Cherries add flavor to summer foods, drinks

    Cherry trees are dotted with bright red fruit this time of year, and a plentiful harvest means there will be tasty salads, desserts and main dishes — as well as a few cherries for freezing and canning — for all.
    Interestingly, tart cherries are primarily used to bake sweet dishes such as pies and tarts and to make preserves, while sweet cherries are best eaten by the handful. They also pair well with nuts and vanilla and certain roasted meats.
    The average tart cherry tree produces about 7,000 cherries annually — enough for 28 pies — although the many birds that also enjoy the cherries brings down the total harvest significantly.
    Both sweet and tart cherries are grown locally. A good source of fiber and vitamin C, cherries, especially the tart varieties, contain antioxidants that might help fight cancer and heart disease, according to research at Michigan State University.
    It takes six to eight pounds of fresh tart cherries to make just one pound of dried cherries.
    When selecting cherries, remember that sweet cherries should have firm, but not hard, flesh, while sour cherries should be medium-firm. The darker the color, the sweeter the cherry.
    Avoid cherries with cuts and bruises or stale, dry stems. Cherries with the stems intact will have a longer shelf life.
    Store unwashed cherries in a plastic bag in the refrigerator and wash just before eating.
     Fresh cherries should be consumed within two to four days. They can be frozen but should be pitted first, otherwise they will take on an almond flavor from the pit.
    Freeze whole, pitted sweet cherries in 40% syrup (four cups water plus three cups sugar) with 1/2 teaspoon ascorbic acid or citrus juice added per quart of liquid.
    They may also be pitted and frozen without liquid in plastic bags with the air removed, or frozen on a cookie sheet and then pack in bags for long-term storage.
    To freeze sour cherries for pie filling, stir 3/4 cup of sugar into each quart of pitted, whole sour cherries. Pack in rigid airtight containers with 1/2-inch headspace or airtight bags. Frozen cherries will last 10 to 12 months.
    Following are cherry recipes from californiagrown.org.

californiagrown.org

Brown Butter Cherry Bars

For crust:
1-1/2 cups flour
1/2 cup graham flour
1/8 teaspoon salt
1/2 teaspoon cinnamon
Pinch nutmeg
3/4 cup unsalted butter, melted
1/2 cup sugar
2 tablespoons light brown sugar
1/2 teaspoon vanilla extract
For filling:
3/4 cup unsalted butter
2 large eggs, room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
6 tablespoons flour
1/8 teaspoon salt
4 cups fresh cherries, pitted

    Whisk together flours, salt, cinnamon and nutmeg in a medium bowl.
    Combine melted butter, sugars and vanilla in a medium bowl. Add flour mixture and fold in until incorporated.
    Press dough evenly into bottom of a 13-by-9-inch parchment-lined baking pan. Bake in a 350-degree oven for 18 minutes, until golden brown. Transfer to a wire rack and cool 20 minutes.
    Cook butter in a heavy saucepan over medium heat about six minutes, stirring constantly until butter foams, turns clear, and then turns deep brown. Pour browned butter into a glass measuring cup to cool 10 minutes.
    Whisk eggs, sugar and extracts in a medium bowl. Add flour and salt and whisk until smooth. Gradually pour in cooled brown butter and whisk until blended. Pour filling over crust and arrange cherries in a single layer across the top, gently pressing them in. Return pan to oven and bake for about 38 minutes, until filling is puffed and golden brown and a toothpick inserted in the center comes out clean. Cool bars completely in pan on a wire rack.
    Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board. Cut into squares using a sharp knife.
    Store bars in a single layer in an airtight container in the refrigerator. Let come to room temperature before serving.

Fresh Cherry Crisp

For cherry mixture:
1-1/2 cups cherries, pitted
1 tablespoon sugar
1 teaspoon cornstarch
For topping:
1/4 cup flour
1/4 cup sugar
Pinch of salt
1/2 cup oatmeal
Pinch of cinnamon
1/2 tablespoon ground pistachios
3 tablespoons cold butter, cubed
1/2 teaspoon sugar, for topping

    Mix cherries, sugar and cornstarch in a bowl until combined. Set aside.
    Mix flour, 1/4 cup sugar, salt, oatmeal, cinnamon and pistachios in a medium bowl. Add butter pieces and pinch mixture together until it is crumbly. Chill 15 minutes.
    Put one tablespoon topping mixture into each of three greased ramekins. Divide cherry mixture between ramekins and sprinkle remaining topping mixture evenly on cherries. Sprinkle 1/2 teaspoon sugar on the ramekins.
    Bake in a 375-degree oven for 30 minutes, until the topping is slightly golden and the cherry layer is bubbling.
    Serve warm or at room temperature.
    Makes three servings.

Fresh Cherry Mojitos

For cherry syrup:
1/2 cup sugar
1/2 cup water
1 pound sweet cherries, pitted and roughly chopped
For assembly:
6 tablespoons minced fresh mint
1-1/2 cups cherry syrup
Juice of 6 limes
12 ounces light rum
48 ounces sparkling water

    Combine sugar and water in a small saucepan. Bring to a boil and stir until the sugar dissolves. Remove from heat and add fresh, chopped cherries. Stir and refrigerate about two hours, until chilled.
    Drop a tablespoon of fresh minced mint into each glass, followed by 1/4 cup cherry syrup and juice of one lime. Using the end of a wooden spoon, muddle the mixture. Add two ounces rum, one cup of sparkling water and ice. Serve with additional mint and cherries.
    Makes six servings.

