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May 31st & Double Cherry Tartlets

May 31, 2011

Last day of May – wow, that was fast.

C s Rehearsal Dinner stuff

The next two weeks are going to be crazy: dear friend/neighbor/catering partner is getting married this Saturday! THIS SATURDAY! I have so much cooking to do… The diningroom table disappeared two weeks ago under a load of linens, serving pieces, chafing dishes… Now to get them to the Rehearsal Dinner location… then cook, cook, cook!

Post Post-Grad #2 Son just vacated his sub-let apartment, so the early attic furnishings are now crowding our garage & downstairs.

DH can no longer speak, but is mumbling his mantra, “14 days to the beach,” “13 days to the beach,” “12 days to the beach…”

Lucy is reacting poorly to the unusual activity around the house, awakening me at 2AM every morning for the past two weeks.

When it rains it pours: DH & I have Communion prep duties at church this week; CSA veggie pick-up; fresh milk pick-up; choir practice; prayer group; minding the dwarf trees & strawberry patch; keeping Moxie’s slaughterhouse clear – the steps into the house from the garage are her favorite dumping ground…

#3 Son & his bride are arriving next week, then the whole family heads to Pensacola Beach together… sort of together…

#1 Son is here then gone then here then gone…

If Posts this week are a bit off…now don’t bring up the Zombie Post again! If Posts this week seem a bit scattered, you now know why.

Recipes, recipes – I know I have one to share somewhere… Maybe an old one I wrote for the first catering job I did…

Double Cherry Tartlets

Ingredients:

  • 3 Tablespoons Quick Cooking Tapioca
  • 2 cups Cherry Juice
  • 1 cup Sugar
  • Pinch Sea Salt
  • 2 pounds frozen Dark. Sweet Cherries, thawed
  • 2 cups Dried Cherries
  • 1/2 teaspoon Almond Extract

Instructions:

  1. Combine cherry juice & tapioca.
  2. Let stand for 5 minutes.
  3. Bring to full boil over medium heat with sugar, salt & cherries; Boil 5 minutes.
  4. Stir in almond extract.
  5. Cool completely.
  6. Stir in dried cherries.
  7. Set aside.

Filling:

  • 1 can Eagle Brand Milk
  • 8 ounces Cream Cheese, room temperature
  • 1/4 cup Lemon Juice
  • Mini Fillo Shells or Baked Tartlet Shells
  1. Beat together until smooth.
  2. Drop very small amount to cover bottom of each crust.
  3. Chill.
  4. Spoon cherry mixture on top.
  5. Chill.
  6. Serve.

Makes 10 dozen bite-size tartlets

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