Recipes: Cherry season is almost here; make these 3 delicious desserts - OCRegister |
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Recipes: Cherry season is almost here; make these 3 delicious desserts - OCRegister Posted: 28 May 2021 10:47 AM PDT There's a crisp crunch as teeth break through fresh cherry skin, spreading vibrant sweet-tart juices throughout the mouth. A plump, ripe cherry is a culinary treasure, providing a uniquely vibrant flavor profile and toothsome texture. Pits-in-place are fine for eating cherries out of hand, with teeth and tongue working to separate flesh from stone. Otherwise, the pits require removal. Trying to squeeze out the seed by hand is a messy proposition. I loved the one-at-a-time cherry pitters I inherited from my late mother. I could visualize her sitting at the kitchen table, her hands patiently pushing the pits from her cherries grown on trees planted along the Klamath River. But a couple of years ago I gave in to speed and convenience. I bought a fancy cherry pitter. The new pitter, a Lamborghini of kitchen gadgets, works on 6 cherries at a time, pushing out the pits and leaving the cherries in pristine condition. It's a gizmo that works something like a paper punch, pushing a shaft through the fruit to push out the seed. (One version is the OXO Good Grips Multi-Cherry Pitter, about $19.95.) June is the beginning of cherry season. Prices generally drop when supply is greater as the summer heats up in July and August. Look for cherries that are bright, plump and firm. Avoid any with bruises, soft spots or cracks. Stems should be pliable and a lively green color. Refrigerate, unwashed, in plastic bag in crisper drawer up to 7 days. Pitted cherries can be frozen (without stems) in single layer on a rimmed baking sheet. Place frozen cherries in sealed airtight containers; freeze up to 6 months. Supermarkets usually stock bright red to mahogany Bing cherries, and/or Rainiers, yellow orbs with a red blush. Either variety will work deliciously in the following recipes. Crostini with Fresh Ricotta, Cherries, and Lemon Zest 
Brown-sugar sweetened cherries are scrumptious served on toasted bread smeared with ricotta cheese spiked with minced lemon zest. It's a dish that makes a lovely breakfast, snack, or lunch. Make sure you use flavorful bread and toast it so that it is delightfully crunchy. I use La Brea Bakery's whole grain loaf that is sold unsliced. Yield: 4 servings INGREDIENTS6 ounces sweet cherries, pitted, some chopped, some quartered, some halved (about 1 1/4 cups 1 tablespoon packed light brown sugar 4 slices rustic bread 2 tablespoons extra-virgin olive oil 3/4 cup fresh whole milk ricotta, see cook's notes Grated zest of 1 lemon, plus more for garnish Cook's notes: Although other whole-milk ricottas can be substituted, my favorite ricotta is made by Bellweather Farms. Sold in its original draining basket, this delicious ricotta is known for its pillowy texture. It's sold at Whole Foods markets in the specialty cheese section and can also be found at Mother's Market, Bristol Farms and select Costco and Ralphs locations. PROCEDURE1. Preheat oven to 375 degrees. Combine cherries and brown sugar in a bowl; let sit for about 10 minutes. 2. Meanwhile, brush bread with olive oil, and place in single layer on rimmed baking sheet; toast until golden, 5 to 8 minutes, turning after about 4 minutes (turn on the oven light and monitor frequently to prevent burning). 3. Mix together ricotta and lemon zest in a bowl. Spread ricotta on bread and top with cherries. Garnish with additional zest and serve immediately. Source: Adapted from "Clean Slate" by Martha Stewart Living (Clarkson Potter, $26) 
Grilled Pork Tenderloin with Fresh Cherry Relish With its appealing sweet-sour flavor profile, Sweet Cherry Relish can accompany myriad entrées. It is delicious served with grilled pork tenderloins, but it also teams with ham, game, chicken or sautéed tofu. Or serve it cold, spooned over Brie cheese. This version has very little "heat." For added spiciness had a little more cayenne. Yield: 6 servings INGREDIENTS1/4 cup vegetable oil or canola oil, plus extra oil for brushing grate 4 large cloves garlic, peeled, thinly sliced crosswise 1/2 teaspoon ground cumin or more to taste 1/4 cup freshly squeezed lime juice 1/4 cup orange juice 1 teaspoon coarse salt, or more to taste 1/2 teaspoon black pepper 1/4 cup water 2 pork tenderloins, about 1 1/4 pounds, sinew on exterior trimmed if present Relish: 1 tablespoon vegetable oil or canola oil 1 medium-size onion, roughly chopped 2 teaspoons minced orange zest 2 cups fresh cherries, pitted 1/4 teaspoon cayenne pepper 1 teaspoon minced fresh rosemary 1/2 cup cherry preserves 2 tablespoons balsamic vinegar 1/4 teaspoon ground cloves Salt to taste Vegetable oil for oiling grate PROCEDURE1. On medium heat, heat 1/4 cup oil in deep, medium saucepan. Add garlic and cumin; cook until garlic is very pale golden color, 1 to 2 minutes. Remove from heat and cautiously add juices (it may splatter), salt, pepper and water. Bring to boil on high heat. Remove from heat and cool to room temperature. Set large zipper-style bag in bowl to hold it upright. Add cooled marinade and pork tenderloins; seal the bag. Marinate in refrigerator at least 2 hours or up to 8 hours, turning occasionally to redistribute marinade. 