Also known as cherry country. Or at least that is what I am calling it, because this summer in Oregon, I fell in love with fresh Oregon cherries. And fell hard.
One day my dad came home with a giant bag of fresh, bright red Bing Cherries. First thing out of my mouth, “Why did you buy cherries? I do not like cherries.” I know, so selfish.
He could not believe I did not like cherries. You guys, I like pretty much every single fruit there is.But never cherries.
Until now.
I ate one cherry and thought, nah not my thing. For some reason a few minutes later I ate another and thought, nah still not my thing. But then something made me decide to try another, and another. I just kept going and then half way through the bag I realized something. I think I really like cherries. Like a lot. A few days ago, my dad bought another bag home, and besides the few cherries he had, I consumed the whole bag in two days. That’s a lot of cherries.
And now I am addicted. Which is why you see roasted cherries stuffed in a poblano pepper and covered with brie. Ok, well that and I had four poblano peppers that I bought for a dish that never got made and they were starting to get all wrinkly. Then all the sudden I was like “oh, I am going to roast cherries and stuff them in a poblano pepper!” Sounds weird, I know, but the combo worked. A little sweet and just a little spicy and so cheesy. The roasted cherries with the warm melty brie? Oh my gosh, fruit and cheese heaven. It’s a really simple meal, but so pretty and packed with simple, awesome summer flavors.
I think I am gonna go hunt down some more cherries, it’s been a whole day and I am suddenly in need of a fix!
