The Cherry of My Eye

The heat of the summer has settled in, the cherry trees are dotted with plump, dark, red, cherries that ooze with the warm kiss of the sunshine in every delicious bite. Have you ever been cherry picking? Then you know that for every cherry you put in your basket you’ve already eaten two of those juicy, crimson balls.

While we enjoy cherries for their amazing, summertime taste, they are good on the health front as well. Cherries are high in antioxidants, fibre and vitamin C. They are especially good for the liver due to polyphenols and eyes due to specific antioxidants. Did you know that cherries also contain melatonin which can potentially help you get better sleep?

There are two kinds of cherries, tart and sweet. Both pair well with many ingredients. You can find fresh, frozen, bottled, dried, powdered, and juiced cherries to complement whatever you are cooking.

Summer is ripe for a bowl of fresh cherries topped with ice cream or a cherry pie but there are many more things we can do with cherries.

Chocolate Crusted Ricotta Cheesecake with Port-Soaked Cherries

Makes 23 cm tart

¾ cup ricotta

250 g cream cheese

185 g graham crackers

3 Tbs cocoa powder

1 Tbs sugar

¼ tsp sea salt

6 Tbs butter, melted (may need 1-2 Tbs more)

4 cups cherries, pitted (fresh or thawed)

1 cup (250 mL) port wine

¾ cup icing sugar

1 cup (250 mL) whipping cream

2 Tbs (30 mL) kirsch, optional

Mint leaves, whipped cream for garnish

1. Remove the ricotta and cream cheese from the fridge and bring to room temperature. Preheat oven to 350º F.

2. Break up the graham crackers and place in food processor and pulse until completely broken down. Add the cocoa powder, sugar, and salt and pulse to combine. Add the butter and pulse to combine. The mixture should easily hold together, if not, add another tablespoon or two of melted butter until the mixture holds together when pressed.

3. Dump half the mixture into a tart pan. Use your fingers or the back of a spoon to press the mixture into the sides of the pan. Add the remaining crumbs to the bottom of the pan and press into an even layer. Place the tart pan on a baking sheet and bake 12 - 15 minutes. Remove from oven, and using the back of a spoon, gently press the shell to help it hold together.

4. In medium pot over medium heat, add the cherries and port and let simmer for ½ hour. Turn off heat and leave to cool.

5. Add the cream to a bowl and whip until soft peaks. Add the ricotta and cream cheese to a medium bowl and whip until smooth. Add the icing sugar and whip to incorporate. You may enjoy adding almond extract or kirsch into the filling at this point - optional.

6. Fold the whipped cream into the cream cheese mixture.

7. Once the crust has cooled, fill with the ricotta mixture. Reserve the liquid and top the tart with the port wine soaked cherries. Serve immediately.

You may want to drizzle the port and cherry juice over the cut servings of the tart or reserve to enjoy over ice cream at a later time.

Note: you can make each component the day before, storing in the fridge, and put it together last minute.

Cherry, Fennel and Goat Cheese Salad

Serves 4

2 beets

1 Tbs (15 mL) olive oil

Pinch sea salt

½ small fennel bulb

8 cups lettuce (red or green leaves)

1 cup cherries

1/3 cup goat cheese

½ cup nuts (walnuts, almonds and hazelnuts are favourites)

Micro greens, for garnish

Drizzle balsamic vinegar

1. Preheat oven to 350º F.

2. You can peel the beets before or after cooking to your preference. Wrap beets in foil with a drizzle of olive oil and a pinch of salt. Place in oven on a baking sheet and roast until a fork inserts easily, about 1 hour. Remove from oven and let cool in the foil.

3. Thinly slice the fennel bulb with a mandolin or a sharp knife.

4. Place the greens on a serving platter.

5. Add the thinly sliced fennel, the cooled beets, and the cherries.

6. Crumble the goat cheese and add to the salad. Top with nuts along with micro greens for garnish. Drizzle with balsamic vinegar right before serving.

Cherry Lime Delight

Makes 4

½ cup (125 mL) water

¼ cup sugar

1 cup (250 mL) cherry juice

6 Tbs (90 mL) fresh lime juice (approximately 3 limes)

½ cup (125 mL) soda water

1 cup ice

Whole cherries, lime wedge, and mint for garnish

1. In a small pot, add water and sugar. Bring to a boil and stir to dissolve the sugar. Remove from heat and let cool and place in the fridge to complete your simple syrup.

2. Juice the limes for a total of 6 tablespoons (90 mL) juice.

3. Prepare your garnishes.

4. When your simple syrup is cold, add to the cherry juice and top with the lime juice. Then add to your glass along with the soda. Garnish as desired.

A nicely balanced drink enjoys

½ cup (125 mL) cherry juice

1½ Tbs (22 mL) lime juice

1 Tbs (15 mL) simple syrup

¼ cup (60 mL) soda water

Do you know: the best thing about setting aside some cherries to freeze? You get a wonderful cherry juice when they thaw. Pour off that juice and you have the base for this drink.

Cherry Salsa

(use your taste buds to guide this recipe)

Makes 1¼ cup

1 cup cherries, pitted, roughly chopped ½ small red onion, finely diced

½ jalapeno, seeded, finely diced

1 lime, juice

¼ cup cilantro, roughly chopped (optional - can substitute with basil)

Pinch sea salt

Pinch sugar (if needed) and place in the fridge to complete your simple syrup.

Add all ingredients to a bowl. Taste and adjust to your liking. Chill until ready to use.

Goes well with fish, pork, goat cheese, chicken, quinoa. Discover your favourite pairing.