July 16, 2025 | Posted in:

Cold Cherry Soup

Published on: July 16th/2025
Author: Lindsay Anderson & Davida S.F.
Recipe origin: Hungary

Known in Hungary as ‘hideg meggyleves,’ this cherry soup is a clever strategy for staying cool in hot weather and using up an abundance of fresh stone fruit. It can be made with either sour or sweet cherries. The version shared below comes from a cookbook written by Heritage Cookbook creator Davida and her Hungarian-born Grandmother, Ilona. In Davida’s own words:

“My grandmother and I decided to make this cookbook together. My grandmother has always been a great cook, I have many fond memories cooking and baking with her as well as eating around her table. 

It has been really special to learn more about my grandmother’s story and hear about the recipes she grew up eating in Hungary. Her mother, Gran, used to do most of the cooking and would sometimes allow my grandmother to help. These dishes included Potato Soup, Beef Goulash, and a fan favorite cucumber salad. My grandmother remembers her mother making Cold Cherry Soup in the summers, which was sweet and refreshing.”

5 cups water
½ cup sugar
½ cup red wine
¼ tsp. salt
Grated zest of ½ lemon (or ½ tsp. dried lemon flakes)
1 ½ lbs. sweet dark cherries
1 cup reduced fat sour cream

Pit the cherries and place the pitted cherries in a bowl and the pits in a large soup pot. Add water to the pits and bring to a boil. With a skimmer, remove the pits. Reduce heat and simmer for a few minutes.
Add the sugar, wine, salt, and lemon zest and bring back to a boil over medium-high heat. Boil for 5 minutes then add cherries. Bring to a simmer, turn the heat to low, cover and simmer for 5-15 minutes, then remove from the stove.
Can either add 1 tsp. sour cream to each serving or whip 1 cup sour cream into the soup and blend with a hand blender. Chill in the refrigerator 1-2 hours before serving.

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March 13, 2025 | Posted in:

David’s Seafood Gumbo


Submitted by: David J.
Recipe origin: Louisiana / West Virginia

In Louisiana, we often say “There are as many recipes for gumbo as cooks that make it.” There are many recipes for gumbo that mix seafood and meat (e.g. shrimp and andouille). I would never tell someone else that they were doing it wrong, but I strongly believe that meats overpower the delicate flavors of seafood and am adamant that the best gumbos are pure seafood.

1 pound (35-count) shrimp, peeled
1 pound jumbo lump crabmeat
2 dozen shucked oysters, reserve liquid
4 jumbo crabs
3 quarts shrimp or crab stock
1 stick of butter
1 cup flour
4 cups frozen okra
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup diced garlic
2 cups sliced green onions
1/2 cup chopped parsley
salt and cayenne pepper
Crystal Hot Sauce

In an 8-quart Dutch oven, heat butter over medium-high heat. Sprinkle in
flour and, using a wire whisk or roux spoon, stir constantly until brown Creole
roux is achieved. Do not allow roux to scorch. When golden brown, reduce
heat to simmer and sauté okra approximately fifteen minutes. Add onions,
celery, bell pepper and garlic and sauté approximately 3-5 minutes until
vegetables are wilted. Add claw crabmeat and stir into roux. Slowly add
shellfish stock, a little at a time, stirring constantly until it is incorporated. Add
the gumbo crabs and bring to a low boil, reduce to simmer, and cook
approximately 30-45 minutes to cook the vegetables. Add additional stock if
necessary to retain volume. Add green onions and parsley. Season to taste
using salt, pepper and Crystal. Fold shrimp, lump crabmeat, oysters and
reserved oyster liquid into soup. Return to a low boil and cook approximately 5
minutes. Adjust seasonings and serve with cooked rice.

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March 12, 2025 | Posted in:

A large pot of chicken and sausage gumbo.

David’s Chicken & Sausage Gumbo


Submitted by: David J.
Recipe origin: Louisiana / West Virginia

Until my daughters went away to college, we had family dinner almost every night. Cooking brought us all together.

Ingredients:
2 pounds boneless chicken thighs
1 pound smoked sausage
1 cup butter
1 cup flour
2 cups diced onion
1 cup diced celery
1 cup diced bell peppers
¼ cup minced garlic
3 quarts chicken stock
2 cups sliced green onions
½ cup chopped parsley
2 bay leaves
1 tbsp dried thyme
Salt and cracked pepper (this gumbo is pepper with lots of pepper)
Louisiana hot sauce to taste
Filé

Cut the chicken into ½” cubes and the sausage into ½” slices. In an 8-quart Dutch oven, heat butter over medium-high heat. Sprinkle in flour and, using a wire whisk or roux spoon, stir constantly until brown (or dark brown) Cajun roux is achieved. Do not allow roux to scorch. Add onions, celery, bell pepper, and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add chicken stock, a little at a time, stirring constantly until all is incorporated. Add in the chicken and sausage. Bring to a rolling coil, reduce to simmer, and cook approximately 1 hour. Skim any fat or oil that rises to the top of the pot. Add green onions, bay leaves, and thyme. Season to taste using salt, pepper, and hot sauce. Cook an additional 30 minutes or longer if necessary, until chicken is tender and falling apart. Add parsley and adjust seasonings if necessary. Stir in some filé to taste. Serve over hot, steamed white rice.

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