Wild Cherry

Wild Cherry

 

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Wild cherry cobbler recipe?

I picked a lot of wild cherries and would like to make a cobbler out of them. Do u have a recipe i can use? Thanks alot!!

8 fresh apricots (1 pound), sliced
1/3 cup granulated sugar
2 cups pitted fresh cherries (1/2 pound)
1 tablespoon all-purpose flour
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon salt
1 1/2 tablespoons plus 1 teaspoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon grated orange peel
5 tablespoons chilled unsalted butter
3/4 cup low fat milk
Heat oven to 375°F.
Combine apricots and 1/3 cup sugar; set aside.
Combine cherries and 1 tablespoon flour; set aside.
Combine dry ingredients; reserve 1 teaspoon sugar. Stir in orange peel. Cut in butter until mixture resembles coarse meal. Add milk; stir just to moisten dry ingredients.
Combine fruit in buttered 1 1/2 quart baking dish; spoon batter over top. Sprinkle with remaining sugar.
Bake 25 to 30 minutes or until golden brown.
Cool slightly and serve.
Makes 8 servings.
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CHERRY COBBLER

1 (16 oz.) can cherries, packed in water
1/2 c. sugar
1 tbsp. cornstarch
2 tsp. butter
1 tsp. lemon juice
3 drops Food Coloring
1 recipe cobbler topping

Drain cherries, reserving 3/4 cup juice. Mix together sugar, cornstarch, and juice. Bring to a boil and boil 1 minute over medium heat. Stir in butter, lemon juice and food coloring. Remove from heat and add cherries. Pour into a 10 x 6 x 1 3/4 inch baking dish. Top with cobbler topping. Bake at 400 degrees for 20 minutes.

TOPPING:

1 c. unbleached flour
1 tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 c. oil
1/3 c. skim milk

Sift together first 5 ingredients. Stir in oil. Add milk and mix well. Drop by small teaspoonfuls onto hot cherry mixture.
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BRANDY CHERRY COBBLER

cherries
brandy
cobbler top

Brandy Cherry Cobbler:

This is a Family Recipe. Even though other forms of this recipe can probably be found, I appreciate it not only for it’s excellent taste but also for the manner in which it was concocted. The concoction comes first.
My grandparents always told me they escaped the depression. They lived on a self-sufficient farm in South West Ohio. They grew everything and had live stock, too. None of their seven kids ever went hungry.

One aspect of this self-sufficiency was my grandfather’s love for alcoholic drinks. He made his own beer, wine and had a still out in the woods. The primary products from the still were sour mash bourbon and brandy. He hated moonshine (no character to it).

Unfortunately, the quality of these products were highly variable; some batches were good, others not so. For those batches which were not so good, he sought out processes to improve their palatability.

One of his favorite tricks was to fill a mason jar about half way with fruit and then top the whole thing off with his second rate bourbons or brandies. This was always done in mid summer when fresh fruit was in abundance.

These jars were opened during Christmas. My grandmother, being the frugal depression era lady that she was, would use the fruit left in the jars as fillings for tarts, pies and related Baked Goods.

When I was a child I sampled many of these. All were good!

The following is my adaption of one of the best of these recipes.

I start with seasonally available fresh tart cherries. I have also tried this with Queen Ann cherries. These are also very good, but I prefer the tart cherries.

I've also tried the dark sweet cherries, which are not so well suited to this recipe.

After the fruit is washed, stemmed and pitted, cut them in halves or quarters. Fill a 1 quart mason jar to the top with the fruit. Do not pack the fruit in, just fill it. Fill the entire jar to the brim with brandy.

Use the cheapest brandy available. Don’t insult the good stuff. A 50/50 mixture of brandy and bourbon may also be used and works well if you like the flavor of bourbon.

Close the jar tightly and let it sit in a cool dark place for at least a month. The sit time can be longer (even as long as a year). Any longer than that and the fruit in the final product has a tendency to soften. This is not really a bad thing as taste goes but may alter the presentation for a fancy dinner party. It will still provide a good fruit sauce for a dish of vanilla Ice Cream.

The Recipe:

Open one of your stored jars of cherries. Separate fruit from liquid. You should have about a cup of liquid. If more, don’t worry about it. If less, add water.
On the stove top, bring the liquid to a boil adding:

1 cup of sugar
2 tbsp corn starch
2 tbsp butter
1 tsp lemon juice
a pinch or two of mace and ground clove

On medium heat, continue to boil this mixture for about 2 minutes or so. Remove from heat and add separated cherries.
Pour into a glass 10 x 6 baking dish. Top with a cobbler topping. Many will work here - from Bisquick to oatmeal types.

The one I prefer:

1 cup flour white or 75/25 mixture of white/Whole Wheat
1 tbsp sugar
2 tsp baking powder
1/4 tsp. salt
1/4 cup oil (peanut or corn)
1/3 cup milk

Bake this for 30 minutes at 350°F. Let cool.
Serve with a scope of ice cream or topped with Whipped Cream.

This basic recipe can be twisted and turned in several ways. Peaches and apricots are good. So are grapes, but they need to be seeded before putting them in the jar.
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This is Great. Hope it Helps? =)

Wild Cherry - Play That Funky Music


 

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