Cherry Red. What do you think of? That sexy pair of stilettos, a favorite lipstick, or tart cherry pie!
Plump and juicy cherries, icy cold, are my idea of a d’lish snack! Just sitting around on a hot day popping them in my mouth, one by one, is the start of a wonderful summer.
At farmers markets and produce stands, you'll generally see all the dark sweet cherries labeled as Bing cherries, which many consider the benchmark favorite - and then of course there is the light, sweet, Queen Anne and the big, blushing Rainier, and the hard-to-find, fresh, old-fashioned, tart pie cherries.
Cherries can appear on any part of the menu, from beverages to baked goods. The only challenge to cooking with cherries is pitting them. A small hand held pitter can work for small volumes – but if you are pitting a lot of cherries, it's best to get a large volume pitter. I like the kind that clamps onto the side of a picnic table—outdoors being the ideal place to do this messy chore. Stem the cherries, then load up the hopper and start punching the plunger down. The only hitch is that, by the time you are finished, you are usually freckled with pink dots! So wear an old shirt—cherry stains are hard to get out, and this can sometimes be the pits!
Frozen cherries make fun ice cubes for cold summer drinks. Just rinse and freeze the whole fruit. Or you can pit them, place each one in an ice cube tray compartment, then fill with water and freeze. Or the drink itself can feature the rosy globes. Try my Cherry Mojito, it's unbelievably good!
Looking for a stunning summer starter? Toss the brilliant, sweet orbs into a salad of tender gourmet greens—with crumbles of soft chevre goat cheese and toasted hazelnuts or walnuts – dressed with a simple vinaigrette made with light olive oil and raspberry or rice wine vinegar. Cherries also show up in the main course – I love Sassy Bing Cherry Salsa made with quartered pitted cherries, cilantro, seasoned rice wine vinegar, a little shallot or red onion and r a touch of chili paste – very fresh and very quick to make for topping grilled chicken or salmon.
Dessert ideas abound…. and you know shortcakes aren't just for strawberries. Fresh, pitted cherries tossed with a little sugar and kirsch liqueur make an excellent shortcake topping. If you feel like baking, try my Summer Cherry Triple Ginger Upside Down Cake – the perfect ending to a balmy summer night's barbecue.
Have a cherrilicious summer!
Copyright © 2009 by Kathy Casey Food Studios®
Fresh Cherry Mojito
This spirited summer cooler is also great served san liquor. For a non-alcoholic version increase the lime juice and simple syrup to 1 ounce each, delete the rum and add 3 or more ounces of chilled soda water!
Makes 1 drink
3 large sprigs fresh mint
5-6 large cherries, rinsed and stems removed
1 1/2 - 2 ounces white/silver rum – depending upon how strong you like it
3/4 ounce fresh lime juice
3/4 ounce Simple Syrup (recipe follows)
splash of chilled soda water
Garnish: fresh cherry and mint sprig
Tear the mint sprigs and drop into a cocktail shaker. Add the cherries. With a muddler or the fat end of a wooden spoon, press the mint and cherries to release their flavors. Fill the shaker with ice. Measure in the rum, lime juice, and simple syrup. Cap and shake vigorously. Strain into a large glass filled with ice. Pour into a large glass. Top with splash of soda water. Stir and garnish with a cherry and mint sprig
Simple Syrup
This is a bar staple and the most commonly used sweetener. Though you can purchase simple syrup, it is ordinarily sweeter than I prefer, so I highly recommend making your own. Proportions vary but it is easy.
Makes 3 cups
2 cups water
2 cups sugar
Mix the water and sugar together in a small saucepan and bring to a boil over medium-high heat. Let boil 1 minute then immediately remove from the heat. Let cool to room temperature before using. Store in a clean glass bottle or container, at room temperature, for up to 2 weeks or, refrigerated, for up to 3 months.
Recipe © 2009 by Kathy Casey Food Studios®
Sassy Bing Cherry Salsa
Makes about 2 cups
2 cups pitted, sliced, fresh Bing cherries (about 1 pound)
2 tablespoons SEASONED rice vinegar
1/4 cup finely minced red onion
1 tablespoon chopped fresh cilantro
1/4 - 1/2 teaspoon red chili flakes or Asian red chili paste (depending on how spicy you like it)
Prepare the salsa first. In a small bowl, gently mix together all salsa ingredients. Best if made right before serving but can be made up to 2 hours in advance.
Summer Cherry Triple-Ginger Upside Down Cake
Fresh cherries and ginger adds a fun flavor twist to this classic American cake.
Makes 1 cake
4 tablespoons (1/2 stick) butter
1/2 cup packed, brown sugar
1 pound fresh cherries, pitted (about 2 cups)
Batter
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons very finely minced fresh ginger
1/4 cup very finely minced crystallized ginger
3/4 cup sugar
6 tablespoons (3/4 stick) butter, at room temperature
1 teaspoon vanilla extract
2 large eggs
3/4 cup milk
Position a rack in center of oven and preheat to 350 degrees F. Butter and flour a 9-inch cake pan, and reserve.
In a small saucepan, melt the butter over medium heat then stir in brown sugar. Bring to a boil, and then immediately drizzle into the prepared pan. Use a rubber spatula to distribute sugar mixture. Place the pitted cherries evenly around on top of sugar mixture. Set aside.
To make the cake batter: In a medium bowl, whisk together the flour, baking powder, ground ginger and salt, and set aside. In a large mixer bowl, beat together the fresh ginger, crystallized ginger, sugar and butter until light and fluffy. Add vanilla and eggs and beat well. Then add flour mixture and milk, alternately, in 2 batches, mixing at low speed after each addition until just combined. Do not over-mix.
Spoon batter evenly over cherries in the pan. Spread batter gently, being careful not to move the cherries around too much. Bake in preheated oven until golden brown and a cake tester comes out clean, about 45 minutes.
Cool the cake in the pan on a rack 15 minutes. Run a small knife around edges of pan to loosen cake. Place a large platter or serving plate over cake and invert cake onto platter. Serve warm or at room temperature with lightly sweetened whipped cream or vanilla ice cream if desired.
Recipe © 2009 by Kathy Casey Food Studios®