Just on the edge of the vegetable garden my Hungarian grandparents had on their Indiana farm was a cherry tree. The sprawling branches thick with leaves provided a welcome canopy on hot, sunny days — and a perfect climbing structure for fun-loving children.
I do remember climbing very carefully into the tree, not too high, but just far enough off the ground to be able to reach for ripe cherries that I would pop into my mouth, spitting the hard-as-stone pits onto the earth below. And, thus began my insatiable desire for sweet, rosy cherries.
Several years ago, I brought a handful of Rainier cherries home from the grocery store. I couldn’t resist their characteristic rosy blush with a warm, sunny undertone. I ate one. I was hooked. It was the sweetest, most delicious cherry I had ever eaten. The creamy colored flesh was juicy and much more flavorful than the traditional bing cherries I was used to eating. The Washington Rainier was cherry perfection.
What potluck or summer gathering would be complete without the addition of some kind of coleslaw? I have to admit I have an affection for this shredded cabbage dish.
I like food in miniature. I like dim sum, mezze, tapas and appetizers of all sorts. Working on the latest recipe development project has been an exploration of many things in miniature. One recipe that sadly will not work for my client was a terrific success when it came to ease and taste. It does not work particularly well for vacuum sealing but that's ok. It means I can share it with you here and now.
No matter the time of year, I always appreciate an appetizer I can serve that looks awesome, tastes wonderful and can be prepared ahead of serving time.
For one week, I had an apartment in south Minneapolis. It was listed on a