I got the inspiration for this recipe while on a recent trip to Michigan (Traverse City, MI is the cherry capital of the US), where I saw cherries being used in all kinds of sweet and savoury sauces, salsas and chutneys.
You can use this dish as a salsa or, like I did, as a stuffing for chicken, quail, pheasant or any game bird. Cherry’s pair fantastic with strong, dark beer; even in the middle of summer, don’t be afraid to pull a barrel aged stout or Belgian quad out of the cellar to compliment this dish.
- Fresh red cherries
- Fresh thyme
- Olive oil
- White wine vinegar
- Pit the cherries and slice them roughly. Remember, there’s beauty in asymmetry!
- Slice shallots and garlic
- Apply generous amount of fresh thyme leaves and olive oil
- Combine ingredients and finish with a pinch of salt and just a few drops of white wine vinegar
- Allow to marinate room temperature for 15 minutes before use
Beer Pairing: Trappistes Rochefort 8