My Regenerative Kitchen: Macerated Cherries, Fresh Cream, and Coconut Crumble
Uploaded by
Chelsea Green PublishingMy Regenerative Kitchen: Macerated Cherries, Fresh Cream, and Coconut Crumble
Uploaded by
Chelsea Green PublishingMacerated Cherries, Fresh Cream,
and Coconut Crumble
Makes 2 to 4 servings
Maceration is a simple technique, similar to marinating, of soaking
fresh fruit in a liqueur, which imparts a new flavor and also softens and
plumps the fruit. I like to pair somewhat alike but slightly different
flavors from the fresh fruit and the liqueur. Specifically, I love doing this
method with a blackcurrant liqueur called C. Cassis. C. Cassis is made
from lightly fermented New York blackcurrants with hints of carda-
mom, bay leaf, citrus rind, lemon verbena, and wild honey. These rare
fruits were formerly banned to protect commercial pine logging, but
are now sustainably grown by small producers in the Hudson Valley.
There are over thirty varietals of cherries; any kind will do, but I
prefer Rainier, Bing, or Tulare. I encourage you to try and test as
many as you can.
The coconut crumble in this recipe is something we keep on hand in
an airtight jar in our pantry. It can be used like granola, but it’s grain free.
1 cup (tk g) sweet cherries, Combine the cherries and liqueur in a medium Spoon the whipped cream into bowls.
pitted and halved bowl and let sit for at least 20 minutes. Drain the cherries from the liquid and
1 cup (240 ml) fruit liqueur Preheat the oven to 325°F (165°C). Line a divide them among the bowls, on top of
rimmed baking sheet with parchment paper. the whipped cream, then sprinkle with the
Coconut Crumble Combine the coconut chips, hazelnuts, maple coconut crumble and serve.
1 cup (70 g) raw, unsweetened syrup, coconut oil, kosher salt, and cinnamon in a
coconut chips medium bowl. Spread out the ingredients on the
1 cup (70 g) shaved blanched hazelnuts prepared baking sheet and bake for 10 to 15 min- PRO TIP: The same process can be used with straw-
1/2 cup (120 ml) maple syrup utes, until golden brown and toasty. Remove from berries, mulberries, or blackberries.
1/4 cup (60 ml) unrefined coconut oil, the oven and let cool completely. Once cooled
melted and cooled and hardened, break the pieces up into chunks
1 tablespoon kosher salt (you can store extra crumble in an airtight con-
1 teaspoon ground cinnamon tainer in a cool, dark place for up to 1 month).
Put the cold cream in a large metal bowl and
To Serve whip using a whisk for about 10 minutes, until it
1 cup (240 ml) heavy cream, cold
reaches soft peaks. Add a pinch of sea salt to finish.
Pinch sea salt
