Flavor Profile: Balsamic Cherry

It took a bit longer than expected but we finally reached fall! A season of some of the best scents and flavors the earth has to offer. One of the new flavors I've been experimenting with is balsamic cherry. Yep, you read that correctly. Balsamic vinegar does wonders for sweet stuff by adding its own sugars and that tangy zip only attributed to vinegar. I mixed 4 ounces of dried tart cherries with 3 tablespoons of balsamic vinegar in a saucepan and let is simmer on low for about 15 minutes, stirring occasionally. It will initially let off some overwhelming vinegar fumes that will singe your nose hairs if you're not careful. Once the mixture has thickened I removed it from the heat and placed it in a small ramekin for safe keeping. I'm not sure how long it will keep for in the fridge but I used mine within a week and that seemed to be OK.

I used the cherries a few different ways, the first was on a flatbread. On a Trader Joe's frozen pizza crust I spread a generous layer of ricotta topped with caramelized onions, sliced smoked duck and apple jack brandy sausage (one of the many fine products at Oscar's Smokehouse of the Adirondacks) and dotted it with spoonfuls of balsamic cherries. I would like to think that any chicken apple sausage would be a decent substitute for those not lucky enough to visit Oscar's. A nice combination of flavors and textures, this flatbread is easy enough to pull off on a weeknight but seems way more elegant and complicated than it appears.

The second way I used the cherries was in brownie mix. I use the Food Network fudgy brownie recipe (rave reviews every time) and stirred in 1/2 cup of the balsamic cherry mixture, mixing until sufficiently incorporated. I brought them to school to share with coworkers with a little trepidation that they might not go over as well as my other baked goods. Well, I couldn't be more wrong. They disappeared by noon and a handful of people complimented my creativity and two asked for the recipe. I love when I make something that inspires others to say, "Wow, I never thought of that combination." It makes me feel like a culinary pioneer even though I'm more of a nomad.

Balsamic cherries would also be a nice base for sauces meant for pork or game meat. I even stirred a few extra spoonfuls into some yogurt for a pleasant burst of acidity to cut the dairy. The possibilities are finite but boy, are they delicious. Until the next dish, ciao!

Grilled Greens and Garlic Chickpeas with Pasta

Grilled Greens and Garlic Chickpeas with Pasta

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Lentil Mushroom Quinoa Burgers

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Harissa Chicken Salad

It's said that residents of warmer climates eat spicy foods to keep cool. The heat and spice in the food cause the body to produce sweat, which helps lower the body temperature. Since I love spice and staying cool I figured I'd work this concept in to my no cook meals for the week, (me and the stove top are on a break until the temperature goes below 85) which included this harissa chicken salad recipe

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Corn and Leek Quiche with Proscuitto Sage Topping

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Hi all! I got back into the kitchen this weekend and was joined by my little friend harissa. This North African spice paste goes on EVERYTHING. I have a laundry list of uses, two of which I've featured here. Other ideas? I'm thinking yogurt marinade, compound butter, mixed into ground meat for burgers, and tossed with green beans. The only thing harissa doesn't go on? Your tongue.

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