Mon cherry: 3 dishes to make the heart go Bing

Tag : skin plates

Preheat oven to 450 F. Score duck skin in 1-inch intervals. Rubsalt and pepper into duck breasts.
Place breasts skin side down in a cold pan. Turn heat to medium andcook 2 minutes. Reduce heat to low and cook about 15 minutes oruntil fat is rendered.
Drain fat as it accumulates in pan. Turn over and cook another 2minutes.
Transfer breasts skin side up onto a rack over a baking pan andbake for 7 to 10 minutes or until slightly pink.
Discard remaining fat from skillet while breasts are baking.Increase heat to high and add vinegar and sugar. Cook until sticky,add port and reduce to a glaze. Add stock and chili flakes, andboil for 3 to 4 minutes or until sauce is thickened and reduced.Add cherries and simmer a few minutes.
Remove pan from heat and swirl in butter. Slice duck breasts andplace on plate. Glaze with sauce. Serves 2 to 3.
Perfect as a condiment for summer barbecues or an accompaniment tocheese plates. The relish keeps about 2 weeks.
Combine red wine, balsamic vinegar, red-wine vinegar and sugar insmall saucepan over medium heat. Add cinnamon stick and star aniseand bring to boil. Add cherries and simmer for 5 minutes or untilcherries are soft.
Remove from heat and cool.
Place cherry mixture in a jar and let sit at room temperatureovernight. Refrigerate. It will last several weeks. Makes about 2cups.
LATTICE-TOPPED CHERRY PIE
Cherry pie is my favourite pie and perhaps my favourite dessert.When my family first immigrated to Canada from Scotland, I becameaddicted to it.
Those tart, jewel-red cherries suspended in a thick cornstarchglaze surrounded by flaky pastry gave me comfort while I tried tolearn to adjust to life in Canada.
My addiction did little for my waistline, but lots for my emotionalstability. Quick-cooking tapioca works best if you whirl it in thefood processor or mini-chop to make it more flour like.
Divide pastry into two equal portions. Roll out one half and line a9-inch pie plate leaving a one inch overhang. Reserve other portionof dough. Chill pie crust and remaining dough until needed.
Combine sugar, tapioca and salt in a bowl. Place cherries in alarge bowl and toss with sugar mixture until coated. Fill chilledpie shell with cherry mixture.
To make lattice top: Roll reserved pastry to 1/8-inch thick. Usinga ruler and a pizza wheel, cut 16 ¾-inch strips. Lay 8 stripsacross the pie in one direction, leaving about ¾-inch gapbetween strips. To weave a lattice crust, gently fold back everyother strip starting with the first strip on the left. Lay onestrip of dough across top end of pie, perpendicular to originalstrips. Replace the folded strips.
Starting with the second strip from the left, fold back alternatingstrips. Lay another strip of dough parallel to the first crosswisestrip, leaving ¾-inch of space between. Replace folded strips.Continue folding back alternating strips until lattice is woven. Orjust lay one set of strips on and place the other on top.
Trim all pastry to about ½-inch overhang. Moisten the bottomcrust with water and lightly press strips to it to seal together.Fold bottom crust overhand over the lattice ends and pinchtogether, making either a fluted or plain crust edge.
Bake for 10 minutes, then reduce heat to 350 F and bake for 45minutes to 1 hour more or until juices are bubbling and thick.Serve warm or cold.
SHORT-CRUST PASTRY
This flaky short-crust pastry is perfect for all fruit pies. Usetrans fat-free shortening or all butter.