As soon as I read that August 28th was National Cherry Turnover Day, I thought I'd get a jump on my cherry prep. I have a terrible track record when it comes to actually getting things made in time to celebrate these national foodie days. I mostly don't even pay that much attention, but cherry turnover day? No way I'm missing that one. Cherry turnovers, cherry pie, cherry tart, cherry crostata... these are most definitely and sincerely my favorite desserts. My cherry cornmeal upside-down cake is also very near and dear to my heart. So I'm pretty much not going to miss National Cherry Turnover Day on Sunday.
Of course, my love for cherries in just about any application means that I've spent a lot of time behind a cherry pitter. I've always used my Oxo model which I dearly love and was totally expecting to use today. But alas, it has disappeared. Vanished. Gone. Sigh. I can only imagine that somewhere in the chaos of the kitchen remodel, my pitter took flight. Once I made peace with the fact that it really is gone, I did a little internet research and came up with what turned out to be a pretty nifty way to pit cherries.
If you have a metal pastry tip (a sort of thin one), you can insert that into the stem end of the cherry and push it through. Most of the time it pushes the pit out easily through the other end. Sometimes you have to just manually pull it out. But it helped me make quick work of 2 pounds of cherries and thought I'd pass that little tip along to you. Cool, huh?
My cherries are pitted and mixed with my filling ingredients and ready to assemble my turnovers which I will do in a couple of days. More to come on that...