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Pucker Up 2014: Sour Cherry Tarts with Marzipan

August 27, 2014 by Valerie Lugonja 100 Comments

The first of my “Pucker Up” Series for 2014 with a DYNAMITE Giveaway!

Sour Cherry Tarts with Marzipan

Mmmm. If you haven’t noticed by now, I am a French Tart fiend. They make such a gorgeous presentation, don’t you think?

Sour Cherry Tarts with Marzipan

And sour cherries with almond? A match made in heaven. Wish the almonds grew in my back yard like these gorgeous cherries do.

Sour Cherry Tarts with Marzipan

The power and versatility of this fruit never ceases to amaze. Great in sweet and savory recipes, fresh, frozen and preserved. Just look at those babies. Can you hear them calling your name?And there are “good-for-you” phytonutrients inside. What? Phytonutrients aren’t essential for keeping you alive, unlike the vitamins and minerals that plant foods contain, but when you eat or drink phytonutrients, they aassist in keeping your body working properly. Can’t beat that. And that’s certainly the case with our own Alberta Evans Cherry.  It is now being touted as another superfruit. Believe it. It contains (another big word) anthocyanins, a flavonoid that contributes to their bright red color and distinguishing taste that may possess preventative and therapeutic roles in a number of human diseases. Enough technical jargon. They are delicious and good for you as they pack one powerful punch of flavor!

Sour Cherry Tarts with Marzipan

My cherries are usually ready mid-August, though other varieties are ripe mid to late July.  Time for the cherry recipe repository! The season is never long enough for me to experiment, so I preserve and freeze them to enjoy all winter long. But, fresh? Ah! One must revel in the fresh, juicy bedazzeling jewels from Mother Nature’s repertoire.

Sour Cherry Tarts with Marzipan

Nothing like a fancy little moment on the old farm bench.

Sour Cherry Tarts with Marzipan

With a little tart.

With that in mind…. did you know that tart or sour is trending?

  • Expert trend trackers say “sour is the new spicy”
  • Consumer taste preferences are moving away from sweet (which obviously contributes to a new-found desire for tartness)
  • The Evans and  Montmorency tart cherries are similar in taste and value as both have a unique sour-sweet taste that satisfies the growing preference for sour and tart flavors

Lucky me. Trendy tree in my back yard. Better buy a dress to match!

French Pastry Photo Essay

7 French Tart Pastry 8 French Tart Pastry9 French Tart Pastry10 French Tart Pastry 11 French Tart Pastry12 French Tart Pastry 13 French Tart Pastry14 French Tart Pastry15 French Tart Pastry16 French Tart Pastry17 French Tart Pastry

Now you have your shells blind baked and ready to fill!

Marzipan Filling and Cherry Gelée Tutorial

Sour Cherry Tarts with Marzipan

If you make your own marzipan like I do, roll it out to about 1/3 inch high; choose a cutter that is just a little smaller than the inside of your tart shell, and cut out discs of marzipan filling to place inside of each shell. If you buy it, simply slice off a thick disc per shell, as it usually comes in a roll, and flatten to fit into each tart.

Sour Cherry Tarts with MarzipanSour Cherry Tarts with MarzipanSour Cherry Tarts with Marzipan

The space around the edge of the filling leaves room for the sour cherry gelée to cuddle in.

Sour Cherry Tarts with Marzipan

When pitting my cherries, I save the best looking ones for these kinds of recipes. Bet you didn’t think there was such a thing as a good looking cherry, eh? Tuck them in around the edges on top of the filling and then tuck the ones in the middle into their space. Ensure, where possible, that you hide the holes. I left one showing, above left, so you can see how important it is that these are tucked in “properly”.

Sour Cherry Tarts with Marzipan

All done. Now they  little glossy globules need to be glazed and the space around the cherries needs to be filled in with more pucker power.

Sour Cherry Tarts with Marzipan25 Sour Cherry Gelee26 Sour Cherry Gelee27 Sour Cherry Gelee

Above, left to right: gelatin sheets, gelatin sheets in water, straining sheets from water, homemade sour cherry juice that was warmed and has the softened gelatin sheets dissolved into it.

Sour Cherry Tarts with Marzipan

Gently ladle the liquid over each cherry in the tart. If your tart shell is brimming and it is difficult to cover your cherries which will likely be the case, refrigerate for 30 minutes and bring out and finish. As the liquid will be partially set, the second ladle will sit on top of the tart and with the cherries cold, adhere to them, as well.

