Tapisserie

Years ago, at a flea market in Paris I pickup up some old metal letters from a bakery in France that spelled out PATISSERIE. Being a baker, of course I was thrilled (although still despondent that someone else snatched up the matching BOULANGERIE letters…) and proudly displayed them on the shelf of my apartment. Since my apartment at the time was so small, shelf space…

Years ago, at a flea market in Paris I pickup up some old metal letters from a bakery in France that spelled out PATISSERIE. Being a baker, of course I was thrilled (although still despondent that someone else snatched up the matching BOULANGERIE letters…) and proudly displayed them on the shelf of my apartment. Since my apartment at the time was so small, shelf space was at a super-premium. Yet I was happy to give a lot of it up to have those letters reminding me of my métier.

When I lent my apartment to some visiting friends, I noticed the P and the T had been reversed, and it spelled TAPISSERIE. I got a kick out of it and thought that was very clever. When a new bakery in Paris called Tapisserie from the team of a noted restaurant, I figured it wasn’t a place to purchase a tapestry, but a clever – and original – place to get terrific desserts.

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Blacker Berry Galette

My Netflix queue has gotten out of control and is entirely too long. And to make matters worse, I keep adding to it. Being out of the U.S. for so long, I missed watching binge-worthy, must-watch classics like The Wire and Breaking Bad when they came out, and I’d love to sit down on the sofa for another few months and watch them now that…

My Netflix queue has gotten out of control and is entirely too long. And to make matters worse, I keep adding to it. Being out of the U.S. for so long, I missed watching binge-worthy, must-watch classics like The Wire and Breaking Bad when they came out, and I’d love to sit down on the sofa for another few months and watch them now that they are streaming, as well as rewatch all five seasons of Six Feet Under, which was one of the best shows that’s even been on television. How they managed to make a show about death so human is beyond me, with a finale that’s lauded as the best ending for a television series ever. Which also made me wonder how they could have left the end of The Sopranos, another incredible show, land with such a thud?

The pandemic and confinements were certainly good for whittling down those “Watch Lists” but one show that jumped to the top of the queue was High on the Hog. It’s an eye-opening, unnerving, and emotionally difficult look at the role that African-Americans, who were brought to America as slaves, had in shaping American cooking. The subtitle of the show is “How African-American Cuisine Transformed America” which sounds like a big bill for fill, but the four-episode show traces how that happened.

And lest anyone doubt the rich contribution African-Americans have made to our cooking, author and Cook’s Country editor Toni Tipton-Martin pointed out in the program that Black Americans have been used by food brands for decades in America to denote quality, by brands like Aunt Jemima and Uncle Ben, which gave host Stephen Satterfield pause as well, flipping the narrative about those culinary characters (or caricatures) that many of us grew up with.

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Easy Gluten-Free Berry Cobbler (Vegan)

We were craving a summery berry cobbler but wanted to keep things gluten-free and plant-based. Gluten-free biscuits can be tricky, so it took a few rounds of testing to perfect them, but we happily arrived at tender, flaky biscuits that pair seamlessly…

Easy Gluten-Free Berry Cobbler (Vegan)

We were craving a summery berry cobbler but wanted to keep things gluten-free and plant-based. Gluten-free biscuits can be tricky, so it took a few rounds of testing to perfect them, but we happily arrived at tender, flaky biscuits that pair seamlessly with this jammy cobbler!

Though butter-free and naturally sweetened, it doesn’t skimp on flavor or texture and would easily please a crowd of all types of eaters!

Easy Gluten-Free Berry Cobbler (Vegan) from Minimalist Baker →

Betcha Didn’t Know All of These Were Stone Fruits

Whether you’re wandering around in a farmers market or passing through a section of the grocery store, odds are you’ve seen the term “stone fruit” tossed around near the peaches and plums. You put your keen mind to the task and gather that the term is …

Whether you’re wandering around in a farmers market or passing through a section of the grocery store, odds are you’ve seen the term “stone fruit” tossed around near the peaches and plums. You put your keen mind to the task and gather that the term is referencing a fruit (great start) with a, well, stone-like pit. Nailed it! But is there more to the concept? What is a stone fruit, exactly?

What is a stone fruit?

