Kirsch Poached Cherries

"A bag of cherries please," I said to the sweet Italian man on a street corner in Venice. He handed over the bag and I promptly sat down and ate that bag of cherries down to the very last one. Eating a seasonal bag 'o cherries in Italy is one thing. Buying a bag at your local market is another. Still delicious why not add another element to the mix? Here's a recipe that gives the cherry a boozy kick and a candied texture that packs a punch! Enjoy!

Recipe 

8 Tbsp Kirsch

4 C red wine

Juice of 1 large lemon

Zest of 1 large lemon

½ C granulated sugar

1 lb Bing cherries with stems

In a large non-reactive saucepan combine Kirsch, wine, lemon juice and zest and sugar. Bring to a simmer stirring until sugar dissolves. Submerge cherries in liquid and simmer on low for 20 minutes or until cherries begin to soften. Take off heat, place in glass bowl and cool in refrigerator. Serve in individual decorative bowls stems up with some liquid. Yields 8-10 servings.

Summer Salad - Tomato, Feta and Basil

When temperatures hit 3-digits the last thing I want to do is turn on the stove or oven. The thought of standing over heat makes me cringe. So what a better way to compliment a meal by adding a beautifully composed summer no-cook dish. This 3-ingredient salad recipe is simple and quick to make. A perfect accompaniment to a summer BBQ, dinner or lunch party. Enjoy! 

Recipe

8 medium size tomatoes, sliced 1/8”

8-ounces block Feta cheese, sliced 1/8” 

2 small packages fresh basil, leaves picked off stems 

3 tsp sea salt

2 tsp fresh ground pepper

¼ C good quality olive oil

On a large platter arrange slices of tomato and Feta so that they overlap. In between each tomato and Feta slice place a basil leaf. Repeat. Sprinkle with salt and pepper. Drizzle with olive oil. Serve immediately. Yields 15-20 servings.