My mother used to
make a delicious Bing cherry sauce that she served at Christmas brunch atop her
incredible cheese blintzes. I don't know how she did it, and she wasn't
talking. It's not that she had intended to keep the recipe a secret; it was
more that there was no recipe. She often cooked like her
mother, my grandmother, did. A little of this, a handful of that, a pinch of
seasoning, all mixed together until it “looked right.” This was one of
those recipes. But it's Bing cherry season and all of those fresh, delicious
cherries were calling my name, so I decided to give it a try. You know what?
I did it. You know what else? I think mine is just a little bit
better. This sauce is going to be a component in tomorrow's dessert, but it is
also excellent on top of ice cream, with a nice slice of ham, dolloped on top
of a chicken cutlet, or drizzled over the aforementioned blintzes. Whatever you
do, make this sauce!
Fresh Bing Cherry Sauce
1/3 cup granulated
sugar (more to taste)
2-1/2 teaspoons
cornstarch
2 tablespoons water
1 tablespoon Meyer
Lemon juice
Few gratings of
fresh nutmeg
Place cherries and
sugar in a medium size saucepan and cook over medium high heat, stirring
occasionally. As the cherries release their juices, break them up a bit with
the back of your spoon. Meanwhile, combine cornstarch, water, and lemon
juice in a small bowl; set aside. When mixture comes to a boil, add the
cornstarch mixture all at once, stirring constantly. Bring mixture back to a
low boil and simmer for one more minute. Remove from heat and grate a small
amount of nutmeg right into the pan. Stir again to incorporate. Cool. Store in
refrigerator until ready to use.
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