We’ve already gone over the obvious: Stone fruits are those with pits in the center. Officially, they’re fruits with a fleshy exterior known as the mesocarp (covered with a skin, or exocarp) that encases a stone or pit (the shell of which is a hardened endocarp with a seed inside). Also known as drupes, this category includes peaches, plums, cherries, nectarines, apricots, and pluots.

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Stuffed Cherry Amaretti Cookies

These soft and chewy, marzipan-like cookies are stuffed with luscious amarena cherries for a sweet surprise. Cherry and almond are a truly lovely flavor combination, which makes the dark amarena cherries the perfect filling for these soft Italian amaretti cookies. Lately I’ve been… well, languishing. As you may very well have noticed by the fact […]

The post Stuffed Cherry Amaretti Cookies first appeared on Love and Olive Oil.

These soft and chewy, marzipan-like cookies are stuffed with luscious amarena cherries for a sweet surprise.

Cherry and almond are a truly lovely flavor combination, which makes the dark amarena cherries the perfect filling for these soft Italian amaretti cookies.

Wire rack with rows of amaretti cookies, one cookie cut in half to show the amarena cherry hidden inside.

Lately I’ve been… well, languishing. As you may very well have noticed by the fact that new recipes have been less than abundant around these parts. (Can you believe there was a time I used to post 3 times a week? The past few years I thought I was easing up by doing two. But lately… well, if I can manage one a week that’s an achievement. 2 or 3  a month is becoming the new normal.)

It’s not that I am not inspired. I’ve actually got dozens of ideas for new recipes in my draft calendar, just no actual motivation to put down my latest book and make anything.

After yet another recipe failure quashed my momentum and vanquished my motivation, leaving me without anything to post for another week… I knew I needed something quick and straightforward that would work on the first try, one that didn’t need hours of prep or planning or fancy ingredients.

Scattered cookies on a white background, one cut in half to show the cherry filling.

Is it a surprise that I ended up making another variety of my favorite cookie: the amaretti (they’re also one of your favorites too, made clear by the fact that at least a few of the flavors typically hovering the top 10 at any given time). This time with a cherry stuffed inside.

Tell me though… at what point am I legally required to rename this blog Love & Amaretti? When the amaretti recipes outnumber the olive oil ones? Because at this point I’ve done flavored and swirled and stuffed. What’s next, amaretti sandwiched or thumbprinted or super-sized and layered into a cake? (Actually, I kind of love that idea.)

If keeping up with a regular posting schedule means unlimited variations of amaretti and coffee cake in lieu of brand new recipes, I’m cool with that. Whatever it takes to get me out of this funk and back into the swing of things.

(more…)

Dark Chocolate-Cherry Fruitcake

‘Tis the season for holiday baking and I’ll admit to being on a little bit of a fruitcake bender, recently giving a Black Fruitcake a go and revisiting one of my all-time favorite recipes, Fruitcake Bars which won accolades from several French friends. (They were also surprised at how easy there were to make, too.) A while back, I gave the much-maligned fruitcake a makeover,…

‘Tis the season for holiday baking and I’ll admit to being on a little bit of a fruitcake bender, recently giving a Black Fruitcake a go and revisiting one of my all-time favorite recipes, Fruitcake Bars which won accolades from several French friends. (They were also surprised at how easy there were to make, too.)

A while back, I gave the much-maligned fruitcake a makeover, dressing this one up with plumped-up sour cherries, chocolate chips, a dark chocolate batter, and a boozy bath of liquor added at the end.

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Roasted Brussels Sprouts with Balsamic Reduction

Perfect roasted Brussels sprouts are a bit elusive, which is why we’re sharing our go-to method for Brussels sprouts that are crispy on the outside, tender on the inside, and packed with flavor.
And to elevate them for the holidays (and beyond), we’re…

Roasted Brussels Sprouts with Balsamic Reduction

Perfect roasted Brussels sprouts are a bit elusive, which is why we’re sharing our go-to method for Brussels sprouts that are crispy on the outside, tender on the inside, and packed with flavor.

And to elevate them for the holidays (and beyond), we’re adding crispy roasted garlic, our go-to creamy vegan cheese, dried cherries for a tart-sweet kick, and a rich balsamic reduction. Plus, just 7 ingredients required. Let us show you how it’s done!

