Peter Piper Picked a Peck of:  Pickled Cherries

Sunday, June 24, 2012

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For most kids, June signifies the end of the school year and the beginning of summer vacation. For me, it meant the end of school and the beginning of cherry season. I adored fresh cherries! I still do – especially the Bings. Their season is short – only about six weeks – beginning in early June. Every year at this time, I practically pant with anticipation as I wait for those sweet, succulent and sumptuous little jewels of nature to make their appearance in our local markets. Once they arrive, there’s no stopping me. I bake them into muffins, churn them into ice creams and stew them into compotes. That is, if I can keep myself from gobbling them all up right out of the bag!

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There are those who may disagree, but some of the most prized cherries in the world come from the Pacific Northwest, particularly Washington and Oregon. I’ve been lucky enough to spend time in both places during cherry season and am here to tell you that it’s true. There really is nothing like Pacific Northwest cherries.

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You may recall that last summer, I had the good fortune of being a guest of the Oregon Board of Tourism at Full On Oregon, a food and wine event celebrating the bounty of the region. It was a foodie’s paradise! One of the highlights of the trip was a tasting luncheon featuring the best and brightest of Portland’s up and coming chefs. It was there that I fell in love with Chef Christopher Israel’s Spicy Pickled Cherries from Grüner Restaurant. In fact, I loved them so much that I begged for the recipe. And because I love you so much, dear readers, I want to share it with you.  read more >>

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Homemade Vanilla Extract: Liquid Gold

Tuesday, June 19, 201216 Comments

If you ask me, vanilla gets a bad rap.  A lot of people – especially those who don’t bake -  perceive it as bland and boring.   I don’t agree.   High quality vanilla beans are delightfully fragrant and earthy, with either warm and spicy or subtle floral overtones, depending on …

What is Black and White and Red All Over?

Monday, June 11, 201217 Comments

Mini-SGCC’s Grad Bash, that’s what! 
That’s right.  On June 2, 2012, my baby girl graduated from high school.  I’m still having a hard time wrapping myself around that one!  It seems like only yesterday, I was dropping her off for her first day of kindergarten.  Where did the …

kiss the cook!

Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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