Rustic Cherry Tarts

For crust:
1-1/2 cup flour
3/4 teaspoon salt
2 tablespoons sugar
1/2 cup shortening
1/4 cup ice cold water
For filling:
4 cups pitted sweet cherries
3 tablespoons sugar
1-1/2 teaspoons cornstarch
1 egg, beaten

    In a medium bowl, mix flour, salt and sugar. Cut in shortening with a pastry blender until it forms pea sized crumbs. Sprinkle cold water over the mixture, then lightly stir with a fork until dough forms into a ball. Chill dough for at least an hour.
    Mix cherries with the sugar and cornstarch.
    Divide dough into quarters. Roll each into an eight-inch round circle, trimming the edges with a knife if necessary.
    Spoon one cup cherries into the middle of each circle, leaving about 1-1/2 inches  around the edges untouched.
    Gently fold the edge of the crust over the cherries, pleating as you go. Brush crust with the beaten egg. Bake in a 400-degree oven for 25 to 30 minutes, until crust is golden brown and the cherries are tender.
    Makes four pies.

Fresh Cherry Hand Pies

5 ounces fresh cherries
1 tablespoon brown sugar
1/2 teaspoon almond extract
1 teaspoon lemon juice
1 tablespoon plus 2 teaspoons cornstarch
1 sheet frozen puff pastry, defrosted
1 large egg yolk
2 teaspoons heavy cream
Granulated sugar

    Pit and quarter cherries. Place in a bowl and add brown sugar, almond extract, lemon juice and cornstarch. Stir to combine, then set aside.
    Flour the counter and unfold the pastry sheet. Lightly roll pastry to add about 1/2-inch on all sides. Using a six-inch-round cookie cutter, cut out two circles. Place circles on a baking sheet lined with parchment paper.
    Divide cherry filling evenly between the rounds, placing filling on one side of the circle about 1/2-inch from the edge.
    Beat together egg yolk and heavy cream in a small bowl. Brush the edge of the dough circles with egg wash. Fold dough over the filling, then crimp to seal the edges. Cut three slits in the top of each pie and sprinkle with sugar.
    Bake in a 400-degree oven for 18 to 21 minutes, until golden and puffy.
    Let cool for 10 minutes before serving.

Fresh Cherry Sauce

1-1/4 pound cherries, pitted
2 1-by-3-inch lengths orange peel
1/2 teaspoon arrowroot or cornstarch
Sweetener, such as liquid stevia)

    Place cherries and orange peel in a microwave-safe bowl and sprinkle cornstarch over top. Microwave on high for 90 seconds, stir, then heat another 90 seconds.
    Add sweetener, if desired, and let cool a bit.
    Scoop warm sauce over ice cream or chill completely and swirl into yogurt.
    Sauce will keep at least a week in a jar in the fridge.
    Makes two cups

Cherry Almond Cinnamon Rolls

1 cup non-fat milk
5 tablespoons butter, melted
1 tablespoon plus 1/4 cup sugar
1 package quick rise yeast
1 large egg, beaten
2 teaspoons vanilla extract
4 cups flour
1/4 teaspoon salt
1/2 cup packed dark brown sugar
1-1/2 tablespoons cinnamon
4 ounces almond paste
3 cups cherries, pitted and chopped
For icing:
1 tablespoon butter, room temperature
2 tablespoons milk
1/2 teaspoon Kirsh or vanilla extract
1 cup powdered sugar

    Warm milk on high in microwave for one minute, 20 seconds.
    In a large bowl, combine milk, three tablespoons butter, one tablespoon sugar and yeast. Set aside for 10 minutes, then add the remaining sugar, egg and vanilla. Stir to combine.
    Add one cup flour into the yeast mixture and allow to rest 10 minutes. Add another 2-1/2 cups flour and salt. Stir with a large rubber spatula to create a soft dough.
    Turn dough out onto a floured surface. Knead about five minutes, adding more flour sparingly as needed for stickiness. Place dough in a greased bowl, cover and allow to rest 10 minutes.
    In a small bowl, combine brown sugar and cinnamon. Set aside.
    Place dough onto a floured surface and roll into an 11-by-18 inch rectangle. Brush dough with remaining melted butter, then sprinkle brown sugar mixture evenly over the top. Crumble almond paste into pea size crumbs and sprinkle evenly over top. Repeat with chopped cherries.
    Beginning with the long side of the dough, roll jelly-roll style into a log making sure the seam is on the bottom when you end. Cut log into one-inch slices.
    Place slices on a  two large baking sheets lined with parchment paper. Cover with a clean towel and let rise about 40 minutes.
    Uncover rolls and bake in a 350-degree oven about 18 minutes.
    Combining icing ingredients in a small bowl and whisk until smooth.
    Cool rolls on the baking sheet five minutes, then transfer to a wire rack to cool just bit more.
    Drizzle icing over the rolls while still warm.