Roasted Brussels Sprouts with Balsamic Reduction from Minimalist Baker →

Rob Roy

The Rob Roy cocktail was said to be invented at the Waldorf Astoria hotel in New York City, named after a Scottish outlaw in the 1700s, who later became a folk hero. The drink named for him is the drier cousin to the Manhattan, using blended Scotch whisky in place of the rye or bourbon. Unlike single-malt scotch, blended scotch is made from barley as…

The Rob Roy cocktail was said to be invented at the Waldorf Astoria hotel in New York City, named after a Scottish outlaw in the 1700s, who later became a folk hero. The drink named for him is the drier cousin to the Manhattan, using blended Scotch whisky in place of the rye or bourbon. Unlike single-malt scotch, blended scotch is made from barley as well as other grains and is usually only lightly peated, so it has less of the smoky flavors that are a feature of many single-malt scotch whiskies.

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Coup de Roulis cocktail

This rosy coup holds a drink from Cocktails de Paris, a book of cocktail recipes from Paris, published in 1929. (It’s available to download* for free here.) I was attracted to it because it called for Cherry Rocher, a French liqueur produced by a distillery that was founded in 1704 and is still making it today. Coup de roulis translates to “strong blow,” referring to…

This rosy coup holds a drink from Cocktails de Paris, a book of cocktail recipes from Paris, published in 1929. (It’s available to download* for free here.) I was attracted to it because it called for Cherry Rocher, a French liqueur produced by a distillery that was founded in 1704 and is still making it today. Coup de roulis translates to “strong blow,” referring to the strong sway or roll of a boat. My guess is that maybe it got its name because it has four different spirits in it? No matter, I needed a strong drink last week when my apartment sprung a fuite d’eau, causing a flood.

The Paris cocktail book is an excursion back in time, as was the leak, harkening back to other, um…issues I’ve had with my apartment. In the pages, there are words used, such as Angustura (with an alternative spelling that may be from days of yore) and ‘focking,’ a term I’d never heard of either, and when I searched Google for “cocktail focking,” let’s just say most of the search results were adult-only…and I don’t mean in the cocktail department.

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Fresh Cherry Limeade

Here’s a fresh spin on cherry limeade! Make this crowd pleasing drink by the glass, and you can adjust the flavors to taste. Here’s a fresh spin on a classic drink: cherry limeade! Cherry and lime go hand in hand, and they are the absolute perfect combination for summer drinks to beat the heat. We’ve got two versions of this drink to fit all palates. The base version of this recipe is a grown-up spin on the classic from Sonic, bubbly and just sweet tart enough. But want the more classic version? Double the cherry and make it with Sprite. The best part? Stuffed with cocktail cherries and lime slices, it’s the most festive drink around. (You might want to skip right to the recipe.) Ingredients for cherry limeade Are you looking for cherry limeade from Sonic? That concoction is packed with sugar and made with Sprite. This recipe can replicate those nostalgic flavors. But want a fresh and healthy cherry limeade with less sugar that’s just as refreshing? We’ve got that too. Here’s what you’ll need for both versions: Homemade limeade: This fresh limeade is the stuff dreams are made of. It’s full of the best zingy flavor, and […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s a fresh spin on cherry limeade! Make this crowd pleasing drink by the glass, and you can adjust the flavors to taste.

Cherry limeade

Here’s a fresh spin on a classic drink: cherry limeade! Cherry and lime go hand in hand, and they are the absolute perfect combination for summer drinks to beat the heat. We’ve got two versions of this drink to fit all palates. The base version of this recipe is a grown-up spin on the classic from Sonic, bubbly and just sweet tart enough. But want the more classic version? Double the cherry and make it with Sprite. The best part? Stuffed with cocktail cherries and lime slices, it’s the most festive drink around. (You might want to skip right to the recipe.)

