Cherry-Chéri? – Cherry chutney extravaganza verrines with Etorki cheese
Cerises-chéries – Extravagances de chutney de cerises en verrines à l’Etorki
Cherries are finally in season and this house is a red fruit mad house, red fruits are all over, even on the rug, towels, and walls! I think in between the strawberries and the cherries, there must be about 15 lbs of those red beauties in the refrigerator. Enzo the dog and Lilou the parrotlet have been on a red fruit diet too like everyone else…I think there will be more cherry and strawberry recipes in the next coming days, for those who have a berry fetish like we do have here.
Cherry soup is a popular sweet and regional peasant soup served as a dessert where I grew up, mostly in a mountainy region called Les Vosges, it’s basically a ski area, with lots of farms and cabins, ski resorts, and many rustic restaurant offer it on their menu. The cherries are cooked in a red wine, sugar and vanilla with a flour base sauce. Due to the quantity of cherries, I might feature this one in the next coming days.
I have been entertaining lately therefore experimenting many cold soups served in verrines. I love small verrines, they make such cute and fun little appetizers. When you have tons of cherries like I do, chutneys or soups are wonderful, and call it a coincidence, but I found this deliciously pungent Basque cheese called Etorki, it’s a sheep cheese that is traditionally served in the Basque region (Pays Basque) with cherry jam as a tasting (en dégustation), so that was a no brainer, those dark cherries would turn into a jam or chutney and served with Etorki. That sweet-salty cherry chutney and Etorki cheese are simply a magic match.
Ingredients for 4 small verrines
- 400 g red cherries, pits removed
- 2 tbs sugar
- 3 tbs raspberry vinegar
- 3 cloves
- vanilla powder (or 1 vanilla bean scraped)
- Szechuan pepper
In a medium size pot, mix cherries with cloves, sugar, Szechuan pepper, cover it and let the mixture cook for 5-10 min at medium heat, until the cherries start to soften and turn into a jam. Add vinegar and reduce for an additional 5-7 minutes. At this point, the cherries are soft and look like a jam.
Remove from the heat, let it cool and serve in small verrines, with some etorki cheese on top.
This entry was posted by silvia on June 8, 2010 at 12:58 am, and is filed under Appetizers, Express - Less than 30 minutes, Sauces and condiments, Vegetarian - dairy. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
- Blanc-manger with almond milk, peach-apricot compte and grilled apricot
- Pistou or pesto – Minestrone soup with quinoa, shrimps and pistou
- You got it in the baba – Traditional baba au rhum
- Soup for the season – Split pea soup with pancetta
- Real or Fake? Salt cod brandade on marinated zucchini ribbons
- Simple and traditional – Semolina flans with caramel
- Do you smoke? Cigarettes with leeks, shrimps and shiitake
- In season – Apricot and rosemary tart
- Indeed fascinating – Lentil stew and poached egg with truffle oil
- The fancy banana – Banana “en papillote” with vanilla and rum
Simply delicious, love the vibrant color, and of course szechuan pepper add a bit of kick in there.
What a magical combination. The cherry chutney and sheep’s milk cheese are a killer duo. You have got me adding to my grocery list for tomorrow–that almost never happens. Thanks for your constant inspiration!
Yum! Cherries are my favorite summer fruit. This looks delicious.
Silvia, this is brilliant! What a show stopper – like you, we’re mad for cherries now that they’re in season, and the pairing of the cherry chutney with the cheese is fantastic. I’ll have to try the chutney, and I hope I can find the cheese as well!
oh my I love the color, and the spicy kick yum..with cheese even better..great recipe
Me again (smiling sheepishly) – I realize that my last comment links back to my old site. Silly me.
Anyway, I also wanted to mention that I do hope you post about the cherry soup – I have never had it before and would love to soon. I’m thinking of taking a friend who is visiting from out of town cherry picking this weekend. If we do, I’ll have tons of cherries to play with!
Seriously we are like cheese soulmates…I recently used Etorki to make a decadent grown-up truffled mac & cheese…yes expensive but so worth it….Enough of that.
I would gladly take a few of these wonderful verrines off your hands. Beautiful vibrant color jumps right off the screen.
I cannot believe how much red fruit you have…you really were not kidding. Enzo and Lilou must be having a field day.
Inspired use of Szechuan Pepper…you never cease to amaze!
Hi Silvia, Your photographs are stunning! I bought some cherries this weekend at the market, they are good right now!
I left an award for you on my blog, you are truly an inspiration, thanks, Patty
I can’t wait for my favorite cherry farm to open next weekend. This sound wonderful especially with the peppers.
