[Sca-cooks] Sour Cherry Pie

[Mark Hendershott]

Bing Cherries would give an entirely different taste that sour cherries, 
aka pie cherries.  Not that I've every convinced my wife who equates sour 
with yuck.

Simon Sinneghe
Briaroak, Summits, An Tir

At 07:22 PM 4/22/2004 -0400, Kiri wrote:
>I'm delighted to see your redaction of this recipe. A friend of mine has 
>agreed to make these for my feast on May 8. She's going to experiment with 
>using ricotta cheese and fresh farmers' cheese...she's very well-versed 
>with making cheesecake, and this sounded to me like that's what it is. As 
>we cannot hope to get the roses that are needed (florists only have roses 
>treated with pesticides), we are going to use rosewater instead. We are 
>also thinking about scattering caster sugar on the top, then carmelizing 
>it with a mini-flame-thrower...you know, the kind they sell for doing 
>creme brulee. If it's ok, I'll pass your version on to this lady so she 
>can see someone else's take on the recipe.
>
>Kiri
>
>Patrick Levesque wrote:
>
>>I had too much time on my hands yesterday evening so I tried out Platina's
>>sour cherry pie (book VIII, #40).
>>
>>The recipe calls for well ground, pitted sour cherries, well cut-up red
>>roses, fresh cheese, aged cheese, ginger, pepper, sugar, and 4 eggs. (and
>>sugar and rosewater to sprinkle on top afterwards).
>>
>>So I used:
>>
>>1 can well washed Bing cherries (I hate the corn syrup taste but 'tis not
>>the season for fresh cherries, unfortunately) (about 1 1/2 cup)
>>1 large red rose, wased (watch out for pesticides if you do this)
>>1 pound cottage cheese
>>1 tablespoon parmesan
>>1/2 cup sugar
>>About 1 teaspoon dry ginger
>>About 1/2 teaspoon pepper
>>4 eggs
>>
>>Used a mixer to turn the cottage cheese into a smooth paste. Added the
>>cherries and mixed everything more or less evenly. Finely hashed the rose
>>petals and threw that in as well. Mixed in the sugar, pepper, ginger. Beat
>>the four eggs together (not too fluffy) and added that.
>>
>>This was enough to fill to 9" pastry shells. Baked in oven at 350 for about
>>one hour. By then it was 10h30 so I let it cool overnight.
>>
>>----
>>
>>Next time: more cherries, (fresh cherries!!) and maybe a tad more parmesan
>>(that's all I had left) and pepper. I makes for a nice looking pie, though,
>>and yummy enough. But it definitely needs more cherries (hmmmm....
>>Cherries...)
>>
>>Petru
>>
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>>
>
>--
>Learning is a lifetime journey
growing older merely adds experience to 
>knowledge and wisdom to curiosity.
>                                         -- C.E. Lawrence
>
>
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