Cherrys

cherries (about 600 grams), pitted • granulated sugar (about 100 grams) • milk (about 200 ml) plus 1/4 cup (about 60 ml) • vanilla sugar • eggs • vanilla extract

cherries (about 600 grams) • eggs • heavy cream (50 ml) • milk (200 ml) • melted butter (35 grams) • granulated sugar (50 grams) • all-purpose flour (100 grams) • light brown sugar for topping (10 grams) • Butter and flour for greasing the pan

cherries (about 800 grams, fresh or frozen) • eggs • low-fat milk (1 liter) • cornstarch (about 110 grams) • granulated sugar (about 140 grams)

black cherries, such as Burlat (about 500 grams) • eggs • all-purpose flour (about 75 grams) • sugar (about 100 grams) • sugar for the baking dish, if not using parchment paper (about 20 grams) • powdered sugar for topping • milk (about 350 ml) • heavy cream (about 150 ml) • rum or kirsch

monkfish (200 grams) • fresh spinach (200 grams) • fresh basil leaves • garlic cloves • Olive oil • lemon • Coarse salt • –4 radishes • –4 cherries • Butter • Black pepper

Pitted cherries 3 1/2 cups (about 500 grams) or more • milk (250 ml) • eggs • all-purpose flour (180 grams) • almond flour (80 grams) • light brown sugar (80 grams) • butter (30 grams)

Ingredients for the macaron shells: • almond flour (about 200 grams) • powdered sugar (about 200 grams) • water (about 50 milliliters) • granulated sugar (about 200 grams) • x 1/3 cup egg whites (about 75 grams each, total 150 grams) • Red food coloring • Ingredients for the cherry ganache: • pitted sour cherries (about 400 grams) • granulated sugar (about 20 grams) • good quality white chocolate (about 300 grams) • Kirsch (or less, to taste)

milk (125 g) • water (125 g) • honey (15 g) • salt (3 g) • unsalted butter (110 g) • all-purpose flour (150 g) • eggs • Ingredients for black cherry pastry cream: • granulated sugar (115 g) • cornstarch (30 g) • egg yolks • milk (500 ml) •

homemade spelt pie crust with lemon and maple syrup (see linked recipe) • cherries (about 600 grams), fresh (picked from the garden, see tip in link) • eggs • maple butter (brought from Quebec, use any maple butter) • heavy cream • light brown sugar • all-purpose flour

flour (100 grams) • butter (40 grams) • sugar (30 grams) • eggs • milk (200 milliliters) • vanilla sugar • pitted cherries, drained • salt

pie crust • cherries (about 300 grams, fresh if possible) • apples • vanilla bean • eggs • flour • heavy cream (about 100 ml) • granulated sugar • vanilla sugar

Zest from 1 lemon (about 1 gram) • tonka bean, grated • heavy cream (80 grams) • white chocolate (about 275 grams) • morello cherry purée (160 grams) • lemon juice (30 grams) • Macaron shells

Sponge Cake: • eggs • sugar (100 g) • all-purpose flour (30 g) • unsweetened cocoa powder (25 g) • Chocolate Mousse: • milk (150 g) • sugar (40 g) • egg yolk • cornstarch (15 g) • dark chocolate (100 g) • heavy whipping cream (175 g) •

For the chocolate sponge cake: • egg whites • egg yolks • whole eggs • + 7 tablespoons granulated sugar (about 135 g + 85 g) • all-purpose flour (about 85 g) • unsweetened cocoa powder (about 50 g) • Ingredients • Mascarpone cream: • mascarpone cheese (about 125 g) * • heavy cream, 35% fat (about 1 cup or 250 ml) * • granulated sugar (about 65 g) •

eggs • Fresh figs

eggs • dark chocolate (200 g) • water • salt • For topping: • heavy cream (100 ml) • powdered sugar • Cherries

all-purpose flour (about 200 grams) • sugar (about 150 grams) • eggs • unsweetened almond milk (about 500 ml) • melted butter (about 40 grams) • salt

heavy cream or soy cream for a dairy-free option (400 ml), • salt, • generous pinch of black pepper, • Herbes de Provence, • pesto, • frozen leaf spinach (200 grams), • cherry tomatoes (200 grams), • mozzarella balls (200 grams), • salmon fillets, frozen is fine, • olive oil, • Salt, pepper • uncooked rice (about 300 grams), cook according to package instructions

white leek • As many cherry tomatoes as you like • bacon bits or diced bacon • Shredded cheese or Swiss cheese • Half-and-half • egg • round pie crust • Seasonings: pepper, a little salt, nutmeg to taste • Butter

fresh spinach (300 g) • garlic • cherry tomatoes (100 g) • unsalted butter • sour cream • eggs • Salt and pepper

cherry tomatoes (about 300 grams) • feta cheese (about 200 grams) • spaghetti (about 500 grams) • herbes de Provence • olive oil (about 200 milliliters) • flat-leaf parsley • Salt and pepper

about 3.5 oz cherry tomatoes (100 g) • fresh eggs • milk (30 ml) • shredded mozzarella cheese • Salt, pepper, chives

Mini tartlet shells made from pie crust • Cream cheese (such as Philadelphia) • Seasonal vegetables (radishes, colorful cherry tomatoes, asparagus tips, carrots, green peas, etc.) • Freshly ground black pepper

red radishes • cherry tomatoes (about 200 grams), oval-shaped if possible • imitation crab (surimi) • cilantro, bird's eye chili, and parsley sauce (homemade; see linked recipe)

pie crust (homemade or store-bought) • zucchinis • log goat cheese • About 10 cherry tomatoes • eggs • heavy cream (about 200 ml) • mustard • Salt, pepper, and herbes de Provence, to taste • olive oil

cherry tomatoes (about 500 grams) • puff pastry • Olive oil • grated Parmesan cheese (about 50 grams) • balsamic vinegar • Salt, pepper • Herbes de Provence • Garlic powder • light brown sugar • egg yolk

cherry tomatoes (about 125 grams) • shredded Comté cheese (about 40 grams) • heavy cream (about 3.5 fl oz or 100 ml) • milk (about 3.5 fl oz or 100 ml) • large egg • all-purpose flour (about 20 grams) • buckwheat flour (about 20 grams) • Salt, pepper, and a pinch of nutmeg

phyllo dough • cherry tomatoes (about 300 grams) • yellow bell pepper • shallot • small wheel soft-ripened cheese (such as brie or camembert, about 5 ounces/140 grams) • salted butter (about 50 grams)

fresh cheese ravioli (about 9 ounces/250 grams) • walnut oil • red bell pepper • green bell pepper • basil leaves • pine nuts • red onion • cherry tomatoes

small tomato or cherry tomatoes • onion, diced • ham • spinach leaves • eggs • Shredded Swiss cheese • Salt and pepper