C’est vrai les photos sont si réussies que j’avais l’impression de manger les cerises en te lisant! j’adore cette inspiration que tu as, le goût intense du fruit, et le contraste avec le fromage de brebis; que je ne connais pas d’ailleurs, mais qui sait ils en vendent peut-être à Beyrouth! tu vas m’excuser mais ces prochains jours je voyage, donc je risque de ne pas être aussi présente, donc, à très bientôt!
I’ve recently cooked a lot with etorki and I know how good it is in combination with cherries! I’m loving this cherry chutney verrines, beautiful! I too have a lot of cherries right now!
The photo tells all. Gotta try the recipe! It is simply irresistible.
je suis d’origine basque alors ça me va !!!
même si en fait en quantité c’est plutot l’inverse bcp de fromage un peu de confiture d’Itxassou !! bizz pierre
Beyond amazing…The photographs are stunning, and the recipe is outstanding. I am in love with this!
I love the combo of salty cheeses with sweet fruit… and (as a closet Neil Diamond fanatic) the title is right up my alley!
OMG, this is just so tempting, Silvia! You had me drooling over this yummilious sauce. Hmm…mmm…. Hope you’re having a wonderful day!
Looks fabulous, I eat rainer cherries all the time not so much these type. But man this looks like a winner for sure….15 pounds wow that $$$ of cherries…they are still sky high in price here…..love them dark black ones though…. looks wonderful!
Oh, how I’ve been envying those with cherries blessing their palettes lately. No need too feel too bad for me…our time Montreal is coming soon enough. My family gets together once a year at the end of June…and we have a real cherry fest. Just cherries and chat…that’s it…nothing fancy like those original verrines you’ve concocted!
I love reading about the stories behind your very creative recipes.
BTW…my little puppy ‘Sushi’ would have devoured these buckets of red right along with your two loves…great company indeed…now who’s cleaning up the mess? ;o)
Flavourful wishes, Claudia
Wow! Looks divine. I’m sure this treatment really concentrates the flavor of those cherries. Looking forward to the soup recipe!
When I see cherries, I just become so jealous!
Cherries are on my top 3 favorite fruit, I could eat a whole bag in one shot. This verrine is stupendous. I do not know that cheese though. What is it like? Mais en effet je vois comment certains fromages font un bon marriage aux cerises!
I love chutneys. Just made pineapple, myself. We haven’t got local cherries yet. Looks great.
Me and my berry fetish will be waiting expectantly for more recipes to come! This chutney looks amazing, I have only made before with dried tart cherries so I bet the fresh ones give it a really special taste.
Truly lovely verrines! They are such fun to make. I have the most delightful French book entitled VERRINES which I adore. Savory AND sweet.
And I’m going rather mad with cherries right now as well. Adding raspberry vinegar and Szechuan pepper to your cherries gives them so much zing and is a perfect partner to the Etorki cheese.
(Hope you pursue the cherry soup…..)
This is just the kind of recipe I adore – simple, with only a handful of ingredients but such flavour, such colour and punch!!! What can I say, I am cheese crazy, how can I not love this?
Wow, what a nice dessert…so elegantly presented…love the colors of it… nice pictures as well
What a perfect summertime dessert. I so love cherries and this would definitely hit that spot. Yum!
I have a berry fetish, Silvia! And I’ve never seen anything like this-so wonderful it is. I’m going to make it. I have a big bag of fresh cherries in the fridge and my Mom is coming to see me. I’m making it this weekend…!
I love learning new things from you. My cherry consumption has largely been limited to eating them fresh since I’m not a cherry pie (perhaps the most popular American adaptation) fan but I really like how the fruit is showcased in a chutney. The addition of the Basque cheese is just super.
Thanks for posting another winner!
This is beautiful!
Oh my goodness, I just found your blog yesterday and I am in love with everything you make! This combination of flavors has me so excited, I have to try it soon. Thanks for this new found inspiration!
It is sad that Poppa Trix does not share my love of cherries, and so there will never be pounds of them in my house. That said, I am tempted to make this for him – if anything could change his mind, this gorgeous dish certainly could!
This is just so adorable! The color is superb. That’s really cute that Enzo and Lilou are on the cherry diet too.
You’re so talented to turn simple ingredients to an elegant dish!
As always delicious and a great play on the brebis and cerises noir tradition of pays basque !
i love cherries and I am definitely going to do this chutney. it looks wonderful.Can I just can and process it for long term storage also?
Hi Kathy – thanks, not sure about preservation because I always eat it the same day, never preserved this one. You could try and let me know?
Silvia – such vibrant colors and I can only image the flavors of the cheese and the cherry chutney. It must be very complimentary and contrasting at the same time.