Sour Cherry Tarts with MarzipanSour Cherry Tarts with Marzipan

Ta-da! Let’s get this party started! The lace cloth, above, was hand crocheted with the finest of white thread by Pava. I found so many of these gorgeous cloths in her storage that I had to bring some home. Vanja finds them old fashioned and only something one would find in an old lady’s house. Hello?

Sour Cherry Tarts with Marzipan33  Sour Cherry Tart with Marzipan

Party for one, and I am OK with that. There is a life time of memories stitched into this beautiful cloth. There is a season of goodness bursting from these gorgeous sour cherries and there is my labour of love. This recipe that I have created to add to my Sour Cherry Recipes. Shhhh! I need a moment to savor the sweet buttery crust as it provides a foil to the lush cherries with a toothsome crunch that melts on the tongue, followed by a bright “hello” from the ooey-gooey marzipan cushioning and absorbing the succulent puckery juice from these blissful cherries.

Sour Cherry Tarts with Marzipan

Yup. I did it. This is a mighty fine sweet and puckery mid afternoon treat… grand finale, or bedtime pleasure. Call it what you will and eat it when you like, you will enjoy this little ditty.

Sour Cherry Tarts with MarzipanSour Cherry Tarts with Marzipan

I promise. Sour Cherry Tarts with Marzipan

You know the rules. You have to bake and tell, right? No cheating. If you make this recipe, please let me know how it turned out for you. If you buy the marzipan, the cherries, and the juice, it is super easy to put together. And, Duchess Bakeshop in Edmonton may even sell you some of their blind baked French Tart shells, if you ask.

Delicious, Nutritious and Economical is my mantra. This recipe meets that criteria, and is on trend (as we have just learned) and purdy to look at, to boot!

So, get cooking! If you do – or if you don’t there is a contest you can win for participating in the conversation on this and two more recipes I will post in the next two weeks. Details to follow the recipe, below. The prizes rock!

Sour Cherry Tarts with Marzipan
4.94 from 15 votes
Print

Sour Cherry Tart



These Marzipan Sour Cherry Tarts are a French Tart using the small individual rings with marzipan filling, fresh cherries glazed with sour cherry gelee.
Course Dessert
Cuisine Canadian
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8
Author Valerie Lugonja

Ingredients

Ingredients for cookie crust pastry:

  • 175 grams butter
  • 100 grams berry sugar
  • 25 grams egg
  • lemon zest from 1/2 a lemon
  • 1/2 tsp of vanilla extract
  • 250 grams flour

Ingredients for Marzipan Filling:

  • find the recipe here , or buy it

Ingredients for the Gelee:

  • 1 cup tart or sour cherry juice (recipe here)
  • 1/4 cup sugar
  • 2 gelatin leaves (one is supposed to be enough for one cup liquid, but it is not)

Putting it Together:

  • 88 fresh pitted blemishless sour cherries: 11 per one small 4 inch tart ring size
  • Fresh mint for garnish (optional)

Instructions

Instructions for pastry

  1. Cream butter and sugar until sugar dissolves and mixture is voluminous
  2. Add lemon zest and vanilla to egg; add half egg mixture very slowly to butter mixture on low speed
  3. Add remaining egg mixture to butter mixture very slowly on low speed
  4. Sift flour; add to butter-egg mixture slowly, until pastry comes together in a ball: do not over mix
  5. Divide dough into 2; wrap each well in plastic wrap
  6. Rest in refrigerator for 30 minutes or until the next day
  7. Preheat oven to 375 F degrees
  8. Take pastry dough out of refrigerator; if overnight, warm to pliable, but still very cool before rolling
  9. Roll dough to 1/6 inch thick on pastry sheet or between two pieces of parchment paper; keep lightly floured to avoid sticking
  10. Place parchment paper on cookie sheet; place pastry rings on top of paper for baking after covering with pastry
  11. Place one ring over pastry; cut a circle around it much wider than its circumference to accommodate for sides of tart with overhang (cut eight circles)
  12. Using plastic wrap on top of pastry, turn rolled pastry disc over (plastic wrap on top) and gently place over pastry ring (plastic wrap still on top) with sides folded slightly to insert somewhat vertically
  13. With plastic wrap adhered to pastry, gently rest middle of pastry into pastry ring on parchment paper; relax pastry from center of ring toward outside edges to enable pastry room to curve into the right angled edge around inner circumference of ring without tearing (however, should pastry tear, simply press together with fingers)
  14. Once sides and bottom of tart are evenly distributed with pastry and excess pastry hung over rim, roll rolling pin over top of tart ring to cut off extra pastry, leaving a smooth and aesthetically pleasing edge
  15. Cut 8 ample squares of plastic wrap; place each in center of ring over pastry dough
  16. Fill with rice to top edge of ring; fold excess wrap over rice to secure (it will melt into "a package" when baked)
  17. Bake in middle rack of oven for 13-15 minutes, until sides are light golden
  18. Remove from oven; remove each sac of rice from each tart ring (be careful, they will be hot; save for reuse)
  19. Dock bottom of each shell with fork; bake for 10-12 more minutes until light golden brown
  20. Cool on rack; remove rings

