A Sour Cherry Pie Recipe to Try When the Season Arrives

Back in the 80s, I worked at a camp in Western Michigan, and if you got up early in the morning and drove down the coast road there would be tiny stands in the shade next to corn fields.  There, as if by magic, stood tables with white tablecloths laden with sour cherry turnovers, pies and summer stollens, still warm from the oven.  Not a person in sight – it was all there on the honor system and you left your money and took your pastry.  I have been trying to recreate those flavors ever since, but the  sour cherry season is woefully short and, well, this isn’t Michigan, so we are lucky to see them in New England at all.

So, if I wait to try this recipe before posting it the sour cherry season will be over and it will be pointless, so let’s hope this sour cherry pie recipe from the New York Times is as good as it looks.  If you do try it let me know what you think.

Nutmeg French Toast

 

This is so simple I am almost embarrassed to post it, but for years I was under the illusion that French toast should have cinnamon in it.  Um, no.  After years of noticing that the Mother’s Day French toast I got was always better than what I made, my dearest, the former breakfast chef showed me his method.  I admit the amounts here are not precise – I never measure anything when I make this.

• 6 Large eggs
• ½ cup half and half
• 1 teaspoon Madagasgar vanilla
• 1 teaspoon fresh ground nutmeg
• 12 thick slices day (or two) old French bread
• Salted butter (sometimes I fry the toast in unsalted butter and then top the finished toast with salted) – cold butter for the pan, room temperature butter to put on the finished toast.
• Real maple syrup
• Confectioner’s sugar (optional)

Stir together the eggs, milk, and vanilla in an 8×8 glass dish.  Grind in the nutmeg (do not use pre-ground nutmeg).   Warm up a large skillet (cast iron enamel coated if you have it) and melt enough butter in it to amply cover the bottom.  Dip three pieces of the bread into the egg mixture, coat it thoroughly (some people soak the bread in the mixture for a few minutes – this makes it very eggy and denser – if you do this you might want to increase the number of eggs to 8).  When the butter is foamy add the coated bread and brown on medium high (medium for gas stoves).

Meanwhile, warm the syrup in the microwave for about 40 seconds.

Brown the bread on both sides and remove to a serving plate or a warm platter.  Repeat with the rest of the bread.  Top with butter and a sprinkling of confectioner’s sugar.   Serve with syrup on the side.

 Serves 4.

Leek & Dijon Potato Salad

This is a tangy, crunchy salad that stands up to outdoor parties where a mayonnaise based dressing is risky.  I have not made it without the white wine but I imagine you can skip it and add a little more vinegar.  It is adapted from an original recipe by Jacques Pepin.

•  2 1/2 pounds small red potatoes
• 1/3 plus 2 Tablespoons extra virgin olive oil
• 1 medium to large leek, thinly sliced
• ½ cup chopped Vidalia onion, rinsed and squeezed dry in a paper towel
• ½ cup flat leaf parsley, chopped
• 2 teaspoons garlic, minced
• 3 Tablespoons Dijon mustard
• 3 tablespoons dry white wine
• 2 Tablespoons red wine vinegar
• ½ teaspoon Kosher salt
• ½ teaspoon fresh ground pepper

Boil the potatoes over high heat until just tender all the way through – do not overcook.  Drain until they are dry and warm enough to handle, then slice them about ¼ inch thick.

 While the potatoes are cooling make the dressing:

Heat the two Tablespoons of olive oil and sauté the leeks until they are soft but not brown.  Transfer them to a large bowl and add the onion, parsley, garlic, mustard, wine, red wine vinegar, salt, pepper and the 1/3 cup of olive oil.  Slice the potatoes into the dressing and mix everything together gently.

Serve warm or at room temperature – it’s best the same day but you can make it ahead one day, put it in the fridge and then bring it to room temperature before serving.  Do not heat it in the microwave.