Saturday, July 31, 2010

Pancakes with Ricotta

I had the remainder of a carton of ricotta cheese in the refrigerator after making Chard Tart with Feta and Olives. I also had a nostalgic yearning for freshly-picked wild blueberries after talking to my parents on the phone. Mom had been blueberry picking with Grandma in Upper Michigan and Dad was singing the praises of the blueberry pie she had made with the day’s catch. It called up images of the time I also went blueberry picking with my mom and grandparents and we bagged what had to have been some kind of legal limit. We took home about 25 quarts (really!) and my grandparents had almost as much. I don’t even remember what we did with them all.

Sadly, all I had access to after hearing of that great pie was a bag of frozen blueberries from the supermarket. I also had access to a recipe for blueberry ricotta pancakes that might just help me get my blueberry fix and use up that cheese in the refrigerator. I flipped and switched ingredients, took some liberties with the recipe, and ended up with a mighty fine breakfast, especially for a Monday morning.



I used vanilla soy milk in place of regular milk in this recipe, mostly just to use up what I had. It is considerably sweeter than milk, so if you use milk, instead, you might want to add some more sugar (say a couple teaspoons). Speaking of sugar, as long as I was going vanilla, I used the vanilla sugar I’ve been preparing on the counter. It simply consists of regular granulated sugar with spent vanilla beans (those from which I had already scraped out the seeds or used to infuse a liquid, then rinsed and dried). You just let it sit there in a canister or other sealed container and the vanilla pods give a subtle flavor and aroma to the sugar. It’s good in coffee, but, as I said, it’s subtle and may not have contributed all that much flavor to these pancakes.


Since I figured the ricotta cheese might make heavier pancakes than I’m accustomed to, I separated the eggs, beat the yolks with the ricotta and soy milk, and beat the egg whites to stiff peaks to lighten and puff up the batter. I don’t usually take the time to do this with pancakes, but in this case, I think it was worth it. The pancakes were light and fluffy and even kept their airy texture reasonably well after being chilled and then reheated the next day.


Since I used frozen berries, I partially thawed them before folding them into the batter. Thawing them completely can lead to a mushy product and a strangely-colored batter. I also usually don’t put blueberries directly into pancake batter, preferring to sprinkle them in as the pancakes cook. This batter was sturdy enough to hold them and puffy enough to suspend them, however, and it worked out just fine. The key is to distribute the berries evenly.

Enough about the pancake procedure. How did they taste? In a word, delicious! They’re pleasantly sweet with just enough cheesy flavor to give off a teasing hint (just a hint) of blueberry cheesecake. They would probably be even better with fresh wild blueberries, but I made do quite happily. (Harry liked them, too). But I’ll have to mark my calendar to pay a visit to my parents at this time next year to get some of that blueberry pie!


Blueberry Ricotta Pancakes
Based on a recipe in Cooking Pleasures magazine


¾ cup all-purpose flour
¾ cup whole wheat pastry flour
2 tablespoons vanilla sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 large eggs, separated
1 cup ricotta cheese
¾ cup soy milk
finely grated zest of 1 lemon
1 ½ cups blueberries, partially thawed if frozen

1. In a large bowl, combine the all-purpose flour, whole wheat pastry flour, sugar, baking powder, baking soda, and salt. Whisk together until well combined. Set aside

2. In a medium bowl, whisk together the egg yolks, ricotta, soy milk, and lemon zest. Set aside.

3. With an electric mixer (or a whisk if you’re tough) beat the egg whites until they just reach the stiff-peak stage. Set aside.


4. Preheat a griddle or pan (electric or stove-top). I heat an electric frying pan to 350 F. Pour the egg yolk mixture (from step 2) into the flour mixture (from step 1). Stir gently until almost completely combined. Leave a few lumps or spots of dry flour.

5. Add the blueberries and beaten egg whites (from step 3). Gently stir until the egg whites are incorporated and the blueberries are well-distributed. Try not to deflate the egg whites, but do not leave blobs of heavier batter on the bottom of the bowl.


6. Oil, butter or spray with cooking spray your preheated griddle or pan. Pour or spoon batter about ¼ to 1/3 cup for each pancake onto the pan. Cook until the bottom is browned. Turn the pancakes with a spatula and cook on the other side until it is also browned. These pancakes seemed to get dark fairly quickly, so if they are cooking too fast on the outside before the center is done, reduce the heat and cook them more slowly. Remove from the pan and keep hot in the oven until ready to serve.




