[Sca-cooks] chicken & cherries

[Jane Sitton]

Many thanks!  This sounds like a marvelous recipe.  I wonder how it would
taste with Queen Anne cherries?  I may have to experiment at home.  Where
did you find the dried cherries?  I rarely find them in regular grocery
stores.  Is there an on-line source you used?

Madelina

-----Original Message-----
From: Elaine Koogler [mailto:ekoogler at chesapeake.net]
Sent: Thursday, May 31, 2001 10:58 AM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] chicken & cherries


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