Comments on: Art of the tart http://www.rootsandgrubs.com/2007/06/03/art-of-the-tart/ Dada, bring my beer in the living room Fri, 10 Feb 2012 04:49:08 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: mamster http://www.rootsandgrubs.com/2007/06/03/art-of-the-tart/comment-page-1/#comment-23423 mamster Wed, 06 Jun 2007 13:50:55 +0000 http://www.rootsandgrubs.com/2007/06/03/art-of-the-tart/#comment-23423 <p>Kimberly, we'd love to try the cake this year. Oddly enough, I just made a friend in Budapest. I'll ask her about this cold cherry soup.</p> Kimberly, we’d love to try the cake this year. Oddly enough, I just made a friend in Budapest. I’ll ask her about this cold cherry soup.

]]> By: Kimberly http://www.rootsandgrubs.com/2007/06/03/art-of-the-tart/comment-page-1/#comment-23422 Kimberly Wed, 06 Jun 2007 07:56:17 +0000 http://www.rootsandgrubs.com/2007/06/03/art-of-the-tart/#comment-23422 <p>I discovered the local pie cherries last summer, too... and had to keep myself from eating all that I bought fresh, because I wanted to try baking with them. At a friend's suggestion, I baked them into a moist, almond-flavored cake, which was a perfect foil for them. Laurie commented on <a href="http://musicandcats.com/2006/07/can-she-bake-a-cherry-pie-cake/" rel="nofollow">my post about the cake</a>, and mentioned your tart. I'll try that this year.</p> <p>The only place I've ever seen fresh Morellos was in Budapest. I could've lived on the cold cherry soup that seemed to be on the menu of every restaurant in town the summer I visited.</p> I discovered the local pie cherries last summer, too… and had to keep myself from eating all that I bought fresh, because I wanted to try baking with them. At a friend’s suggestion, I baked them into a moist, almond-flavored cake, which was a perfect foil for them. Laurie commented on my post about the cake, and mentioned your tart. I’ll try that this year.

The only place I’ve ever seen fresh Morellos was in Budapest. I could’ve lived on the cold cherry soup that seemed to be on the menu of every restaurant in town the summer I visited.

]]> By: Neil http://www.rootsandgrubs.com/2007/06/03/art-of-the-tart/comment-page-1/#comment-23417 Neil Mon, 04 Jun 2007 02:31:15 +0000 http://www.rootsandgrubs.com/2007/06/03/art-of-the-tart/#comment-23417 <p>When I lived in Portland, there used to be some u-pick farms not far outside the city where I could get sour cherries. The closest u-pick place I could find near Seattle is this place in Sedro Woolley in Skagit County: http://dnr.metrokc.gov/wlr/Farms/farm_profile.asp?farmID=76</p> When I lived in Portland, there used to be some u-pick farms not far outside the city where I could get sour cherries. The closest u-pick place I could find near Seattle is this place in Sedro Woolley in Skagit County: http://dnr.metrokc.gov/wlr/Farms/farm_profile.asp?farmID=76

]]> By: Maggi http://www.rootsandgrubs.com/2007/06/03/art-of-the-tart/comment-page-1/#comment-23416 Maggi Mon, 04 Jun 2007 02:01:46 +0000 http://www.rootsandgrubs.com/2007/06/03/art-of-the-tart/#comment-23416 <p>Well, FINALLY something we have back east that you all don't have in lovely Seattle. Sour Cherry season isn't for a few more weeks, but when it hits, I'll be out there picking to my heart's content. We get sour cherries, and you all probably have all of the Ranier Cherries you want (which I adore and gladly fork over $7- $9 a pound for.)</p> <p>I know in their fresh state, sour cherries do not travel well. But here is one bit of consolation, in the winter, I use Trader Joe's Morello Cherries in a jar, and they're really pretty decent.</p> Well, FINALLY something we have back east that you all don’t have in lovely Seattle. Sour Cherry season isn’t for a few more weeks, but when it hits, I’ll be out there picking to my heart’s content. We get sour cherries, and you all probably have all of the Ranier Cherries you want (which I adore and gladly fork over $7- $9 a pound for.)

I know in their fresh state, sour cherries do not travel well. But here is one bit of consolation, in the winter, I use Trader Joe’s Morello Cherries in a jar, and they’re really pretty decent.

