Sweet or tart cherries?

Sorry for note specifying! Sweet cherries!

Sweet cherries aren't ripe here yet, but the first ones are appearing in the stores.

I made this summer torte with sweet cherries:

The recipe was from Jojoco, by Marion Burros. It was very good, and you can use different fruits or berries depending on what's available, other members used raspberries, peaches, strawberries, plums, lots of different fruits. And it's easy too!

http://ths.gardenweb.com/discussions/2437281/summer-torte

I also made a nice Black Forest jam with sweet cherries and chocolate that didn't "jell" and became the lovely sauce you see on that cake!

Annie

Annie, that looks so yummy! Thank you for the comment! Hopefully I'll try it!

Annie, this same recipe was published in Sunset magazine in 1997 under the title Cake of a Thousand Faces because you can use just about any fruit or combination of fruit to make a simple, quick dessert. It has been one of my go-to recipes ever since. Mine is baked in an 8 x 8 pan, but I liked the presentation of your version better.

Kate, that may be where Jo got the recipe, then she was kind enough to share it here. It is simple, isn't it?

Thanks for the compliment on the presentation, sometimes I get lucky. I take a thousand pictures and occasionally one turns out well!

Annie

I like this cake made when sweet cherries:

CAKE OF CHERRIES

4 eggs, separated

1/2 t. vanilla

1/2 c. sugar

zest of 1 lemon

pinch of salt

3/4 c. ground almonds

1 T. Kirschwasser (cherry brandy)

3/4 pound Bing cherries, halved and pitted

Heat oven to 350. Grease and flour a 9 inch springform pan.

In a large bowl, beat the yolks with 1/2 the sugar, the vanilla and the lemon zest. In another bowl, beat the whites with the salt to soft peaks, then beat in the remaining sugar a tablespoon at a time until thick and glossy.

Stir the almonds into the yolks, then the cherry brandy, then loosen the mixture by adding a spoonful of the whites to the mixture. Fold in the remaining whites and pour into the prepared pan. Scatter the cherries over the top and bake for 45 minutes or until a toothpick in the center comes out clean.

Let cool 10 minutes before removing sides of the pan. Serve warm or at room temperature.

And this cherry tart:

CHERRY TART

Pastry:

1 c. flour

1/4 c. sugar

1/2 t. salt

1/2 c. butter

2 egg yolks

Filling:

2 cups sweet cherries (I used Bing)(about 50 cherries)

3 eggs

1/3 c. sugar

3/4 c. creme fraiche or sour cream

1 t. vanilla

Heat oven to 350. For the pastry: Put the flour, sugar and salt in the bowl of a food processor. Add the butter pieces and pulse until mixture is like crumbs. Add the eggs and pulse again to create a dough. Do not over-mix. Pat into a disk and refrigerate 15 minutes before rolling out.

Blind bake the crust for about 20 minutes.

Filling: Arrange the carries in the crust. Beat the eggs with the sugar, and then stir in the creme fraiche and vanilla. Pour the custard over the cherries. Bake until set, about 25 minutes. Cool before serving.

And this cherry tart -- I've used sweet cherries when I made it:

Tarte Aux Cerises

Pastry:
1 3/4 c. flour
10 T. unsalted butter, chilled, cut into small cubes (plus more for buttering the pans)
3/4 c. confectioners sugar (plus more for rolling out the dough)
2 large egg yolks, beaten

2 T. red currant jelly, melted
3/4 c. heavy cream
3/4 c. creme fraiche
2 T. kirsch
1 pound fresh cherries, pitted (reserve a few with stems for garnish)
1 T. confectioners sugar, for garnish

For the pastry: Put the flour into the bowl of a food processor. Add the butter and pulse until the mixture resembles bread crumbs. Stir int he confectioners sugar. add the egg yolks and pulse until the pastry comes together. Take out of the bowl and flatten into a disk, wrap in plastic wrap and refrigerate for 30 minutes. Lightly butter 6 individual tart pans. Dust a cool work surface with confectioners sugar. Roll out the dough 1/8 inch thick. Line the pans and refrigerate for 30 minutes.

Heat the oven to 350. Line each pan with aluminum foil and dried beans. Bake for 10 minutes. Carefully remove the foil and beans and bake until the shells are golden, about 15 minutes. Cool.

Brush the bottoms of the pastry shells with the jelly. Whip the cream just until it holds soft peaks, and whisk in the creme fraiche and kirsch. Spread the cream filling in each tart. Top with the pitted cherries and garnish with the cherries with stems. Sift with confectioners sugar and serve.

Martha, thanks for the recipes! That cake honestly looks so good! I can't wait to try one of the recipes!

Cucamelons, yes! Discovered them at the farmers market a couple years back. Great and refreshing in salads.

Does a Cucamelon taste like a cucumber but look like a melon, or does it look like a cucumber and taste like a melon. Tell me more!!!

Cucamelons are the size of a kumquat, so a little larger than a quarter. They taste like a cucumber, but have a little bit of a lime taste. It does look like a cucumber, with stripes, but a lot smaller! I've been wanting to get seeds off of anazon once I build my raised bed. Some people say the seeds don't even sprout, or they gave know idea what it's growing!

Thanks, Artemis!!

How intriguing! Thanks for the excellent explanation. Cucamelons haven't made it to the sticks yet!

I haven't seen them in Ohio or Arizona, so hopefully I can grow them successfully!

Cucamelons look like extremely small green melons, somewhat larger than grapes. They taste mostly like cucumber. Yes, with a hint of lime/citrus.A bit more solid texture than most cukes, though.

Apparently, they are grow-able in Connecticut, since I've seen them in local farmers markets. So Ohio should be a fine environment.

Do you peel them or is the whole thing edible?

The whole thing is edible!

I planted the cucamelon/Mexican gherkin last year. Not a single seed sprouted, so I decided to start them inside this year. Not a single seed sprouted. (shrug) Ah well.

Annie

Hmm, the reviews on Amazon did say that it was three stars, and that many of the seeds didn't sprout.