Ingredients for cherry limeade

Are you looking for cherry limeade from Sonic? That concoction is packed with sugar and made with Sprite. This recipe can replicate those nostalgic flavors. But want a fresh and healthy cherry limeade with less sugar that’s just as refreshing? We’ve got that too. Here’s what you’ll need for both versions:

  • Homemade limeade: This fresh limeade is the stuff dreams are made of. It’s full of the best zingy flavor, and it’s quick and easy to put together. (No heating on the stove required.)
  • Maraschino juice: That is, the juice that’s inside a can of maraschino cherries. (NOT maraschino liqueur, that’s something entirely different.)
  • Soda water or lemon lime soda: The grown up version of this drink uses soda water, which has no sweetener. Or you can use lemon lime soda (read: Sprite) for the nostalgic classic version.
Cherry limeade

How to make cherry limeade…for a crowd

The main way to make this cherry limeade is to make a big pitcher of homemade limeade. Then you can pour glasses of the limeade and maraschino juice, and top it off with soda. Here’s what to know about how to make a pitcher of limeade:

  • Juice the limes. This is the most time consuming part of the process…by far! A press juicer makes quick work of getting 1 1/4 cups lime juice: here’s the juicer we use.
  • Mix sugar with warm water, then add cold water. Mix 1 cup each sugar and warm water until it dissolves. Mix it with 7 cups cold water and you’ve got limeade!
  • Make each glass! Each glass uses 3/4 cup limeade, 1 tablespoon maraschino juice and 2 tablespoons soda water or Sprite. Another option: just mix the maraschino into the limeade pitcher (use 3/4 cup).

Using soda water vs Sprite

To make the “adult” healthy version of cherry limeade that’s less sweet: use soda water! It has no artificial sweeteners or flavors. We used soda water from our soda stream, but you can also use store-bought club soda or even lime flavored sparkling water or La Croix (it’s not sweetened).

But if you’re looking for those nostalgic Sonic flavors, you can use Sprite! That’s what Sonic uses in their concoction. You’ll also want to double the maraschino juice to get a sweeter cherry limeade.

Cherry limeade

Cherry limeade by the glass

Want to just make one glass of cherry limeade? Sometimes you don’t want to have to make an entire pitcher. (Then you can get away with only juicing 1 lime!) Here are the steps to make cherry limeade by the glass:

  • Single serving of limeade: Squeeze 2 tablespoons lime juice (1 lime) into a glass. Add 1 1/2 tablespoons granulated sugar and 1 1/2 tablespoons warm water and stir until it dissolves. Pour in 3/4 cup cold water.
  • Add the cherry and soda water. Top off the glass to your taste!

And that’s it! Make up this fresh cherry limeade to stay cool all summer. Let us know if you like the healthy version or nostalgic spin in the comments below.

Cherry limeade

More cooling summer drinks

Here are a few more summer drinks that are perfect for beating the heat!

  • Fresh Lemonade Here’s how to make the best lemonade recipe from freshly squeezed lemons! Using real citrus makes extraordinary sweet tart flavor.
  • Lemonade Slushie This lemonade slushie is icy and tangy: drink it straight up or spike it with gin for a kick!
  • Pimm’s Cup Refreshing and bubbly, featuring Pimm’s No. 1 and sparkling lemonade!
  • Frozen Hot Chocolate Missing hot chocolate when it’s hot outside? Solution: FROZEN hot chocolate! It’s an iced version of the drink that’s out of this world good.

This fresh cherry limeade is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Cherry limeade

Fresh Cherry Limeade


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 drink
  • Diet: Vegan

Description

Here’s a fresh spin on cherry limeade! Make this crowd pleasing drink by the glass, and you can adjust flavors to taste.


Ingredients

  • 3/4 cup homemade limeade* (or 1 lime and 1 1/2 tablespoons sugar)
  • 1 tablespoon maraschino juice (from a jar of maraschino cherries)
  • 2 tablespoons soda water (or lemon lime soda like Sprite), to taste
  • Fresh mint, for garnish (optional)

Instructions

  1. Make the pitcher of homemade limeade. (Or for a single serving, squeeze 2 tablespoons lime juice into a glass. Add 1 1/2 tablespoons granulated sugar and 1 1/2 tablespoons warm water and stir until it dissolves. Pour in 3/4 cup cold water.)
  2. Pour the maraschino juice into the limeade. Top off with soda water or soda. For a more classic sweeter version, double the maraschino juice and top off with a little more soda, to taste.

Notes

*1 recipe homemade limeade makes 8 to 9 cups or enough for about 12 servings of cherry limeade. You can also make an entire pitcher with 1 recipe limeade and 3/4 cup maraschino juice.

  • Category: Drink
  • Method: Stirred
  • Cuisine: American

Keywords: Cherry limeade, Healthy cherry limeade

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes