Tag Archives: cherries

Sour Cherries on Top: One Ingredient, Three Ways

Gentle Readers, some people don’t like chocolate. I know, this is practically like cursing in church, but I have it on good authority as truth. What to do when you’re charged with bringing dessert to a crowd of varying tastes? Variety, with a cherry on top.

Variety is the spice of life and the key to an impressive quick dessert spread.

Variety is the spice of life and the key to an impressive quick dessert spread.

Sour Cherries on Top: One Ingredient, Three Ways

1. Chocolate Pound Cake: Yes, I heard and ignored the part about the chocolate. Chocolate and cherries are natural matches. I purchased a half loaf of chocolate bread (which was terribly dry, and needed a sauce), and slathered it with the sour cherry preserves.

2. Vanilla Pound Cake: Opposites attract. For the fan of sweets who doesn’t like chocolate, vanilla. Also to be served with the cherry preserves.

Brie pairs well with fruit and preserves, making it a great option for dessert.

Brie pairs well with fruit and preserves, making it a great option for dessert.

3. Brie and Bread: For the true dessert contrarian, let there be brie. Cheese courses are a great dessert choice, but to continue the them, try baguette, brie at room temperature, and sour cherry preserves. It is like a less sweet cheesecake. Discerning eaters claimed to enjoy it more than expected. Great with wine, it’s a winning combo.

Composed dessert: brie on baguette with sour cherry preserves on top.

Composed dessert: brie on baguette with sour cherry preserves on top.

For less than $20, dessert is served a variety of ways. Are you a fan of fruit and cheese courses in lieu of traditional dessert? Post a comment in the box below or Tweet my way!

Send your brie, bread, and brilliance to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)

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Coming up Friday: One of Each: Dessert Tasting at J Betski’s

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Filed under One Ingredient Three Ways

Chocolate and Fruit: Where Do You Stand?

Gentle Readers, though The Practical Cook is fond of chocolate, deeply fond, she does not think it goes with every fruit under the sun. Yes, there, I said it. There are some fruit/chocolate combinations of which I’m not fond. As the Golden Globes are going on, let’s nominate our favorite fruit and chocolate pairings, shall we. And in some cases, it is not an honor to be nominated.

Chocolate-Dipped Strawberries

Chocolate-Dipped Strawberries

In the category of fruits that pair well with chocolate, we have:

1. Strawberries. This is a clear winner. Easy to make, delicious to eat. Love them. Dearly. Here’s a simple recipe for chocolate-dipped strawberries.

2. Cherries. A favorite since childhood. I would show you a picture of the box I got for Christmas (thanks Mom!), but I ate them all.

Sticky Popcorn: Chocolate Almond Cherry

Sticky Popcorn: Chocolate Almond Cherry

3. Bananas. Banana splits, I put them in my chocolate yogurt, they’re frozen and dipped in chocolate for the fair! A clear front-runner.

4. Apples. Rolled in caramel and then dipped in chocolate and a variety of candy. Brilliant invention. Yes, please.

The Caramel Apple That Eats Like a Meal

The Caramel Apple That Eats Like a Meal

5. Boysenberries. Just trust me on this. I had a chocolate torte on a black walnut crisp with boysenberry sauce. It was as good as it sounds.

For fruits I don’t want near chocolate, we have:

1. Oranges. Yeah, you heard me. Though I have admittedly consumed several pieces of chocolate orange from the holidays, it was a matter of chocolate desperation, and I was unhappy with myself. This combo doesn’t work for me.

Chocolate peanut butter, chocolate orange, chocolate mint.

Chocolate peanut butter, chocolate orange, chocolate mint.

2. Raspberries. I know, you can boo me off the stage on this one. I think it goes back to the days of the Whitman’s sampler, when I would always manage to get the “raspberry gel” no matter what. Ugh and double ugh.

Whitman's Sampler

3. Peaches. This just came to me as an extremely unfortunate pairing. Having never tried it, I can’t say for certain. I would add kiwi and mango to this category as well.

Okay, the nominations are in, it is time to vote! Post a comment below, or Tweet with #chocofruit as the hashtag.

Questions, suggestions, chocolate? Email me at practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Tomorrow, speaking of cheesy, it’s Veggie Nachos Perfected!

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Filed under Kitchen Philosophy