Instructions for gelee:

  1. Soften gelatin sheets in 1/2 cup room temperature or slightly cool water for 2-3 minutes (until sheets transform into a soft mass)
  2. Gently heat 1 cup fresh sour cherry juice to warm; ring water out of gelatin mass, or strain with a sieve
  3. Add gelatin to warm juice; stir until completely dissolved: about 1 minute
  4. Cool to room temperature

Assembling the Tart:

  1. Roll marzipan on slightly powdered surface (use icing sugar) to 1/3 inch depth; using a circular cookie cutter a little smaller than diameter of inside of tart shell, cut one disc of marzipan for each tart
  2. Place each disc in centre of each shell; decoratively arrange 11 fresh pitted cherries on thick cushion of marzipan
  3. Gently spoon a portion of sour cherry gelee, still in liquid form at room temperature, over each cherry in each tart
  4. Set tarts in refrigerator for 30 minutes to cool; gently spoon remaining portion of sour cherry gelee over cold cherries to glaze each one
  5. Refrigerate until service; garnish with a sprig of fresh mint and a big smile

Recipe Notes

The pastry will take about an hour to make from start to finish.
The gelee can be made while the pastry is cooling.

If making your own marzipan, do it a day in advance and have it ready to go.
Cherries are best picked, pitted and placed on these tarts the same day
After the tarts have been glazed, they will last 3-4 days in the refrigerator.

Follow Valerie’s board Sour Cherry Season and Recipes on Pinterest.

The Grand Prize Tart Cherry Giveaway from The Cherry Marketing Institute

representing Canada’s tart cherry growers and processors!

The giveaway includes the following:

  • Tart cherry juice
  • Dried tart cherries
  • Le Creuset Cookware Set
  • Le Creuset Silicone Cooking Tools Set
  • Anthropologie Apron

Tart Cherries - Taste Giveaway

 The Deets for the Cherry Marketing Institute Giveaway August 28 to September 15, 2014.

Winner will be announced September 15, 2014 at midnight. Contest closes at 6 pm that same day.

The Deets:

  • arrangements will be made for the prize package to be mailed to your door
  • contest will close at 6 pm September 15, 2014
  • the winner will be announced via September 16, 2014, and I will attach the name to the bottom of this post with congratulations immediately upon selecting the winner.
  • all names will go in a hat (this is the way we do it at our house) and my husband will draw the winner; each name will go in for each entry as outlined below
  • yes, you can enter your name more than once (read below)

To enter the contest, you must do #1 or #2; the other ideas are opportunities for extra entries:

  1. Write a comment about your personal experience with sour cherries on this post, or either of the other two sour cherry recipes that I am developing for the Cherry Marketing Institute (favourite recipes, include the link; favourite products, etc.)
  2. OR write a comment about a great recipe you found over at Choose Cherries with the link, instead. (Check it out; there are some incredibly inspiring recipes there.)
  3. Follow me on Twitter: has to be a new follow to count, sorry
  4. Follow Tart Cherries on Twitter @choosecherries, also has to be a new entry to count
  5. Tweet the contest and include @acanadianfoodie and @choosecherries in the tweet so I can count it as an entry in the draw; you can tweet daily (each tweet counts as an entry into the draw): sample tweet (you can use) here:    Great prize from @choosecherries over at @acanadianfoodie Pucker Power Series 2014! DON’T miss out! #tartcherriesrock http://wp.me/p2OMxc-fJU
  6. Like my Facebook page: (and I am talking the page, not this post) has to be a new “like” to count, sorry
  7. Like the Tart Cherry Facebook page: has to be new to count
  8. BONUS: You can get THREE entries if you share the link to this post and this contest on your own personal Facebook page and include “Valerie McKinney Rodgers Lugonja” in that post with the link

NOTE: please make sure you leave an e-mail with your comment below so that I can reach you to let you know if you are the winner, otherwise, you will not win!

