I cannot tell a lie. I picked out all the maraschino cherries
from the dessert plate the other evening and tossed them away.
Years ago, I thought maraschinos were pretty good floating in a
Manhattan, but since experiencing fresh tree ripened cherries,
those artificial bullets are no longer satisfying. So enjoy only
the freshest and finest, as found here in San Benito County right
now.
I cannot tell a lie. I picked out all the maraschino cherries from the dessert plate the other evening and tossed them away.
Years ago, I thought maraschinos were pretty good floating in a Manhattan, but since experiencing fresh tree ripened cherries, those artificial bullets are no longer satisfying. So enjoy only the freshest and finest, as found here in San Benito County right now.
Going back in time, maraschinos were the only cherries many people knew about. Made from Queen Ann cherries, they are pitted and then macerated in a sweet red sugar syrup. At one time they were flavored with a liqueur, but not any more. Even the federal government some years ago banned the use of some harmful dyes that were used to color them, opting for safer red food colorings. The maraschinos now are very red, very sweet and nothing like the cherry it is made from.
Fortunately, it is fresh cherry season now, so do not miss out on eating your fill of the delectable fresh red ripe fruit right out of your hand. And nothing can beat the aroma and flavor of a freshly baked cherry pie served a la mode.
Said to date back to about 300 B.C., cherries are named after the Turkish city of Cerasus where generations have enjoyed the beauty, aroma and fruits of the flowering cherry trees. In 1912, our country was presented with ornamental cherry trees for planting in Washington, D.C., by Tokyo’s governor. We still prize those trees for their beautiful blossoms. But even before that, George Washington chopped one down. Apparently, he did not have the following recipe for World’s Best Cherry Pie.
Sour cherry varieties were and are popular in Europe and also in the Midwestern United States. The names that will identify sour cherries will be Montmorency or English Morello. Sometimes, people refer to them as pie cherries since tart or sour varieties do make better cobblers, tarts and pies. However, if you find you have enough sweet cherries, such as Bings, just add more lemon zest and lemon juice to your recipe as it will then even out the sweetness of the fruit and give a perfect balance of flavors.
The sweet cherry varieties that we see in our area would be Bing, Tartarian, Raniers and Utah Giants. Dick Swank of Swank’s Farm just told me that the Utah Giants are the best. I personally believe all of the above named varieties are wonderful and all you need to do is pop one into your mouth to determine if you want to eat more or not. I think I know the answer.
When presenting a cheese platter during cherry season, provide some quality blue cheese such as Pt. Reyes Blue or Bleu de Basque and surround it with pitted cherries. In a small dipping saucer, pour a little of a high quality sweet thick balsamic vinegar. Teach your guests how to slather a bit of the blue cheese on a cherry, dipping it into a little of the balsamic before eating. It is an exciting experience. Poor George.
WORLD’S BEST CHERRY PIE
for the crust:
2 cups unbleached all-purpose flour
1/2 teaspoon fine sea salt
2 teaspoons sugar
2/3 cup unsalted butter, chilled
1/2 cup cold water
For the filling
6-7 cups fresh cherries, pitted
1/3 to 1 cup sugar, depending on the sweet or sourness of the cherries
zest of 1 orange or lemon (orange is dynamite in this recipe)
1-2 tablespoons orange or lemon juice, depending on the fruit
1/2 cup flour
1/2 teaspoon fine sea salt
1/4 teaspoon cinnamon
1 tablespoon unsalted butter
Preheat oven to 425 degrees. Using a food processor with the steel chopping blade in place, whirl the flour, salt and sugar to blend.
Add the butter in chunks and process just a little to cut the butter into small pieces about the size of large peas. Add the water and process only until the dough seems to want to form a ball. Do not over-blend.
Remove the dough to a floured pastry cloth and cut into two parts, one slightly larger than the other. Cover and set aside.
In a large bowl, combine the cherries, sugar, zest, juice, salt and spices. Mix. Set aside.
Roll out the larger of the two balls of pie dough into a circle larger than your baking dish. (Use a ceramic or glass baking dish). Lift into the pan. Pile in the cherry mixture. Dot with the butter.
Roll out the remaining dough and make slits in it to allow excess steam to escape. Place on top of the pie, sealing the edges. It helps to glue them together if you use just a little water on the bottom lip of the crust, then pinch to seal. Brush the top of the pie with milk or cream, sprinkle with a little sugar.
Place in microwave oven on high for 10 minutes. (Make sure you are using a glass or ceramic baking dish, not metal). After 10 minutes, transfer to the hot oven, turn the heat down to 375 degrees and bake for 30-35 minutes or until nicely browned.
This method assures a wonderful crust that is not soggy on the bottom as the microwave energy starts cooking the juices in the pie quickly.
Or, if you prefer not to use the microwave oven, you can then use a metal, glass or ceramic pan. Simply heat your oven to 425 degrees. Put the pie in the hot oven and bake for 10 minutes. Then reduce the heat to 375 degrees and bake another 45-50 minutes or until crust is brown. Allow to stand about 1 hour before eating.
CHERRY COBBLER
1/2 cup unsalted butter
3-4 cups pitted cherries and any juices collected
1 cup sugar
2 teaspoons baking powder
1 cup all purpose flour
1 cup milk
Put the butter in a deep casserole at least 9 inches in diameter, or a rectangular 9-by-13-inch baking dish. Place in cold oven and preheat to 350 degrees. Sprinkle the cherries with about 1/4 cup of the sugar and set aside.
In batter bowl, whisk together the baking powder and flour, add the remaining sugar and milk. Mix well. The batter will be very thin. When the butter has melted and the oven has reached 350 degrees, pour the batter all at once into the dish. Pour the fruit and juices into the center of the batter. Do not stir. Return to oven and bake 60 minutes, or until top is golden brown and cake is done.
Serve hot or warm, with or without ice cream.
