Featured Article

Freezing Asparagus for the Winter!

May 09, 2019
You can pickle or can asparagus for the winter, but I am much much too lazy for such things.  I'll freeze asparagus as it takes next to no effort. It's...

Sue's Fiddlehead or Asparagus Pasta

May 09, 2019
You have to love our customers.  They love food and cooking as much as I do, and they SHARE their recipes!! Here is Sue's fiddlehead pasta Sue’s Fiddlehead Pasta 2...

Asparagus Chevre Toast...an easy party pleaser

May 09, 2019
Grill your local asparagus as per my "Asparagus on the BBQ" recipe. Take one sliced ciabatta loaf from our bakery. Brush one side of the ciabatta with grape seed oil. ...

Asparagus on the BBQ

May 09, 2019
The only way I will eat asparagus is on the BBQ.  We make this dish at least 3 times a week during asparagus season. Heat your grill to high, then...

Erin's pasta sauce with frozen tomatoes.

May 09, 2019
This is how I make up my pasta in the winter.  Its fresh taste brings a blast of summer memories back. An hour or two before supper get 6 tomatoes...

Sour cherry sauce for pork

Epicurious.com has this most fabulous sauce for your sour cherries.  It's what I'm having for supper tonight!!

Ingredients

  • 3 tablespoons balsamic vinegar
  • 3 tablespoons sugar
  • 3/4 cup dry red wine
  • 1/4 cup minced shallot
  • a 3-inch cinnamon stick
  • 1 cup chicken broth
  • 1 pound sour cherries (about 3 cups), pitted
  • 1 tablespoon cornstarch dissolved in 1 tablespoon cold water
  • 2 teaspoons fresh lime juice, or to taste
  • eight 1-inch-thick boneless pork chops
  • vegetable oil for rubbing chops

Preparation

In a heavy saucepan boil the vinegar with the sugar over moderate heat until the mixture is reduced to a glaze. Add the wine, the shallot, and the cinnamon stick and boil the mixture until it is reduced to about 1/4 cup. Add the broth and the cherries and simmer the sauce for 5 minutes. Stir the cornstarch mixture, add enough of it to the sauce, stirring, to thicken the sauce to the desired consistency, and simmer the sauce for 2 minutes. Discard the cinnamon stick, stir in the lime juice and salt and pepper to taste, and keep the sauce warm, covered.

Pat the chops dry with paper towels, rub both sides of each chop with the oil, and season the chops with salt and pepper. Grill the chops on an oiled rack set 5 to 6 inches over glowing coals for 6 to 8 minutes on each side, or until they are just cooked through. Transfer the pork chops to a platter and spoon the sauce over them.