Frisée With Pickled Cherries Pistachios And Brie Recipes

Steps:

• Put the cherries and tarragon in a glass jar. Put the vinegars, sugar, peppercorns, and ½ cup water in a small saucepan over high heat. Bring the mixture just to a boil so that the sugar dissolves, then turn off the heat, and let it cool slightly. Pour it over the cherries (it's fine if they're not completely submerged), and cool completely before capping and refrigerating. The cherries will be ready in a week and will last for a month.
• Drain the cherries (reserving the liquid), and slice them in half. Whisk together the olive oil, 2 tablespoons of the cherry liquid, salt and pepper in a small bowl; drizzle it over the frisée. Scatter the cherries, Brie and pistachios over the frisée, and serve.

Steps:

• In a medium bowl, whisk together oil, vinegar, and sugar. Season with salt and pepper. Add endive, frisee, cranberries, and pistachios. Toss to combine; season with salt and pepper.

Steps:

• Bring first 5 ingredients and 3/4 cup water to a boil in a medium stainless-steel saucepan, stirring to dissolve sugar. Reduce heat to medium; simmer 5 minutes. Using a fine-mesh sieve, strain into a medium bowl; return liquid to pan. Add cherries and rosemary to saucepan. Simmer until cherries are tender, 3-5 minutes. Transfer cherries and rosemary to a 1 quart mason jar. Pour in enough pickling liquid to cover cherries. Cover and chill. Do Ahead: Can be made 1 month ahead. Keep refrigerated. Strain before serving.