Search results
Cherry Fruit Tree - Yahoo Recipe Search
Food52I grew up in sour cherry country, West Michigan. When I moved to Ohio, I missed the beautiful fruit the most. Until I discovered a sour cherry tree in a public park in my neighborhood. Every June, the tree brims with cherries and attracts a colorful assortment of neighbors. Children pick a cherry, pop it in their mouth and run away crying-- "Mom these are SO sour." I bring a ladder, my ipod and pick the tree clean. Sour cherries only, please!Taste of HomeWe have five cherry trees—and I like to use every bit of fruit that doesn't get eaten right off of them. We enjoy salsa on a variety of dishes, especially this turkey. —Margaret Slocum, Ridgefield, WashingtonFood52In an attempt to win the battle of the cherry trees, I am putting up as much of the fruit as I can as fast as I can. Last year, the birds were the decisive victors, arriving like the Blitzkrieg while I was at work and decimating the crop. I cried. A lot. This year, we are going with the net approach combined with a frequent harvesting technique. Although the birds still manage to peck through, fly under and shake off a good chunk of the berries I am willing to accept a stalemate in the name of supporting the ecosystem. As long as I get enough to make cherry filling to sit in little jars, like crimson jewels, in the basement waiting to brighten up a dreary February pound cake. Or crumble.Food NetworkEver since American chefs discovered the amazing food marriage of tree fruits and blue cheese, they have served the two in many forms. Pears are classic, but nearly all tree fruits work well. Go through the seasons: cherries, peaches, plums, apples, and then pears. As much as I like them all, pears remain my favorite. For this salad, I like crisp, moist Asian pears (also called Japanese pears), which can be sliced ahead of time because they don't brown easily. They are also fairly easy to find. null The blue cheese clearly is the dominant ingredient. You don't usually think of cheese with Asian flavors, but in this preparation, it's dynamite. Everything works here: The tamari takes the pecans to a new taste level, and the bitter greens and the reduced pear juice dressing provide just the right spark for this rich, sweet and salty salad.Food and WineWhenever the Ryan family moved to a new place, Jeri and her mother, Sharon, would settle into their new house by baking fruit pie. In Maryland, they used peaches and cherries from trees in the yard. In Georgia, they used blueberries picked from their own bushes. Jeri Ryan's free-form crust, enriched with sour cream, is sturdy enough to hold all the superjuicy fruit without getting soggy. More Pies and TartsFood52This recipe was inspired by game season. The perfect pairing for game is something tart and sweet to offset the big flavor of the meat. Remembering I had loads of fresh red currants in the freezer, I decided to make a rôti de biche-roast of doe (female deer). At my aunt's country house, there are cherry trees and currant bushes producing too much fruit for anyone to handle. Somehow I got saddled with all the currants this summer and since I am not really a “canner” and didn’t have time to use them right away, I decided to freeze them. The sauce is also great after it cools and resembles jam or chutney. We served it with foie gras and toasted bread on Christmas Eve and everyone loved it.YummlyVegan Christmas Tree Chelsea Buns With 00 Flour, Yeast, Almond Milk, Vegan Butter, Brown Sugar, Vanilla Extract, Ground Cinnamon, Mixed Spice, Ground Nutmeg, Glacé Cherries, Salt, Mixed Fruit, Icing SugarYummlySweet & Spicy Christmas Tree Bread With Strong White Bread Flour, Instant Yeast, Sugar, Bicarbonate Of Soda, Softened Butter, Buttermilk, Dried Mixed Fruit, Marmalade, Spice, Icing Sugar, Boiling Water, Glace CherriesFood52Growing up on a farm, one of the wonderful things about early fall was the fruit trees laden with all their wonderful goodness. We had apples, pears and cherries, as well as the earlier summer-bearing peaches and all the different berries. I loved the apples and pears, but the cherries...there was just something special about the cherries. They were the tart "pie cherries," and we had cherry pie frequently while they were in season, as well as canning them in quarts for cherry pie throughout the year. This was Mama's cherry pie recipe that I've tweaked just a little over the years, when I can find fresh, tart cherries.
