Skip to main content

Here in Hanover

Sponsored Content

Pick Your Cherries and Eat Them Too

Jun 14, 2016 04:32AM ● Published by Family Features

(Family Features) Now that sweet cherry season is officially here, these summertime rubies are a must-have for any barbecue or party, whether they’re baked in a pie, crushed into a cocktail or eaten as a fresh out-of-hand snack. But first things first, what should someone look for when searching for the perfect cherry?

The Perfect Cherries
Cherry enthusiasts should keep an eye out for firm, shiny and smooth skins. In general, the darker the cherry, the sweeter, and with most varieties darkness is a sign of ripeness. The stems should be green and flexible. Northwest cherries, in particular, are known for their extraordinarily sweet flavor, due to the area’s excellent growing conditions. There are a wide variety of sweet cherries, ranging up to the extra-sweet, yellow-fleshed Rainier cherries. Though so similar they’re often sold as their collective “dark sweet cherries,” the most common varieties include Bing, Sweetheart, Chelan, Lapins, Tieton and Skeena.

Keeping Your Cherries Fresh
Fresh cherries should be kept in a tightly sealed bag or container and can keep for approximately two weeks in the fridge. While this cherry season will be short, you don’t have to limit these tasty, healthy treats to just the summer. Buying an extra bag (or two, or three) to freeze allows you to have sweet cherries all year long.

To create festive cherry dishes for the summer season, try this Cherry Martini or Cherry Almond Pie and find more recipes and cherry tips at nwcherries.com.


Barefoot Wine Spritzer

Cherry Martini
Servings: 4

  • 2     cups pitted, halved Northwest fresh sweet cherries, divided
  • 1/4  cup almond liqueur
  • 2     teaspoons sugar
  • 12   lady fingers, split in half lengthwise
  • 4     whole Northwest fresh sweet cherries with stems
  • 1/4  cup whipped lowfat cream cheese, divided
  1. Mix halved cherries, liqueur and sugar; marinate 1 hour or longer.
  2. Arrange lady fingers against sides of 4 martini glasses. Before serving, spoon 1/2 cup cherries over lady fingers and swirl 1 tablespoon cream cheese over cherries in each glass. Garnish with whole cherry and serve.

Substitutions: Orange liqueur may be substituted for almond liqueur. Angel food cake or pound cake, cut into 3-by-1-by-1/2-inch strips, may be substituted for lady fingers. Lightly toast strips, if desired. Sour cream or creme fraiche may be substituted for cream cheese.

Cherry Almond Pie
Servings: 8

  • 1/2  cup sliced almonds, divided
  • 1     pastry (9 inches), for double crust pie
  • 1     egg, beaten
  • 4     cups pitted Northwest fresh sweet cherries
  • 1/3  cup sugar
  • 3     tablespoons cornstarch
  • 1     teaspoon ground cinnamon
  • 1/4  teaspoon salt
  • 2     tablespoons red wine

  • Red Wine Glaze
  • 2     cups powdered sugar
  • 1/3  cup red wine
  1. Heat oven to 375°F.
  2. Finely chop 1/4 cup almonds.
  3. Roll dough into circle approximately 16 inches in diameter and sprinkle chopped almonds over top; roll gently to embed nuts in dough.
  4. Transfer dough to lightly greased baking sheet lined with parchment paper, if desired. Brush with beaten egg.
  5. Mix cherries, sugar, cornstarch, cinnamon, salt and wine. Spoon cherry mixture onto dough, leaving 4-inch border. Lift edges of dough over fruit, leaving 5-inch circle of cherries showing in center. Fold in edges of pastry to form circle.
  6. Brush pastry with remaining egg mixture; sprinkle with remaining almonds. Bake 30 minutes, or until pastry browns and filling bubbles.
  7. Let stand 15 minutes before cutting. If desired, serve with Red Wine Glaze to drizzle over each serving.
  8. To make Red Wine Glaze, mix together powdered sugar and red wine.

Sponsored by Northwest Cherry Growers

Like what you're reading? Subscribe to Here in Hanover's free newsletter to catch every headline

Family Features Family Features Food
  • Current and prospective parents are invited to learn about the Crossroads Academy Middle School p...


  • New Works Now

    01/19/2018
    07:30PM — 09:00PM

    Every January, Northern Stage presents New Works Now, a showcase for the development of new plays...


  • New Works Now 5.0

    01/19/2018
    07:30PM — 09:00PM

    It’s Fine, I’m Fine by Stephanie Everett In 2016, a young soccer player was knocked in the head...


  • New Works Now

    01/20/2018
    02:00PM — 04:00PM

    Every January, Northern Stage presents New Works Now, a showcase for the development of new plays...


  • New Works Now

    01/20/2018
    07:30PM — 09:30PM

    Every January, Northern Stage presents New Works Now, a showcase for the development of new plays...


  • New Works Now 5.0

    01/20/2018
    07:30PM — 09:30PM

    The Coup Libretto by Rebekah Greer Melocik Music by Jacob Yandura Story by Rebekah Greer Meloc...


  • New Works Now 5.0

    01/21/2018
    02:00PM — 04:00PM

    Jane Burgoyne by Robert Moulthrop Jane Burgoyne, her daughter Katherine, and granddaughter Alli...


It looks like we don't have any events for this date. You can always add an event.

It looks like we don't have any events for this date. You can always add an event.

  • Easy as Pie

    01/28/2018
    09:00AM — 12:00PM

    This class will banish even the worst case of crust anxiety! Come make and roll out pastry for a ...


 

 


PROUDLY BROUGHT TO YOU BY THESE COMMUNITY SPONSORS


Northcape Design Build
Hanover Inn at Dartmouth
Ultimate Bath Store

Sean's Lawn N' Garden Services
Cabinetry Concepts
New London Inn & Coach House Restaurant