It’s cherry season! Is there anything quite as delightful as biting into a perfectly ripe, juicy cherry? For me, the arrival of cherries at the farmers’ market is a sure sign that summer is in full swing. I eagerly anticipate this time of year, not just for the pure pleasure of eating them fresh, but also for the sheer joy of transforming them into delectable dishes. Over the years, I’ve experimented with countless cherry recipes, and I’ve narrowed it down to a few absolute favorites that I make every single year. This post is dedicated to sharing those cherished recipes with you, so you can make the most of cherry season too! Get ready to embark on a culinary adventure filled with sweet and tangy flavors, vibrant colors, and unforgettable tastes.
**Why Cherries? A Love Affair with Summer’s Jewel**
Before we dive into the recipes, let’s talk about why cherries are so special. Beyond their incredible taste, cherries are packed with nutrients. They are a good source of antioxidants, which help protect your body against cell damage. They also contain vitamin C, potassium, and fiber. Whether you prefer sweet cherries like Bing or Rainier, or the slightly tart Montmorency variety, there’s a cherry out there for everyone. And, of course, who can resist that gorgeous deep red color that just screams summer?
**Recipe 1: Classic Cherry Pie – A Timeless Treasure**
No cherry recipe collection is complete without a classic cherry pie. This recipe is my go-to for its flaky crust and perfectly balanced sweet-tart filling. The aroma that fills the kitchen as it bakes is simply irresistible.
**Ingredients:**
* **For the Crust:**
* 2 ½ cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* ½ cup ice water
* **For the Filling:**
* 6 cups pitted fresh cherries (Bing or Montmorency, or a mix)
* ¾ cup granulated sugar (adjust to taste depending on the sweetness of the cherries)
* ¼ cup cornstarch
* 2 tablespoons lemon juice
* 1 teaspoon almond extract (optional)
* 2 tablespoons butter, cut into small pieces
* 1 egg, beaten (for egg wash)
* Turbinado sugar, for sprinkling
**Instructions:**
1. **Make the Crust:** In a large bowl, whisk together the flour and salt. Add the cold butter cubes and, using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You want to see small pieces of butter throughout; this is key for a flaky crust.
2. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together. Be careful not to overmix. The dough should be slightly shaggy but not sticky.
3. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). This allows the gluten to relax, resulting in a more tender crust.
4. **Prepare the Filling:** While the dough is chilling, prepare the cherry filling. In a large bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, and almond extract (if using). Stir gently to combine, ensuring the cherries are evenly coated.
5. **Assemble the Pie:** Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges of the crust.
6. Pour the cherry filling into the prepared pie crust. Dot the top of the filling with the butter pieces.
7. Roll out the second disc of dough into a 12-inch circle. You can either place it over the filling to create a solid top crust, or cut it into strips to make a lattice crust. If making a solid crust, cut a few slits in the top to allow steam to escape. If making a lattice crust, weave the strips of dough over and under each other to create a lattice pattern. Trim and crimp the edges of the top crust to seal it to the bottom crust.
8. Brush the top crust with the beaten egg (egg wash) and sprinkle with turbinado sugar. This will give the crust a beautiful golden color and a slightly crunchy texture.
9. **Bake the Pie:** Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, tent the pie with foil. Let the pie cool completely on a wire rack before slicing and serving. This is crucial, as the filling will thicken as it cools. Enjoy with a scoop of vanilla ice cream or a dollop of whipped cream.
**Tips for the Perfect Cherry Pie:**
* **Use Cold Ingredients:** Cold butter and ice water are essential for a flaky crust. The cold butter creates steam as it bakes, which separates the layers of dough and creates a flaky texture.
* **Don’t Overmix the Dough:** Overmixing the dough will develop the gluten, resulting in a tough crust. Mix just until the dough comes together.
* **Chill the Dough:** Chilling the dough allows the gluten to relax, resulting in a more tender crust.
* **Use a Pie Shield or Foil:** If the crust starts to brown too quickly, use a pie shield or tent the pie with foil to prevent it from burning.
* **Let the Pie Cool Completely:** Letting the pie cool completely allows the filling to thicken, making it easier to slice and serve.
**Recipe 2: Cherry Clafoutis – A Rustic French Delight**
Cherry clafoutis is a classic French dessert that’s incredibly easy to make. It’s essentially a baked custard with cherries scattered throughout. It’s rustic, elegant, and perfect for a summer brunch or dessert.
