Hi i'm Beryl and the theme for today's video
is branded all over me!
We have five cherry dishes from five countries let's begin.
Hello Beryl and everyone my name is Nina and i'm from Vacaville, California in the U.S.
The dish I want to share with you all is called Albaloo Polo and it's from my mom's homeland of Iran
Albaloo means sour cherries and polo means cooked rice.
The reason why I love Albaloo Polo so much is because it's the perfect marriage of sweet and sour and it's very delicious.
It always conjures up memories of my mom and my grandma and I think of them when I eat it.
And also, my American dad i'm very very surprised he even loves it since he's neither a lover of
rice nor a lover of fruit inside rice.
Give Albaloo Polo a try.
A totally unexpected taste from the red vibrancy of the cherries and give it a try I hope all of you will enjoy it!
The final plating for this dish is so stunningly beautiful like all of the different colors,
quite the showstopper!
I'm excited to try this i've never had cherries with rice!
I love it.
There is this combo of sweet and sour and the saffron in the rice is awesome.
I like the cherries.
I bought sour cherries frozen at the middle eastern supermarket near my house
because most of the cherries in america are sweet bing cherries not the right cherries for this dish.
i'm going to come clean with all of you:
if you follow me on instagram you know what i'm about to tell you.
We had a small disaster when i made this dish i burnt the living
heck out of it the first time the whole thing had to go in the bin the method that the recipe
gave me to cook the rice was like par boil the rice then you layer the rice with the cherries
and then you steam cook it what i ended up with was just like a black bottom unsavable it looked
kind of terrible.
I obviously remade it and it did look fine.
What i did the second time around which i didn't refilm because i was like brahhh.
I just cooked the rice normally with the cherries inside of it and i honestly feel like i ended up in the same place just without the burnt bottom.
If you don't burn this rice dish it's honestly an incredibly simple dish to make.
It tastes super special it definitely is cherry forward which is what I wanted for the episode.
overall it's a win!
Let's talk about the artist behind me her name is Eliza Young and she is from Washington state here in the U.S.
She said that a lot of her inspiration comes from traditional tattoo art with a little bit of that hand-drawn quality.
I absolutely love her stuff i'm leaving a link in the description so you can support and follow her work.
I have worked with Bokksu many times in the past.
I love this company.
They are a monthly Japanese snack subscription box service the theme for this month is japanese onsen
each box comes packed with all sorts of snacks from savory to sweet even teas and the booklet
that it comes with allows you to explore all of these snacks based on where they're from
you can learn about the regions learn about the snacks themselves and one of my favorite things
about Bokksu is that they work with family-run businesses.
I am so intrigued by this walnut mochi
oh my god it's so soft
10 out of 10. whoa i've never had a mochi like this before
sweet but not too sweet this beautiful nutty texture
as you know through this channel i believe one of the best ways to explore a culture
is with food and i think that Bokksu does an amazing job at doing that
this is great if you want it for yourself it's honestly an amazing gift i truly truly do love
this company if you're interested in trying it out for yourself or somebody else you can use my code
BERYL and that will give you $15 off your first order.
okay now we're gonna do another cherry dish
hi Beryl my name is Patricia i'm half Hungarian and half German
and i want to present to you a hungarian cherry dish called Meggyleves which is translated to
sour cherry soup and it is a sweet but cold served soup made out of cherries and cream and spices
it is served as an appetizer sometimes also as a dessert.
Meggyleves the refreshing sweet dish especially in hot summer days like right now it has a nice pink color from the cherries it has
a lot of spices in it so it also has a little bit of a christmas taste to it hungary is known
for its love for soups and yeah you can make this type of soup of other fruits as well but the most
common one is the sour cherry one.
I remember my mom making this soup for us for my brother and me
when we were a kid even though she doesn't like the dish very much but we loved it so she always
made it for us every time when i'm in hungary and we go to a restaurant and it's on the menu
i like to order it and i feel nostalgic when I eat it.
Cherry season for me is like pure summer or like to sit together with my mom and after a long day out in the garden.
and yeah sit with her and pick cherries together because it's her favorite fruit and every time it's summer and i'm at my parents house
she always buys tons of them because she says that it's cherry season we have to enjoy
every bit of it.