]]> By: Jan http://www.rootsandgrubs.com/2007/06/03/art-of-the-tart/comment-page-1/#comment-23415 Jan Mon, 04 Jun 2007 01:51:18 +0000 http://www.rootsandgrubs.com/2007/06/03/art-of-the-tart/#comment-23415 <p>I was thinking that a sour cherry liqueur might be tasty, but I've never made one. Maybe liqueur isn't the right name, but I was thinking of sort of a cherry version of limoncello. I've only seen commercial ones made with sweet black cherries.</p> I was thinking that a sour cherry liqueur might be tasty, but I’ve never made one. Maybe liqueur isn’t the right name, but I was thinking of sort of a cherry version of limoncello. I’ve only seen commercial ones made with sweet black cherries.

]]> By: mamster http://www.rootsandgrubs.com/2007/06/03/art-of-the-tart/comment-page-1/#comment-23414 mamster Mon, 04 Jun 2007 00:51:31 +0000 http://www.rootsandgrubs.com/2007/06/03/art-of-the-tart/#comment-23414 <p>How do you like Edible Sacramento? I just met the Edible Toronto and Edible Phoenix people.</p> <p>(They were very tasty.)</p> How do you like Edible Sacramento? I just met the Edible Toronto and Edible Phoenix people.

(They were very tasty.)

]]> By: Wendy http://www.rootsandgrubs.com/2007/06/03/art-of-the-tart/comment-page-1/#comment-23413 Wendy Mon, 04 Jun 2007 00:33:35 +0000 http://www.rootsandgrubs.com/2007/06/03/art-of-the-tart/#comment-23413 <p>http://www.ediblesacramento.com/pages/articles/spring2006/spring2006.htm</p> http://www.ediblesacramento.com/pages/articles/spring2006/spring2006.htm

]]> By: Wendy http://www.rootsandgrubs.com/2007/06/03/art-of-the-tart/comment-page-1/#comment-23412 Wendy Mon, 04 Jun 2007 00:33:09 +0000 http://www.rootsandgrubs.com/2007/06/03/art-of-the-tart/#comment-23412 <p>This page has a recipe for Cherry Cognac, if you scroll down to the article about cherries; and there's a History of the Sacramento Cherry in there that was interesting to ME, at least. The CSA is still giving us tons of sweet cherries; actually, this week we got two pounds of tiny apricots, a pound of tiny peaches, a pound plus of cherries, AND a pint of strawberries. </p> <p>I see that Biba is serving sour cherry tart. Maybe I'll call her up and ask who her supplier is.</p> This page has a recipe for Cherry Cognac, if you scroll down to the article about cherries; and there’s a History of the Sacramento Cherry in there that was interesting to ME, at least. The CSA is still giving us tons of sweet cherries; actually, this week we got two pounds of tiny apricots, a pound of tiny peaches, a pound plus of cherries, AND a pint of strawberries.

I see that Biba is serving sour cherry tart. Maybe I’ll call her up and ask who her supplier is.

]]> By: mamster http://www.rootsandgrubs.com/2007/06/03/art-of-the-tart/comment-page-1/#comment-23411 mamster Sun, 03 Jun 2007 21:53:07 +0000 http://www.rootsandgrubs.com/2007/06/03/art-of-the-tart/#comment-23411 <p>Making sour cherry liqueur or buying a commercial one? I'm ignorant on both counts.</p> Making sour cherry liqueur or buying a commercial one? I’m ignorant on both counts.

]]> By: Jan http://www.rootsandgrubs.com/2007/06/03/art-of-the-tart/comment-page-1/#comment-23410 Jan Sun, 03 Jun 2007 21:41:31 +0000 http://www.rootsandgrubs.com/2007/06/03/art-of-the-tart/#comment-23410 <p>I was raised near Fresno, CA and my grandmother had a sour cherry tree in her back yard. I grew up loving sour cherry pies and cobblers in the summer so the dearth of them in the NW has always been a sore point with me. I'm definitely going to keep my eyes out for them in the next few weeks. The milk shake sounds good. How about sour cherry liqueur?</p> I was raised near Fresno, CA and my grandmother had a sour cherry tree in her back yard. I grew up loving sour cherry pies and cobblers in the summer so the dearth of them in the NW has always been a sore point with me. I’m definitely going to keep my eyes out for them in the next few weeks. The milk shake sounds good. How about sour cherry liqueur?

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