Comments on: Le songe d’une nuit d’été – Que faire avec des griottes?

By: Sour Cherry Jam « Pragmatic Attic

Sour Cherry Jam « Pragmatic Attic — Sun, 19 Jul 2009 04:02:20 +0000

[...] I’m thinking about using the jam in a Jewish Italian ricotta tart. [...]

By: Vanilla

Vanilla — Sun, 06 Jul 2008 01:18:59 +0000

Sorry, I forgot the link….here it is!
http://mydeliciousadventures.blogspot.com/2008/07/sour-cherry-and-white-chocolate-ice.html

By: Vanilla

Vanilla — Sun, 06 Jul 2008 01:17:10 +0000

For the ice cream lovers out there, I propose to add the cherries to some white chocolate ice cream.
Very, very Yummy!

By: fletch

fletch — Wed, 02 Jul 2008 15:47:26 +0000

This year we made jam, cobbler, muffins (my fave – so tart!) and an incredible sour-cherry lambic sorbet (google it for the recipe).

By: Shin

Shin — Tue, 24 Jun 2008 09:08:44 +0000

@Paola: thank you!
I’ll try make Pizza Ebraica– maybe when it’s not this hot, though. :D

By: Paola

Paola — Tue, 24 Jun 2008 06:47:07 +0000

@Shin:
the log-shaped small cake is called “pizza ebraica” and the cinnamon cookies afaik don’t have a specific name, just biscotti.

By: Shin

Shin — Tue, 24 Jun 2008 00:01:56 +0000

@Paola and Fanny:
That’s pretty much the same recipe as mine, I just prefer to use my own frolla and cook it slightly longer, about 50′ to 1h.
Oh, and I always press the ricotta through a mesh at least once to make it fluffier and smoother. Letting it rest in the fridge for a couple of hours after mixing it up with the sugar allows the flavours to develop, so I’d add that step as well.

My Maman was in Rome early in May and when she got back she wouldn’t stop talking about this cake! She saw it in one of the pastry shops in the Jewish Ghetto, but she had a long flight ahead and couldn’t get us a slice >(
She brought back a lot of other sweets though, the best were a sort of cake resembling a log-shaped Genoese Pandolce, only made with olive oil (it was simply wonderful, the rich olive oil taste paired with candied cedrat and orangettes), and dark cinnamon-flavored biscotti that were, strangely enough, both crunchy and softer than your usual Italian biscotti. I think there might have been some honey inside. Do you know the name of those, by any chance?

Nope, but you make me wish I knew!

By: lisa

lisa — Mon, 23 Jun 2008 19:43:04 +0000

I just wrote about a delicious cherry streusel coffee cake today:
http://lisaiscooking.blogspot.com/

By: Tartelette

Tartelette — Mon, 23 Jun 2008 15:30:47 +0000

Eat them!! Clafoutis work too :)

Damn, you've unmasked me. Eaten. Them. All.

By: Courtney

Courtney — Mon, 23 Jun 2008 14:20:12 +0000

good ole southern cherry pie! it's the best with a big scoop of vanilla ice cream and it feels like summer. you could almost imagine yourself in texas heat watching the sun go down with a piece of this...

This sounds damn good and makes me wish I hadn't eaten all the cherries.