Bowlful of Cherries

What’s Cooking in Gail’s Kitchen? Start Smart: Bowlful of Cherries! Aren’t they lovely? Ripe cherries are an ideal snack, by the handful. For some, it’s so simple to remove the pit with your teeth. I knew a guy once who could tie the cherry stem into a bow. (I think he did it to impress his wife.) Ripe cherries pair well with Goat cheese, Camembert cheese, or Bleu cheese garnished with a sprig of thyme, basil, or mint. Their ruby-red color is as appealing as their natural sweetness. The possibilities are endless. Add chocolate pieces for a dessert charcuterie board if you like a relaxed atmosphere at the end of a meal. Whatever you choose, get a pound of cherries before they’re gone. And don’t forget a nice bottle of Chardonnay.

BOWLFUL OF CHERRIES

1 pound ripe cherries, stems on

1/2 pound cheese of choice

Fresh herbs

Dark Chocolate candies

Instructions:

Fill a small bowl with sweet cherries. Set aside. Make available a plate of pitted cherries. To pit a cherry, place the fruit on a cutting board. Using a sharp paring knife, press down gently on one side of the stem. Firmly slice an incision from top to bottom until the cherry loosens the pit. Do not crush the cherry. Gently pull on either side to expose the pit. Remove it with your fingernail. One side will have the stem, the other will not. Provide colorful toothpicks for piercing.

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