Re: [CH] Cherries and Habs
Tina Brooks (shoestring_louise@yahoo.com)
Fri, 20 Jun 2008 12:21:41 -0700 (PDT)
> As it turns out, it's only fifteen /quarts/ - but that's still a lot of
> cherries. However, I happen to have on hand a whole mess (that's a
> technical term) of Brother Jim's pureed habanero, not to mention other
> ingredients that could be combined therewith. So I'm seriously
> considering venturing into cherry-habanero-sauce-land this weekend - or
> similar projects if I can find a good recipe. Anybody have sage advice
> (or recipes) to offer on the matter?
Are they sweet cherries or sour cherries???
Either way... cherries, habanero, grand marnier... great flavours together.
T
Tina Brooks
VP Marketing, Peppermaster(TM) Hot Sauces
http://www.peppermaster.com
Brooks Pepperfire Foods Inc.
http://www.pepperfire.ca
Phone: (514) 393-3430
26 St. Jean Baptiste, East
Rigaud, Quebec, Canada
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purpose. Helen Keller"
----- Original Message ----
From: Jonathan Smillie <jonathan.smillie@gmail.com>
To: Chile Heads <chile-heads@globalgarden.com>
Sent: Friday, June 20, 2008 2:22:32 PM
Subject: [CH] Cherries and Habs
So my wife, insightful and considerate woman that she is (I have to
write that in case she's got a spy here on the list), calls me this
morning and says "Amanda at work says her mother has too many cherries
from her tree in the backyard. I told her you, being so into cooking and
all, could help her out."
Not seeing the pit opening up before me, I said, "Sure. How many are we
talking about?"
"Fifteen gallons. I've got them in the car."
As it turns out, it's only fifteen /quarts/ - but that's still a lot of
cherries. However, I happen to have on hand a whole mess (that's a
technical term) of Brother Jim's pureed habanero, not to mention other
ingredients that could be combined therewith. So I'm seriously
considering venturing into cherry-habanero-sauce-land this weekend - or
similar projects if I can find a good recipe. Anybody have sage advice
(or recipes) to offer on the matter?
TIA,
Jonathan