Tag Archives: cherries

cherry + vanilla + coconut milk ice pops {vegan}

I made these cherry + vanilla + coconut milk ice pops a couple of weeks ago. They disappeared all-too-quickly – within, like, two days! Or so I thought. I was cleaning out my freezer yesterday and, to my delight, found that one had slipped under some frozen blueberries. It was waiting so patiently for me to find it! Needless to say, I went out to the garden, sat down, and tried to savor it slowly. These are some my favorite ice pops to date.

It was almost like I was immediately rewarded for taking the time to clean out my frozen storage department. I have been following along with the Kitchn’s twice-a-year “Kitchen Cure”, a step-by-step revamp of your kitchen over the course of a few weeks. I am not quite up to date with the assignments, but I have the best of intentions to get my kitchen into shape, since our recent remodel. An upcoming {and long-awaited} blog post on the process and the details will definitely happen in the near future. We are awaiting the delivery of our range hood, and then we can complete the final tiling!

Until then, let’s enjoy some cherries!


cherry + coconut milk ice pops {vegan}


  • 9 ounces full-fat coconut milk
  • 12 ounces ripe cherries, pitted and fully blended
  • 1/4 cup agave nectar
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla
  1. Combine the coconut milk with 1/8 cup of the agave nectar and the vanilla. Stir to incorporate.
  2. Evenly divide the mixture into six ice pop molds and place in the freezer for 10 minutes.
  3. Meanwhile, purée the pitted cherries and add the remaining 1/8 cup agave nectar and the lemon juice, mixing together thoroughly. Set aside.
  4. Once the 10 minutes have passed, slowly pour and evenly distribute the cherry mixture over the coconut mixture. Freeze for 30 more minutes.
  5. Now you can add the stick and continue freezing for another 3-4 hours.
  6. Wait patiently, and then eat them UP!

We grabbed some cherries from the Pearl Street Farmers’ Market here in Denver and also hand-picked our own sour cherries at Berry Patch Farms in Brighton. Aside from eating them right out of the box and making a couple of batches of ice pops, we have made a summer fruit bake, baked a cherry pie, fixed some brandied cocktail cherries, and mixed up some amazing cherry bourbon smashes.

I’ll close with some shots from a recent trip to Berry Patch Farms. This organic, family-run farm is about 30 minutes north of our house, but the trip is always worth it. We brought home some free-range, fresh eggs, colorful flowers, herbs, and vegetables. This past trip, we picked cherries {first time ever!}, and it was so much fun. We arrived about an hour before they closed, so we hustled and managed to quickly pick about eight pints. It helps to have a 6’4” boyfriend to score the cherries at the top, that no one else had gotten that day!

XO,

Jayme

summer berry crumble bake {vegan and gluten-free}

Like most of you out there, I have been hitting the local farms and markets, as often as I can here lately. I tend to bring home so much fruit or produce that I don’t have enough time to deal with it all. It is just so fresh vibrant and super tasty right now; it’s hard to resist. I was immediately inspired by a recent post by another Denverite, Ashlae, of Oh, Ladycakes. She made the most beautiful summer fruit pecan crisp, and I knew it was meant specifically for me {that’s so true!} and my ridiculous stockpile of summer fruit, waiting in the depths of my refrigerator.

I am seriously ready to pump some more life into my, well, life, and this blog. If you are a new reader, you may see some delicious posts or a colorful photo, but you have also probably noticed I have been a little out of sorts, down, and scattered, as well. I don’t know what it is, exactly, but I feel like a marionette many of my days. Like someone else is pulling the strings and calling the shots, but I can’t respond or talk back because I am just a doll on a string. I am in desperate need of balance.

Don’t get me wrong, I enjoy my garden, I like my job as a sommelier, I love taking the time to cook a thought-out meal, and I even find gratification in staging shots, photographing, and documenting all of these things. I just miss being able to sit still and reflect, to devote 100% of my attention to a friend over coffee, and to feel like I have permission to escape up into the mountains and detach for a few hours…or days.

I find great peace simply chopping fruits, herbs, and vegetables. Sometimes, I really enjoy following a simple recipe and getting lost in the preparation, not trying to compose a creative concoction or interpretation. This is the kind of recipe that you can get lost doing. You gather, wash, chop, assemble, bake, and enjoy. I’d love for someone to actually make this for me tonight, but instead, I will write about the time I enjoyed it this past week.