**Ingredients:**
* 1 pound fresh cherries, pitted
* ⅓ cup granulated sugar, plus extra for dusting
* 3 large eggs
* ¾ cup whole milk
* ¼ cup all-purpose flour
* 1 teaspoon vanilla extract
* Pinch of salt
* Butter, for greasing the dish
**Instructions:**
1. Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish (a pie dish or a cast-iron skillet works well) with butter and dust with sugar. This will help prevent the clafoutis from sticking and give it a slightly caramelized edge.
2. Scatter the pitted cherries evenly across the bottom of the prepared dish.
3. In a blender or food processor, combine the sugar, eggs, milk, flour, vanilla extract, and salt. Blend until smooth. Alternatively, you can whisk the ingredients together in a bowl until well combined.
4. Pour the batter evenly over the cherries. The batter should just cover the cherries.
5. Bake for 40-50 minutes, or until the clafoutis is puffed and golden brown. A toothpick inserted into the center should come out clean.
6. Let the clafoutis cool slightly before serving. Dust with powdered sugar, if desired. Serve warm or at room temperature. It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
**Tips for the Perfect Cherry Clafoutis:**
* **Don’t Overbake:** Overbaking the clafoutis will make it dry and rubbery. Bake just until the center is set.
* **Use a Good-Quality Baking Dish:** A good-quality baking dish will ensure that the clafoutis bakes evenly.
* **Serve Warm or at Room Temperature:** Clafoutis is delicious both warm and at room temperature. It’s also great the next day, straight from the fridge.
* **Experiment with Flavors:** You can add other flavors to the clafoutis, such as almond extract, lemon zest, or a splash of liqueur.
**Recipe 3: Cherry Salsa – A Sweet and Savory Sensation**
This cherry salsa is a game-changer. It’s sweet, tangy, and slightly spicy, making it the perfect accompaniment to grilled chicken, fish, pork, or even tortilla chips. It’s a fantastic way to use fresh cherries in a savory dish.
**Ingredients:**
* 2 cups fresh cherries, pitted and chopped
* ½ red onion, finely chopped
* 1 jalapeño pepper, seeded and minced (adjust to taste)
* ¼ cup fresh cilantro, chopped
* 2 tablespoons lime juice
* 1 tablespoon olive oil
* Salt and pepper to taste
**Instructions:**
1. In a medium bowl, combine the chopped cherries, red onion, jalapeño pepper, and cilantro.
2. Add the lime juice and olive oil. Stir gently to combine.
3. Season with salt and pepper to taste. Adjust the amount of jalapeño pepper to your preference. For a milder salsa, remove the seeds and membranes from the jalapeño. For a spicier salsa, leave them in.
4. Let the salsa sit for at least 15 minutes before serving to allow the flavors to meld together. This also helps to soften the red onion and jalapeño.
5. Serve with grilled chicken, fish, pork, or tortilla chips. It’s also delicious as a topping for tacos or quesadillas.
**Tips for the Perfect Cherry Salsa:**
* **Use Fresh, Ripe Cherries:** The quality of the cherries will greatly impact the flavor of the salsa. Use fresh, ripe cherries for the best results.
* **Adjust the Spice Level:** Adjust the amount of jalapeño pepper to your preference. Start with a small amount and add more to taste.
* **Let the Flavors Meld:** Letting the salsa sit for at least 15 minutes allows the flavors to meld together and the red onion and jalapeño to soften.
* **Store Properly:** Store the salsa in an airtight container in the refrigerator for up to 3 days.
**Recipe 4: Cherry and Almond Muffins – A Perfect Morning Treat**
These cherry and almond muffins are moist, flavorful, and perfect for a quick breakfast or a mid-afternoon snack. The combination of sweet cherries and nutty almonds is simply irresistible.
**Ingredients:**
* 2 cups all-purpose flour
* ¾ cup granulated sugar
* 2 teaspoons baking powder
* ½ teaspoon baking soda
* ¼ teaspoon salt
* ½ cup (1 stick) unsalted butter, melted
* 1 large egg
* ¾ cup buttermilk
* 1 teaspoon almond extract
* 1 cup fresh cherries, pitted and chopped
* ½ cup sliced almonds
**Instructions:**
1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the tin with cooking spray.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine the melted butter, egg, buttermilk, and almond extract. Whisk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. A few lumps are okay.
5. Gently fold in the chopped cherries and sliced almonds.
6. Fill the muffin liners about ¾ full with batter.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
**Tips for the Perfect Cherry and Almond Muffins:**
* **Don’t Overmix the Batter:** Overmixing the batter will develop the gluten, resulting in tough muffins. Mix just until the wet and dry ingredients are combined. A few lumps are okay.
