The time many of us have been waiting for is finally here: the cherry blossom season. This is a simple California thing that creates a flock of excitement on the market. Last Wednesday, as I strolled through Santa Monica’s Farmers Market, a friend commented that the air felt different and was energized by all the vibrant new summer produce on the stands.
The main source of that excitement was all the cherries that fell from the giant pyramid-shaped mountain. You can smell as you pass by and see shoppers quickly grab a big handful and fill up in front of the next customer in line behind you.
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I think it’s very interesting that cherries elicit this kind of reaction from people. Obviously, the bite-sized cherries make it a perfect fruit snack, like a natural candy (although I never witness using the phrase seriously). And I also line up to make sure I get my favorite cherry panel, but when I get it I only eat it raw.
I like the flavor of cherries even more when I cook them, but I can’t stand the task of adding the required amount to a pie or cobbler. Some people struggle to get the cherries into the pits, but my patience is reserved only for washing the salad green sink road and stirring the jam pot for an hour (we are all). , There is an escape route, right?).
So, instead of using the precious cherries I’ve had a hard time getting for cooking, I look at frozen and canned sour cherries. Well, before you wrote me a letter and asked the platter for your head, I wrote a longer explanation. Please read it and then include my whiskey sour cherry cobbler in the explainer. Healthy whiskey shots, plenty of lemon zest, and cherry bitters enliven sour cherries with a warm, frothy cobbler topped with frozen pieces of puff pastry that bake crispy and butter than most people are accustomed to biscuit dough. Useful for.
But whether you have frozen or canned cherries left, or the ability to pit in a few pounds of cherries to prevent eye cramps, here are some cherry recipes to relieve your thirst. I have.
My cherry almond upside down cake can’t be made any easier. Simply fry the cherries to enhance the taste and top with a simple cake dough made from almond paste to further enhance the addictive taste of the cherries.
Cherry Clafoutis is a classic French dessert that I often eat for breakfast. The texture is more reminiscent of egg-like pancakes than anything else (and most importantly, you don’t have to put cherries in the pits if you don’t need them). Staying in breakfast mode is a mini ricotta ratchet with sour cherry sauce. It’s like a little cheesy pancake topped with a fragrant sauce made from canned sour cherries and their syrup.
Combining cherries with red onions, balsamic vinegar and tarragon, this cherry relish is the perfect sweet and sour seasoning for pork, roast chicken and grilled steaks.
Whiskey sour cherry cobbler
Inspired by a whiskey sour cocktail that uses Maraschino cherries as a garnish, it combines whiskey, lemon juice and cherry bitter to amplify the flavor of cherries with a simple and intoxicating cobler. Usually made using biscuit dough on top, this cobbler is instead covered with strips of frozen pastry and, in contrast to the soft, frothy, sweet fruit below, is unfriendly and lumpy in the final dish. Give a lot of crunchy parts.
Get the recipe.
Cooking time: 1 hour 45 minutes, almost unmanned, 1 hour freezing
(Silvia Razgova / For The Times)
Cherry almond upside down cake
This cake draws its magic from a tube of almond paste purchased at the store. This adds the sweetness of cherries and the flavor of almonds. Its rich texture is balanced by the cherries and their juices with each bite.
Get the recipe.
Cooking time: 55 minutes.
(Leslie Glow / For the Times)
Cherry clafoutis
Clafoutis sounds flashy, but it’s actually one of the easiest desserts you can make. It bake like a huge, puffy golden fruity pancake with great skin and the middle of a soft custard.
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Cooking time: 1 hour.
Mini ricotta ratokes and sour cherry sauce
Small ricotta pancakes can be used for breakfast as well as desserts. Syrup from cans of sour cherries can be a great resource for instant dessert sauces, with reduced cherry liqueur and spikes.
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Cooking time: 35 minutes.
Cherry relish
The faint anise flavor of tarragon is an unexpected note of this chutney-like taste. Combine with grilled meat or chicken, or especially ducks that go well with cherries.
Get the recipe.
Cooking time: 25 minutes.