Makes about 15 pancakes. Serve with maple syrup and butter. Leftovers can be wrapped and kept in the refrigerator to be reheated in the microwave. (Fresh pancakes are best, but these reheat rather well.)

Other recipes like this one: Apple Cinnamon Pancakes, Double Banana Walnut Pancakes

One year ago: Cherry Plum Crisp

Thursday, July 29, 2010

Chard, not Charred

A few years ago when I announced to Harry that I was making a chard tart, he heard “charred tart,” and was forced to be a bit skeptical. I quickly reassured him that I was, of course, referring to Swiss chard, the dark, leafy greens that are a little bit bitter, a little bit tangy, flavorful but delicate. The most recent bunch of chard we received in a CSA box is known as rainbow chard, simply because, I believe, the bunch consisted of several varieties with different brightly-colored stems.

It was hard for me to know what to do with a bunch of chard when I first subscribed to the CSA. I suppose it could be simply sautéed with garlic and then maybe splashed with a little vinegar and served alongside a protein and a starch, but that used to call up painful images of the blobs of canned spinach that greens enthusiasts of a previous generation insisted were good for me. (I have been able to get over this and will serve greens this way, but not, for the love of all that is good and decent, from a can.) I did find an interesting recipe in Eating Well magazine for a savory tart with chard, ricotta, feta and kalamata olives, however, that allowed me to feature the greens in a little more sophisticated manner.

While this tart, which bears some resemblance to a quiche, may be more sophisticated than a pile of sautéed chard, it is also more complicated. There are several steps to the process, but the good news is that you can prepare for the next phase while waiting for the previous one to be done. For example, you can de-stem and chop the chard (save the stems and sauté them separately), while waiting for the crust to bake, then sauté the greens while waiting for the crust to cool, then prepare the remaining ingredients while waiting for the greens to cool. I don’t know what you can do while waiting for the tart to bake. Have a glass of wine or read a cookbook, I guess.

Along with a filling packed with chard and cheese, this tart has a very good, and pretty easy-to-make crust. Instead of cold shortening or butter, this crust is made with olive oil, which makes it quite forgiving to work with. (It is actually quite similar to the homemade crackers I tried out this spring.) The dough is soft and molds together like Play-Doh, so after rolling it out, you can press the scraps into the pan to cover any thin spots or reinforce the bottom. Flavored with thyme and black pepper, it also tastes very good, and is delightfully crunchy, too.

I’ve made this tart a few times now, so I’ve got the routine down in good order. One problem I had with the original recipe was that there was too much filling for the pan. For one thing, it’s difficult to measure Swiss chard in volume, so it was hard to know whether I was putting in the right amount. I’ve adapted the ingredient list to include a measurement of mass of the chard, so, if you have a kitchen scale, (or have any faith in the produce scale at your market) you’ll know you’ve got the right amount of chard without having to try to cram it into a measuring cup. Also, I decreased the amount of ricotta cheese to reduce the volume even more. This worked well, and there’s still enough gooey stuff in the filling to hold the tart together. In fact, since the crust can actually be quite thick and still be crispy, smaller servings of this tart can be picked up and eaten with the fingers.

Dark greens always seem to be a good match for feta cheese and briny olives, and this tart offers no exception. It’s pretty heavy on the chard, which is the seasonal star after all, and with the reduction in the ricotta that I made, I’m wondering if the chard could have used a pinch of salt. The cheeses and olives tend to cover that arena pretty well, and there’s no added salt in the original recipe. You might want to taste your cheese and olives and make a judgment about how much brininess they may contribute. I’ve added an optional pinch of salt to the recipe below, but that’s one of those few ingredients that are often up to the cook’s judgment anyway. Exercise your own expertise, and, of course, don’t char the tart!



Chard Tart with Feta Cheese and Olives
Adapted from Eating Well Magazine

For the Crust
You can use dried thyme in the crust, but only use about ½ teaspoon, as the flavor can be quite strong.