You should try this dish because it's not so common to have a cold and sweet soup,
so it's a little bit special and it's lovely and refreshing and
yeah it just reminds me of home.
Pink cherry soup i love it honestly i think the best part of this is how fun it is making these
pink kind of hero shots for everything so far i've loved it.
this is not my first rodeo with a fruit soup on this channel shan't we forget Apelsinsoppa from Sweden in the orange episode
oh i'm definitely getting that like christmas-y taste from the cloves and the cinnamon and the
star anise this is very refreshing.
The sour cherries are sour but they're not so sour that i'm like puckering my mouth.
I kind of want to just like
i like the drink of the broth i feel like i would just drink this broth i mean i did just drink the broth
this is good i did want to mention something which i just think is so exciting and feels so
on brand for the channel these earrings,
look at how cute they are!
these are made by a subscriber like you guys her name is jessica lazen she also is an earring designer.
she made me these cherry earrings for the cherry episode
but she also has strawberry earrings
lemon earrings
orange earrings
which if you might ring a bell we have done all of those episodes here!
i'm leaving a link to her etsy channel where if you're interested in buying one of her pairs i just think
how cool is this like a pair of earrings for the show literally my dream come true
everything i've ever loved jessica thank you so much i love them and i hope you guys like
them too we can twin!
anyway now that i got all excited about that
more cherry dishes please
my name is Elise and today i'll be telling you about krieken met ballekes from Belgium
krieken met ballekes or cherry meatballs are pitted cherries in syrup with meatballs paired with
bread or sometimes potatoes.
I like this dish because it makes me feel connected to my country
with how popular american culture is becoming and how widespread it is it's nice to have a little
something that's just from your country.
it really makes me feel like a Belgian even though i'm speaking with an american accent right now.
this dish is common in Belgium but i think people are forgetting about it and
i'm forgetting about it too.
I don't have any particular memories about krieken met ballekes
but it does remind me a lot of my grandparents because i think about what they ate when they were my age often
and just how their general life was like at my age.
well it's cherry season right now here and
my mother will always every friday when she comes back from the grocery store
bring back like a large container of cherries
and it'll be gone in a matter of seconds
i think if you have the ingredients on hand you should definitely give it a go.
Jeroen Meus a very famous cook here in belgium has it on his website
under comfort food and that's not for no reason.
it's like warm and a little sweet and easy to put together to just have a quick meal
so next time that you're at the grocery store and you see a jar of cherries
think about bringing them with you and making krieken met ballekes
honestly i just uh i love meatballs.
i have done two meatball episodes in the past
and interestingly enough this sour cherry meatball reminds me of some other meatballs that i've made
it's a very interesting combination i think you
probably won't find many other meat dishes with a fruit sauce like this
oh my god
this is so good i think for some people the idea of a fruit sauce with meat might be surprising but
give it a try the sourness with like the fattiness of the meat and there's like a bit of sweetness
because you've cooked down the salt i mean this is a perfect a perfect bite.
i love everything about it.
i wanted the sauce in this to be a little bit thicker
so i made a cornstarch slurry
i did it off camera but trust me
it worked really really quickly and it worked really really well
i thought that the meatballs would be a little bit bland because there just like wasn't that
much stuff that went into the mixture but the cherry sauce is so flavorful and powerful
that like it all balances really really well i'm gonna have it with some bread
mmm the cherry sauce has like soaked into the bread
i ate all of it even the cherries are good all of it i loved loved loved
loved this make cherry meatballs just do it
my name is Burcu.