That’s an opportunity for A LOT of entries. I hope you take advantage of this opportunity as I KNOW this prize is definitely worth it.

Disclaimer: Have you figured out that this is a sponsored post, yet? It is. Thanks to the Cherry Marketing Institute for the opportunity to develop these recipes and introduce my readers to my Pucker Up 2014 Series.

Sour Cherry Tarts with Marzipan

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Filed Under: Paid Promotion, Pies and Tarts, Summer Tagged With: Cherries, Marzipan

About Valerie Lugonja

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Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! As a brand new Gramsy, so be prepared to hear a lot about this new role in her life!
Please connect with Valerie to buy a Thermomix Machine!

« Pucker Up 2014: Sour Cherry Juice
Identifying My Canadian Voice »

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Comments

  1. Lesli CK says

    August 29, 2014 at 8:30 am

    5 stars
    I love that this post is about sour cherries! I’ve always had Nanking Cherries in my garden, and my mom does, and my grandma did…it was always a necessary component of a complete garden in my family. These cherries are convenient and easy for everyone to ‘snack’ on and require little special attention, even in the coldest Canadian winter. Nanking Cherry Jelly is a lovely mid-winter treat in our household!

    Reply
    • Valerie Lugonja says

      August 29, 2014 at 8:39 am

      HI, Lesli!
      A dear friend has Nanking cherries and invited us over to pick. The snacking it key. Excellent for that. I found, though the bushes were filled with these cherries, that they took a very long time to pick. Maybe just me? But the flavour is lovely in jelly, isn’t it? I have a post on that, too!
      🙂
      Valerie

      Reply
  2. Laureen King says

    August 29, 2014 at 9:05 am

    OMG this recipe looks fantastic Valerie, love sour cherries. I have a tree in my yard that grows a ton!

    Reply
    • Valerie Lugonja says

      August 29, 2014 at 9:10 am

      Laureen,
      Wonderful – it is yummy, if I do say so myself, and rather a light tart due to the fresh cherries – but I am doing a version with frozen and it can also be made with preserved cherries, too – of course. Cannot get enough of these lovlies!
      🙂
      V

      Reply
  3. Maryann says

    August 29, 2014 at 9:44 am

    We have a small orchard and love all the recipes!

    Reply
    • Valerie Lugonja says

      August 29, 2014 at 11:52 am

      Maryann – where do you live? What kind of orchard? Specific varieties?
      🙂
      V

      Reply
  4. Lori L. - @Miss_Elles says

    August 29, 2014 at 10:04 am

    I’ve never seen a blog with such amazing (and drool-worthy) photos! I checked out the Choose Cherries website & found this one: http://www.choosecherries.com/recipe/cherry-chocolate-chip-protein-bites/ I am going to try out this recipe as I think these bites would be a great addition to lunchboxes or as a quick way to grab some nutrition as we’re running out the door in the mornings! Thanks so much for the fabulous giveaway!

    Reply
  5. Lori L. - @Miss_Elles says

    August 29, 2014 at 10:06 am

    I am now following you on Twitter! @Miss_Elles

    Reply
    • Valerie Lugonja says

      August 29, 2014 at 11:51 am

      Well, Miss Lori L – you are a definite contender for his incredible giveaway!!! Good luck!
      V

      Reply
      • Lori L. - @Miss_Elles says

        August 29, 2014 at 3:49 pm

        Thanks, I will tweet daily for extra entries!

        Reply
  6. Lori L. - @Miss_Elles says

    August 29, 2014 at 10:08 am

    I am now follow Tart Cherries on Twitter! @Miss_Elles

    Reply
  7. Lori L. - @Miss_Elles says

    August 29, 2014 at 10:10 am

    I tweeted on August 29: https://twitter.com/Miss_Elles/status/505386743244537857

    Reply
  8. Lori L. - @Miss_Elles says

    August 29, 2014 at 10:11 am

    I liked your Facebook page: Lori Lewis

    Reply
  9. Lori L. - @Miss_Elles says

    August 29, 2014 at 10:12 am

    I liked the Tart Cherries Facebook page: Lori Lewis

    Reply
  10. Lori L. - @Miss_Elles says

    August 29, 2014 at 10:15 am

    I shared your Facebook notification here: https://www.facebook.com/lori.contests/posts/338695949638562 (Sorry, for some reason the tagging feature isn’t working!)

