Saveur Blog Awards 2016 SAVEUR The SAVEUR Blog Awards are here, and from a pool of tens of thousands of reader nominations we’ve selected 78 finalists in 13 categories. Now it’s your turn to vote for a winner. Cast your ballot here early and often; you can vote as many times as you like by August 31st. Today: meet the finalists for our home cooking category, Most Inspired Weeknight Dinners. Cast your vote now » There are entire blogs dedicated to days-long projects and complicated recipes: DIY wedding cake, sous-vide turducken, recreating 17th-century feasts. Those all have their place, but what we usually want in a food blog is advice on what to cook right now : recipes that are appetizing, inspiring, nourishing, and approachable, written by a humane voice with a smart eye for great photos. Take it from us—it's not easy work, let alone easy to do consistently. These blogs nail it. i am a food blog i am a food blog , Steph and...
Bourbon Roasted Cherries. Hello lovah. I’m going to go ahead and implore you to double this recipe because for one you’ll already have the oven on so you might as well roast more. Second, you’re going to be eating these with a spoon, or if you’re even remotely like me, you might just pluck them out of the jar and pop them right into your mouth. They’re borderline addictive. I’m okay with that.
Besides eating them with a spoon these bourbon roasted beauties are amazing on ice cream, a slice of pound cake, angel food cake, cheesecake, or even stirred into your morning oatmeal. Goodness knows oatmeal needs all the help it can get. We even made a ROASTED CHERRY BOURBON ICE CREAM. I know, I know. It’s worth the price of admission. I absolutely adore roasting fruits and vegetables, the flavor factor it brings is off the charts. Yes, I even roast when it’s 100 degrees outside. Worth it.
I don’t pit the cherries prior to roasting, I do that after, BUT if you’re feeling froggy and want to do it before hand, go for it. Get those stems off though. They don’t taste so great. Pitting them after means I don’t need to use a cherry pitter, they’re soft enough once roasted that I can just squeeze the pit out. Easy peasy. I’m all for that. I’m also for the ROASTED CHERRY BOURBON ICE CREAM. So good, it’s worth mentioning twice. xo!
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