Time was when cherries only were seen in their season. Appearing in mid-June, cherries traditionally have been the first fruit to herald summer.
In fact, during the Middle Ages there were cherry festivals celebrating the joint arrival of summer and this magical, ephemeral fruit. At that time cherries were revered as a symbol of perfection, the fruit of paradise.
Fresh cherries still adhere to their season, but dried cherries now are available all year long. California, Oregon, Washington and Michigan are producing dried cherries and distributing them to fancy food shops and health food stores all over the country.
Smaller than prunes and larger and richer in flavor than raisins, dried cherries are a healthful and handy snack food. Better still, pitted, dried, tart cherries are excellent for out-of-season cooking. Simply simmer them in a liquid to plump them before using.
One of the brands to look for is American Spoon Foods of Petoskey, Mich., which suggests that dried cherries can be substituted successfully in any recipe calling for raisins. Try them in salads, muffins, fruit breads, and hot or cold breakfast cereals.
The following recipes using dried tart cherries can be made and enjoyed any time of the year.
TURKEY AND DRIED CHERRY SALAD
Preparation time: 25 minutes
Yield: 4 servings
1/2 cup dried cherries
2 cups diced, cooked, boneless, skinless turkey or chicken breast
1 cup chopped celery
1 large tart apple, cored coarsely chopped
1/2 cup walnuts, coarsely chopped
1 cup mayonnaise
1/4 cup minced fresh parsley
1 bunch watercress
1. Plump the cherries in a small bowl by covering them with boiling water, letting them stand a few minutes, then draining them well.
2. Combine the cherries, turkey, celery, apple, walnuts, mayonnaise and parsley. Season to taste with salt and pepper. Serve on a bed of watercress.
LAMB WITH ROSEMARY AND CHERRIES
Preparation time: 30 minutes
Cooking time: 1 1/4 hours
Yield: 4 servings
2 pounds lamb shoulder, boned, cut into 1-inch chunks
1/3- 1/2 cup all-purpose flour
1/4 cup olive oil
1 cup chopped celery
3/4 pound baby onions, peeled
2 cups each: chicken stock, water
1 tablespoon fresh rosemary leaves, chopped, or 1 1/2 teaspoons dried
2 bay leaves
Salt, freshly ground black pepper to taste
3/4 cup cabernet sauvignon
1/4 cup dried cherries
1. Lightly flour the lamb chunks and shake off the excess flour. Heat the oil in a large skillet; cook the lamb in batches until browned. Remove meat and set aside in a large bowl.
2. Add the celery and onions to the skillet and cook, stirring, about 5 minutes. Return the meat to the pan and add the stock, water, rosemary, bay leaves, and salt and pepper. Cover and simmer 45 minutes.
3. While the lamb is cooking, place the cherries in a small saucepan and add the wine. Heat to a boil. Remove from the heat, cover, and allow to steep 45 minutes.
4. Scoop the meat with a slotted spoon into a large casserole, leaving the cooking liquid in the skillet. Strain the wine from the cherries, reserving the cherries, into the skillet and reduce over high heat about 10 minutes, to thicken the sauce.
5. Add the cherries to the sauce, pour the sauce over the lamb, and serve hot with rice.
DRIED CHERRY AND SHALLOT CONFIT
Preparation time: 15 minutes
Soaking time: 1 hour
Cooking time: 35 minutes
Yield: 2 cups
This condiment marries particularly well with roast turkey, duck or other poultry.
1/2 pound dried cherries
1/2 cup white wine vinegar
1/4 cup balsamic vinegar
1/2 pound shallots, peeled, thinly sliced
1 cup finely chopped onion
2 tablespoons butter
3 tablespoons sugar
1. Place the cherries in a bowl, add the vinegars, and allow to soak 1 hour.
2. Meanwhile, cook the shallots and onion in the butter, covered, over low heat, until the shallots are soft, about 10 minutes. Sprinkle the mixture with the sugar and cook, covered, stirring occasionally, 10 more minutes.
3. Add the cherries with their soaking liquid and simmer, uncovered, until almost all the liquid is evaporated, about 15 minutes.
CHERRY PECAN MUFFINS
Preparation time: 15 minutes
Cooking time: 20 minutes
Yield: 12 muffins
2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup granulated sugar
2 teaspoons baking powder
2 large eggs, lightly beaten
1/2 cup (1 stick) unsalted butter, melted, cooled
3/4 cup milk
1 teaspoon vanilla extract
1 cup (4 ounces) pecans, coarsely chopped
1 cup (4 ounces) dried tart cherries
Grated rind of 1 lemon
1. Heat oven to 400 degrees; lightly grease the muffin pans.
2. Stir together flour, salt, sugar, and baking powder in a large bowl. Combine the eggs, butter, milk and vanilla in another bowl and mix well.
3. Pour the egg mixture into the dry mixture; add the pecans, cherries, and lemon rind. Stir until just blended.
4. Spoon the batter into the greased muffin pans; bake until golden and a toothpick inserted in the center comes out clean, about 20 minutes.
Note: 1 1/2 cups fresh, pitted and coarsely chopped cherries may be subsitituted for dried.
