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Seasonal Recipes For Summer: California Cherries Dessert

With summer right around the corner, theres no better way to embrace the changing seasons than with a local farmer's market summer inspired dessert. 

This California Cherries Dessert is the perfect indulgence for a Sunday BBQ or a delectable nightcap after a late summer dinner. Enjoy! (makes 4-6 portions)

 Cabernet Roasted Cherries:

1 pound local cherries, pitted

½ cup brown sugar

1 Tablespoon extra virgin olive oil

pinch Salt

¼ cup white sugar

½  lemon, juiced

1 cup Cabernet Sauvignon, or any other robust red wine (Syrah, Zinfandel, Malbec, etc)

 

  1. In a large Sautee pan, toss the cherries with the brown sugar, salt and olive oil.
  2. Roast in a 375 degree oven for about 30-35 minutes until the cherries are blistered, stir half way.
  3. Move the pan to the stove, add the white sugar, lemon juice and wine.
  4. Cook until cherries are syrupy and the juices are thickened.

 

Sheep’s Milk Yogurt Panna Cotta

1/2 cup heavy cream

1/4 cup sugar

1 each Vanilla Beans split and scraped (you can easily substitute ½ t. vanilla extract)

1 each 8 oz container sheep’s milk yogurt (you can easily substitute a greek yogurt)

2 Sheets of Gelatin, (Or 1 packet of powdered gelatin, bloomed in ¼ cup cold water)

1.            In a small pot bring the cream, vanilla bean and sugar to a boil

2.            While that is heating bloom the gelatin sheets over iced water

3.            Once the cream mixture boils remove the vanilla pod and add the gelatin.

4.            Whisk the hot cream mixture into the yogurt and pour into molds immediately.

5.            Allow to cool and then freeze.

6.            Theses must be removed from the flexi mold while frozen to get a clean shape.

7.            Serve on top of Thyme Shortbread.

 

Short Bread Cookies

½ pound Butter

1 cup Powdered Sugar

½ t. Kirsch or Vanilla

Pinch Salt

2 cups Flour

1 T Fresh Thyme Leaves

2 oz Sliced Almonds

 

  1. Cream Butter, Sugar and Flavoring
  2. Add remaining ingredients
  3. Mix until just incorporated
  4. Roll into logs and refrigerate until firm.
  5. Cut into slices and space evenly on a baking tray.
  6. Bake 325, 8-10 minutes until golden around the edges.


    Chef’s Note: We use a silicone flexible mold to make the panna cotta free standing, if you do not have such a mold you can easily serve this dish in your favorite custard dish or cup and put the cookie and cherries on top.

 

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