[Sca-cooks] chicken & cherries

[Elaine Koogler]

I actually used two different kinds this time.  Normally, as fresh cherries are
not available, I use dried cherries which I reconstitute by soaking them in
white wine for a half hour or so.  However, this time, fresh bing cherries were
available, so I used them for about half the pies.  I would recommend never
using canned ones.  I found that both the color and taste were somewhat
diluted.

Hope this helps!

Kiri

Jane Sitton wrote:

> Greetings, good gentles!
>
> In the chicken & cherries recipe recently discussed, I am curious, what
> manner of cherries are used?  Fresh or canned?  Bing cherries?  Or whatever
> pie cherries are available?
>
> Many thanks,
> Madelina de Lyndesaye
> Canton of Loch Ruadh
> Barony of Elfsea
> Kingdom of ANSTEORRA!!
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks