Beet Balls For The Big Game

I brought Beet Balls to a Super Bowl party last night, and my Facebook friends are asking for the recipe. Since I love, love, love beets, and have worked this recipe through many iterations, I feel confident that it will work for most home cooks.

This is based on Mark Bittman‘s recipe for “Hearty Winter Vegetable Burger” from his book How To Cook Everything Vegetarian. If you like this, he has many more goodies in the book. Continue reading

Three Ways to Use Roasted Cherries

While listening to a food-related podcast recently, a guest or host mentioned roasted cherries. It was an off-hand mention with no further elaboration. It was enough to pique my interest. I had no idea what to do with roasted cherries, nor can I remember the context in which they were mentioned.

I fired up the oven to a warm 350 anyway set my washed fruit on the baking tray and the timer for 15 minutes. I decided to leave the pits in tact, in case they offered any flavor, and to keep the fruit as juicy as possible. Fifteen minutes proved not long enough.  In total I think they were in the oven for about 1/2 hour with one stir mid way through.
Roasted cherries

They turned out just like I imagined they would.

I pitted them after they cooled and found the flesh to be dense and meaty, with a deep, dark color. I kept them in a glass jar in the refrigerator.

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