Text 976, 85 rader
Skriven 2013-06-11 08:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Cherries 692
====================
 ML> pretty red-and-yellow Rainiers and the sexy deep red Bings,
 ML> which to me are far superior  
 DS> Rainiers more, we don't think that they have as much flavor.
 JW> I wonder if your Bings are local or at least semi-local while your
 JW> Rainers are a west coast product that has been shipped hard and
 JW> under-ripe for thousands of miles by truck over the course of
 JW> several days. We get both kinds here and we are willing to pay a
 JW> premium for Raniers, preferring their taste.

Rainiers don't travel well, true, but the ones I've had out
west are after a fugitive floweriness kind of not very good,
plus the texture tends toward the mushy and objectionable.

 DS> That could be a factor, and also a factor in why Hap likes the
 DS> Rainiers better.  I don't know where the Bing cherries we get come

Does he? I thought he and I agreed that they're not worth the
price differential (though he indeed may like them better).

 DS> from.  I do know that many summers ago we went to visit our daughter at
 DS> the Interlochen summer music camp in Michigan, and the Bing cherry
 DS> trees were every where.

Bings are the dominant variety in the US, but that's for
a good reason. I also like Lamberts, which are similar
but much bigger.

 DS> We have made the recipe below at several picnics using the peach
 DS> variation.  I wonder how it would be with cherries?  I think not as
 DS> good, although cherry brandy can be quite tasty.

Would be okay, but why fix it if it ain't broke ...
unless peaches are out of season and cherries are
(I don't know when that would be). Annie recently
made a peach pie out of hard peaches. It was hard
to eat as well.

Cherry Ice Cream
cat: dairy, dessert
yield: 2 qt

3 1/2 c sugar
2 1/2 c stemmed, pitted and quartered cherries
1/3 c good-quality brandy or Cognac
3 c heavy cream
3 c milk
2 vanilla beans, split lengthwise
12 egg yolks

Prepare the cherries and ice cream custard the day before
making the ice cream. To macerate the cherries: In a med
saucepan, combine 2 c of the sugar with 2 c of water.
Bring to a simmer, stirring to dissolve sugar. Add the
cherries, and simmer 5 min. Remove from heat, and transfer
cherries and syrup to a bowl. Stir in brandy. Cover and
refrigerate overnight. To prepare the ice cream custard:
In a med saucepan, combine the heavy cream, milk, vanilla
beans, and remaining sugar. Heat until just beginning to
steam, stirring to dissolve the sugar. Remove from heat.
In a separate bowl, whisk the egg yolks until well
combined. Add a ladleful of the hot milk mixture to the
eggs while whisking vigorously, to warm and temper the
yolks. Add the warmed yolks to the hot milk mixture, and
return the pan to med heat. Stir until the mixture is
thick enough to coat the back of a spoon, about 5 min;
immediately pour it through a fine strainer into a clean
container. Remove the vanilla beans from the strainer,
and scrape the pulp from the vanilla beans into the
custard. Cover the container, chill in a bowl of ice water
and refrigerate overnight. To finish the ice cream: Place
a strainer over a bowl and drain the syrup from the
cherries. Set the cherries aside, and discard the syrup or
reserve for another use. Freeze the chilled custard in an
ice cream maker according to the manufacturer's instructions.
Remove the ice cream from the machine while it is still
slightly soft. Using a rubber spatula, fold in the cherries.
Cover ice cream, and place in a freezer for a few hr or
until completely firm.

New York Times 7/8/98
Posted to NCE 7/10/98

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