour before cutting and serving.
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| Photo by Crystal at zen-eats.com |
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