Polish Cherry Soup – Zupa Wisniowa

5 Comments

Growing up on the farm, my dad has fond memories of this soup from cherry season, featuring the fruit freshly picked off the tree. Though it’s not exactly the same as my Polish grandma’s, Dad says it’s “just as he remembers” (and he’s a terrible liar, so I’ll take that as a positive sign!). You can also serve it cold, with or without the noodles.

polish cherry soup 2

Polish Cherry Soup - Zupa Wisniowa

5 1/2 cups pitted fresh sweet, ripe cherries, divided
2 cups water
1 tablespoon freshly squeezed lemon juice
4 sheets lasagna noodles, cooked according to package directions (I use Tinkyada)

Put 4 cups (960mL) of the cherries and water in a large saucepan. Bring to a boil over medium heat. Remove from heat and using an immersion blender or transferring to a food processor, puree until mostly smooth. Stir in the lemon juice. Set aside. Add the remaining cherries to the mixture, pressing with a fork to slightly mash. Cut the lasagna-noodles width-wise into 3/4-inch strips. Stir them into the soup. Serve at room temperature or cold.

polish cherry soup

Chocolate Cherry Fudge Pops

3 Comments

Starting with a pudding base, these rich fudge pops shine with a chocolate-cherry combination that everyone is sure to love. You can buy molds for under $2 at the grocery store.

fudge pops1

Chocolate Cherry Fudge Pops

  • Servings: 6 to 8 pops
  • Print

2 cups nondairy milk*
1/3 cup agave nectar or maple syrup
1 teaspoon vanilla extract
2 tablespoons tapioca starch
2 tablespoons unsweetened cocoa powder
1 cup sweet cherries, pitted and finely chopped

Whisk the nondairy milk, agave nectar, and vanilla extract together in a medium saucepan. Add the cornstarch and cocoa powder; whisk until smooth. Bring to a boil on medium heat, then reduce to a simmer, whisking often, for 2 minutes, until thickened. Stir in the cherries. Let cool 10 minutes, then pour into the ice pop mold. Chill completely, at least overnight. To serve, run hot water on the side of the mold to loosen.

*For the nondairy milk, I used unsweetened coconut milk beverage in the carton. Almond milk is a great option, too.

fudge pops2

Heartnut Basil Pesto

5 Comments

Local to me, Grimo Nut Nursery is home to the heartnut, a member of the walnut family fashioned in a heart shape. Heartnuts have a smooth, creamy texture with a flavor similar to a cross between walnuts and cashews, and an impressive nutritional profile, too. They have twice the fibre of walnuts, are rich in omega 3 and 6 fatty acids, and are recognized for their role in heart health.

Here, smooth, silky pesto is laced with basil, a touch of garlic, and the unique flavor of toasted heart nuts. Serve as desired, such as with your favourite whole grain pasta, in lieu of pizza sauce, or stirred into mashed potatoes.

photo(1)

Heartnut Basil Pesto

2 1/2 cups loosely packed basil leaves
1/2 cup shelled heart nuts, toasted
1/4 cup water
1 large clove garlic
Pinch sea salt
2 tablespoons extra-virgin olive oil

Put the basil leaves, heart nuts, water, lemon juice, garlic, and salt in a food processor. Process until smooth, turning off and scraping down the sides as necessary with a rubber spatula. With the food processor running, slowly stream in the olive oil, continuing to process until completely smooth. Adjust salt to taste.

IMG_6493