Wednesday, July 01, 2009
> Another recipe is a cold cherry soup. This is a great idea because hey, we’ve already read about how great cherries are, right? Suck on this anthocyanin blast, diabetes! Use fresh pitted cherries when they’re in season. You could use frozen or canned but much of the good stuff is destroyed in fruit processing, so since it’s summertime anyway, go with the fresh. Simmer cherries gently in a bit of water, enough to just cover them, until soft. Drain the cherries and set aside, but keep the liquid. In a little bowl, mix about 1 1/2 teaspoons of cornstarch with some more cold water, say 1/2 cup. Once the cornstarch and water is well blended, add it to the liquid that you cooked the cherries in. Don’t try to cut corners by dumping the cornstarch right into the warm cherry water - it’ll turn into a clumpy mess. Heat the mix for a few minutes, stirring frequently. This will thicken it up. Then add a shot of lemon juice and mix well. Taste it and decide whether you want to add a little bit of sugar; personally I prefer these things not to be too sweet. If you do, stir it in well. A little sprinkle of cinnamon wouldn’t go amiss here either. Remove from heat and chill. Once it’s good and cold, throw the mix into the blender with about 3/4 to 1 cup of ***. If it’s too thick, add a little extra water. Serve cold.
<$here's where i'm adding stuff, nervously$> <$BlogScript$>
Wednesday, July 01, 2009
> Another recipe is a cold cherry soup. This is a great idea because hey, we’ve already read about how great cherries are, right? Suck on this anthocyanin blast, diabetes! Use fresh pitted cherries when they’re in season. You could use frozen or canned but much of the good stuff is destroyed in fruit processing, so since it’s summertime anyway, go with the fresh. Simmer cherries gently in a bit of water, enough to just cover them, until soft. Drain the cherries and set aside, but keep the liquid. In a little bowl, mix about 1 1/2 teaspoons of cornstarch with some more cold water, say 1/2 cup. Once the cornstarch and water is well blended, add it to the liquid that you cooked the cherries in. Don’t try to cut corners by dumping the cornstarch right into the warm cherry water - it’ll turn into a clumpy mess. Heat the mix for a few minutes, stirring frequently. This will thicken it up. Then add a shot of lemon juice and mix well. Taste it and decide whether you want to add a little bit of sugar; personally I prefer these things not to be too sweet. If you do, stir it in well. A little sprinkle of cinnamon wouldn’t go amiss here either. Remove from heat and chill. Once it’s good and cold, throw the mix into the blender with about 3/4 to 1 cup of ***. If it’s too thick, add a little extra water. Serve cold.posted by gt on 5:43 PM | link <$ end of added stuff $>
