After participating in Canning Week hosted by Amy at a Latte with Ott, A and Jen at From Mess Hall to Bistro I was invited to participate in their new weekly blog hop. I Canned a Whole Lott, Now I'm Baking in My Bistro is a blog hop that focuses on what we do with the items we have canned.
I must admit that this is an area that I need some serious help in. I should be a member of Canning Hoarders Anonymous. I like to put all the pretty produce in jars and stare at them once they are processed. I DO NOT like to open the jars. Every time I catch my husband opening a new jar, I give him a dirty look and think: you can't open that yet. Summer isn't even over, jerk! You have to save them for the winter. But I don't say anything. I'm just happy that he actually likes what I made.
Well, on to what I made with an item I canned. At the height of cherry season, I canned some Door County cherries in wine, according to the recipe from Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods. I used Satin Red from Von Stiehl Winery (a Wisconsin Wine). Since I was using Wisconsin cherries, I wanted to stick with a Wisconsin wine. This was the first jar I opened, and they were delicious. They weren't too soft or soggy. They still had a bit of crunch to them.
I ended up serving the steak with some Balsamic Roasted Red Potatoes (with the changes suggested by the first reviewer, Serena).
I'm not exactly sure if that's a good pairing or not. I'm not great at figuring out side dishes. But, my husband LOVED the potatoes and I LOVED the steak!From Mess Hall to Bistro
From the Hive
This post is also featured on the Tuesday Twister Blog Hop hosted by GNOWFGLINS.