1 tablespoon butter, softened
1/2 cup butter, softened
2 1/2 cups all-purpose flour
1 teaspoon baking powder
salt to taste
3/4 cup white sugar
1 tablespoon caraway seed
1/2 cup milk
Lemon zest from 1 lemon.
Sour Cherries (pitted)
Preheat oven to 350° F.
Grease and flour the bottom and sides of an 8-inch square cake pan with softened butter. I actually just used the butter wrapper paper.
Sift together flour, salt, and baking powder. Add lemon zest.
Cream 1/2 cup butter and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well. Stir in sour cherries. Spoon batter into prepared cake pan. It’s pretty thick and gloopy, but it works.
Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.
This is a zingy cake what with lots of lemony flavor from the zest and the pucker power of sour cherries. But somehow it’s just perfect.
My best friend brought over about a quart of fresh sour cherries she picked yesterday. I decided I might try them as an option for sweet and sour pork chops since I had some fresh pineapple that could be used to sweeten their sourness.
First I cooked some rice. I always make 2 cups of rice when I cook it because it stores well and I can use it in many dishes. To make rice, I put two cups of long grain white rice in my wire strainer and run it under cold water, rinsing away the starch. I then put it in a pot that has a tight-fitting lid with 3 cups of cold water and 1 tsp of salt. I turn up the heat to medium high and let it come to a rolling boil. Then I turn the heat off and leave it until I am ready to serve. I do not lift the lid. I do not stir. I do nothing at all. It will be perfectly done if I leave it alone, steaming in the pot. Now I like slightly dryer rice than many Americans, so you can try up to 4 cups of cold water. 4 cups gives you the usual soft (and to me, mushy) American style of cooked rice.
To make the sauce, I cut about 1 inch off a ginger root, peeled and minced. I then minced 3 garlic cloves. I heated t tbsp of olive oil in a skillet and added about 10 cardamom seeds that I removed from 2 pods. I then added the ginger and garlic and let them sauté while i chopped up half a small purple onion and added that. I let that sauté away while I pitted cherries, cutting them in half and removing pits. When I had one cup of pitted cherries, I added that to the sauté pan with the onions, garlic and ginger. I then added a dash or Sriracha and 1 serrano pepper, minced. I let the cherries cook until tender. Then I added 1/4 cup of chopped fresh pineapple and the juice from chopping it up. Taste-testing, it was still a bit too sour, so i added about 1 TBSP of buckwheat honey. Now it was perfect. I had enough for two chops, but I only cooked one, putting the rest in a container for another day.
I heated a pan with a bit of oil and fried the pork chop. After it was done on one side, I turned it over and poured half the cherry sauce on top of the chop and let it continue to fry. When it was done, I put it on a plate with some rice and made sure to spoon rest of the sauce from the pork chop pan onto the rice.
Pork loves fruit and sour cherries were no exception. The sauce was hot, tart, sour and sweet. That buckwheat honey gives it s deep earthiness that regular honey does not. Balancing sour does not always require a lot of sweet. Spicy can balance sour, too, and in this case, spice was a great balance. The addition of cardamom added a rich, headiness that made the whole thing so fulfilling to all the senses.