    Reply
  11. Jacquie Lycka says

    August 29, 2014 at 10:37 am

    I looooove sour cherries! I’ve made sour cherry pie before, but I think I’m going to try this version as well this year! They look so good! I’ve also made sour cherry liqueur (recipe here: http://parkallenhomekitchen.wordpress.com/2012/12/19/sour-cherry-vodka-liqueur/). Thanks for the recipe, Valerie!

    Reply
  12. Cheryl Huffman says

    August 29, 2014 at 11:43 am

    5 stars
    Thanks for this recepe, it’s a must try. I’ve got a cherry tree and I pick and eat them fresh right off the tree. I also have many friends that I share them with. Looking forward to seeing other recipes for great ideas.

    Reply
    • Valerie Lugonja says

      August 29, 2014 at 11:50 am

      Where do you live, Cheryl? Is it a sour cherry tree? I cannot eat mine fresh off the tree. Too much pucker power for moi!
      🙂
      V

      Reply
      • Valerie Lugonja says

        August 29, 2014 at 11:50 am

        I make that every year, too, Jacquie – but have never posted it yet. Now is the time.
        🙂
        V

        Reply
    • Valerie Lugonja says

      August 29, 2014 at 11:53 am

      What kind of cherries, Cheryl? Where do you live? Are they sour cherries? I could never eat mine from the tree – too much pucker power for moi!
      🙂
      V

      Reply
  13. Lesley says

    August 30, 2014 at 12:10 am

    My young Evans cherry tree produced about 3 cups of cherries this year. Luckily, S’s mom sent us a big box of cherries harvested from her tree.
    So far I have already made two batches of sour cherry almond frozen yogurt and canned couple jars of vanilla bourbon cherries. Sour cherry preserves and perhaps some pies next.

    Reply
  14. Lesley says

    August 30, 2014 at 12:13 am

    I liked the Tart Cherry Facebook page.

    Reply
  15. Lori L. - @Miss_Elles says

    August 30, 2014 at 9:49 pm

    I tweeted on August 30: https://twitter.com/Miss_Elles/status/505924898259488768

    Reply
  16. mongupp says

    August 30, 2014 at 10:04 pm

    4 stars
    Wow. I wish I had a sour cherry tree in my vicinity! I am bonkers for cherries, especially in black forest cake.

    Reply
    • Valerie Lugonja says

      September 1, 2014 at 7:23 pm

      Do you have a great black forest cake recipe? Share it hear, and I will make it! Where do you live?
      🙂
      V

      Reply
  17. mongupp says

    August 30, 2014 at 10:07 pm

    I followed you on twitter

    Reply
  18. mongupp says

    August 31, 2014 at 6:36 am

    I followed you on twitter.

    Reply
  19. Amy L says

    August 31, 2014 at 9:31 am

    We have a very small, young cherry tree in our back yard. Last year was the first time it yielded enough for me to bake a pie. I used a very simple recipe and it was the Best tasting pie I’ve ever baked. This year we didn’t get many cherries (perhaps because of the harsh winter), and I was so disappointed! The birds ate what little there were. I hear we may have another harsh winter this year 🙁

    Reply
    • Valerie Lugonja says

      September 1, 2014 at 7:23 pm

      Amy! What kind of sour cherry tree do you have and where do you live? Good luck!
      Valerie

      Reply
  20. Amy L says

    August 31, 2014 at 9:33 am

    I’m a new twitter follower of yours @amylou61

    Reply
  21. Amy L says

    August 31, 2014 at 9:34 am

    I tweeted
    https://twitter.com/amylou61/status/506102680990015488

    Reply
  22. Lillian says

    September 1, 2014 at 3:11 pm

    My first time working with Evan’s cherries was with Addie about 2 years ago when he picked buckets of cherries while volunteering. So, of course, we set about to make our first Evan’s Cherry pie with a splash of Disaronno to increase the flavour intensity. We used the same tart base as the one I had tried from my tart making 101 post http://www.beyondumami.com/2012/08/tart-making-101.html and the results were amazing! Speaking of which, I really should blog it so there is actual evidence that we did do this..albeit 2 years ago!

    Reply
    • Valerie Lugonja says

      September 1, 2014 at 7:21 pm

      AH – would like to tease you with 100 entries for a piece of that pie!
      🙂
      V

      Reply
  23. Lillian says

    September 1, 2014 at 3:13 pm

    Also followed @choosecherries on twitter. Just started following them

    Reply
  24. Lillian says

    September 1, 2014 at 3:16 pm

    Also liked your facebook page (A Canadian Foodie) & the Choose Cherries Facebook page.

