Cherries are in season and you can use them to create sweet or savory recipes. There’s no need to limit cherries just to desserts. Use them in muffins, coffee cakes or pancakes for breakfast or add them to salads, salsas, sauces and shakes.
Traverse City, Michigan and Vignola, Italy, both claim to be the cherry capital of the world. Traverse City grows more cherries but Vignola’s been growing them longer. It’s the Pacific Northwest, however, that accounts for 70 percent of the sweet cherry production, while Michigan produces about three-quarters of the tart variety.
Nutritionally, cherries are very much like most fruit in that they contain fiber and antioxidants, such as vitamin C and beta carotene.
Rain is the industry’s biggest problem. Ripe berries will split open if they get wet at the wrong time, making the crop sometimes unpredictable. The most popular Northwest sweet cherry is the Bing. These large cherries will be a dark burgundy color when fully ripened. The smaller, heart-shaped Lambert cherry is similar in taste to the Bing. A yellowish colored cherry is an extra-sweet hybrid called the Rainier.
In the Midwest, the Schmidt is a variety similar to the Bing. Other sweet cherry varieties of that region are the Emperor Francis and the Rainier. Tart cherries can sometimes be found at local farm stands for use in pies and jams. When picking out fresh cherries, make sure they’re firm (but not hard) and without soft spots or bruises. The stems should be green and not darkened with age.
Wash the cherries and pat dry and then store them in a plastic container for up to two weeks. Cherries deteriorate rapidly if they’re not kept refrigerated.
If you want to take advantage of the in season prices, you can freeze cherries. The only equipment you’ll need beforehand is a cherry pitter and surgical gloves (unless you want red hands for days). A cherry pitter works very well.
To freeze, lay the washed cherries, pitted, on a jelly roll pan in a single layer and place in the freezer. When they’re solid, place them in labeled Zip-Lock freezer bags and they should keep for up to a year. Never defrost cherries, however, before using in your cooking or baking because they become mushy.
You can also make dried cherries that are great for baking or for use in granola and salads. This is a great way to use up overripe or crushed fruit. Arrange cherries skin side down on foil-covered cookie sheets or jelly roll pans. Place in a 200 degrees F oven for four to five hours or until the cherries are shriveled. They should be leathery and slightly sticky, but not hard.
Cool, then store in Zip-Lock bags or plastic containers. It is best to store homemade dried fruit in the refrigerator or freezer because the moisture that is still present in the fruit may cause some bacterial growth. Dried fruit will also taste fresher longer, if kept in a cool place.
Tomato Bruschetta with Sweet Cherries
- 1/2 loaf good, crusty Italian bread
- 1 1/2 cup tomatoes, diced to 1/4″ chunks
- 1 cup bing cherries
- 1/4 cup parsley, minced
- 2 cloves garlic, minced, plus one whole clove for the bread
- 2 tablespoons yellow onion, minced
- 2 tablespoons olive oil, plus more for bread
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon fresh ground white pepper
Place the diced tomatoes in a colander, sprinkle with the 1/2 teaspoon salt, and set aside to drain for 20 minutes. Pit and quarter the cherries. In a medium bowl, combine the tomatoes, cherries, parsley, minced garlic and onion. In a small bowl, whisk the vinegar into the olive oil.
Meanwhile, cut the bread into 1/2″ thick slices, rub with the whole clove of garlic and brush with olive oil. Toast the slices of bread in a toaster oven or under the broiler until golden and crisp. Drizzle each slice with a 1/2 teaspoon of the olive oil/vinegar mixture and then carefully spoon on the bruschetta. Garnish with a few parsley leaves and serve.
Grilled Chicken Salad with Cherry Vinaigrette
Next time you are grilling, add a few extra chicken breasts for a summer salad the following day.
- 2 boneless chicken breasts, cut in half to make four pieces (about 1/4 pound each)
- Olive oil, salt, freshly ground pepper
- Fresh herbs such as thyme and rosemary, chopped fine
- 8 cups assorted garden lettuce or greens, such as baby romaine, leaf, red oak, endive, arugula, spinach (about 1/2 pound)
- 1 medium red onion, halved and sliced thin
- 10-15 radishes, sliced thin
- Toasted pecans, optional
- 1 cup fresh cherries, pitted
- 2 1/2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon sugar or honey
- 1/2 cup cherry juice
- 2 teaspoons grated ginger root (peeled first),
- Dash salt, cayenne pepper and/or freshly ground pepper
In a blender, combine the ingredients for the vinaigrette.
Chill in a covered container until ready to use. (The dressing can be strained for a smoother appearance.)
Brush the chicken with oil and sprinkle with salt, ground black pepper and the chopped fresh herbs.
Grill the chicken and refrigerate until needed.
Wash and dry the salad greens. Toss with the onions, pecans, if using, and radishes. Slice the chicken diagonally into thin strips.
Just before serving, toss the lettuce mixture with the vinaigrette. Lay the salad on the plates and top with the sliced chicken. Garnish with additional chopped fresh herbs.
Maple Cherry Sauce
Makes 1 cup.
This sauce can be used hot or cold as a topping for grilled meats, yogurt, ice cream or cheesecake. Tart cherries may be used, but you’ll need to adjust the amount of sweetener.
