I love the combination of cherry and chocolate and the brownie sounds delicious though, right now, I want to go with a simpler cherry and white cake base. One day ... :)
i've been going a bit cherry mad these days, adding them to everything! i also made a cherry, choc chip and vanilla loaf which i was meaning to post about but i dont think im going to get round to it today.
Another possible treatment of cherries that has probably not occurred to most folks: last year, I tried pickling Bing cherries in salt brine as an umeboshi substitute. The end product has come out with a sharp olivelike saltiness (but without the electrifying sourness that generates a sweet/umami aftertaste, much as a color generates its complementary opposite as an afterimage; sour cherries would probably have been better for the purpose, but I've had no luck in finding those commercially.) No red shiso was necessary to enhance the color, though!
you're right, i would never have thought of using cherries as a umeboshi substitute! you don't by chance have a picture of what it looked? i'm really curious to see what it was like and even more curious as to the taste!
I regret to say that I haven't the technological wherewithal to scan a picture of my own, but they look very much like the sweet-tart pickled cherries* my Google search brought up: deep matte muted pinkish-red, much of the original black-red pigment having bled into the brine--a color that will powerfully tint anything else you might care to steep therein; I've tried Japanese cucumbers, carrot slices, and rapini blossom sprigs
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omg i love it,thanks
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