Recipes

Ingredients

Crust:
2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water

Filling:
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sweet cherries (about 2 pounds whole unpitted cherries)
3 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk
Vanilla ice cream

Preparation

For crust:
Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

For filling:
Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.

Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

This can be used as a breakfast/brunch dish or makes a great dessert.

4  eggs
1  cup flour
2  cups warm milk
1/2  cup sugar
2  tbsp butter, melted
2  tbsp Kirsch, (skip this if its for breakfast!)
1-2  tbsp soft butter to grease dish
2  cups pitted fresh cherries ( or more or less to taste)

Preheat oven to 425 F.
Beat eggs lightly.  Stir in flour gradually.  When mixture is smooth, beat in milk, sugar, melted butter and Kirsch if using.  Butter a shallow oven proof dish very well ( a 10" glass pie plate works well).  Pour in batter and then put in cherries, spread out evenly and put in oven.  Reduce heat to 400F and bake about 1/2 hour.  It should be golden and slightly puffed.  Can be served hot, warm or cooled and with whip cream for dessert.  Serves 6 to 8.

For sauce
4 cups fresh cherries (about 1 1/2 pounds), pitted, coarsely chopped
1 cup sugar
1/4 cup cherry-flavored brandy or brandy
1/3 cup cherry preserves

For ice cream
2 cups half and half
1 vanilla bean, split lengthwise
3/4 cup sugar
6 large egg yolks
1 cup chilled whipping cream
1 tablespoon vanilla extract

Make sauce:
Combine cherries and sugar in heavy large saucepan; toss to coat. Let stand until juices form, about 2 hours. Bring to boil; reduce heat to medium-low and simmer until liquid thickens slightly, about 12 minutes. Remove from heat; mix in brandy. Transfer 1 cup cherry mixture to small bowl; reserve for use in ice cream. Mix preserves into remaining cherry mixture in saucepan; reserve for sauce. Chill both cherry mixtures separately at least 2 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)

Make ice cream:
Pour half and half into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat; steep 30 minutes. Whisk sugar and yolks in medium bowl to blend well. Bring half and half to simmer. Gradually whisk hot half and half into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Remove from heat. Mix in whipping cream and vanilla. Refrigerate until cold, stirring occasionally, about 2 hours.
 
Using ice cream maker, process custard until almost firm, following manufacturer's instructions; add reserved 1 cup cherry mixture. Process until ice cream firms, about 15 minutes longer. Transfer to container; cover and freeze. (Can be made 2 days ahead. Keep frozen.)
 
Scoop ice cream into bowls. Top with reserved sauce and serve.

2 tablespoons roasted almond oil or olive oil
2 tablespoons finely chopped shallot
2 tablespoons chopped fresh tarragon
1 tablespoon fresh lemon juice
3/4 teaspoon finely grated lemon peel
3/4 cup sliced almonds (about 3 ounces)
1 large egg
1 tablespoon water
1 11-ounce log soft fresh goat cheese, cut crosswise into 6 rounds
6 cups (packed) mixed baby greens or baby spinach
1 cup halved pitted fresh cherries (about 7 ounces whole unpitted cherries)
1/2 cup 2x1/4-inch strips fresh fennel bulb

Preheat oven to 400°F. Whisk first 5 ingredients in small bowl. Season dressing generously with salt and pepper.

Spread almonds on plate. Whisk egg and 1 tablespoon water in small bowl; sprinkle with freshly ground black pepper. Turn goat cheese rounds in egg mixture, then coat with sliced almonds, covering all sides. Place on rimmed baking sheet. DO AHEAD: Dressing and goat cheese rounds can be made 4 hours ahead. Cover separately and chill. Bring dressing to room temperature and whisk before using.

Bake goat cheese rounds until cheese is warm but not melted, about 10 minutes.

Combine greens, cherries, and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Place 1 cheese round on each plate and serve.

[Enough filling for 2 pies]

4 lbs Cherries, pitted
1 and 1/3 lbs of sugar [approx. 3 cups sugar]
6 tbsp cornstarch

Place prepared fruit in heavy saucepan with ¾ of the sugar. Combine well to start the juice flowing. If necessary add 1/3 cup water to prevent burning. Place over high heat and bring to a boil, boil 1 minute stirring constantly. Add remaining sugar which has been combined with the Cornstarch. Return to full rolling boil. Boil for 1 minute stirring constantly. While still at boiling temperature fill hot sterilized jars. Seal each jar firmly tight as it is filled. Process in boiling water bath 10 minutes.  Will yield approximately 2, 1 quart sealers [jars].

For 1 -2 servings

1  cup pitted cherries ( cold is nice, or even frozen)
3/4  cup frozen blueberries or raspberries*
1/2  a banana
1/2  cup plain yogurt
1/2  cup fruit juice
squeeze or lemon juice

Place in blender.  Blend.  Sweeten to taste.  Blend again.  Enjoy!

*or eliminate those other jealous fruits and replace with frozen cherries for more cherry flavour!!

2 Ripe Pears
Juice of 1/2 Lemon
1 Teaspoon Cinnamon
1/8 Cup Chopped Almonds
1 Cup of Water
2 Sprigs of Mint
1 Tablespoon Cherry Concentrate

Peel and core pears. Put pear, water, cherry concentrate, lemon juice and cinnamon in a saucepan. Cover and simmer for 7-10 minutes or until fork tender. With a slotted spoon remove and plate pears. Simmer liquid until syrup is reduced to desired consistency and spoon on pears. Top with chopped almonds and mint.

Serves two.

I hope you enjoy the healthy pleasure of cherries this summer.