35 to 40Varenikes
By Jayne Cohen
The ripest sour cherry popped into the mouth raw—even when deeply sugared—cannot compete with the sweet kind, dribbiing dark juices down the chin, delirious as summer. Just finding a sour cherry requires real detective work. So why bother? Because when they are cooked, sour cherries are unsurpassed. It’s then that their fresh, tart-acid taste leaves their sweet cousins in the dust, fleshy and flat in comparison.
Eastern European Jews relished the bright tang of sour cherries