From my RV kitchen
If you’ve never been to the Great Lakes prepare to be inspired. If you have had the good fortune of visiting the area in the past you know exactly what I mean. The first time I saw one of the lakes it felt like an ocean I’d not yet seen – amazing!
We especially love RVing through Michigan and although the state is diverse – with farmlands, green grassed rolling hills, and cities it’s always the water that calls us back. In this episode of the RV Cooking Show we take a trek along the northwest side of state along Grand Traverse Bay (which opens up into Lake Michigan).
Traverse City is coming into its own with major festivals such as the Traverse City Film Festival and the genesis of this show – the National Cherry Festival. Plan to spend a few days in the area exploring all there is to see. Here’s a link to the terrific trail system I talk about in this episode.
Lighthouse lovers will greatly enjoy the number of lights in the area, scenic drivers and photogs will have a hard time choosing where to go first, and you outdoors types can take advantage of plenty of options from golfing to boating to a day at the not too far away Sleeping Bear Dunes National Lakeshore.
No matter what you choose to do when visiting northwest Michigan be sure to stop at a fruit stand or orchard and pick up some fresh-picked cherries (enough to snack on plus enough for this recipe) and try your hand at this very versatile cherry sauce. It’s delicious!
1 pound sweet dark cherries – pitted and cut into large pieces
1 T unsalted butter
2 T packed brown sugar
¼ c water
¼ c water
2 t cornstarch
1 T fresh squeezed lemon juice
Mix the ¼ c water and 2 teaspoons of cornstarch together in a small bowl to make a slurry.
Melt butter in large saucepan over medium heat. When melted add cherries, brown sugar, and ¼ c water. Allow to come to a bubble, melting the sugar. Add the cornstarch slurry and stir. Let this come to a bubble to thicken. If the sauce becomes too thick add a few drops of water and stir. If you added too much water don’t worry – the sauce will thicken back up.
When the sauces reaches your desired thickness remove from heat and stir in lemon juice.
Serve over poundcake, angelfood cake, ice cream or yogurt, pancakes or waffles – even over grilled pork chops or chicken. Very versatile!
Cherry pitting can be a messy job – be sure to wear dark clothing and/or an apron. Be prepared for cherry juice to speckle your walls – just wipe it off right away to avoid staining.
If you don’t care for cherries or can’t find them substitute other fruit. Blueberries work great but I think apples would be equally excellent!
Our RV Cooking Show Very Versatile Cherry Sauce will keep in the fridge for a week or so – if you can resist that long! Enjoy it warm or cold…but do enjoy it!!
Direct from my RV kitchen - part cooking class on wheels, part RV travel guide - these RV videos cook! Discover more RV destinations and camping recipes on the RV Cooking Show website.
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