[Sca-cooks] chicken & cherries

[Elaine Koogler]

No.  I still believe you'd be better off with dried ones.  If you reconstitute
them with white wine, they are quite nice!  I'd suggest you try the frozen ones,
but be aware that they may be a bit mushy.

Kiri

alm4 at cornell.edu wrote:

> Have you tried using frozen ones? In case I wanted to try this in the
> middle of January when you couldn't find a 'fresh' cherry to save your life.
>
>   Angeline
>
> On Thu, 31 May 2001 DeeWolff at aol.com wrote:
>
> >
> > In a message dated 5/31/01 10:51:36 AM, jane.sitton at radioshack.com writes:
> >
> > <<
> >
> > In the chicken & cherries recipe recently discussed, I am curious, what
> >
> > manner of cherries are used?  Fresh or canned? >>
> >
> > Use fresh.....The canned ones taste<well> canned. I did this recipe with
> > fresh Bing cherries (it was what the market had). It turned out very good.
> > Don't skimp on the fat, or the pie tends to be dry. (Even with the verjuice)
> >
> >
> > Andrea
> > Ostgardr
> > East
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