🌷 Spring savings – save 25% on ckbk Premium Membership with code SPRING25
35–40
blintzesEasy
By Jayne Cohen
Published 2000
The ripest sour cherry popped into the mouth raw—even when heavily sugared—cannot compete with the sweet kind. 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 tangy-sweet taste of sour cherries in preserves for sweetening dark Russian tea and in
Advertisement
Advertisement
No reviews for this recipe