I blame the cherries. I came around the corner and there they were. Deep red and tempting. I had to buy them. But…then what? Just devouring a pound of cherries seemed like a waste. I pored over my recipe books hoping to find inspiration, but finding none, I turned to the Flavor Bible to find what paired well with the succulent fruit. Port, pistachio, cream, chocolate…ok, now I was getting somewhere. And I couldn’t stop thinking about eating the cherries.…
Baking
Dark Chocolate Brownie with Pistachio Ice Cream, a Cherry Reduction, and Fresh Cream
January 17, 2012