Cerise à l’Aigre-Doux – Pickled Cherries
Tart cherries from our garden have all been picked and I’m working on ways of using them aside from the traditional and terrific pies, cobblers, etc. These are from a Paula Wolfert recipe for an accompaniment to be used with pâtés, confits, braised meat, etc. They are supposed to pickle for 3 months in a cool place; I’ll try the wine cooler. They are said to be ready to eat when they lose their bright color. To me, they taste ready to eat! Stay tuned.
beautiful
Somebody needs to rebrand wine fridges as mini-cellars
I use mine for keeping my starter (and sometimes bulk fermenting), for pickling, for keeping cheese, butter and very occassionally . . . storing wine
We finally cracked open a bottle of these pickled cherries. Served a few on each plate of sautéed duck breast with a walnut/garlic sauce along with a celery root/apple puree. Sea Smoke pinot noir was the wine. Could not have been more perfect.