How to Maximize your Summer Cherry Bounty
From sweet to tart, to full sour, from red to black, the arrival of cherries in the markets signals the high point of summer feasting. Like all summer stone fruits, cherries have almost limitless potential in the kitchen. Pickling cherries not only preserves them, it also mellows out some of the sweetness, which is great when pairing them with salty prosciutto, duck, feta cheese, or hazelnuts.
Try throwing chopped, pickled cherries onto pizza piled high with arugula and spritzed with olive oil. Cherries are also lovely cooked down into barbecue sauce, curries, marinades, jams, jellies, and reductions of all sorts. Try cooking down a big batch with rosemary, sherry, and shallots and preserving the whole mix to enjoy again once summer is long gone.
Of course, cherries are naturals in desserts. Cherry upside down cake is a classic for a reason, and homemade cherry ice cream topping simply can’t be beat. Lastly, muddling fresh cherries into the bottom of a cocktail glass is always a good idea, particularly when paired with whiskey, fresh herbs, and a spritz of seltzer.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.