On top of the cherry - KATV - Breaking News, Weather and Razorback Sports

On top of the cherry

Updated: July 26, 2012 03:30 PM EDT
© Todd Coleman / Bonnier © Todd Coleman / Bonnier
  • RecipesMore>>

  • Edamame-Chicken Stir-Fry over Brown Rice, 7/29/14

    Edamame-Chicken Stir-Fry over Brown Rice, 7/29/14

    Tuesday, July 29 2014 8:00 AM EDT2014-07-29 12:00:36 GMT
    Keith Cleek Leigh Bullington2014 Arkansas Rice ExpoIngredients8 ounces of skinless, boneless chicken breast3 tablespoons of bottled hoisin sauce1 tablespoon of rice vinegar1 tablespoon of reduced-sodium soy sauce1/4 teaspoon of crushed red pepper3 teaspoons of olive oil or canola oil2 teaspoons of grated fresh ginger1 cup of bias-sliced carrots (2 medium)2 cups of broccoli florets1 cup of ready-to-eat fresh or frozen, thawed, shelled sweet soybeans (edamame)2 cups of cooked whole grain brown...More >>
    Keith Cleek Leigh Bullington2014 Arkansas Rice ExpoIngredients8 ounces of skinless, boneless chicken breast3 tablespoons of bottled hoisin sauce1 tablespoon of rice vinegar1 tablespoon of reduced-sodium soy sauce1/4 teaspoon of crushed red pepper3 teaspoons of olive oil or canola oil2 teaspoons of grated fresh ginger1 cup of bias-sliced carrots (2 medium)2 cups of broccoli florets1 cup of ready-to-eat fresh or frozen, thawed, shelled sweet soybeans (edamame)2 cups of cooked whole grain brown...More >>
  • Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Monday, July 28 2014 3:41 PM EDT2014-07-28 19:41:01 GMT
    Brandon Douglas: Gluten Free, Reduced Carbohydrate Chocolate CobblerMore >>
    Brandon Douglas: Gluten Free, Reduced Carbohydrate Chocolate Cobbler
    More >>
  • Ahi Tuna Wraps, 7/28/14

    Ahi Tuna Wraps, 7/28/14

    Monday, July 28 2014 11:55 AM EDT2014-07-28 15:55:57 GMT
    Ryan MarshTrio'sFor the marinade:1 c. pineapple juice1 c. soy sauce1/4 c. juice from pickled ginger1/2 c. rice wine vinegar1 T. sugarMix all marinade ingredients together in a medium bowl and set aside.For the Volcano Sauce:1 c. mayonnaise2 T. sesame oil3 T. Sriacha sauceMix all ingredients together and transfer to a squeeze bottle. Keep refrigerated until ready to use. To assemble:Ahi or other very fresh tuna, cut into 1/2-inch cubesRomaine or bibb lettuceWhole avocados, pitted and dicedPrep...More >>
    Ryan MarshTrio'sFor the marinade:1 c. pineapple juice1 c. soy sauce1/4 c. juice from pickled ginger1/2 c. rice wine vinegar1 T. sugarMix all marinade ingredients together in a medium bowl and set aside.For the Volcano Sauce:1 c. mayonnaise2 T. sesame oil3 T. Sriacha sauceMix all ingredients together and transfer to a squeeze bottle. Keep refrigerated until ready to use. To assemble:Ahi or other very fresh tuna, cut into 1/2-inch cubesRomaine or bibb lettuceWhole avocados, pitted and dicedPrep...More >>


By Leah Koenig


My father and I don't have too many levels on which we can relate. He came of age in the 1930s, experiencing the harrowing lessons of the Great Depression; I grew up in the 1990s, feeling entitled to the whole world. He refuses to learn how to use email; I practically live online.

But on a recent visit home to Chicago, when I set a bowl of red cherries between us for a snack, his eyes lit up. "I can't remember the last time I had fresh cherries," he said. "What a treat."

He mused for a bit, remembering when, as a young boy living in Rochester, New York, he and his father would pick cherries from neighborhood trees. The same way I remember him taking my brother and me on boysenberry picking missions in the alleys of suburban Chicago some six decades later.

The world was different back when my dad was a kid — simpler and slower in a way I can't begin to imagine. But in that moment, with that bowl of sweet stone fruits between us, sitting together in the first decades of the 21st century while looking back to the first decades of the 20th, I felt connected to him.

Like my dad, my favorite way to eat cherries is fresh out of hand, ejecting the pebbly pits into a bowl like tobacco into a spittoon. But the miniature drupes, which come in both sweet and sour varieties that are at their peak in early to mid summer, are also delicious baked into pies, crumbles, and cakes, or providing a splash of sweet-tart flavor to meat and rice dishes.

Cherries are also the base of several fantastic cocktail ingredients from maraschino syrup to kirsch.

SWEET

Cherries Jubilee
Typically flambéed tableside and served over ice cream, jubilee is a timeless, classic dessert.

Preserved Cherries
Preservative-free maraschino-style cherries are perfect for cocktails or pouring over ice cream.

Black Forest Cake
An iconic German masterpiece of cherry brandy-soaked pastry engineering.

Hungarian Sour Cherry Cake
Sour cherries dot the top of this simple breakfast cake.

Cherry Clafoutis
Baked custard studded with juicy black cherries is an irresistible French classic.

Cherry Almond Star Cookies
A red candied cherry crowns the center of kirsch and almond-flavored Italian cookies.

Sour Cherry Pie
Sweetened with sugar and almond extract, sour cherries make a delicious summer pie filling.

Blueberry Cherry Cobbler
Two of summer's tastiest fruits combine in a biscuit-topped cobbler.

Red Cherry Granita
Cool things down with a scoop of cherry flavored granita.

Pizza Ebraica
This traditional Roman Jewish bar cookie is studded with nuts and chopped candied cherries.

SAVORY

Hungarian Chilled Cherry Soup
Begin your next summer dinner with a rich and flavorful cold cherry soup.

Rack of Venison with Sour Cherry Port Sauce
Cherries' sweet-tart flavor pairs perfectly with roasted venison.

Wild Rice Salad with Dried Sour Cherries
Add flavor to a basic wild rice salad by tossing in chopped dried sour cherries.

Duck with Cherries
Roasted duck is topped with a sauce of dried and fresh cherries cooked in red wine.

Cornbread Stuffing
Enliven a basic cornbread stuffing with fresh sage and dried cherries.

DRINK

Brandied Cherries
Cherries taste even better after a long soak in brandy.

La La Lola
This artisanal take on cherry cola uses a full pint of cherries per three cups of cola.

Grand Royale
Cherry liqueur adds sweetness and a rosy hue to this classic drink.

Black Forest Manhattan
Sour cherry juice, kirsch, and chocolate bitters combine to make a cocktail worthy of its namesake German cake.





Leah Koenig is a freelance writer and author of The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen.

 

 

© 2012 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.