View allAll Photos Tagged cherry
My photo entries for the MA Agriculture Calendar were not chosen this year so I am thinking of new shots for next year. :o/ P1160016
(See the photo from this day in 2010.)
Cherry 'Hudson', mid July. A dark, late-season sweet cherry selected as a seedling in 1935 and introduced as a variety in 1964 from the NY State Agricultural Experiment Station in Geneva, NY.
Είναι η περίοδος που ανθίζουν οι κερασιές και με ενα polarizer στο φακό η αντίθεση των άσπρων ανθών με τον γαλάζιο ουρανό και τα σύννεφα έχει καποιο φωτο-ενδιαφέρον.
It's the Cherry tree flowering period. Interesting contrast of the white flowers against the blue sky!
Camera: Canon 1000D
Lens: Sigma 10-20mm f/4-5.6 EX DC
Kenko CPL polarizer
There is a good crop of Montmorency tart cherries in southwest Michigan. Photo: Mark Longstroth, MSU Extension.
09/11/09
sundae of:
pb&j ice cream,
coffee cookie ice cream,
banana walnut ice cream,
vanilla pecan fudge ice cream,
& vanilla malt swirl ice cream
hot fudge,whipped cream,marashino cherry,peanuts,candied pecans.over a bed of cones.
all vegan,all amazing.
Himeji (姫路市 Himeji-shi) is a city located in Hyōgo Prefecture in the Kansai region of Japan.
Originally a castle town, Himeji is home to the Himeji Castle, a UNESCO World Heritage Site. For over 400 years, Himeji Castle has remained intact, even throughout the extensive bombing of Himeji in World War II and natural disasters such as the 1995 Great Hanshin earthquake and various typhoons.
Other attractions include the Engyō-ji temple, Mount Seppiko, Himeji Central Park (a safari park), the Himeji City Tegarayama Botanical Garden and the Koko-en Garden.
These cherries, which grow in my back yard, are extremely tasty, and I think they look like little chinese lanterns :). This image was shot with a Nikon D70 digital camera. It was then brought into Photoshop where several different actions and curves were placed on it. Lastly, a downloaded border like that seen on the large format Polaroid's was added (and stretched out a little for better ratio.)
Chocolate fondant with cherry ice-cream
Ingredients (Serves 20)
I came across this recipe just after Christmas. It is a bit tricky to get it looking as good as this picture, but it's worth it - tastes yummy and looks like a work of art.
For the chocolate fondant
500g Valrhona Tropilia (54%)
500g butter
250g sugar
500g whole egg
200g yolk
100g flour
For the chocolate tuile
80g water
150g butter
90g glucose
270g sugar
4g pectin
15g cocoa powder
80g Valrhona Guanaja (70%)
200ml milk
20ml yogurt
50ml cherry purée
25g griottes
20g white chocolate
Method
For the fondant, mix the Tropilia chocolate into the butter, then melt together. Add the sugar, whole eggs and egg yolks slowly, then fold in the flour. Pipe the mix into 20 greased rings and leave to rest for one hour in the fridge. Cook for 10-12 minutes at 180ºC and serve straight away.
For the tuile, boil the water, butter and glucose. Add in sugar, pectin and cocoa powder and stir thoroughly. Cook for one minute. Dissolve the Guanaja chocolate in the hot syrup, then rest for two hours before using. Spread tuile mix on to Silpat and cook at 180¡C for nine to 10 minutes. This will make about 40 tuiles.
Article continues below
For the ice-cream, mix milk, yogurt and cherry purée together and boil for one minute. Remove from the boil, then mix white chocolate and griottes. Freeze mixture to -18ºC, then pass through Pacojet to obtain a smooth consistency.
(Recipe from: www.caterersearch.com/Articles/2007/11/22/317456/chocolat...
I don't see why baby pictures and awkward 80's photos should have all the fun on Throwback Thursday! Why not revisit some retro-favorite foods? For this week's #tbtfood, I'm tackling one of my favorite church supper desserts, what Mrs. MacCorkle called "Cherry Yum Yum." It was nothing more than a can of cherry pie filling, a boxed cake mix (just the dry mix) and a stick of melted butter. I up the ante in my new version, but it's just as comforting and delicious as I remember!