I found this recipe in the most recent issue of Ready Made (June/July 2011). And it just so happens that I have a couple pounds of cherries in my freezer. I modified the original recipe (found here) and boy howdy, was it good!
Cherry Pizza
INGREDIENTS:
One pizza crust
5 oz. goat cheese
1 T. chopped chives
1 T. parsley
Salt and pepper, pinch of each
1 T. chopped sweet onion
1 C. pitted cherries
1 C. arugula
Handful fresh basil
1 T. honey
PREPARATION:
Preheat oven to 425 degrees. I had a pizza crust leftover from my Bob's Red Mill Gluten-free Pizza Crust mix that I bought on sale. Otherwise, I would have pre-made my own crust or maybe used one from the grocery.
Mix the goat cheese, chives, parsley, salt and pepper in a bowl (or used food processor). Spread on pizza crust. Top with onion and cherries. Bake for 10 minutes. Removed from oven and top with arugula, basil and honey. Done! And delicious!
***Ready Made suggested substituting the mascarpone in the original recipe with goat cheese; that's where I got the idea. Their recipe actually includes the pizza crust and it makes two pizzas. Mine makes one. I could find shallots at Publix (as the original recipe calls for) so I used a little bit of sweet onion instead.
Showing posts with label Cherry. Show all posts
Showing posts with label Cherry. Show all posts
Monday, June 13, 2011
Tuesday, June 7, 2011
Look what I just made....
I just made my own batch of cherry jam from the cherries I picked from my cherry tree in the front yard!
I made a really small batch (about 1/3 cup) because I wanted to make sure I could do it before I used all my hard-picked fruit.
This was so easy! You should try it - whether you picked the fruit yourself or not.
No-Recipe Cherry Jam
1. Buy as many cherries as you feel like pitting. Figure one pound of cherries will make one good-sized jar of jam. Plump, dark Bing cherries work really well, although Burlats are good, and if you can find sour cherries, your jam will rock.
2. Rinse the cherries and remove the stems. Using a cherry pitter, pit the cherries. Make sure to remove all the pits. Chop about ¾ of them into smaller pieces, but not too small. Leave some cherries whole so people can see later on how hard you worked pitting real cherries.
3. Cook the cherries in a large non-reactive stockpot. Add the zest and juice of one or two fresh lemons. Lemon juice adds pectin as well as acidity and will help the jam gel later on.
4. Cook the cherries, stirring once in a while with a heatproof spatula, until they’re wilted and completely soft, which may take about 20 minutes, depending on how much heat you give them.
5. Once they’re cooked, measure out how many cherries you have (including the juice.) Use 3/4 of the amount of sugar (if you have 4 cups of cooked cherry matter, add 3 cups of sugar).
6. Stir the sugar and the cherries in the pot and cook over moderate-to-high heat. The best jam is cooked quickly. While it’s cooking, put a small white plate in the freezer. Remain vigilant and stir the fruit often with a heatproof utensil.
7. Once the bubbles subside and the jam appears a bit thick and looks like it is beginning to gel, (it will coat the spatula in a clear, thick, jelly-like layer, but not too thick) turn off the heat and put a small amount of jam on the frozen plate and return to the freezer. After a few minutes, when you nudge it if it wrinkles, it’s done. If not, cook some more and test again.
8. Once it’s done and gelled, add a bit of cherry extract, which will highlight the flavor. Or add a few drops of almond extract. Ladle the warm jam into clean jars and cover. Cool at room temperature, then put in the refrigerator where it will keep for several months.
***I found the recipe here with its full narrative and pictures. Thanks, David Lebovitz!
I made a really small batch (about 1/3 cup) because I wanted to make sure I could do it before I used all my hard-picked fruit.
This was so easy! You should try it - whether you picked the fruit yourself or not.
No-Recipe Cherry Jam
1. Buy as many cherries as you feel like pitting. Figure one pound of cherries will make one good-sized jar of jam. Plump, dark Bing cherries work really well, although Burlats are good, and if you can find sour cherries, your jam will rock.
2. Rinse the cherries and remove the stems. Using a cherry pitter, pit the cherries. Make sure to remove all the pits. Chop about ¾ of them into smaller pieces, but not too small. Leave some cherries whole so people can see later on how hard you worked pitting real cherries.
3. Cook the cherries in a large non-reactive stockpot. Add the zest and juice of one or two fresh lemons. Lemon juice adds pectin as well as acidity and will help the jam gel later on.
4. Cook the cherries, stirring once in a while with a heatproof spatula, until they’re wilted and completely soft, which may take about 20 minutes, depending on how much heat you give them.
5. Once they’re cooked, measure out how many cherries you have (including the juice.) Use 3/4 of the amount of sugar (if you have 4 cups of cooked cherry matter, add 3 cups of sugar).
6. Stir the sugar and the cherries in the pot and cook over moderate-to-high heat. The best jam is cooked quickly. While it’s cooking, put a small white plate in the freezer. Remain vigilant and stir the fruit often with a heatproof utensil.
7. Once the bubbles subside and the jam appears a bit thick and looks like it is beginning to gel, (it will coat the spatula in a clear, thick, jelly-like layer, but not too thick) turn off the heat and put a small amount of jam on the frozen plate and return to the freezer. After a few minutes, when you nudge it if it wrinkles, it’s done. If not, cook some more and test again.
8. Once it’s done and gelled, add a bit of cherry extract, which will highlight the flavor. Or add a few drops of almond extract. Ladle the warm jam into clean jars and cover. Cool at room temperature, then put in the refrigerator where it will keep for several months.
***I found the recipe here with its full narrative and pictures. Thanks, David Lebovitz!
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