I was born and raised in turkey and i still live here.
today I want to share with you Vişneli Ekmek Kadayıfı.
it roughly translates as bread kadayıf with cherry sauce.
it is a recipe from ottoman times.
i like Vişneli Ekmek Kadayıfı because i like the combination of sweet and sour
and this recipe is a perfect example for that.
it's really sweet than the sourness or cherry kicks in
it's a common recipe all across turkey it is especially popular in the city of Afyon
because they have the best clotted cream and this dessert is served with it
since it's a relatively simple recipe you can make it anytime and you can find it everywhere in turkey
even in the markets you can find the plain version of Ekmek Kadayıfı.
when i was a child my mom and my grandma
used to make this dessert
when guests were coming over or just because we craved for it
it reminds me of that times how family and friends come and eat this delicious dessert together
my grandpa used to grow his own fruits like cherries apples grapes etc we used
to go to his summer house and pick cherries ourselves and eat them straight from the trees
nothing was more delicious.
i like how cherries are both sweet and sour.
it is so fresh and has a balanced taste.
if you are a cherry lover like me you would love Vişneli Ekmek Kadayıfı
because the cherry taste is so rich and fulfilling and it goes great with kadyif
turkey coming through again with a old old recipe like what we had in the egg episode it was also
i believe from ottoman kings
Çılbır was being cooked for ottoman sultans for breakfast particularly
and the midday meal.
kings in turkey knew how to eat you know.
kind of like yesterday when i was like ooh the bread is soaking up the cherry juice
here we are bread that has soaked up the cherry juice
i'm a sucker for bread pudding this is like uh an interesting take on that
because it's got the sourness and sweetness of the cherries
i like when desserts are not that sweet and this one is not that sweet.
If you're looking for dessert that's sweet but not too sweet
and also very different and exciting look no further
hello Beryl my name is becky
i live in traverse city in america the cherry capital of the united states
the recipe i'd like to talk to you today is about maraschino cherries.
maraschino cherries is an ingredient that can be added to items such as
cola, ginger ale, soda, or mixed beverages.
my family and i believe that our cherries are better than store-bought cherries
because the flavor can't be beaten.
maraschino cherries are made from freshly picked or store-bought cherries when cherries are not in season.
the cherries are pitted brined in a saltwater bath
and added to a simple syrup bringing them to a boil before storing.
you can store the cherries and the syrup in the refrigerator for a couple weeks
we make larger batches of cherries and can them with the simple syrup.
we love the homemade drinks with maraschino cherries
it reminds us of summer.
we savor them and we try to make our cherries last until the following july when cherries are in season again.
maraschino cherries seem harder to find for our family so we decided to can them to enjoy them year round.
Making maraschino cherries stems from my childhood.
my first paying job when i was younger was picking fruit.
i take my family picking all kinds of fruits to carry on the understanding of where food comes from.
the canning aspect of fruits reminds me of my grandmother.
she canned many fruits and vegetables and stored them in her dirt floored basement
i loved watching and learning this from my mother and grandmother.
cherries are a great fruit both sweet and tart or completely tart.
a refreshing part of summer.
i recommend giving this recipe a try to spice up a drink
add it to muffins or for a fruit substitute.
cheers and thanks
this whole time i've been saying maraschino cherries am i wrong maybe there's two ways
to say it i can't believe that i made them myself it was a lengthy process three days
it was all very passive but like you have to do things in steps in order
to preserve the cherries and it just takes a while.
i made like a cherry soda
oh it's so hot in here because i have to have the ac off to film this is really nice versus
like all the hot foods that i have to eat
come here cherry time to try you
a lot less sweet than like the bright red maraschino cherries it tastes still like a
cherry but like kind of candied
hmm the syrup in this is kind of what made my pretty pink drink.
my favorite part of this whole process was
the cherry pitting part
i bought that on amazon i'll leave a link to it if you want to get one.
i bet you could also use it for olives because literally the other day i was like
how the heck do you depit an olive yourself?
i digress anyway
slamming it shut and all the seeds coming out \
so satisfying it was honestly
that was fun i think what i liked most
about learning how to make this was the idea of using fruit when it's in season and preserving it
to use throughout the year because honestly like you eat cherries for what like a couple of
weeks a year and then kind of that's it and it is nice to have that kind of reminder of summertime
in your fridge that could hold you over until next year now i didn't actually can them because
i don't know how to do that but i do need to learn because i have a pickling episode coming
up so gotta get on that
but they will last for a couple of weeks in your fridge
so it's probably long enough right
check the description for all of the recipes and everything else that i talked about
in the meantime here is our strawberry episode and here is an orange episode
keep it in the fruit family
and i will see you guys in my next video
enjoy cherry season