Tag: sour cherry (Page 1 of 1)
Sour Cherry Kompot
June 7th, 2014 in Beverages, Non-alcoholic by Julia Volhina
I was hunting for fresh sour cherries to prepare this one for few years. Then I discovered a package of frozen pie cherries (tart cherries, sour cherries) in a store (yea, I know, should have checked freezer section long ago).
Anyway, now there is no need to wait for fresh ones anymore, since these will work the same good for the kompot, they are a lot cheaper and are much easier to find.
Disclaimer: usually sour cherry kompot is made of fresh sour cherries (if you have access to them by a sane price) with pits in.
Removing pits (or using pitless ones) makes it easier to consume cherries from the kompot (even though I kind of like when pits are in, maybe it reminds me of the sour cherry kompots imported from Bulgaria which we were getting occasionally for winter holidays are kids).
Sour Cherry Dessert with Whipped Cream
December 22nd, 2012 in Desserts by Julia Volhina
This is easy to make and tasty sour cherry dessert recipe. However I must warn you: because of alcohol content it isn’t suitable for children.
Either pitted sour cherry will work for this recipe whatever they are fresh, frozen or canned; of course, fresh ones will taste the best, but they are hard to come by, so I used canned ones from the local European store.
You can beat cream yourself or use some N2O charged cream whipper
“Firewood on Snow” Cake
January 7th, 2012 in Desserts by Julia Volhina
This cake looked unusual even for me when I saw it first time: doesn’t it resemble a bunch of firewood covered with a snow to you?
This recipe is Yuriy’s mom speciality dessert and it often appears on the table during family celebrations. Yuriy’s mom preserves pitted sour cherries in their own juices under sugar each season, so there are always plenty of them ready for use.
If you don’t have sour cherries preserved in such way – you can always go with pitted cherry kompot like I did, but in this case add a bit of sugar to the dough, or cake will not be sweet enough.
I would want to tell you that this cake is easy and fast to do, but I can’t. It took me quite some time to make dough, prepare “firewood” sticks and then assemble the cake; but that is probably because I cooked it first time in my life.
After cake is assembled allow some time for layers to soak in sour cream frosting to get soft: leave it in cool place (but not fridge) at least over night (depending on how liquid sour cream is it may take longer). It is good idea to prepare cake at least a day before you are planning to serve it.
Ukrainian Sour Cherry Dumplings
August 27th, 2011 in Main Dishes, No-meat by Julia Volhina
I didn’t believe my eyes when I saw sour cherries (pitted!) in the Andersons grocery store. It doesn’t happen that often to me here, in US. So I couldn’t simply leave that store without my portion of sour cherries…
Of course, we enjoyed them plain with a bit of sugar, and also made some cherries with whipped cream dessert, however most of sour cherries went to ukrainian sour cherry dumplings – “varenyky (vareniky) z vyshniamy”, and for this one we made plenty of pictures.
With mentioned amount of ingredients you will get about 50-60 dumplings. Most probably you will not need to cook all of them right away – so just freeze remaining potion of dumplings for later use (first put wooden board with dumplings to the fridge until dumplings are frozen, then move them to a ziploc bag and store frozen). Frozen dumplings can be boiled right before serving, just like you usually do it.