    Reply
    • Valerie Lugonja says

      September 1, 2014 at 7:20 pm

      Lilian – you haven’t liked my FB page before now – I am surprised. 🙂 V

      Reply
  25. Sarah Galvin (All Our Fingers in the Pie) says

    September 2, 2014 at 11:28 am

    This looks absolutely delicious! I made sour cherry hand pies for the market this summer and people couldn’t get enough of them. I have also made sour cherry jam. It is amazing how rich the colour becomes in the jam making. Now a question, do you really wrap the rice in plastic wrap and bake it that way? The wrap doesn’t melt?

    Reply
  26. Mama B @ My Edible Journey says

    September 2, 2014 at 11:36 am

    These chocolate chip cherry protein bites looked good. I just need to make them peanut free. Great prize from @choosecherries over at @acanadianfoodie Pucker Power Series 2014! DON’T miss out! #tartcherriesrock http://wp.me/p2OMxc-fJU

    Reply
  27. Mama B @ My Edible Journey says

    September 2, 2014 at 11:37 am

    And I tweeted.

    Reply
  28. Cassandra Anderton says

    September 2, 2014 at 3:18 pm

    Your photos are amazing! I’ve always loved sour cherry pies! Not sure we can get them here in Vancouver though right now.

    Reply
    • Valerie Lugonja says

      September 2, 2014 at 7:36 pm

      Thank you, Cassandra
      It is harder to get them in BC – interestingly, the orchard areas in the Okanagan are to warm to grow sour cherry trees!
      🙂
      V

      Reply
  29. Dana Wheatley says

    September 3, 2014 at 3:14 pm

    These cookies look amazing!
    http://www.choosecherries.com/recipe/double-chocolate-cherry-cookies/

    Reply
  30. Lori L. - @Miss_Elles says

    September 3, 2014 at 7:13 pm

    I tweeted on September 3: https://twitter.com/Miss_Elles/status/507335177140715521

    Reply
  31. Lori L. - @Miss_Elles says

    September 4, 2014 at 9:48 pm

    I tweeted on September 4: https://twitter.com/Miss_Elles/status/507736779483807744

    Reply
  32. Jane S says

    September 4, 2014 at 10:13 pm

    I found your website late on Tuesday night and got so excited about the preserved Evans cherries that I leaped out of bed and raced back to the kitchen. I had thawed too many cherries on Monday for the batch of jam I’d made so had Evans cherries in the fridge waiting for a brilliant idea. I now have 6 cups of them soaking in vinegar – can hardly wait to try the finished product! I made a batch of Evans cherry jelly tonite – 8 gorgeous jars are twinkling on my kitchen counter cooling off right now. Soooo good!

    Reply
    • Valerie Lugonja says

      September 5, 2014 at 10:18 am

      I cannot wait to hear how your preserved cherries turn out. I have a batch just going into the sugar now. 🙂
      V

      Reply
  33. Lori L. - @Miss_Elles says

    September 5, 2014 at 12:19 pm

    Annnnd, I tweeted again on September 5! https://twitter.com/Miss_Elles/status/507955933876867072

    Reply
  34. Carol M says

    September 5, 2014 at 5:48 pm

    I found this recipe on Tart Cherries http://www.choosecherries.com/recipe/tart-cherry-chia-pudding/ and I think the combo of chia flavour and cherries would be fantastic. Also looks pretty easy.

    Reply
  35. Carol M says

    September 5, 2014 at 5:55 pm

    I’m now a new follower of you @carollushka

    Reply
    • Valerie Lugonja says

      September 5, 2014 at 8:10 pm

      Yeah, Carol!
      Thank you – I hope you consider signing up for my weekly Saturday morning newsletters – my posts from the week come in one email every Saturday morning – with one photo, each. Fun to enjoy with your coffee…. if you get up early enough.
      🙂
      Good luck!
      Valerie

      Reply
      • Carol M says

        September 7, 2014 at 5:36 pm

        Thanks Valerie, signed up, will enjoy with my tea. 🙂

        Reply
        • Valerie Lugonja says

          September 8, 2014 at 7:08 am

          Welcome Carol!
          Thrilled to hear that!
          🙂
          V

          Reply
  36. Carol M says

    September 5, 2014 at 5:56 pm

    I am a new follower of Tart Cherries on twitter @carollushka

    Reply
  37. Carol M says

    September 5, 2014 at 5:58 pm

    I tweeted Sept. 5th https://twitter.com/carollushka/status/508040930247864320

    Reply
  38. Jane S says

    September 5, 2014 at 8:06 pm

    Evans cherry jam, cherry jelly, and preserved cherries in my kitchen this week. And I do think drinking half a cup of plain juice helps me sleep better. Any idea where I can get a year’s supply of unprocessed ( plain, frozen) juice?

