when I was a little girl, my Oma and Opa in greater-Stuttgart had this great cherry tree. I used to love hanging out under that tree, playing in the mud in the early summer, and then enjoying the bounty of the tree later in the summers. My sister once pulled me out of that tree (well, she pulled the ladder, not realizing that my legs were still looped over it, while I was sitting on a pretty high branch) and I broke my foot, but that is the only bad memories that I have of cherries from when I was a child. I love love love cherries.
fruits-and-berries
Either you’re going to think that I am crazy, or you think that this is genius … pickled cherries? Who would have thought!
But they are amazingly good and should take my word for it and make a batch yourself. This is only a small batch and worse case, you will have to give the ones that you don’t like away, but trust me, you will be making more! Sweet and briney, a perfect addition to a cheese plate or along side pork. And while cherries are in high season and relatively inexpensive, you should go for it.
Birthday Breakfast for America! OK, I’m not patriotic in the slightest (or if I am patriotic, it’s to more than one of my countries), but it is the 4th of July and I did make these very typical Blueberry Muffins, with an Almond Struesel (there is the German in me) topping. Great way to start off this celebratory day while up at a camp on the lake in Maine. Breakfast is good, weather is great, friends are fantastic!
More strawberry Recipes! Right after I went strawberry picking, I made the mousse flavoring for this one, as well as the compote. Thankfully it lasted a few days in the fridge because I didn’t get around to making the cupcakes until toward the end of the week, and just in time for 4th of July festivities. Very yummy!
I went strawberry picking yesterday; ended up with about 42 pounds of berries, so they’ll be a lot of strawberry recipes coming up. The thing with picking your own strawberries at the farm is that they are so fresh and unadulterated that you actually have to process them within a day or so. That means lots of jams, pie fillings and such. And this Charlotte cake. They are pretty to look at, but yes, a bit of a pain to cut as the second that you take off the ribbon, the lady fingers could fall off. Of well; still tastes great.




