Fresh Cherry Recipes

Decades later, I happily employ a cherry pitter to make quick work of the farmers market cherries now in season. Made by OXO Good Grips, this is one kitchen gadget worth the drawer space. The action reminds me of using a stapler, except this pitter shoots the pit out of the cherry’s interior. There are other styles and brands of cherry pitters, some with large hoppers that hold a lot of cherries at once, but for most home cooking endeavors, the one-at-a-time pitters work well.

Lacking a cherry pitter? Use a large paper clip and open it up at the bend. Use the smaller curved end to insert it into the pit area, twist and pull out the pit. Another option is to use a chopstick to push the pit through the cherry.

When pitting cherries, work in the sink or a deep bowl to catch the inevitable spray of cherry juice. And be sure not to wear white for this job.

Three fresh cherry recipes

The fresh cherry recipes that follow can be made with dark red and sweet Bing cherries, as well as the crunchy, golden yellow with a splash of red Rainier cherries. For a few short weeks every summer, bright and tangy sour cherries, such as Montmorency, grace local farmers markets. They are all delicious in these fresh cherry recipes.

Related: Five amazing health benefits of cherries

The roasted fresh cherry recipe can be served in several ways: Spoon it warm alongside grilled or roasted pork chops, chicken or duck breast. Or, spoon it over bitter, multi-colored lettuces for a surprising summer salad. The cherries and their pan juices can be stirred into warm cooked brown rice or quinoa for a grain salad.

The drop biscuits are best served warm with soft butter. For dessert, split them horizontally in half, top with a scoop of vanilla ice cream and a generous spoonful of cherry sauce.

Roasted Cherries with Balsamic and Shallots

Makes about 3 cups

Ingredients:

• 1 1/2 pounds Bing cherries, about 4 cups, stemmed, pitted
• 3 shallots or 1/2 red onion, thinly sliced, 3/4 cup
• 6 large cloves garlic, peeled, halved
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt, freshly ground black pepper to taste
• Finely shredded lemon rind from 1/2 lemon
• Fresh lemon thyme leaves and sprigs for garnish

Directions:

1. Heat oven to 400 degrees. Put pitted cherries onto a large rimmed baking sheet. Add shallots and garlic. Drizzle with oil and vinegar; sprinkle with salt and pepper. Stir to coat everything well.
2. Roast, stirring occasionally, until cherries are soft, garlic is tender and pan juices reduced to a glaze, about 20 minutes. Cool slightly.
3. Serve warm or at room temperature sprinkled with lemon rind and thyme leaves. Garnish with thyme sprigs.

Cherry-Ginger-Orange Drop Biscuits

Makes 6 servings

Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup diced pitted sour or Bing cherries
• 1/4 cup finely chopped crystallized ginger
• 1/2 teaspoon finely grated orange rind
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup buttermilk or plain Greek yogurt

Directions:

1. Heat oven to 425 degrees. Have a parchment-lined baking sheet ready.
2. Put flour, sugar, baking powder, salt and baking soda in a large bowl. Mix well. Stir in cherries, ginger and orange rind until nicely coated with flour.
3. Put butter into a small bowl. Cover with parchment paper. Microwave on high (100% power) until melted, about 30 seconds.
4. Alternately stir the buttermilk and 6 tablespoons of the melted butter into the flour mixture. Stir just to moisten the flour evenly. The dough will be soft and shaggy.
5. Divide the dough into 8 even pieces. Put each piece onto the prepared baking sheet, about 1 1 /2 inches apart. Use clean hands to gently shape the mounds into round disks. Bake until the tops are golden brown and bottoms are crisp, 20 to 25 minutes.
6. Remove pan to a wire rack. Brush tops of biscuits with the remaining 2 tablespoons melted butter. Cool slightly. Serve warm or at room temperature.

Cherry and Orange Ice Cream Topping

Makes about 3 cups

Ingredients:

• 4 cups pitted, stemmed sour or sweet cherries, from about 1 1 /2 pounds
• 1/3 to 2/3 cup sugar
• Pinch salt
• 1 tablespoon cornstarch
• 1/3 cup fresh orange juice
• 1 or 2 tablespoons orange-flavored liqueur, optional

Directions:

1. Put cherries into a medium-size saucepan. Add 1/3 cup sugar if using sweet cherries or 2/3 cup sugar if using sour cherries. Add salt. Stir well and let sit about 1 hour to draw the juices out of the fruit.
2. Dissolve the cornstarch in the orange juice in a small dish; stir until smooth. Set the pan of cherries over medium-low. Stir in the cornstarch mixture. Cook and stir until cherries are soft and the pan juices have thickened and turned glossy, about 5 minutes. Remove from heat. Stir in optional liqueur.
3. Spoon into a covered container and refrigerate up to a week. Serve warm or at room temperature.

JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.

©2024 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.

Make more summer berry recipes on Seniors Guide:

Mixed Berry Scones Recipe