    Reply
  39. Carol M says

    September 6, 2014 at 10:24 am

    Tweeted Sept 7th https://twitter.com/carollushka/status/508289456148078592

    Reply
  40. Lori L. - @Miss_Elles says

    September 7, 2014 at 8:38 am

    I tweeted on September 7: https://twitter.com/Miss_Elles/status/508625077609713664

    Reply
  41. Carol M says

    September 7, 2014 at 5:32 pm

    I tweeted Sept. 7th https://twitter.com/carollushka/status/508759263146426369

    Reply
  42. jenny says

    September 7, 2014 at 11:40 pm

    Wow the pictures made me drool.

    I am very tempted by the double chocolate cherry cookies….anything chocolate is good in my book

    Reply
    • Valerie Lugonja says

      September 8, 2014 at 7:08 am

      I agree, Jenny – and sour cherry and chocolate are a pairing made in heaven!
      🙂
      V

      Reply
  43. Lori L. - @Miss_Elles says

    September 8, 2014 at 12:05 pm

    Hi Valerie,

    Here is my September 8 tweet! https://twitter.com/Miss_Elles/status/509039551084789761

    Reply
  44. Carol M says

    September 8, 2014 at 5:45 pm

    Tweeted Sept. 8th https://twitter.com/carollushka/status/509125000058896384

    Reply
  45. Dreena says

    September 8, 2014 at 9:28 pm

    5 stars
    First, how lovely the tarts look! We have a three year old Sour Cherry Tree in our front yard. I think it is an Evans. It’s growing quite well, however, I only got a handful of sour cherries to enjoy this year. I passed my son a cherry and told him to enjoy our crop!! Maybe next year.

    Cheers.

    Reply
  46. Dreena says

    September 8, 2014 at 9:29 pm

    I follow @ChooseCherries on Twitter now as @Alexandrina_M

    Cheers.

    Reply
  47. Dreena says

    September 8, 2014 at 9:31 pm

    Sept 8 Tweet: https://twitter.com/Alexandrina_M/status/509182179381760001

    Thanks.

    Reply
  48. Dreena says

    September 9, 2014 at 6:33 am

    Sept 9 Tweet: https://twitter.com/Alexandrina_M/status/509318557511856128

    Cheers.

    Reply
  49. Carol M says

    September 9, 2014 at 3:20 pm

    Tweeted Sept 9 https://twitter.com/carollushka/status/509451037099696128

    Reply
  50. Carol M says

    September 10, 2014 at 4:31 pm

    I tweeted Sept. 10th https://twitter.com/carollushka/status/509831140098985984

    Reply
  51. Dreena says

    September 11, 2014 at 12:07 am

    5 stars
    Sept 11 Tweet: https://twitter.com/Alexandrina_M/status/509946271113560064

    Thanks.

    Reply
  52. Carol M says

    September 11, 2014 at 3:40 pm

    Tweeted Sept. 11th https://twitter.com/carollushka/status/510180824629915650

    Reply
  53. Lori L. - @Miss_Elles says

    September 11, 2014 at 9:01 pm

    I tweeted on September 11: https://twitter.com/Miss_Elles/status/510261643998023680

    Reply
  54. Karine says

    September 11, 2014 at 9:16 pm

    5 stars
    Wow that looks sooo good! The only time I ever had those type of sour cherries I was young but I remember it was good! It would be fun to try this

    Reply
    • Valerie Lugonja says

      September 12, 2014 at 6:50 am

      Karine,
      I believe you have had sour cherries many times without even knowing it. They are the cherry that create the traditional cherry flavour. They are the cherry in the canned pie filling.
      🙂
      V

      Reply
  55. Dreena says

    September 12, 2014 at 9:31 am

    Sept 12 Tweet: https://twitter.com/Alexandrina_M/status/510450555617955841

    Cheers.

    Reply
  56. Carol M says

    September 12, 2014 at 4:50 pm

    Tweeted Sept. 12th https://twitter.com/carollushka/status/510560722355761152

    Reply
  57. Louise M says

    September 12, 2014 at 9:19 pm

    5 stars
    Love your Choose Cherries Page! Liked & Shared! What Fantastic Recipes!