¾ cup whole wheat pastry flour
¾ cup all purpose flour
1 tablespoon fresh thyme leaves
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
1/3 cup olive oil, preferably extra virgin
5 tablespoons cold water, divided

1. In a medium-sized bowl, whisk together the whole wheat pastry flour, all purpose flour, thyme, salt and pepper. Stir in the olive oil and 4 tablespoons of water. If the dough is still dry, stir in the remaining 1 tablespoon of water.

2. Bring the dough together into a ball, kneading gently. Press the ball into a disk and wrap in plastic wrap. Chill 15 minutes.

3. Preheat the oven to 400 F. Prepare a 9-inch tart pan with removable bottom by lightly oiling it or spraying it with cooking spray. (If your pan has a non-stick surface, you may not need to do this.) On a floured surface, roll the chilled dough into a circle (roughly) about 12 inches in diameter. Transfer the dough to the tart pan and press it into the bottom and up the sides of the pan. Trim away any extra dough and use it to patch any holes or press it into the bottom of the pan.

4. Gently prick the surface of the dough on the bottom and sides with a fork. Place the tart pan on a large baking sheet for ease of handling. Bake at 400 F until just beginning to brown, about 20 minutes. Cool on a wire rack at least 15 minutes. (You can prepare the remaining tart ingredients while the crust is baking and cooling and you can leave the crust on the baking sheet.)



For the Filling
It’s actually best to leave a bit of water on the chard leaves after washing them. The extra moisture helps to steam them as they cook. If your leaves are too dry, you can add some water to the pan.

1 tablespoon olive oil, preferably extra virgin
12 ounces chard, any variety (about 6 cups)
2 medium cloves garlic, minced
pinch of salt, optional
2 large eggs
½ cup part skim ricotta cheese
1 teaspoon finely grated lemon zest
1/8 teaspoon freshly ground pepper
½ cup chopped pitted kalamata olives
1/3 cup crumbled feta cheese

1. Leave the oven on and at 400 F. Remove the stems from the chard and chop. Set aside. Chop the leaves as well. Heat the olive oil in a large skillet over medium heat. Add the chard stems and cook until tender and just beginning to brown, stirring often, about 2-3 minutes. Add the garlic and cook, stirring, about 1 minute more.

2. Add the chard leaves (and a pinch of salt, if desired) and cook, stirring often, until all of the liquid has evaporated and the leaves are tender and wilted. This will take about 4 minutes. If the pan is too dry, add a tablespoon or two of water. Remove from the heat and allow to cool while preparing the remaining ingredients.

3. In a large bowl, whisk together the eggs, ricotta, lemon zest and pepper until smooth. Add the cooked chard, olives and feta cheese and stir until well combined. Pour the filling into the baked crust.

4. Bake at 400 F for about 30 minutes or until the top is lightly browned and the filling looks set rather than watery or runny. Allow to cool at least 10 minutes before removing the outer ring from the pan and cutting into wedges.

Makes about 6 main dish servings or about 10 appetizer servings. Leftovers can be covered and kept in the refrigerator and re-heat fairly well in the microwave.

Other recipes like this one: Corn and Green Onion Tart with Bacon (great with the season’s fresh corn!), Spinach and Feta Souffle

Sunday, July 25, 2010

Very Chocolate Ice Cream


I’m not really one to be overly demonstrative with my personal exuberance, but I definitely scream, at least inwardly, for ice cream. Especially for this ultra-rich, deep-dark chocolate ice cream I made recently. It’s one of Harry’s favorites, and doesn’t last long in our freezer. It’s so rich and so dark and so chocolaty that it might just make you see through time…Enter at your own risk!

I try to keep a simple rule when it comes to sweets and treats. If I’m going to eat it, I should go through the trouble of making it myself. No picking up quick and dirty sugar and fat bombs in check-out displays or convenience stores (although fun-size candy bars usually defeat me in October). When I got an ice cream maker with a freezable canister many years ago, I could extend my snack guidelines to include ice cream. If you’re thinking of adopting this as a lifestyle choice, just let me put forth one caveat: If you like to cook and bake as much as I do, or you learn that with just a little work and a little waiting, you can make chocolate ice cream, this is not an effective weight-loss tool.

