Mr Bing's annual Cherry Picking Party is the toast of a West Side Petaluma neighborhood at the end of each June. For Brian's big old Bing (tree) topples over with the ripest, ruby-red cherries at this time of year. Bag loads of the loveliest fruit found its way home with the most productive party guests at the end of this sweetest of Sonoma County summer soirees.
After an hour of impressive displays of muscular dexterity, cherry picking party-goers quashed a laborer's thirst with wines and artisan cheeses, as Mr B and his hostess-with-the-mostest Michelle put on a splendid outdoor feast of spit-roasted, garlic and herb infused lamb and summer salad greens with shaved Parmesan.
Had to duck out prior to al fresco movie screening and the sharing of a fancy fresh fruit trifle (yours truly knows the way to Mr B's ex-pat hosting heart). Topped with crumbled Cadbury's Flake on a bed of whipped cream, custard, strawberries, raspberries and sherry-soaked lady fingers, the Trifle was a late-night hit according to highly reliable source who stumbled in with even more bagged cherries just before yesterday turned into today!
Looking at the haul we've brought home on the countertop this morning, I've made a mental calculation of at least two pies, a giant cobbler and ....wait for it .... a mason jar of cherries in brandy for dramatic ladling gestures over other-wise typically stodgy Christmas-time desserts. A tablespoon of brandied cherries and juice would work wonders on a simple choccie loaf cake with lashings of whipped cream, mascapone maybe....
And taking inspiration from Mouse in the Pantry's Mel who made my mouth water this morning for her sun-brewed ice tea, here's a nifty way to sun-cook cherry preserves for that Christmas treat:
Brandied Bing Cherries - Recipe by Frances Rivetti
1quart of ripe bing cherries
1/2 cup of sugar
1/2 cup brandy
1 quart canning jar
Wash & core cherries and chop off stems to 1/2 inch long. Pack into canning mason jar until full to the brim. Add sugar and brandy. Close the jar with a new rubber seal. Shake lightly. Stand in sunny position outside for one whole, summer month! Store in a cool, dark place through Fall and early winter. Perfect for the holidays! You'll be glad you took the time. (If you are reading this in the UK, then don't bother with the solar cooking,unless, by some freak of nature, July or August turns out nice. Simply stick your jar of prized drunken cherries in the back of the pantry til Boxing Day when you need something swell to stick on top of the frozen cheesecake to take to the in-laws!)
That sounds like a perfect evening. And nice that you made them a trifle for pudding. You're brandied cherries sound good,too, they would have no trouble cooking outdoors here at the mo.
Posted by: Jan | Tuesday, June 24, 2025 at 08:03 PM
Just how hot does it get at this time of year in Oklahoma, Jan?
Posted by: Frances | Tuesday, June 24, 2025 at 08:14 PM
Hi Frances,
Actually we have had a bit cooler spring than normal this year due to all the storms and rain.
In the summer it is not so much the heat that's a problem as the humidity. Temps usually range from 95F to 105F, but when you factor in the heat index that adds another 10-15 degrees to the temp.
And unlike N.Cal it doesn't get cool at night, usually 78-85F. :(
Posted by: Jan | Wednesday, June 25, 2025 at 08:48 PM