I present to you my vegan berry crumble bake, inspired by Oh, Ladycakes’ summer fruit pecan crisp. It’s easy and oh-so-rewarding. And it is completely versatile, since you can substitute any fruits that are in season, when you happen across this post! Be sure to grab a can of full-fat coconut milk to make some extra coconut whipped cream for the garnish.


summer berry crumble cake


  • 1/2 pint strawberries, sliced
  • 1/2 pint blueberries
  • 20 or so cherries, pitted {optionally sliced in half}
  • 1/2 pint blackberries
  • 1/8 cup raw sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup coconut oil
  • 2 tablespoons full-fat coconut milk or almond milk
  • 3/4 cup raw sugar
  • 1 cup almond flour
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/2 cup chopped nuts
  • 1/4 cup rolled oats
  1. Preheat oven to 350 degrees F. If you are anti-oven because of the summer heat, you can totally make this dessert in the grill. Just monitor the temperature and place the baking tin on a stone or baking sheet.
  2. Wash and slice your fruit and set aside in a medium bowl.
  3. Toss the fruit together with the sugar and vanilla and set aside to incorporate.
  4. In a small saucepan, over medium heat, melt the coconut oil with the coconut milk, just until the mixture is warm.
  5. In a large bowl, combine the sugar, almond flour, cinnamon, and sea salt.
  6. Stir in half of the coconut oil mixture into the flour mixture, using a fork to integrate. Add the remaining half of the coconut oil mixture, until the texture looks like coarse crumbs.
  7. Stir in the oats and nuts of your choice. I had almonds on hand, but pecans would be perfection.
  8. Evenly divide the fruit mixture into baking tins. You can use a 9 by 5″ loaf pan or use a mini-loaf pan, like I did. Top the fruit mixture with the crumble mixture.
  9. Bake at 350 degrees F for about 30 minutes, or until the crumble is nice and toasty brown.
  10. Let cool for 30 minutes, before serving.
  11. Serve with coconut whipped cream!

The boyfriend and I couldn’t finish these berry crumbles in one sitting, so we scooped out the dessert into small, ceramic bowls and heated them up, when we were ready for more. Topping the crumbles with coconut whipped cream is a perfect match, but when we ran out, So Delicious Vanilla Coconut Ice Cream was a great stand-in.

Signing off with some photos from the mid-July backyard garden. Things are moving along quite quickly, almost too quickly. In about two weeks, we will have more tomatoes than we know what to do with. Time to prep all of the jars down in the basement, so we can do some canning!

And let me know if you have any tried-and-true organizational or anti-stress techniques. I will take notes and put them into practice! Cheers to a more uplifting post over the next couple of days. I am working on the up-and-up!

XO

 

summer cherry bourbon smashes {2 ways}

Yep, here I go again! Posting more about summer cherries {with at least two more cherry posts in draft form!}. I cannot get enough of them right now. In fact, the boyfriend and I headed out to Berry Patch Farms in Brighton, Colorado, to pick our own pie cherries. I had never picked cherries before. It proved a little time-consuming, but we had so much fun! I even ended up befriending a chicken, temporarily losing my debit card, and coming across some snap peas along the way.

I have also been researching how to perfect my lattice crust technique for a possible cherry pie and dreaming up ideas on how to make adorable, miniature cherry pies in jars. Too bad work and gardening and laundry get in the way. Those cherries will have to wait until tomorrow. Until then, I am sneaking little handfuls of those sweet, red spheres and tossing them into glorious summer bourbon cocktails. Bourbon is not just for the cooler months. I’ll prove it.

A little less than a month ago, the season’s first cherries started to trickle in. They weren’t grown locally and tasted a tad sour, but I just couldn’t wait for Colorado cherries. So, I grabbed a couple pints and set out to make some brandied cherries. The process was messy but ever-so-delicious. As I mentioned before, when you decide to pit cherries, grab a friend, pop a bottle of wine, turn on some music, and cover yourself in a towel. Gloves help, too. I actually remembered those this past pitting adventure, thankfully. For once, I planned ahead and actually followed through!