- 1/4 cup cherry juice or juice blend
- 2 teaspoons arrowroot flour or cornstarch
- 2 tablespoons real maple syrup
- 2 cups pitted fresh or frozen sweet cherries, halved
In a glass measuring cup, whisk together the juice and flour or cornstarch.
In a medium saucepan, pour in the juice mixture and the maple syrup. Stir over medium heat until the sauce starts to thicken.
Add the cherries and simmer until they soften, crushing them a bit. Don’t overcook.
Cool or serve hot. The sauce will thicken a little as it cools.
Option: add 1 teaspoon grated orange rind or 1 tablespoon brandy.
Cherry Cheesecake Bars
These healthy bars are an easy dessert to take to a family barbecue.
2 cups Maple Cherry Sauce (double the recipe above)
- 2 cups crushed graham crackers (for gluten-free, use almond flour)
- 5 tablespoons vegetable oil
- 2 tablespoons brown sugar
- 1-1/2 cups vanilla Greek yogurt. (Brands that contain modified food starch and/or gelatin won’t work in this recipe.)
- 2 eight-ounce packages 1/3 less fat cream cheese (Neufchatel)
- 1/2 cup real maple syrup
- 2 teaspoons vanilla
- 2 large eggs
Preheat the oven to 350 degrees Fahrenheit. Have a 9-by-13-inch baking pan ready.
Place the crackers in the processor and process until fine crumbs form. mix in the oil and sugar. Pour into the baking pan and press onto the bottom of the pan.
In the processor or using a mixer, beat the yogurt and cream cheese together. Beat in the maple syrup and vanilla, then the eggs, one at a time. Pour the mixture over the crumb crust in the baking pan.
Bake for 40 minutes or until the top is lightly browned and the center has puffed up. (It will fall somewhat when cooled.) Cool to room temperature, then refrigerate for at least three hours.
Just before serving, spread with the cherry sauce and cut into bars.
Italian Old Fashioned Cherry Cake or Dolce Di Ciliegie
This historical family recipe has been published by the famous Italian cook, Artusi, in his book, “L’arte la scienza in cucina e l’ arte di mangiar bene” in 1891.
Frozen cherries are too juicy to use in this recipe.
1/2 lb fresh cherries, pitted
For the Baking Pan
- 1 teaspoon butter
- 2 ounces almonds ( ground)
- 1 tablespoon plain breadcrumbs (finely grated)
For the Filling
- 4 large eggs, separated
- 4 ounces powdered sugar, plus extra for the top of the cake
- 2 ounces plain bread crumbs, finely grated
- 2 tablespoons liqueur (Amaretto or Maraschino cherry juice)
- 1/2 teaspoon vanilla extract
Butter a 10 inch pie pan or baking pan. Heat the oven to 400 degrees Fahrenheit (200°C).
Distribute the almonds and the one tablespoon bread crumbs to completely coat the bottom of thebaking pan.
Blend the egg yolks with the powdered sugar until creamy and soft. Incorporate the bread crumbs, liqueur or juice and vanilla.
Beat egg whites separately in another bowl until soft peaks form and gently fold into the egg yolk mixture. Pour into the baking pan.
Drop the cherries on top.
Bake for about 30 minutes or untilthe top is brown and the cake is cooked through.
Dust the top with powdered sugar.
Serve hot or cold.
Duck With Cherries In Chianti
This dish was developed for a banquet to be served at the Castello di Gabbiano, south of Florence. Italian cherries were in season and the cherries were cooked in Castello’s Chianti.
The sauce was served with locally caught duck. Culinary instructor and cookbook author, Katie Caldesi, The Italian Cookery Course, is the creator of this recipe.
- 4 duck breasts, skin on
- Salt and freshly ground pepper
- 3 1/2 ounces cherries, halved, pits removed
- 2/3 cups orange juice
- 1/4 cup sugar
- 2 cups red wine, such as Gabbiano Chianti
Preheat the oven to 350°F.
To make the sauce,
Put the cherries in a ovenproof dish, pour in the orange juice, then sprinkle with half the sugar. Transfer the dish to the oven and bake for about 25 minutes or until the cherries have softened and browned a little. Remove from the oven and set aside.
Meanwhile, pour the wine into a saucepan with the remaining sugar and bring to the boil. Reduce the heat and simmer for about 30 minutes to allow it to reduce to about a third of its volume (you want about 2/3 cup).
Season the duck breasts with salt and pepper. Heat a nonstick frying pan and, when hot, fry the breasts, skin-side down, for about 6 minutes, then turn them over and fry for another 4 minutes.
This will give you medium-rare meat. If you prefer it well cooked, transfer the duck breasts to a baking pan and roast in the oven for about 10–15 minutes.
Meanwhile, pour the cherries and the wine into a large frying pan and bring to a boil over a high heat. Reduce the heat to a simmer and cook for 5 minutes or until the sauce has reduced and thickened.
Slice the duck breasts and arrange them on warmed serving dishes. Pour the cherry wine sauce over and serve with plenty of creamy polenta.
- Damon Lee Fowler updating cookbook full of Savannah, Southern delights (savannahnow.com)