Cooking with Cherries; A delicious taste of summer
Here in the Pacific Northwest we are having a tremendously fantastic run of hot temps and it seems summer has won the footrace and beat spring to the finish line. Grills are hot and backyards are filled with picnic tables and outdoor decor.
Summer foods have taken the place of spring cuisine for the moment, and we at Your Home have been craving a delicious taste of hot summer days, yes, cherries. Our goal today, is to bring a few new recipes to your table.
Scallops with Cherry-Tarragon Sauce by Whole Foods Market. Whole Foods has a a wonderful site, easy to navigate and a blog filled with cuisine that is unique, fresh and delicious. I encourage you to really peruse this site and print out a few recipes.
This dish serves 4 – 6 and is very quick to toss together, making it a fabulous addition to the weeknight menu. Shopping List; Wild caught sea scallops, sea salt, ground black pepper, extra-virgin olive oil, shallots, rice vinegar, cherries and tarragon.
Zinfandel Soaked Cherry Clafoutis by Worth the Whisk. Since we have a fantastic main dish filled with tantalizing scallops, our next thought immediately turned to dessert. Not just any dessert, today we chose Zinfandel soaked cherries to headline our after meal enjoyment. This recipe is not only decadent and delicious, it is also easy. Worth the Whisk has several desserts to drool over, so you will want to spend some time poking around the site.
Grand Royale by Saveur Magazine. This concoction is an absolute delight to the taste buds with flavors that dance in the mouth. Shopping List; Orange juice, lemon juice, sugar, gin, Maraschino liqueur, heavy cream or half n half seltzer water.
The heady floral notes of gin are cut by the tartness of the citrus and rounded out by the sugar. Not overly sweet, the cherry liqueur adds a fruity note at the end while the cream lends richness, giving the drink a velvety-smooth mouth feel.