Not long after acquiring an ice cream maker, I got my hands on Ben and Jerry’s Homemade Ice Cream & Dessert Book. This book was the mother lode of tasty recipes, even for a beginner. The sweet cream base recipe I use is even slightly simplified over other gourmet ice cream and frozen custard recipes in that it calls for whole eggs instead of egg yolks. The steps of separating eggs and discarding or finding another use for the egg whites are eliminated. While most other cookbooks and articles that I’ve read insist on super-rich gourmet ice creams with lots of egg yolks, I figured that if whole eggs are good enough for Ben and Jerry, they’re good enough for me.

Apparently, this book was published before all the panic about the safety of raw eggs, because the bases for the ice creams are not cooked. If you don’t have concerns about salmonella, or have a well-trusted source of eggs, you could make an uncooked custard base. I, however, adapted the recipes for a cooked custard, and I think the results are thicker and creamier. The only problem is that gratification is further delayed by having to wait for the hot custard to cool and chill before it can be frozen into ice cream.

Even thought the richness of egg yolks is countered a bit by their accompanying whites, this is by no means a low-calorie or low-fat way to make ice cream. There’s plenty of sugar, whole milk, heavy cream and, of course, chocolate, both in the form of unsweetened cocoa powder and unsweetened baking chocolate. A bit of good vanilla extract brings up the flavor even more. This is a decadent dessert, no doubt about it, but I really don’t recommend trying to lighten it up in some way. It could only lead to disappointment, perhaps even grief.

I find that some of the chocolate solids don’t quite dissolve smoothly into the custard base in my adapted recipe, but teeny-tiny bits of chocolate in my intensely chocolate ice cream don’t bother me one bit. In fact, with all the other messes I make in the kitchen, a slightly less than perfect-looking scoop of ice cream is the least of my problems.





Rich Chocolate Ice Cream
Adapted from Ben and Jerry’s Homemade Ice Cream & Dessert Book.

2 large eggs
1 cup sugar
1 ½ cup whole milk
2 ounces unsweetened chocolate, finely chopped
1/3 cup unsweetened cocoa powder
1 cup heavy cream (whipping cream)
1 teaspoon vanilla extract

1. In a medium-sized bowl, beat the eggs with a whisk. Slowly add the sugar and whisk until the mixture is pale and thick.


2. Whisk in the whole milk. Pour into a medium-sized sauce pan. Cook over medium-low heat, stirring frequently until a thermometer inserted in the hot custard reads 165 F.


3. Remove from the heat and whisk in the cocoa powder. Add the chocolate and continue stirring until the chocolate melts completely. If the mixture becomes too cool to melt the chocolate, place the pan back on low heat and continue to stir just until the chocolate melts.

4. Transfer the mixture to a large bowl. Whisk in the heavy cream and vanilla extract. Cover the bowl and chill the mixture until it is very cold, at least 2 hours, overnight is even better.


5. Transfer the chilled mixture to the freezing canister of an ice cream maker and freeze according to manufacturer’s instructions. Transfer soft ice cream to a freezer-safe container and freeze a few more hours or until it is of desired consistency. You can even eat it right out of the canister if you like soft-serve style ice cream.


Makes about 1 quart.

One year ago: Lemon Herb Potato Salad

Thursday, July 22, 2010

The Squash are Coming! The Squash are Coming!

Get out the lanterns and signal the invasion. The summer squash are back. Zucchini and yellow crooked-neck squash all in prolific force and ready for new recipes. Of course there are plenty of good old recipes to make, but with summer squash being what it is, there should be plenty left for experimenting.

My most recent test was on a recipe for a simple chilled soup featuring the yellow summer squash I got in a CSA box. These are such pretty little things with delicate, smooth skin and subtle favor to match. It seems almost a shame to chop them up, cook them in broth and mercilessly puree them into a smooth and creamy chilled soup. Well, okay, perhaps not exactly a shame.


This soup has subtle flavors that satisfy nonetheless. It’s filling without being fatty, nicely seasoned with a little cumin and coriander, and a little bit tangy from the plain yogurt added at the end. I sweetened it with a bit of carrot, which also enhanced the pale yellow color of the final product.

As usual, I used an immersion blender to puree the soup, but you cold use a regular blender and puree it in batches. Just be careful with the hot soup. It’s probably best to remove the little insert in the blender lid and place a folded towel over the empty space. That will allow some of the heat and steam to escape while blending. The soup can probably be made more smooth in the regular blender. My immersion blender tends to leave a few little bits behind, which I don’t mind. (I’d rather chew a few bits of vegetable than clean the blender container!)

