Three pounds of sour cherries is a lot of cherries. After the cobbler, there was still over a cup of sour cherries left over. What does one do with extra cherries?
I consulted the Outstanding in the Field cookbook that I recently received as a gift from my friend, Starr, author of the Rainy Day Ranch blog. They had a recipe for grilled squab with sweet and sour cherries. Perfect.
Except the only way I could think of finding squab would be to head over to City Park with a shotgun -- a flawed method sure to get me arrested. Unwilling to drive to Whole Foods to buy frozen quail or cornish game hens, I opted for a small chicken from Wheat Ridge Poultry, the people who supplied me with the 27 lb bird for Canadian Thanksgiving last year.
A marinade of olive oil, parsley, sage, rosemary, thyme and wine covered pieces of chicken while the cherries simmered in kirsch, champagne vinegar, and sugar. Peppery watercress tossed in olive oil, salt and pepper. Chicken grilled. Plates composed. Amber lagers poured around the table. Dinner is served. Simplicity is bliss.