Door County sour cherries

Just discovered that allrecipes.com has published my sour cherry sorbet recipe. Read the reviews and loved the feed back. My husband and I vacationed in Door County, Wisconsin this year. Got my 2 lb. bucket of pitted  and frozen sour cherries and will make this years batch soon. Also stocked up on wild rice while up there even though there's a new bulk food store in my town that has a good price for it. 

Picking up local food products is our plan for shopping on vacation trips. We bring along a good sized cooler to keep perishables safe for the ride home. We discovered two new artisan cheese shops in Door County this year. One had some "cave cured" cheese. We picked up one that was a cave cured Cardona. Have never heard of  Cardona cheese before. It is a sharp hard cheese. The cave curing imparts a mineral taste to the cheese that I liken to the mineral taste of Spanish wines. So I find pairing this particular cheese with a Tempranillo wine is perfect.

We picked up chopped cherry jam and cherry juice this year along with some locally made wines. Got some Wisconsin maple syrup. The local farm markets sell many varieties of canned local produce. This year we picked up a jar of spicy pickled cabbage. It's sort of like Wisconsin kimchee (sp?).

Saw one farm report while up there that Wisconsin will have a bumper crop of cranberries. Evidently Wisconsin provides 52 % of the cranberry crop in this country on average each year. I'm interested to see if the price is less per pound this year. I'll stock up in my freezer if it is.

My gas grill is no more so not able to grill on my Sunday off. I'm going back to a charcoal kettle type grill.

To all my readers: Have a great Labor Day holiday?
CJ

Barbecue Sauce for the Rest of the Summer

Make Ahead Barbecue Sauce

This sauce can be kept safely in the refrigerator for the next 6 weeks. If you taste it by itself with a spoon, it has a funny flavor. Trust me, once you brush it on hot grilled chicken, beef or pork and heat through, it is delicious.

1 1/2 cups catsup
1 cup strong black coffee
1/4 cup brown sugar
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons vegetable oil
1/2 teaspoon hot pepper sauce

In a medium nonreactive pan, combine all ingredients. Bring to a boil over medium heat, stirring  until sugar dissolves. Reduce heat, simmer, stirring occasionally, until slightly thickened. ( about 8 to 10  minutes).Let sauce cool to room temperature in a covered, nonreactive container. ( about 30 minutes). Store, covered, in the refrigerator. Makes about 3 cups.