Summer time…. Hard to believe it is nearing an end. Before long the kids will be back in school, the days will be shorter, and all the juicy stone fruits gone from the markets.
So, before that happens I thought I would share three easy and delicious cherry recipes.
I designed this trio with a girls night in mind. Whatever the occasion, these recipes are a great reason to gather together a few of your dearest friends and enjoy these fleeting summer nights. The cherry crostini is perfect as an appetizer. And unlike some crostini, it’s easy to eat, even if you’re wearing white! The salad is one of my favorites. The salsa verde dressing and peperoncini add a subtle hint of heat. If you’re looking for a heartier salad try adding a bit of crumbled goat cheese, or topping it off with a slice of pan fried goat cheese. Either would be delicious and add a bit of richness to an otherwise fresh, summery salad. Lastly, a summer day just isn’t complete without enjoying at least one dish of ice cream. This sundae is super simple, and tastes divine. One taste of the compote and you’ll be wishing you could can a batch or two to have on hand. If men happen to be wandering around your get-together, have them throw a couple steaks on the grill and try topping the meat with the cherry compote. I imagine it’s delish on both sweet and savory dishes.
As you know, fresh cherries don’t arrive in your market basket already pitted. Which means, there’s a bit of work required for these scrumptious plates. However, as the saying goes, “he who dares not grasp the thorn should never crave the rose”. Besides, Williams-Sonoma cherry pitter really makes this a semi-effortless task. I had ordered one just a few weeks ago, but my brother-in-law arrived at my doorstep with 5 lbs. of fresh Flathead Valley cherries before the UPS gentleman arrived with my pitter. As so, I was forced to improvise and use a nail head to push the pits out of the flesh. I recruited my niece, Grace, to help me with this endeavor. Thirty minutes and 4 purple hands later the job was complete.
Cherry season is quickly coming to a close, so don’t procrastinate too long. As mentioned earlier, these cherries came from Flathead Valley near Kalispell, MT. The weather is much cooler and I have found that our growing seasons are approximately 1-2 months behind the warmer climates similar to California. So hurry out and snag some cherries before it’s too late.
Cherry Crostini with Aged Irish Cheddar // makes 8 crostini
Baguette
1 C cherries, pitted and halved
Aged Irish cheddar, shaved for topping
Olive oil, for brushing
Balsamic vinegar, for drizzling
Pit cherries and halve. Heat non-stick fry pan on high. Once hot add halved cherries and turn to medium. Cook for 4-5 minutes until softened to liking. I only stirred the cherries toward the end so one side of the cherries would have a nice char to them. Remove cherries and allow to slightly cool. Slice baguette at an angle. Brush baguette slices with olive oil and toast. Drizzle with balsamic vinegar. Shave 8 pieces of aged cheddar. Spoon warm cherries on toasted baguette slices with the balsamic and top with a piece of shaved aged cheddar. It’s really that simple.
A couple tidbits.
….You could use the grill to toast the baguette slices and cook the cherries. I did this the first time I made the crostini. I also used the stove top. Both turned out nicely. Just use whatever is most convenient for you.
….I used the Dubliner Aged Irish Cheddar for topping. This is one of my favorite cheeses in general. If you have not tried it, you must!
….You will have leftover over baguette if you only make 8 crostini. You could double the cherries or just serve the remaining with olive oil and balsamic vinegar and a little pepper and sea salt.
Leafy Greens with Cherries and Salsa Verde Dressing // serves 4
2 Tbs salsa verde
2 Tbs squeezed lime juice
1 Tbs buttermilk
1/4 C extra virgin olive oil
Salt and pepper, to taste
Large bunch of greens, I used mesclun from the garden
1/4 C walnuts
1/4 C red quinoa, cooked
3 Tbs jarred peperoncini, sliced
1 C fresh cherries
Whisk or blend together salsa verde, lime juice, buttermilk and extra virgin olive oil until a smooth consistency. Add salt and pepper to taste. Toast walnuts. Toss leafy greens with dressing. Plate and top with toasted walnuts, cooked red quinoa, sliced peperoncini, and cherries.
A side note.
….If you don’t have any cooked red quinoa or can’t find it in the store. Just add ¼ C rinsed red quinoa with ½ C water and a dash of salt. Cook over medium heat in a sauce pan for about 15 or 20 minutes until water is absorbed. Allow to cool. I always like to make up more. At least ½ C quinoa with 1 C water. I use quinoa in everything. The red variety is my favorite. Quinoa is gluten free and has many great health advantages.
Vanilla Sundae with Cherry Compote // makes 4 sundaes
1 C cherries, halved
1 C cherries, whole
1 Tbs sugar
1/2 C water
1/4 tsp cloves and nutmeg
Vanilla ice cream
1/4 C slivered almonds, toasted
Heat non-stick fry pan on high. Once hot add cherries and turn to medium. Cook for about 2 minutes and then add sugar and spices. Cook for another 2 minutes or so. Add water and cook until cherries are softened and most liquid is absorbed. Slightly cool compote before dishing up sundaes. Scoop ice cream and top with cherry compote and slivered almonds. Adding something a little chocolaty never hurt anyone. Just saying!
