Cherry Delights: Recipes for Food Enthusiasts

Cherry Vinaigrette

Fernando Divina, divinAmerica

Makes about 2/3 cup, enough for about 4 - 6 salads.

Cherry vinaigrette is a fantastic way to utilize less-than-perfect cherries. We can combine fresh, robust greens like dandelion, lamb’s quarter, or watercress with sweet lettuces such as butter and Bibb varieties. This balance creates a delightful salad. Adding sun-dried cherries or other dried fruits, along with toasted hazelnuts, introduces texture and an opportunity for improvisation. We can even substitute plums, peaches, or berries for the cherries to create variations. Pair this vinaigrette with chilled, sparkling Blanc de Blanc or Gewürztraminer for a refreshing experience.

Ingredients

• ½ cup (70-80g) pitted, sweet cherries

• ¼ cup (55g) hazelnut or walnut oil

• Juice of ¼ lemon (7g)

• 2 tablespoons (30g) sherry or champagne vinegar

• Pinch of sea or coarse salt

• Freshly ground pepper

  
  

Instructions

1. Place the cherries in a food processor or blender. Pulse the cherries while adding a little oil at a time until they are liquefied.

2. Add the lemon juice and vinegar to the processor and pulse 2-3 times.

3. Add salt and pepper, then toss with greens or serve on the side. This vinaigrette is best when served immediately and at room temperature.

   
   
   
   

Cherry Clafoutis

Adapted from Nora Carey – Perfect Preserves 1990 Stewart, Tabori, and Chang

This classic Limousine regional dish is a staple with cherries but is fantastic with all stone fruits and some berries.

Ingredients

• 8 ounces granulated sugar

• ¾ cup all-purpose flour

• Pinch of salt

• 2 large eggs plus 1 yolk

• 2 cups milk

• ¼ cup unsalted butter, melted

• 2 cups pitted cherries

• Confectioner’s sugar for dusting

  
  

Instructions

1. Preheat the oven to 375°F.

2. In a bowl, combine sugar, flour, and salt. Stir with a fork to mix well.

3. In a separate bowl, whisk together the eggs, yolk, milk, and melted butter.

4. Pour the egg mixture over the flour mixture. Beat with a wooden spoon until thoroughly combined.

5. Lightly coat a fluted tart pan with unsalted butter. Evenly distribute the pitted cherries over the bottom of the pan.

6. Pour the batter over the fruit. Bake for about 25-30 minutes, or until puffed and golden brown. A knife inserted should come out clean.

7. This batter soufflés and then collapses to its original volume when cooled. Serve slightly warm or at room temperature, dusted with confectioner’s sugar.

   
   
   
   

Sweet Cherry and Hazelnut Conserve

Fernando and Marlene Divina, divinAmerica

Fresh cherries are among the first summer fruits to grace our tables. We revel in the beauty of March blossoms and patiently await the early signs that summer ripe fruits are 'on' and about to appear at roadside kiosks and fresh market stalls throughout the west. Oregonians have, since the late nineteenth century, embraced the dark sweet Bing cherry. This variety has origins in Milwaukie, Oregon, where orchardist Ah Sit Bing nurtured its hybridization from Black Republican and Napoleon Royal Ann cherries. The Lewelling-owned nursery where Bing practiced once dominated the landscape of what has become Milwaukie's Main Street.

Conserves are a delightful combination of two or more fruits, often enhanced with nuts. Our conserve features fresh and dried sweet cherries, adding textural complexity and depth. The addition of whole citrus—skin, flesh, and juice—provides pectin, creating a jam-like consistency for this otherwise low-pectin fruit.

Total Time

About 50 minutes active (plus 8 hours maceration and optional canning time).

Equipment Needed

• Small plate (for jell test)

• 2-quart mixing bowl

• Heatproof spatula

• Heavy, non-reactive saucepan (3-quart or larger)

• Candy/deep-fry thermometer (optional but recommended)

• Ladle

• Clean jars with lids (for storage)

  
  

Ingredients

• 1 pound sweet cherries, stemmed and pitted

• ¼ small navel orange (stem and seeds removed), skin and flesh minced or pulsed in a food processor

• ¼ lemon (stem and seeds removed), skin and flesh minced or pulsed in a food processor

• ½ cup dried sweet cherries

• 1 cup granulated sugar

• ¼ cup peeled, toasted, and coarsely chopped hazelnuts

• Optional flavorings: ¼ teaspoon ground cinnamon or cardamom, or ½ teaspoon pure vanilla extract

  
  

Method

1. Place a small plate in the freezer to chill for the jell test.

2. In a 2-quart bowl, combine fresh cherries, minced orange, minced lemon, dried cherries, and sugar. Stir well to coat the fruit evenly. Cover tightly and let stand at room temperature for at least 8 hours or overnight to macerate and release juices.

3. Transfer the macerated fruit and all accumulated juices to a heavy, non-reactive saucepan. Bring to a boil over medium heat, stirring regularly and skimming off any foam that rises to the surface.

4. Reduce the heat to maintain a steady simmer. Cook for 40 to 45 minutes, stirring frequently until the conserve reaches 220°F on a thermometer or passes the jell test: Drop a small amount on the chilled plate, chill for 1 minute, then push with your finger—if it wrinkles and holds its shape, it’s ready.

5. Stir in the chopped hazelnuts and any optional flavorings until evenly distributed. Remove from heat.

6. Ladle the hot conserve into clean jars, following standard water-bath canning procedures if storing at room temperature (process pints for 10 minutes). Alternatively, cool completely, cover, and refrigerate for up to 2 weeks.

   
   

Notes

This recipe scales easily (maintain ratios); taste and adjust optional spices incrementally as quantities increase.

By embracing these delightful cherry recipes, we can create innovative, sustainable products that honor eco-agricultural food streams and heritage foodways across the Western Hemisphere. Let's foster a healthier planet together!