Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
More recently, I was visiting family in Sonoma when a neighbor invited us over to help lighten his cherry tree. Memories like these that are all stirred up when I use cherries in dishes. This recipe uses sour cherries, lemon juice, sugar and yogurt to create a memorable and refreshing summer soup.
1¼ pound fresh sour red pie cherries, pitted
(use ¼ pound to make ¼ cup juice)
¼ cup of fresh cherry juice
1½ teaspoons cornstarch
½ cup cold water
1 tablespoon white sugar
2 tablespoons lemon juice
1 cup whole milk yogurt
dollop of sour cream or yogurt
chopped chives as garnish
Wash and pit 1¼ pound of cherries. Juice ¼ pound of cherries, or enough to make ¼ cup of fresh cherry juice.
In a small saucepan, combine cornstarch, cold water, and fresh cherry juice.
Mix well, and heat to boiling, and boil for 5 minutes, stirring constantly.
Add sugar and lemon juice. Mix well and remove from heat.
Transfer to a bowl and place in refrigerator to chill.
Chop remaining cherries.
When liquid cools, blend in yogurt and add the chopped cherries.
Serve chilled with a dollop of sour cream or yogurt on top, and a chopped chives as a garnish.