Another tough decision for a summer fruit; but I went with the cherry this month as these suckers are so addicting! I am perfectly happy eating these by themselves — at the park, as a a mid-hike snack, or after a stroll on the lakefront. Here are a few other ways you can enjoy them this summer.
When picking, look for cherries that are firm, plump, glossy, about an inch in diameter, and with green stems. Store them loosely in a plastic bag in the refrigerator for about one week. Now let’s dig in!
Sour
Sour Cherry with Basil Jam
I did just a small batch this time, but this sweet and sour jam can be made in a much larger quantity and canned for (a tasty) preserve in the cold winter months. I added some basil to this for a little variety (adding fresh herbs to jams and marmalades, in general, is something that is easy to do and adds tons of flavor!). After pitting about 3lb of sour cherries, place in large pot with about 2T lemon juice and bring to a boil (medium-high heat). Continuing to stir, cook about 20 minutes; and then add about 2c sugar. Continue to cook 25-30 min, until gel-like state.
Snifkin
Baked Brie & Cherry Jam
For this easy-peasy dish, I used my Sour Cherry Jam with Brie Cheese and Puff Pastry. Simply lay the puff pastry on a baking tray lined with parchment paper; put a wheel of brie cheese in the middle (scrape rind off with a sharp knife), and top with your favorite jam. Fold the puff pastry into the center and seal the edges. Bake at 400 for about 20 minutes until golden brown.
Savory
Pork Tenderloin with Cherry Wine Sauce
Start by rubbing 1 lb pork tenderloin with 1T crushed juniper berries and salt/pepper. Sear on stove-top for 2 min on each side; and move to a baking dish — adding dried (halved) prunes before popping in the oven about 20-25 min (until 145 internal temp). Remove and let rest for 10 min. Meanwhile, make the sauce in the pan used to sear.: heating 1T olive oil, ¼ c minced onion, 5 sprigs of thyme. Then add: ½ c red wine, 1c pitted/halved bing cherries; and then a splash of balsamic vinegar, pinch of salt, and ½ – 1 T unsalted butter.
Sweet
Cherry Bourbon Crisp
Cherry Bourbon Crisp. This dish is tasty served warm (or room temperature); OR serve it chilled for a refreshing treat (either way, vanilla ice cream on top is a must!!). Preheat the oven to 350. For a smaller portion, I used the following measurements, but you can easily double it.
In a medium bowl, mix 2 ½ c. bing or rainer cherries (pitted and halved), ¼ c sugar, 1 ½ T cornstarch, 1 ½ T your fav bourbon, and ¼ t vanilla. Spread in greased baking dish. Next mix the topping ingredients: ¼ c brown sugar, 3 T flour, ¼ t cinnamon, ⅓ c rolled oats. And cut in 3 T. cold unsalted butter (cubed), with a pastry cutter. Spread the crumble evenly in the baking dish, and bake about 40 minutes (until golden brown). Serve with sliced almonds and vanilla ice cream!
I found this awesome recipe HERE.
