Image — Diner Journal, Issue 19, by Julia Gillard

Friends! Cherries are here. We’re stoked on these warm, sweet summer treats and decided to revisit a cherries jubilee recipe from last year’s “Fire and Fiction” issue….

Cherries Jubilee
1# Sweet Cherries
1/2 cup Sugar
1 Tablespoon corstarch
pinch salt
1 cup orange juice
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 cup brandy
vanilla ice cream

Remove stems from cherries. Whisk together sugar, brown sugar, cornstarch and pinch of salt. In a medium sauce pan over high heat, heat sugar mixture, orange juice, vanilla extract and nutmeg until simmering and starts to thicken. Add cherries and bring to a boil. Add in brandy and carefully tilt towards flame so alcohol ignites. Cook cherries until the flames die down. Pour over ice cream.

Flipping through some old issues of DJ for lunchtime inspiration, we decided to whip up a simple, Spring recipe from Issue No. 7 — “Goats, Gods, Gays.” The original recipe is a radish, mint and goat feta salad. We’ve made some substitutions based on the ingredients we could find at Marlow & Daughters today.

ORIGINAL INGREDIENTS:
1 bunch radishes
1 small bunch mint, rough chopped
goat feta
extra virgin olive oil
lemon

OUR INGREDIENTS:
1 bunch radishes
no mint
sheep feta
extra virgin olive oil
lemon

We cleaned the radishes and cut them into quarters, saving the greens, crumbled the feta and squeezed out the juice of a lemon and mixed it all together with a little extra virgin olive oil. Instead of topping the salad with mint we made use of the radish greens. We also left off any added salt and pepper since sheep feta is a bit saltier than goat and the radish greens add some spice where the pepper would have.

YUM!