I have come across some resourceful ways to preserve summer cherries, but sometimes it is tricky to find creative means to incorporate them later on. Enter the brandied cherries. I have used the cherries in small tarts, in bourbon smashes, and as a garnish in Manhattans. I even ventured out and used them in a glaze for a pork tenderloin. I am suddenly contemplating a boozy cherry popsicle right about now.


brandied cherry bourbon smash


  •  2 ounces bourbon {I used Tin Cup}
  • 4 brandied cherries {see my recipe}
  • 1 tablespoon raw sugar or 1/2 ounce agave nectar
  • 1/2 ounce lemon juice
  • dash orange bitters {I used Miracle Mile}

Toss the brandied cherries, raw sugar, and lemon juice in a double old-fashioned glass and muddle well. Add ice, pour in the bourbon, and give a shake of bitters. I like to pour the cocktail into a shaker tin and pour it back into the glass to incorporate the cherries. A good stir will also work.

What if you don’t have any brandied cherries on hand? No worries. Just use the fresh cherries you have and make this adaptation. I made another version of bourbon smashes last summer, when we were remodeling our kitchen. Whenever I make this cocktail, I am reminded of that crazy time, when our house was full of boxes, and we had to do our cooking, dish-washing, and dining on our back porch. So, a good cherry bourbon smash makes me feel grateful!


fresh cherry bourbon smash


  • 1 1/2 ounces bourbon
  • 1/2 ounce Cardamaro {or amaretto, for a twist}
  • 4 fresh cherries
  • 1 tablespoon raw sugar or 1/2 ounce agave nectar
  • 1/2 ounce lemon juice
  • dash orange bitters

What are you doing with summer cherries, while they are in season? Later this week, I’ll be posting that cherry pie I mentioned, as well as some cherry coconut milk popsicles that were amazing.

Cheers to a great weekend!

toasty whole grain granola with dried cherries + dark chocolate

I am just settling in this afternoon, back from a week-long vacation on Lake Burton, in north Georgia. And by vacation, I mean family reunion. Contrary to what most might assume, the break away from work was refreshing, no family feuds ensued, and the scenery was breathtaking. Any worries we had on the trip were quelled, once we turned the key to our front door: the houseplants didn’t die, the cats made it alright, and the garden surprisingly flourished.

I am taking a short break to write this post, before we deal with the “unknowns” in the refrigerator. I am thinking that a lot of what is still hanging out in the fridge will go straight into the compost. I don’t feel bad about that. The unused food will soon be recycled into soil for our garden’s vegetables and herbs. Even though the trip was relaxing, I am still in vacation mode and want to set up our workweek right. In addition to preparing a versatile quinoa salad for the week, we are also assembling one of our favorite kitchen staples: granola. This particular version, however, definitely carries a theme of indulgence and decadence. Vacations have got to be stretched out as long as possible, right!?

I have been making riffs on granola for years. It is a nutritious and versatile treat that can be made quickly and can utilize scraps and leftovers from your baking cabinet. I tend to make versions that incorporate remnants of oats from a baking experiment, nuts and seeds from a spring hike, and dried fruit that just isn’t tasting quite good enough by itself. I just toss them all with a bit of oil and add some sugar and bake until crisp and golden. Sounds easy, right? It is. Here is a basic granola recipe that I use for everyday breakfasts and snacks, along with a couple of delicious variations.


toasty whole grain granola with dried cherries + dark chocolate


  • 2 cups oats
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/2 cup almonds, chopped coarsely
  • 1/8 cup golden flax seeds
  • 1/2 cup walnuts, chopped coarsely
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil
  • sea salt or cracked pepper, to taste
  • 1/2 an 8-ounce dark chocolate bar, roughly chopped {you can snack on the other half, while making the granola. You’re welcome. I like to use anything by Ritual Chocolate, made here in Denver. You’re double welcome.}
  • good handful of dried cherries, to taste
  • pinch of cinnamon, optional
  • dash of vanilla extract, optional {you can guess that I use Oh, Lady Cakes’ vanilla extract …why wouldn’t you, unless it’s sold out?}

  1. Preheat oven to 325 degrees.
  2. Toss all ingredients, minus the chocolate and dried cherries, in a large bowl, making sure to coat evenly with the oil and maple syrup.
  3. Spread the oat and nut mixture onto a baking sheet and bake for 25 minutes, or until lightly golden brown. You should smell the toasty, cozy aroma of roasted nuts. Be sure not to over-bake. Burnt granola is not the best kind of granola.
  4. Once baked to perfection, set aside and let cool.
  5. Toss cooled granola into a bowl and add dried cherries and dark chocolate. Pour mixture into a large Mason jar or anything with a tight lid. You’ll want to keep this fresh and out of the way of humidity.
  6. Serve by itself or along with some skyr {Icelandic yogurt} or Greek yogurt. You can add fresh fruit, if you don’t have dried fruit on hand. This recipe yields one large, quart-sized Mason jar, plus 1 1/4 cup extra.