I’m sure additional or different herbs and spices could be added to this soup, or perhaps even other vegetables. I’m thinking of trying this again when I can stir some fresh sweet corn into it. It really is a blank canvas waiting to be punched up, but I was actually quite surprised at how flavorful this simple version really is. Perhaps it could even be made into a green soup with zucchini instead of the yellow squash. At the rate the zucchini is invading, I might just have to try it.


Chilled Summer Squash Soup
Based on a recipe in Cooking Light magazine. I used unsalted, homemade broth in this soup. You may want to adjust the amount of salt you add based on your ingredients.

1 tablespoon unsalted butter
½ cup chopped onion
½ cup chopped carrot
½ teaspoon coarse salt, plus more to taste
1 pound chopped yellow summer squash
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cups vegetable broth
6 ounces (about ¾ cup) plain yogurt
additional yogurt and chopped fresh herbs for garnish if desired

1. Melt the butter in a large pot over medium heat. Add the onion, carrot and ½ teaspoon salt. Cook about 5 minutes, or until the onion is translucent, stirring occasionally.

2. Add the squash and cook another 5 minutes, stirring occasionally. Stir in the cumin and coriander and cook 1 minute more, stirring frequently.

3. Add the vegetable broth. Bring to a boil. Reduce heat, cover and boil gently for about 30 minutes, or until the carrot and squash are tender.




4. Remove from the heat and allow to cool, uncovered, at least 10 minutes. Puree the soup with an immersion blender or in batches in a blender. Taste for salt and add more if desired. Cover and chill at least 2 hours.

5. Whisk in the yogurt. Taste for salt again and add more if desired. Serve garnished with a dollop of yogurt and herbs.



Makes 4-5 servings.

Other recipes like this one: Cold Cucumber Soup, Gazpacho

One year ago: Pain au Chocolate

Friday, July 16, 2010

Revisiting Fire

It must have been a move on the part of the early industrialized generations away from barbaric cooking with fire. They wanted to prove they could use more interesting tools. They wanted to use modern devices like cooking stoves and pots that could hold and heat water. I’m chalking it all up to excitement over new-fangled culinary gadgets. They couldn’t really have set out to totally ruin string beans.


The green bean and yellow wax bean varieties we eat today no longer have the fibrous string that gave them their old fashioned name, but they’re still susceptible to destruction by over-boiling. Those mushy, brownish, vegetable-like bits that passed themselves off as green beans in my childhood almost made me swear off vegetables for life. Luckily, my mom grew lots of beans in her garden, so I knew what they were supposed to be.

I’ve been sticking with raw or blanched beans for most recipes, being afraid to overcook them. Recently, however, I came across a couple recipes for roasted green beans. I really enjoy other roasted vegetables and I figured that at high, dry heat, the beans would brown and perhaps crisp, but wouldn’t turn to mush. Since the season for green and yellow beans corresponds with the time I want to use the grill instead of the oven, I took back the fire and converted roasted beans into grilled beans.


I basically used the same techniques and equipment as I do to make grilled potatoes. A pan for the grill is essential, unless you’re really good at keeping beans from falling through grill grates. (You could also cover the rack with foil if you don’t have a pan.) I tossed the beans with olive oil, salt and pepper, grilled them until they were just getting tender and brown, then tossed the hot beans with a bit of lemon juice and fresh parsley. The results were so delicious it was hard to believe the recipe was so simple. And by revisiting primitive, fire-fueled (albeit with propane-fueled fire) cooking, green and yellow beans can be reintroduced to the realm of real food.




Grilled Green or Yellow Beans
I’ve had equal success with both green beans and yellow wax beans.

½ pound green beans or yellow wax beans, trimmed
1 tablespoon olive oil, preferably extra-virgin
¼ teaspoon salt
a few grinds of freshly-ground black pepper
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley

1. Preheat a gas or charcoal grill.

2. Place the beans in a large bowl. Add olive oil, salt and pepper and toss to coat the beans.

3. Place the beans in a pan on the preheated grill. Cover and grill 10 to 15 minutes or until the beans are beginning to brown in places, stirring or tossing occasionally. (You can always taste one to test for doneness.)

4. Remove from the grill and place in a large bowl (the bowl you used before is probably fine). Add lemon juice and parsley and toss to combine.

