Fermented Sour Cherry Spread

As a state in the U.S., Michigan stands alone in terms of its dominance within the sour cherry production industry.  The peak harvest season is typically in the middle of the summer, although you can find these cherries in frozen form occasionally.  If you can get your hands on an extra couple pounds of fresh, ripe, sour cherries, try lacto-fermenting a pound or two with some salt water brine and a bit of added honey, and blend the resulting product into a puree.  

Prep time: 20 minutes

Fermentation time: 2-3 days

Serves: 30

Note: While you wouldn’t traditionally consume a large quantity of this sour cherry puree by itself, it serves as an excellent example of a cold condiment that works wonderfully in a pinch when you are serving a protein like seared duck breast or chicken, when you don’t have the time or inclination to make a warm emulsion sauce.  If you spread a bit of the fermented sour cherry puree on the bottom of the plate, slice your protein, and assemble the sliced protein on top of the puree, you have arrived at a beautiful, restaurant-level plating and pairing.  Serve this with some sauteed vegetables on the side and call it a day.