2. Prepare relish: Heat 1 tablespoon oil in large, heavy-bottomed saucepan over medium-high heat. Add onion; cook until softened, about 3 minutes, stirring occasionally. Add cherries, zest, cayenne, rosemary, preserves, vinegar and cloves. Boil on medium-high heat until thickened, stirring occasionally, about 10 to 12 minutes. Season with salt. 3. Preheat grill. Remove pork from marinade; discard the marinade. Brush clean grate with oil. Grill tenderloins, about 4 minutes on each of their 4 sides. Check for doneness with instant-read thermometer. Interior temperature should be between 155 and 160 degrees. Remove from heat and set on cutting board. Allow to rest 5 minutes. 4. Cut meat crosswise into 3/4-inch slices. Serve pork slices accompanied with cherry relish. Source: "Melissa's Everyday Cooking with Organic Produce" by Cathy Thomas (Wiley, $29.95) 
Cherry and Almond Galette Galettes provide a freeform, loosey-goosey approach to pie making because no pie pan is required. Instead, the dough is rolled and placed on the baking sheet; a fruit filling crowns the center, held in place when the ragged edges of the dough are folded over to partially cover the fruit. Yield: 8 servings INGREDIENTSDough (pate sucree): 2 1/2 cups all-purpose flour 1/4 cup sugar 1/4 teaspoon salt 1 cup (2 sticks) cold, unsalted butter, cut into small pieces 2 large egg yolks, lightly beaten 2 to 4 tablespoons cold heavy cream or ice water, divided use All-purpose flour for dusting Filling: 1/4 cup plus 2 tablespoons sugar, divided use 1/4 cup slivered almonds, roasted, cooled; see cook's notes 1/4 teaspoon grated nutmeg 1/4 teaspoon salt 1 1/2 pounds (about 4 1/2 cups) cherries, Bing, pitted, see cook's notes 2 tablespoons cold unsalted butter, cut into small pieces Wash: 1 large egg yolk and 1 tablespoon heavy cream Garnish: About 15 fresh blueberries Cook's notes: To toast almonds, place on a rimmed baking sheet; toast in a 350-degree oven until lightly browned, about 3 to 5 minutes. Turn the oven light on and watch carefully because nuts burn easily. If you like, add additional flavor to the dough by adding 2 teaspoons of finely grated orange or tangerine zest along with the flour. Or add 2 tablespoons poppy seeds with the flour. PROCEDURE1. Prepare dough: Pulse flour, sugar and salt in food processor until combined. Add butter and pulse just until mixture resembles coarse meal. Add yolks and drizzle 2 tablespoons cream evenly over mixture; pulse just until dough begins to come together, no more than 30 seconds. If dough is too dry, add remaining cream, 1 tablespoon at a time, and pulse. Pat into disk and wrap in plastic. Refrigerate 1 hour or up to 2 days. If dough is too stiff when trying to roll out, let it sit a couple of minutes and try again. 2. On a lightly floured piece of parchment paper, roll out dough to a 16-inch long oval, about 1/4-inch thick (edges can be ragged). Transfer dough (on the parchment) to a rimmed baking sheet. Refrigerate about 30 minutes. 3. Meanwhile, prepare filling: In a food processor pulse 1/4 cup sugar, almonds, nutmeg and salt until almonds are finely ground. Gently toss mixture with pitted cherries. 4. Spoon cherry mixture over dough, leaving a 2-inch border. Dot with butter. Fold in edges, pleating informally and pressing gently. Refrigerate until firm, about 30 minutes. Meanwhile, preheat oven to 375 degrees. 5. Whisk egg yolk with cream; brush over edges of tart. Sprinkle entire surface of tart with remaining 2 tablespoons sugar. Bake until golden, 45 to 50 minutes. Cool on wire rack. After galette has cooled 5 minutes, gently push blueberries halfway down between cherries, arranging them sporadically. Source: Adapted from "Martha Stewart's Pies and Tarts" (Clarkson Potter, $24.99) Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com  |
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Big Weather's Big Recipe: Strawberry Cookie Dessert - WTVD-TV Posted: 28 May 2021 03:40 AM PDT  As we wrap up our first strawberry season of the year, we wrap up our viewer submitted recipes with a real winner, Strawberry Cookie Dessert. Let's get to it!
Ingredients 1 roll of sugar cookie dough 1 block of cream cheese (room temperature) 1/2 cup sugar 1 container of Cool Whip 2 or more cups of sliced strawberries 1 package of strawberry gel Preparation 1. Spread dough in a 9x13 in pan. Bake at 350 for about 15 minutes. Let cool. 2. Mix cream cheese & sugar 3. Fold in the Cool Whip then spread on cooled cookie. 4. Mix strawberry gel and strawberries. Spoon over cream cheese. 5. Chill the whole thing in the refrigerator, then slice! This tastes like the best strawberry shortcake you will ever have. I thought it would be too sweet (Yes, I CAN think such things), but it wasn't. There's a little bit of bitterness I didn't expect, along with the bite of the cream cheese, but it works great with the sweetness of the Cool Whip Copyright © 2021 WTVD-TV. All Rights Reserved.  |
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