Chow Re: Is There Anything Better Than Cherries?
posted by June 14 at 15:26 PMon
I’ll see your post about cherries, Wagner, and raise you one food fact and two bonus Recipes of the Day.
Food fact: According to my latest issue of Cook’s Illustrated, cherries are the only summer fruit that cannot be successfully frozen. Enjoy them while they last, look forward to when they return.
Bonus Recipe of the Day No. 1:
Apricot-Cherry Clafoutis - Adapted from “Not Cherry Pie,” by Corinne Trang, Saveur, May/June 1998. Via the Ethicurean.
Butter for the skillet or baking dish
1 tablespoon vanilla extract
6 tablespoon sugar
1 1/4 cup milk
2 tablespoon kirsch or other appropriate liqueur (amaretto, brandy, apricot brandy)
A pinch of salt
3/4 cup flour
1 1/2 cups pitted cherries
1 1/2 cups pitted fresh apricots (NOTE: You can also use all cherries, but if you do, don’t use apricot-flavored liqueur).
Powdered sugar for dusting
1. Preheat the oven to 425 F (215 C).
2. Generously butter a skillet or baking dish. Then, optionally sprinkle some turbinado (raw) sugar into the dish. (The sugar will caramelize in the oven, creating rich flavors in the crust.)
3. Cut the fruit into bite-size pieces: cherries in half or quarters, apricots in quarters or eighths.
4. Put the vanilla extract, eggs, sugar, milk, liqueur, and salt into a blender. Blend for a few seconds. Add the flour and then blend until the mixture is smooth, about 1 minute.
5. Pour batter into skillet, place fruit on top.
6. Bake for 30 minutes, until a skewer comes out clean and the top is golden brown.
7. Sprinkle the top with powdered sugar, if desired.
Bonus Recipe of the Day No. 2: Red and White Salad of Fennel and Cherries, via Cook & Eat
1 fennel bulb
1 jicama root
1/2 small Vidalia onion
2 T honey
1 T rice wine vinegar
2 T olive oil
1 t fresh lemon thyme
flake sea salt
ground pepper (optional)
Juice 1/2 the lemon into a medium bowl, and add some cold water.
Trim any of the greens off the fennel, remove any tough outer leaves, and the core. Shave the fennel into 1/8 inch thick rounds. Place the rounds in the lemon juice water mixture to soak.
Peel the thick brown skin from the jicama, and julienne. Add into the fennel. Give it a toss to coat in the lemon juice water.
Remove the outer peel of the onion and shave to 1/8 thick. Add to the fennel/jicama mixture. Give it a toss to coat in the lemon juice water.
In a separate bowl, whisk together a dressing of the juice from the remaining lemon, the honey, rice wine vinegar and olive oil.
Drain the excess liquid from the fennel mixture, and add the dressing. Add the lemon thyme (leaves only, stems removed). Stir to coat. Cover and set aside.