Skip to main content

Cherry Turnovers

This has been a big year for cherries and the large crop has stimulated my curiosity. I decided to make cherry turnovers, something I haven't tried before. The turnover dough is a pie dough with the addition of sour cream. The result is a very rich and soft dough. Here are some turnovers being assembled. And yes, I didn't make these very regular. I probably should have sealed them a little more thoroughly, too.

But boy, they sure taste good. I made some right away for a breakfast treat. The rest went into the freezer for future breakfasts, one of which happens to be today. My beauty is cooling as I type.

Comments

Popular posts from this blog

Serious Spices

During our Bengali breakfast session, Milu showed me her spice tray. All the spices here are whole and unground, allowing them to stay fresh for longer. She explained that this type of tray is standard issue in Indian kitchens. But the tray only her first line of defense in her never-ending war against boring food. This is her pantry. You can see the vast array of spices and flavorings that make up the core of her stock. I can't think of a better illustration of the palate of flavors that make up Indian cuisine.

Brooklyn: Ganso

When I hit the ground in Brooklyn, I was in the mood for something fast and fun. I decided to try this small, hip ramen shop. I ordered the traditional miso ramen. I enjoyed the slightly salty broth and the firm, toothy noodles. The egg and pork belly provided a nice spot of protein. It was a satisfying meal for a cold winter evening.

Tucker: Monterrey

This restaurant, part of a regional chain, has been in the neighborhood for untold ages. Its feel is cozy and welcoming. The staff is very nice. I ordered an interesting dish, pork and cheese on a sizzling platter. The cheese makes this a very different dish from fajitas. The cheese browns and crisps up, putting a real spin on the pork. The browned cheese complements the sweetness of the pork to make a very umami dish.