It has been a really long time since I was able to post here. Being a mom seriously limits the time I have for writing and even cooking. This is Fourth of July weekend though so I have a bit of time to make some nice things. One is a tried and true favorite from my childhood – Macaroni Salad. The other is a husband dessert favorite – Cherry Crisp.
Marcaroni Salad
Macaroni Salad is something we had a lot in the summer growing up. My mom’s recipe which probably came from one of my grandmothers is super simple and easy. The key really is to make sure that the salad has enough time to “set up”. What does that mean? Well it means you want the salad to have time to let the mayonnaise be absorbed into the macaroni. It is difficult for me to give you a real recipe for this because well I “dump cook” it most of the time. Below is a guestimate on the ratios.
1 1/2 cups macaroni uncooked
1/2 3/4 cup mayonnaise
1/3 cup finely diced red onion
4 oz diced white cheddar cheese
4 oz diced sliced ham (not honey ham)
1 tsp salt
1 tsp ground black pepper
Mix all the ingredients together except the mayonnaise. Add this last a bit at a time working it in. The macaroni should be lightly coated but not slathered in mayo. STOP if you think you’re getting to the slathered stage. See my photo below for the desired appearance. Refrigerate at least 4 hours. Overnight is much better. I typically take mine out and stir it every couple hours. If on the last stir it looks too dry add a little bit more mayo and put it back in the fridge.
Rainier Cherry Crisp
Rainier cherries are one of my absolutely favorite midsummer treats. They only are around for a little bit. They also are SUPER pricey but IMHO boy are they worth it. I sometimes make a galette or tart with them but honestly I don’t have the time/focus it takes to make the crust these days. Plus “el nino” likes to help with the crisp topping. I basically use the crisp recipe from the Better Homes and Gardens cookbook but
- double the topping because my spouse LOVE topping
- convert the sugar for baking splenda for the spouse
- remove the nuts.
I bake it ahead of time and we typically reheat it in the microwave when we eat it. It is super awesome with a really good vanilla bean ice cream. Buy the good stuff people! Don’t cheap a$$ it, as the cherries for this dish cost WAY more than the ice cream. Honestly I can’t resist this particular dessert, the flavor or the cherries the texture of the topping. Right up there with dark chocolate in terms of favs.