Aug 29

Aug 29 Black Cherry Syrup

Summer is nearly over. It's time to prepare for fall. That means buying up all the fruit you can get your hands on for smoothies and freezable syrups :-)

Today for brunch I wanted pancakes. Luckily for me, I remembered that I had a lot—a lot, a lot—of black cherries. So I pitted them and made a deep, dark, amazing, black cherry syrup.

Black Cherry Syrup Ingredients

1 pound (after pitting) black cherries; or other fruit of choice
1 cup water
3/4 cup sugar

Black Cherry Syrup Directions

Place the fruit, water and sugar in a medium pot. Bring the ingredients to a boil then reduce to a simmer. Once the fruit is good and soft use a *stick blender* to create a smooth mixture.

Then keep boiling. And boiling. Until it reduces by about half. Basically, cook it down until it's the thickness that you like it. Take it off the flame and set it aside so it cools. Use it on anything and everything!

The best part about this fruit syrup is that it's super versatile! Yep! You can use this with pancakes or waffles, or ice cream, or oatmeal, or cheesecake, or—if you're fancy—mix it up with some oil and vinegar and make a fabulous salad dressing.

I used it on pancakes to start. I think I'm going to go with the salad dressing next :-)

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@aforkfullife

I’m usually a fan of the heavier type sauces; your red sauces, cream sauces, and cheesey type sauces. Well, the husband usually favors a lighter sauce so I try to make them every so often ;-) The other night I was craving pasta and decided to try one we’d not had before: Kite Hill Tortellini. Given that the pasta itself was heavier than a traditional noodle I thought that this was a perfect night to try out one of those lighter sauces that the husband likes :-) Time: 10-15 minutes Servings: 2 Ingredients • 3 Tbs lemon juice • 2 Tbs olive oil • 2 Tbs non-dairy butter • 2 Tbs chopped chives plus additional for garnish • 1 Tbs herbs de Provence • ½ Tbs garlic powder • ¼ tsp salt Add the olive oil and butter to a small sauce pan and set to medium-low heat to melt the butter. Add in the chopped chives, herbs de Provence, lemon juice, garlic, and salt. Turn the heat to low and warm the ingredients together for about 10 minutes to allow the flavors to combine. Spoon over your pasta of choice, garnish with additional chopped scallions and serve! . . . #veganaf #vegan #veganrecipes #plantbased #plantbasedrecipes #veganblogger #vegansofinstagram #veganrecipe #dairyfree #foodporn #findingvegan #bestofveganrecipes #friendsnotfood #crueltyfree #animalrights #plantpower #vegancommunity #vegancomfortfood #fussfreevegan #whatveganseat #veganfoodporn #veganfoodlovers #tortellini #pasta #lemon #herbs

Black-eyed pea soup. So good—even in summer! Grab the full recipe from my blog. Ingredients • 2 cups dry black-eyed peas, soaked overnight • 8 cups veggie stock • 1 lb hot Italian veggie sausage, removed from its casing • 300 g yellow onion, diced • 340 g red or yellow potatoes, diced • 160 g celery, sliced into ½ inch pieces • 150 g diced tomato • 75 g carrots, sliced into ¼ inch pieces • 6 cloves garlic, minced • 4 Tbs butter, divided in half • 3 g rosemary, finely minced • 2 tsp salt . . . #veganaf #vegan #veganrecipes #plantbased #plantbasedrecipes #veganblogger #vegansofinstagram #veganrecipe #dairyfree #foodporn #findingvegan #bestofveganrecipes #friendsnotfood #crueltyfree #animalrights #plantpower #vegancommunity #vegancomfortfood #fussfreevegan #whatveganseat #veganfoodporn #veganfoodlovers #blackeyedpeas #soup

Hi.

Aug 29 Black Cherry Syrup

Black Cherry Syrup Ingredients

Black Cherry Syrup Directions

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