A few weeks back the newest Whole Foods Market opened up nearby my home and I was invited to attend its grand opening. At the time I had thought that my partnership with them would be limited to just that one fun evening. I'm moving to Germany, after all, and I'm pretty sure there aren't any Whole Foods Markets in Stuttgart. But I received an email last week asking if I'd like to partner with the Market one more time to celebrate the cherry season that is in full swing right now. I don't have pots, pans, or baking sheets in my kitchen- heck, there aren't even any measuring spoons or bowls to speak of. How on Earth would I pull off a recipe worthy of sharing with all of you?
Stemilt family's dark sweet cherries I knew it was true love.
So, for those of you how may think that we foodies do nothing but post recipes for other foodies or with a ton of complicated ingredients and directions, I give you the following recipe. It was made in a hotel kitchenette with the sparsest of supplies and photographed on the hotel bed. It's testament to the fact that good food doesn't have to be complicated and that the simplest ingredients can make the best meals.
For the printable recipe, click here.
This really is a simple dessert to make. I had been dreaming of putting the cherries and cream over just-baked chocolate shortcakes, but with no oven available to me it wasn't meant to be. So I found a very tasty (and very store bought) chocolate pound cake and decided to make it the base for my creation. I don't have a single complaint about my choice- it was just perfect. The super-sweet cherries cut through the richness of the cake and were balanced just right with the vanilla cream. And feel free to whip your cream up stiffer. The two fork method I tried out in my hotel room was less than effective, but it tasted great so it didn't bother me a bit to have the loose puddles of cream on the plate. I managed to forget to shave over the dark chocolate I had in my haste to get a good photograph before the light went away. I won't forget next time.
1 lb cherries, pitted and halved
3 tbs sugar
1/4 cup freshly squeezed orange juice
2 tbs liqueur (port or kirsch)
6 oz mascarpone, room temperature
3/4 heavy cream
2 tsp vanilla extract
1/3 cup sugar
4 slices chocolate pound cake
Dark chocolate for shaving over top
Toss the cherries, sugar, orange juice and liqueur in a large bowl. Allow the cherries to steep with the juices in the refrigerator for at least a half hour and up to two hours.
When ready to serve, whip together the mascarpone, heavy cream, sugar and vanilla. You can whip for just a few minutes to get a cream that is loose or a few minutes longer to get a softly peaked cream. Place a spoonful or two of cream on top of a slice of poundcake. Top with cherries and some of their juices. With a cheese grater, grate a bit of dark chocolate over the top.
And now for the giveaway!!! Simply fill in the entry form below, telling me what you would with these fabulous cherries if they landed on your doorstep. The contest ends midnight PST, Saturday July 6. Winner will be notified by email and will have 3 days to respond.
a Rafflecopter giveaway
Disclaimer: The contest is sponsored by Whole Foods Market. I was compensated for my time, but the recipe, thoughts and opinions expressed in this post are solely my own.