Rumtopf (Part I)

Our obsession with preserving the season continues!  This time we're looking ahead to the winter months and thought a rumtopf would provide the much needed warmth.  It's hard to think of warmth in the middle of summer, we know, but we'll be glad to have these boozy fruits in a few months. We'll be adding seasonal fruit to our rumtopf every month starting with cherries and blueberries.  

To start, you'll need:

1 bottle of dark rum
a handful of cherries
a handful of blueberries
2 Tbsp sugar

Wash your fruit, de-pit the cherries and place all of your fruit at the bottom of a jar. 
Sprinkle with the sugar, mix, and let this mixture sit for 30 minutes before adding the rum.
Store in a cool place.  

Cherry Pistachio Clafoutis

The combination of cherries and pistachios with a hint of vanilla is a perfect match. This clafoutis is so delicious, you'll want to eat the entire thing in one seating! 

You will need:

200 grams cherries
1 eggs
2 yolks
100 grams (½ cup) sugar
30 grams (1/3 cup) pistachios
30 grams (1/3 cup) flour
100 grams (1/3 cup) milk
200 grams (3/4 cup) heavy cream
4 grams (1 tsp) vanilla paste (see vanilla bean paste post)
pinch of salt

Makes enough for a 10 inch round dish.

Set oven at 325 F.
Wash and de-stem cherries (we left the pits in but take them out if you want).
Grind pistachios until they are the consistency of flour.
Beat the eggs and sugar with a whisk until light.
Add ground pistachios, flour, and salt and mix until combined.
Add milk, then heavy cream and vanilla, beating continuously to avoid lumps.
Put cherries in a baking dish and pour mixture on top.
Bake for 20 to 30 minutes. Serve at room temperature.

Arugula, Prosciutto and Cherry Salad

We were inspired by Nigel Slaters summer salad and created our own version: An arugula, prosciutto
and cherry salad for two:

take 4 handfuls  of arugula
100 gr of prosciutto
4 handfuls of cherries (halved and stoned)
and place in a bowl and sprinkle with dressing

for the dressing, mix
a teaspoon of Dijon Mustard
2 teaspoons of red wine vinegar
50ml of olive oil
3 tablespoons of heavy cream
a little parsley 

Happy 4th of July! Here is our quick no-bake trifle in a jar.

 

Here is the recipe:

blueberries
raspberries
cherries
ladyfingers, broken into pieces
240 grams (1 cup) softened mascarpone cheese
120 grams (½ cup) heavy cream
50 grams (¼ cup) sugar
1 teaspoon vanilla

(Makes enough for four 8 ounce jars).

Pour mascarpone cheese, heavy cream, sugar and vanilla into a bowl and whisk until you get soft peaks.

Start by placing a few pieces of ladyfingers in the bottom of each jar.

Working in thin layers, add: cream, raspberries, ladyfingers, cream, blueberries, ladyfingers, cream and cherries on top.

And a quick 1-minute how-to video: 

Cherry Berry Trifle from whip+click on Vimeo.