Sometimes I feel like a grandma. And not just because I’m always tired from running after the kids or because I like to sit on the glider in my babies room and crochet. It’s because I have that old lady habit of not wanting to throw food away. And let me tell you people. I did not grow up that way. If a tomato so much as had a dimple, my mom would consider it rotten. Me? I go through my fridge and brainstorm about how I can use each and every fruit and vegetable to the last drop. If my fruits are getting too soft, I’ll make a compote. If my tomatoes are mushy, I’ll make a tomato soup. I just can’t stomach throwing food away. Lucky for my family, I don’t serve up Shabbos leftovers passed Monday, but I’ve been know to turn my leftover chicken soup into chicken pot pie. Lets hope I don’t become like one of those Bubby’s who is still serving up their leftover gefilte fish on Thursday!
Turning leftovers into do-overs recipes:
curry chicken salad
turkey pot pie
salmon pasta salad
chicken pot pie
black grape and plum compote
Bubby’s cabbage soup with flanken
Last week, I had some cherries that were on their way out. I thought about making cherry clafoutis, but I wasn’t really in the mood of baking (am I ever?). So I googled “leftover cherries” and I found my way to David Lebovitz’s cherries in red wine syrup. I’m a sucker for anything in red wine, so I knew I just had to make it. I’ve poached pears, figs, and prunes, but never cherries. My only issue with David’s recipe is that he uses cornstarch to thicken the sauce. I did not see a need for that at all. If you let the wine reduce enough, it will thicken into a lovely syrup. I served it over vanilla bean ice cream and pound cake, but I could eat it plain, straight out of a bowl.
More red wine recipes:
Rosh Hashana roast
london broil with red wine reduction
adapted from David Lebovitz
1 pound fresh cherries, stemmed and pitted
1/2 cup sugar
1 1/4 cups red wine
1 tablespoon balsamic vinegar
1/4 teaspoon almond extract
Put the cherries, wine, vinegar, almond extract and sugar in a large saucepan. Bring the mixture to a boil, reduce the heat and simmer, stirring occasionally, for approximately 30 minutes, until the cherries are wilted and the sauce has reduced and thickened.
Serve over ice cream.
1 year ago: fried fish sandwich