* **Use Buttermilk:** Buttermilk adds moisture and tanginess to the muffins.
* **Fill the Muffin Liners ¾ Full:** Filling the muffin liners ¾ full will prevent the muffins from overflowing.
* **Let the Muffins Cool Completely:** Letting the muffins cool completely will prevent them from becoming soggy.
**Recipe 5: Cherry Jam – Capturing the Taste of Summer**
Making your own cherry jam is a wonderful way to preserve the taste of summer and enjoy it throughout the year. This recipe is simple, straightforward, and yields a delicious jam that’s perfect on toast, scones, or even as a glaze for meats.
**Ingredients:**
* 4 cups fresh cherries, pitted and halved
* 4 cups granulated sugar
* ¼ cup lemon juice
* 1 package (1.75 ounces) powdered pectin (optional, for a thicker jam)
**Instructions:**
1. Prepare your jars and lids: Wash and sterilize your canning jars and lids according to the manufacturer’s instructions. Keep the jars hot until ready to fill.
2. In a large, heavy-bottomed pot, combine the cherries, sugar, and lemon juice. If using powdered pectin, add it now. Stir well to combine.
3. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly to prevent sticking. A full rolling boil means that the mixture continues to boil even when stirred.
4. Continue to boil, stirring constantly, until the jam reaches the setting point. This usually takes about 10-15 minutes. To test for the setting point, place a small spoonful of jam on a cold plate and refrigerate for a minute or two. If the jam wrinkles when you push it with your finger, it’s ready. Alternatively, use a candy thermometer to check the temperature. The setting point for jam is 220°F (104°C).
5. Remove the pot from the heat and skim off any foam from the surface of the jam.
6. Carefully ladle the hot jam into the sterilized jars, leaving ¼-inch headspace. Wipe the rims of the jars clean with a damp cloth.
7. Place the lids on the jars and screw the bands on fingertip tight. Do not overtighten.
8. Process the jars in a boiling water bath for 10 minutes. To process, place the jars on a rack in a large pot filled with boiling water. The water should cover the jars by at least 1 inch. Bring the water back to a boil and boil for 10 minutes. Turn off the heat and let the jars sit in the hot water for 5 minutes before removing them.
9. Carefully remove the jars from the water bath and place them on a towel-lined surface to cool. As the jars cool, you should hear a popping sound, which indicates that they have sealed properly. Let the jars cool completely before storing.
10. Store the sealed jars of jam in a cool, dark place for up to 1 year. Unsealed jars should be refrigerated and used within a few weeks.
**Tips for the Perfect Cherry Jam:**
* **Use a Heavy-Bottomed Pot:** A heavy-bottomed pot will help prevent the jam from sticking and burning.
* **Stir Constantly:** Stir the jam constantly to prevent it from sticking and burning.
* **Test for the Setting Point:** Testing for the setting point is crucial for ensuring that the jam sets properly.
* **Process the Jars Properly:** Processing the jars in a boiling water bath is essential for preserving the jam and preventing spoilage.
* **Store Properly:** Storing the sealed jars of jam in a cool, dark place will help prolong their shelf life.
**Beyond the Recipes: More Ways to Enjoy Cherries**
While these recipes are my go-to favorites, there are countless other ways to enjoy cherries during their fleeting season. Here are a few more ideas:
* **Eat them fresh:** Sometimes, the simplest way is the best. Just wash a bowl of cherries and enjoy them as is. It’s the perfect healthy snack.
* **Add them to salads:** Cherries add a burst of sweetness and color to salads. Try pairing them with greens, goat cheese, and a balsamic vinaigrette.
* **Make a cherry compote:** Cherry compote is a versatile topping that can be used on pancakes, waffles, ice cream, or yogurt.
* **Freeze them:** Freezing cherries is a great way to preserve them for later use. Simply pit the cherries, spread them out on a baking sheet, and freeze them until solid. Then, transfer them to a freezer bag or container. Frozen cherries can be used in smoothies, pies, or jams.
* **Make cherry juice or syrup:** Use a juicer to extract the juice from fresh cherries. The juice can be enjoyed on its own or used to make cherry syrup for cocktails or desserts.
**Conclusion: Savoring the Season**
Cherry season is a special time of year, and I hope these recipes have inspired you to make the most of it. From classic cherry pie to tangy cherry salsa, there’s a cherry recipe out there for everyone. So, grab a bag of fresh cherries, head into the kitchen, and get ready to create some culinary magic. Don’t forget to share your creations with friends and family, and most importantly, savor every moment of this delicious season. Happy cherry season, everyone!