I have been seriously enjoying the cherry season this year. My recent brandied cherries turned out perfectly, and I have pitted and dried some more, just to capture their essence of summer. To dry your own cherries, you can either easily dehydrate them in the oven or in a food dehydrator. This is the one that I use most frequently.

I am officially off to clean out the refrigerator and finish up the granola project. I have some leftover, week-old sangria that held up quite nicely, while we were away. I just might have to pour myself a glass and sit out in the backyard. Speaking of sangria, you can read my most recent post at the Kitchn, featuring the best red wines for summer sangria, here. Pour yourself some and make your shopping list for granola. Or simply scour your cabinets and make a “kitchen sink” version of your own! Cheers!

brandied summer cherries

I have been patiently waiting for cherry season. As soon as I spied some sweet, ripe, organic cherries, I grabbed about two pounds’ worth and headed home, bursting with ideas on how to capture their ripeness. Of course, I couldn’t resist selecting a handful of the ripest, juiciest ones I could find, right there in the car. It got messy pretty quickly, but I really could have cared less.

I have been thinking about preserving cherries, ever since I saw Kristy Gardner’s bourbon-soaked cherries a while back. She pretty much writes the book on all-things-bourbon, so that’s definitely another upcoming project. For now, since I had some leftover brandy from a recent sangria experiment, I went with a juiced-up, brandied version. They’re super easy and delicious, and they will go perfectly with one of my barrel-aged Manhattans {debuting in my kitchen in about a month!}.

If you have ripe cherries at your fingertips, use them; otherwise, frozen cherries will work just fine. I did walk away with a few tips from the cherry-pitting process:

  1. Wear an apron. If that is not an option, drape a towel over yourself. You’ll thank me.
  2. Maybe invest in a cherry-pitter. I tried using a paperclip, but I ended up loving a simple kebob skewer.
  3. Pour yourself a nice, big glass of wine, find a friend to help, and play a good set of music. This takes a while. I drank a little of this deliciousness {Stolpman “l’Avion” Roussanne, 2011, Santa Ynez Valley, one of my fave summer wines ever} and listened to this {Etherwood’s self-titled, gorgeous drum-and-bass album, on repeat right now}.

Alright, let’s make some brandied cherries!


Brandied Summer Cherries


  • 1 pound ripe, organic cherries {I used Rainier}, and a little extra for juicing {optional}
  • 1/2 cup freshly juiced cherries {you may substitute water}
  • 1/2 cup raw sugar
  • pinch of salt
  • 1/2 cup brandy
  • 1/8 cup Cardamaro liqueur
  • 3/8 cup Solerno blood orange liqueur
  • 1 cinnamon stick
  • 3 cloves
  • 5 pieces orange peel

If you want to keep it simple, just use brandy as your spirit component. I had a few interesting liqueurs on hand, so I went a little crazy. Another good option is to use 3/4 cup brandy with 1/4 cup orange liqueur, for some added bright citrus notes.


Steps for {the Most Amazing} Brandied Cherries


  1. Wash, de-stem, and pit your cherries.
  2. In a medium saucepan, combine the cherry juice, sugar, salt, cinnamon, cloves, and orange peel. Bring to a low simmer, fully dissolving sugar, about five minutes, letting the spices integrate with the liquid.
  3. Remove from heat and add spirits {brandy, Cardamaro, and Solerno}, stirring to integrate.
  4. Remove cinnamon stick, cloves, and peel. Feel free to keep them, if you want a heavily spiced version of brandied cherries.
  5. Divide cherries into two half-pint canning jars.
  6. Evenly distribute the liquid into the two jars.
  7. Let the jars cool and then transfer into the refrigerator.

The brandied cherries will further develop in flavor over the course of a month. They taste best if used within four months, so this small batch recipe is the perfect size. They are delicious on their own and are the perfect garnish for a Manhattan. If you like a sweeter, fruitier Manhattan, toss a half ounce or so of the brandied cherry juice into your cocktail for added depth and flavor.

Feel free to experiment with the spirit component of this recipe! Try substituting rum, amaretto, or bourbon. I might add a vanilla bean with rum next time. Signing off with a close-up of the cherry-pitting aftermath and some recent garden captures. How are you preserving cherries or any of summer’s current treats? I need to expand my repertoire further! Cheers!