Makes 2 generous side dish servings.

Other recipes like this one: Grilled Potatoes with Lime-Herb Dipping Sauce, Green Bean and Shiitake Salad with Creamy Wasabi Dressing, Mustard Greens and Green Bean Stir Fry with Peanuts

One year ago: Granola

Thursday, July 15, 2010

Clafouti

Perhaps you’ve never tried making clafouti because it seems exotic and complicated. It intimidates you and it has a funny name. Or, perhaps you’ve never tried making clafouti because you’ve never heard of it and have no idea what the heck it is.

Well, clafouti is a French dessert that is sort of a cross between a custard and a cake. It sets up a little more firmly than custard, but doesn’t achieve anything like the airy sponginess of a typical cake. It’s sort of like a big fat pancake, sort of like a dense flan. It’s a little eggy, not really sweet, and is typically loaded with seasonal fruit.


Traditionally, clafouti is made with cherries, which is what I did recently with some super-ripe, dark burgundy-colored Bing cherries. Supposedly, an old-school approach involves leaving the stones in the cherries for additional flavor. I’m not so sure that whatever extra flavor the cherry pits might bring along is worth the potential extra dental bills, so I removed them. I don’t have any kind of fancy cherry pitter, so I just cut the cherry flesh away from the stones. It’s pretty tedious, I suppose, but the ultimate result is dessert, so it’s worth it.

I worked from a recipe in Joy of Cooking for this clafouti. I used a well-seasoned cast iron pan 10 inches in diameter to bake it, but you could use another oven-proof vessel of similar size. The technique is really quite simple, not much different that that of a frittata. Place the cherries in the bottom of a pan, whisk up some eggs, sugar, flour and a little other flavoring (I used cherry liqueur and vanilla extract) and pour it over the cherries. Instead of stirring up the egg mixture on the stovetop like in a frittata, however, the clafouti is left on its own in the oven to puff up as it bakes. I also sprinkled sliced almonds on the top before putting it in the oven.

Though it puffs in the oven, the clafouti will collapse as it cools. The resulting cake/custard is dense and quite rich, but it isn’t too sweet, so the cherries are free to fill that role. It was very good hot or warm, but I didn’t try it cold. The leftovers heated surprisingly well in the microwave. My guess is that the flour in the mixture stabilizes the custard enough so that the reheated clafouti doesn’t turn mushy or watery. If you and your dinner guests don’t eat the whole pan of cherry clafouti for dessert, I highly recommend heating up what is left the next morning. Eggs, milk and fruit are usually pictured as “part of this complete breakfast” after all.


Cherry Clafouti
Adapted from Joy of Cooking, 1997 edition.
1 pound bing cherries
4 large eggs
¾ cup sugar
1 cup milk
1 tablespoon cherry liqueur (optional)
2 teaspoons vanilla extract
¾ cup all purpose flour
1/8 teaspoon salt
butter for the baking pan
¼ cup sliced almonds
1. Preheat oven to 375 F. Remove pits from the cherries and coarsely chop. Set aside.

2. Whisk the eggs together in a medium-sized bowl. Gradually bean in the sugar and continue whisking until the mixture is very smooth and slightly thickened.

3. Whisk in the milk, liqueur if using, and vanilla extract. Slowly whisk in the flour and salt, trying to avoid creating large lumps.

4. Butter the bottom and sides of a 10-inch cast iron skillet (or deep dish pie pan). Arrange the pitted cherries in the bottom of the pan. Pour the egg mixture over the cherries. Sprinkle the almonds over the top.



5. Bake at 375 for 10 minutes. Reduce the oven temperature to 350 F. Continue baking 30-35 minutes more, or until the top is well puffed and the custard-like cake is no longer runny, but well-set.

6. Remove from the oven and cool on a wire rack or trivet for at least 10 minutes. The clafouti will collapse upon standing. If the clafouti is sticking to the sides of the pan, run a knife along the edges to loosen it. Cut into wedges and serve.

Makes 8-10 servings. Cover and refrigerate leftovers. They reheat in the microwave quite well and make a pretty good breakfast. This would also probably be good served with ice cream or whipped cream.

Another recipe with cherries: Cherry Plum Crisp

One Year Ago: Sauteed Cabbage with Caraway and Cider Vinegar