Tuesday, January 10, 2012
Kitchen Diary 2012 – An Idea, Later Put on Hold.
There are no sour cherries around. But there are dried sour cherries in the pantry. The idea is to reconstitute these and use them in a puff pastry with almond paste and cream cheese. How about soaking them in applejack, the American version of Calvados?
In a teacup: heat dried cherries that have been doused in applejack in the microwave. Let sit overnight.
Now one has boozy soft cherries that taste like rum-soaked raisins. We don’t see these working well with our pastry idea. They sit, in a puddle of booze, in a plastic container.