Cherry Recipes

Tiny couscous grains are made from semolina, the same wheat product that is used in making pasta. Like pasta, it is dried, and has a subtle flavor that adapts well to a variety of flavorings and additions, and it is equally good served hot with a sauce or cold in a salad. For this recipe, use a box of plain couscous, without added seasonings. After a brief sojourn in hot water, it is ready to use.

Published many years ago in a cookbook by Antoinette Hatfield, wife of Senator Bob Hatfield

This ginger-spiked version of haroset makes use of dried cherries, which have recently become widely available. As a family project, this recipe, with its dicing and grating and slicing, gives everyone something to do. Its rich fruit flavors have their roots in Sephardic traditions.

Just about anyone can open a can of cherries and turn into a pie crust, but when the cherries are fresh for such a short time each year, it's great to have real cherry pie.