Ingredients
1 packet cherries
1/2 teaspoon organic vanilla
1 tablespoon honey
1 pinch salt
1 dash balsamic vinegar
6 tablespoons water
1 handful fresh mint leaves
4 tablespoons creme fraiche
1 grated orange peel
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Precision slicing for carpaccio, chips, uniform cuts
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Wash and rinse cherries. Slice each cherry individually. A serrated knife works best. Slice in rounds. It works best if you slice two round pieces on one side of the cherry, then slice two more round pieces on the opposite side of the cherry. Set the round pieces aside. Slice off remaining cherry around the pit. Discard the pit and set aside remaining cherry pieces. Place round cherry slices into a small saucepan. Add the water, vanilla, honey, and dash of balsamic vinegar. Also add a pinch of salt (this helps to bring out, even further, the sweetness of the cherries). Heat on medium for a minute or two. Remove cherries from liquid and let round cherry pieces cool on a plate. With the remaining liquid in the saucepan, bring to a boil and reduce the liquid so that it is thicker yet still pourable. Let cool. With the raw cherry pieces that were sliced from around the pit, dice these even further. Then dice the mint leaves. In a bowl, toss both the diced cherry pieces and diced mint leaves together. With the cooled round cherry pieces, arrange on a plate in a rosette oval form. Pour the cooled cherry reduction sauce on top. Add a tablespoon of creme fraiche to the top of the cherry rosette. Then place the diced cherry/mint mixture on top of the creme fraiche. One may add a mint leaf, grated orange peel, or a whole cherry with stem to garnish. Serve. Enjoy!