Brown butter ice cream + baslmic cherry galette
You need these cherries in your life. I am not trying to be dramatic, or over sell them, you just need them.
Last summer I got into cherries way too late. I didnt cook, or bake anything with them, just ate them by the handful. I was convinced I couldn’t do anything successful without a cherry pitter. Oh, I was so wrong. While it would be nice to have one, and for less than $15, there is no reason not to pick one up, but pitting cherries is not hard. I event enjoy it most days, its pretty therapeutic and meditative.
I believe I found the original recipe on Bon Appetite, or Food52, I cannot remember. I found it less than a month ago, but have made it a couple times, and it is so easy, that is already committed to memory.
Have you ever heard you should not make something for the first time when cooking for others? I heard that recently while hosting a dinner party for a few girlfriends. I think it is great advice, you don’t want to be tinkering with a new unknown recipe while trying to entertain, or have it turn out less stellar than you expected. But somehow, my dinner party motto has always been the exact opposite. I rarely, if ever make something I have made before. I always am trying new things, and luckily it has always worked out. I know I am due, and one day, it will be a disaster, but it will also make a great story for my book one day.
For now, I am sticking with new recipes. I first made the cherries for a galette with this crust recipe for the first Supper Club Social. When you make a galette, or pie, or cake, or whatever, you can’t really taste them ahead of time. I already knew the crust was good since its a tried and true recipe, and I may have picked one of the cherries out of the center to test, and was pretty sure it would be a hit. It turned out to be a blessing that I couldn’t taste it since I would have devoured it all.
I have put the cherries on pancakes, ice cream, in the galette, and maybe more than once, eaten them plain. I promise, there are few things these would not taste delicious on.
-1 lb cherries, pitted
-2 T brown sugar
-2 T basalmic vinegar
-1 T flour
-1 t vanilla
-1 t cornstarch
-dash of salt
1. Mix all ingredients together in a large bowl.
2. Over medium heat add cherry mixture to sauce pan.
3. Allow to simmer for about 5 minuets, until sauce thickens.
4. Allow to cool, and enjoy!
-If you are making a galette, or pie, do step one and then transfer the mixture to the crust. No need to cook and thicken!
-You can add create the mixture up to 3 days ahead of time. Cover and store in the fridge. The more time you allow to flavors to sit and mix together, the tastier it will be.
-This can be used for most berries. Try using strawberries, blueberries, or blackberries!