[Sca-cooks] chicken & cherries

[Elaine Koogler]

I am not familiar with Queen Anne cherries.  I suspect that the dried cherries
I've used in the past were probably Bing, though I did use MontMorency once.  I
think that the main requirement is that they be a little on the tart side.

I got my cherries from the Amish Market here in Annapolis, MD.  However, I know
that the Bakers Catalogue...if you go to
http://www.kingarthurflour.com/cgibin/htmlos/00184.8.778065669513111760
you should be on the page with the cherries.

Kiri

Jane Sitton wrote:

> 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
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