Friday, August 1, 2008
It's All About The Cherries
A = Ann / T = Tony
A: Cherries are in season.
T: Riveting. Thanks for that, I'll be sure and throw that down in the locker room today.
A: Okay, Dennis Miller. AnyPOOP, my point was - I was thinking of making something with cherries. Pie?
T: I don't like cherry anything, cherries just don't do it for me, they're just *eh*.
[3 hours later]
A: Can you taste my cherry thingy?
T: Honey, I hate to tell ya - but I think someone already took care of that initiation for you years ago...
A: OH.MY.GAWD. Shut the pie hole. You are TERRIBLE. I should post that for the world to see. Your MOTHER reads my blog!
T: Yeah, and she'd read it, speed dial Aunt Peggy, and boast about her son who talked about his wife's cherry, who then wrote about it on her blog.
A: ...God, you're right. She'd love it. Sick, isn't it? And we love it, don't we?
[Hi little Cherry Man in back, you cute little focker YOU!]
A: Well, will you JUST taste this dang cherry mini-cake-thing already?
T: ...Wow. This is. Really good.
A: You like it?
T: I better try another one.
T: These are REALLY good, I mean they're really good. Lemme have another one.
A: But you really like 'em?
T: Yeah, I mean I don't like cherries, but these are awesome.
A: You don't like cherries, but you're loving these?
A: Uh huh. So do you like cherries now?
T: No. I don't really like cherries. Never have.
Cherry Mini-Cakes (Cakelets)
These are so adorable, I could NOT stop taking pictures of these darlings. Inside the little cake-let is a cherry - stem and pit - so, be sure and forewarn folks of the pit. Right out of the oven and well afterwards, the cherry is warm and oozy. But, they are at their very, very best the day after they're baked - at which point, some of the juice from the cherry has soaked into the crumb and the cake is moist and soft and filled with deepening flavor. These are not, by any means, overly sweet - they are subtle and easy and fresh. They're kind of like a cross between a tea cake and a muffin. They have a lovely, fragrant, cherry, almond flavor - and could not BE more adorable. And if you like cherries? Perfect. And if you don't like cherries? Perfect...
10 T. (1 1/4 sticks) unsalted butter
1 c. AP flour
1 1/4 c. finely ground almonds (unblanched)
1 c. + 2 T. sugar
1 t. coarse salt
5 large egg whites
4 tsp. kirsch (cherry brandy)
30 sweet cherries
Preheat oven to 400F. Butter and flour muffin tins (yield is about 30 cakes).
Melt butter in medium pan over medium high heat until it begins to sputter; reduce to medium. Cook, swirling occasionally until butter has lightly browned. Skim foam from top and remove from heat.
In a bowl, whisk flour, ground almonds, sugar, and salt. Add egg whites and whisk until smooth. Stir in kirsch. Pour in butter and whisk to combine - let stand for 20 minutes.
Spoon 1 tablespoon of batter into each muffin tin, filling about half way. Place a cherry into each tin, keeping stem upright. Using a small spoon, smooth some batter over top of cherries to cover. Bake until a toothpick comes out clean and cakes are golden, 12-15 minutes. Allow to cool for 10 minutes. Run a knife edges to loosen and unmold. Repeat with remaining batter. Serve immediately or store in airtight container. ENJOY!
OH! Hi little fella in the middle, in focus! How adorable are YOU, you little SCAMP?!