Tart Cherries Three Ways
Here are three simple ways to use a bounty of frozen sweet cherries:
Use a dehydrator to make dried cherries. The flavor is outstanding and they are delicious when added to simple salad with goat cheese and almonds.
Make a drink. A sour cherry infused vodka is a delicious gift and beautiful in your cabinet. Here's a cherry infused vodka recipe in case you still have cherries around from the previous winter shares!
Cook down into a simple compote or sauce. Oftentimes I clean out my freezer by combining cooking down all of my frozen fruit into one compote. Here's quick recipe with great ideas for using on yogurt, cakes and even as a pork tenderloin marinade.
Winter Spinach, Sweet Pepper and Mushroom Hash
5 strips of bacon sliced into 1/2" - 1" pieces
2 large russet potatoes diced into pieces, about 1/2"
1 medium onion about 3/4 cup chopped small
1 package frozen, chopped bell pepper
4 ounces white button mushrooms sliced
1 handful of spinach, coarsely chopped
1 1/2 teaspoons kosher salt divided
1 teaspoon freshly cracked black pepper divided
Eggs cooked to your preference
In a large skillet, over medium high heat, cook the bacon and then drain on a paper towel. Drain the grease from the skillet, leaving just a teaspoon or two in the pan. Add the onion to the pan and cook for a few minutes, until soft. Add the potatoes to the skillet, season with 1 teaspoon salt and 1/2 teaspoon pepper and then stir. Press into the bottom of the pan and let cook undisturbed for 5-6 minutes. Stir and repeat 2-3 times until the potatoes are soft and slightly crispy and the onions are browned and crisp on the edges.
Add the peppers to the skillet, stir and cook a minute or two. Add the spinach and mushrooms, stir and season with the remaining salt and pepper to taste. Cook until the mushrooms are tender and spinach is wilted. Serve topped with eggs done to your liking.