    Reply
    • Louise M says

      September 12, 2014 at 9:23 pm

      Also liked and shared your Canadian Foodie Page!

      Reply
  58. Dreena says

    September 13, 2014 at 12:58 am

    Sept 13 Tweet: https://twitter.com/Alexandrina_M/status/510683679056596992

    Thanks.

    Reply
  59. Carol M says

    September 13, 2014 at 2:56 pm

    Tweeted Sept. 13th https://twitter.com/carollushka/status/510894558478368768

    Reply
  60. Dreena says

    September 14, 2014 at 8:06 am

    5 stars
    Sept 14 Tweet: https://twitter.com/Alexandrina_M/status/511153941455720448

    Cheers.

    Reply
  61. Carol M says

    September 14, 2014 at 4:37 pm

    Tweeted Sept. 14th https://twitter.com/carollushka/status/511282438166032385

    Reply
  62. Carol M says

    September 14, 2014 at 4:45 pm

    I liked your Facebook page as a new follower under Lushka Smith

    Reply
  63. Carol M says

    September 14, 2014 at 4:47 pm

    I liked Choose Cherries on FB as a new follower under Lushka Smith

    Reply
  64. Carol M says

    September 14, 2014 at 4:55 pm

    Shared on FB https://www.facebook.com/acanadianfoodie#!/lushka.smith/posts/614914031963477

    Reply
  65. Dreena says

    September 15, 2014 at 6:05 am

    5 stars
    Final Tweet, 15. Sept: https://twitter.com/Alexandrina_M/status/511485721656307713

    Cheers.

    Reply
  66. Lori L. - @Miss_Elles says

    September 15, 2014 at 11:51 am

    Here’s my last tweet, what a great contest! Thanks again! 🙂 https://twitter.com/Miss_Elles/status/511572638356221952

    Reply
  67. Brenda Penton says

    September 15, 2014 at 11:57 am

    5 stars
    I don’t believe I’ve ever had sour cherries in a recipe before. I’m going to have to change that! I discovered the Cherry Biscotti recipe here: http://www.choosecherries.com/recipe/cherry-biscotti/
    I really look forward to making this. I love biscotti.

    Reply
  68. Brenda Penton says

    September 15, 2014 at 11:59 am

    I tweeted: https://twitter.com/NewfieChic/status/511574867456839680

    Reply
  69. Brenda Penton says

    September 15, 2014 at 12:00 pm

    I liked the Choose Cherries as Brenda Penton

    Reply
  70. Brenda Penton says

    September 15, 2014 at 12:00 pm

    I liked your Facebook page as Brenda Penton

    Reply
  71. nicolthepickle says

    September 15, 2014 at 12:23 pm

    5 stars
    Your pictures are amazing. I haven’t worked with sour cherries too much, but I’d love to try this recipe. http://www.choosecherries.com/recipe/tart-cherry-lime-elixir/ It sounds so refreshing.
    nicolthepickle(at)hotmail(dot)com

    Reply
    • Valerie Lugonja says

      September 17, 2014 at 9:40 am

      Thanks, Nicol! Good luck!
      V

      Reply
  72. nicolthepickle says

    September 15, 2014 at 12:24 pm

    New twitter follower as @nicolthepickle.

    Reply
  73. nicolthepickle says

    September 15, 2014 at 12:24 pm

    New Choose Cherries follower on twitter as @nicolthepickle.

    Reply
  74. nicolthepickle says

    September 15, 2014 at 12:26 pm

    5 stars
    https://twitter.com/Nicolthepickle/status/511581652574035968
    Tweeted about the contest.

    Reply
  75. nicolthepickle says

    September 15, 2014 at 12:29 pm

    5 stars
    I’m a new fan on facebook as Nicole Graham.

    Reply
  76. nicolthepickle says

    September 15, 2014 at 12:30 pm

    5 stars
    I’m a new fan of Choose Cherries on facebook as well. Fb name Nicole Graham

    Reply
  77. nicolthepickle says

    September 15, 2014 at 12:33 pm

    5 stars
    Facebook shared the contest too. https://www.facebook.com/nicole.graham.92505/posts/1499043910338903

    Reply
  78. Carol M says

    September 15, 2014 at 2:17 pm

    Final tweet Sept. 15th https://twitter.com/carollushka/status/511609070860894208

    Now just to sit back with fingers crossed. LOL

    Reply
    • Valerie Lugonja says

      September 17, 2014 at 9:39 am

      Exactly! Good luck, Carol!
      🙂
      Valerie

      Reply

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