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It's cherry season! I'd love your recipes!

I just bought a great cherry pitter and I'm ready for action! We get super cherries in B.C. and I'd love to make some of your favourite cherry recipes! I'd especially love a great cherry pie recipe.....


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  1. I'm sure you'll get lots of replies from cherry pie, clafoutis and cherry preserve experts (which I sadly am not) so I'll suggest: cherries wrapped in bacon, and baked or grilled. It's not cherry season here, but this is the first recipe I'm going to try when they come in...
    Apparently they are amazing cocktail nibbles - all sweet, fruity, smoky and salty.

    2 Replies
    1. re: Kate

      YUM! That sounds great! How long do you bake them?

      1. re: shazzer65

        Gosh, I'm struggling to remember which cookbook I read about it in only last week, but can't for the life of me find it! Thought it was in a Chez Panisse book, but I can't find it. I seem to remember they were roasted at 180c/350F. I might go as high as 200C/400F, though, to crisp the bacon. Maybe do them in two batches, one at either temp, and see. Otherwise, grill them. As far as timing goes, I cannot imagine it would take more than 10 minutes before the cherries would get soft. I'd check after five minutes, and every five minutes thereafter. Let us know how it goes - I'm dying to try it, but am at least six months away from the cherry season!

    2. Being a family that has planted a Montmorency cherry tree every place any of us has ever owned a piece of land, we all agree that this is the best way to eat cherries: put pitted cherries in saucepan with some sugar. Bring to a boil. Thicken slightly with a little cornstarch dissolved in cold water. Eat hot on waffles, pancakes, or French toast. Even old frozen Eggos will do just fine. This is the essence of cherryness.

      4 Replies
      1. re: Querencia

        shazzer65 I am from california and the cherries here that I have grown and like the
        best is the Bing varitiy, what kind do you have up there? I Made some wild cherry
        jelly the other day and it is fantastic on biscuits and Ice cream.

        1. re: bigjimbray

          We have Bing cherries here in BC too! The main varieties grown in BC are Bing, Lambert, Van, Lapins and Sweetheart.

        2. re: Querencia

          Can you preserve these after doing this and how?

          1. re: Querencia

            Yum......going to make pancakes tomorrow and give this a whirl....thanks!

          2. I made the cherry upside down cake from Epicurious last summer and it's the first recipe I'm going to make now that cherries are starting to come in at the farmer's market. So good! With some kirsch whipped cream. Yum.

            1. Honestly, the cherries have been so good this year that three big batches have come into the house in the last two weeks and they've all simply been eaten out of hand! I've eaten so many cherries I'm in danger of becoming the next Zachary Taylor.

              1 Reply
              1. re: BarmyFotheringayPhipps

                Barmy, I had to comment on your name! Love it, read the Jeeves/Bertie oeuvre as a youth and laughed till I cried.

                Maybe I should change my name to Gussie Fink-Nottle

              2. Either the sir gawain fruit cake or the galleygirl tart recipes posted here both work fantastically with sour cherries as the fruit. A bit of almond extract as flavoring and you're set up!

                1. Sour cherries here in No. Virginia/ D.C.have been out of this world! I have been making cherry crisp with an Emeril recipe. I'm also going to pare them with pork loin or center cut chops if I can get my hands on them this afternoon at the farmers market.

                  3 Replies
                  1. re: monavano

                    Was just going to mention cherry crisp! I had last summer at Union Square Cafe in NYC- out of this world.
                    I think it was just a decent Apple Crisp recipe with cherries substituted for apple.

                    1. re: dude

                      I was just reading in this coobook where the state of Michigan produces 70 percent
                      of the worlds cherries, that is fantastic, i would like to know what is the main variety
                      they have there? being from california where everything grows its good to see where
                      something else grows.. I live in the great San Joaquin Valley and for the last five
                      to ten years I have noticed alot more fields of cherries being planted and harvested.
                      and I am still trying to find out about the cherries being grown in canada.

                      1. re: bigjimbray

                        Cherry /blueberry cobbler with whole wheat biscuits as the topper. Mix your cherries and berries until you have about six cups. Toss them with some sugar and cornstarch. Bake in a deep pie plate or shallow casserole dish at 400 for about 25 minutes until the fruit is bubbling. While the fruit mixture is baking mix up a biscuit dough using your favorite recipe or with a whole wheat or whole grain mix (mine was from Trader Joe). Roll out the biscuit dough and cut to fit your dish. I like to sprinkle mine with coarse sugar (available from King Arthur flour.com). Place the biscuits on the bubbling fruit and bake until they are brown. Serve this with vanilla ice cream and celebrate summer!

                    1. re: wombat

                      That looks great! I will definitely try that!

                    2. Cherry Napoleons from "The Last Course," by Claudia Fleming. Absolutely fabulous. I'm starting to feel predictable on dessert threads, but this is one wonderful cookbook that I turn to time and again.

                      2 Replies
                      1. re: Old Spice

                        Does that recipe call for sweet or sour cherries? I'm tempted...

                        1. re: Smokey

                          Sweet. The recipe calls for a mixture of bing and white cherries, but if you couldn't find both, wouldn't be a showstopper. I'd post the recipe, but the book is at my friend's weekend house where we're most likely to make desserts. Perhaps another reader has it close at hand.

                      2. Shazzer65 - I am IN LOVE with our PNW cherries this year!! I have virtually spent all my "farmer's market stipend" on cherries these past couple weeks. Just got home with another batch - Bings this week. I happened to be perusing our local natural market's (PCC) July newsletter and found the following recipe that sounds too good to be true:

                        Sautéed Balsamic Cherries

                        2 cups pitted sweet cherries

                        1 tablespoon organic sugar

                        2 tablespoons Balsamic vinegar

                        Heat a skillet over medium heat. Add cherries, stir and cook until all the cherries are soft. Sprinkle sugar over cherries and stir until all cherries are coated. Add balsamic vinegar, stir and cook for about 30 seconds. Remove from heat, cool and serve.

                        If I can control myself, I'm going to try this tonight!

                        2 Replies
                        1. re: luvsseattle

                          I'm going to try this! I can't believe how many cherries I can eat in one sitting, but hey...anything to support local farmers..;)

                          1. re: shazzer65

                            I hope you report back on this! I had some extremely juicy late in the season cherries I needed to use up, so I used them in the recipe I found. OMG... You didn't need sugar with the extremely juicy cherries. :)
                            SO GOOD!! On to nectarines and peaches!! (Of course, anything to support the locals)

                        2. Cherry vanilla ice cream! Just make a vanilla ice cream base, but add some chopped cherries at the custard stage. Use real tahitian vanilla and throw in some dark chocolate chips for best results.