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FareShare Gazette -- January 2008 Recipes

FareShare Gazette -- January 2008 Recipes is built on Instant Yeast, Sugar, Salt, Baking Soda, and Buttermilk. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tbsp
• 2 tsp
• 1/4 tsp
• 2 1/2 cup
• 6 cup
• 1 cup
• 1 tbsp
• 3 tbsp

Method (preview)

1. 1

   Pour berries into saucepan.

2. 2

   Cover with water.

3. 3

   Bring to boil and continue cooking until berries are soft.

4. 4

   Pour into cloth bag, suspended over a bowl or dishpan, and allow to drain (do not squeeze bag so the juice remains clear).

5. 5

   Measure juice and return to saucepan. Add an equal amount of sugar, stir and bring to a boil. Cook quickly until jelly thickens.

6. 6

   Thoroughly mix all dry ingredients in a large mixing bowl (you know, your old favorite).

7. 7

   Add buttermilk and stir until the batter is stiff but not yet kneadable.

8. 8

   Do not knead this dough.

9. 9

   3. Cover the bowl with a damp towel and let rise in the usual manner for 45 minutes.

10. 10

    7. Bake for about 25 minutes or until the internal temperature reaches 180F. taken with an instant thermometer. (You don't have one? Get one.)

11. 11

    In a medium saucepan, bring the cherries to a simmer in 1 cup water.

12. 12

    Cook until cherries are soft.

13. 13

    Using a metal strainer and rubber spatula, press the cooked cherries through the strainer to yield cherry puree.

14. 14

    Discard skins and seeds.

15. 15

    Return puree to saucepan and add vinegar and shallots.

16. 16

    Bring sauce to a simmer; whisk in butter and salt and pepper to taste.

17. 17

    Serve with lamb or pork or use it to baste the meat while cooking.