With its fancy French name and beautiful appearance when fresh from the oven, a classic cherry clafoutis is bound to impress guests. Little do they know just how easy it is to make—just whip up a simple batter with egg, milk, sugar, and flour, then pour it onto some cherries and bake.
'cherry' on Serious Eats
Don't be fooled by the name! A cherry grunt is really a stovetop cobbler, made with juicy fruit and the moistest biscuit topping you'll ever taste, all without ever having to fire up the oven. A grunt by any other name would taste as sweet.
This salad from Yotam Ottolenghi's newest cookbook, Plenty More, has a lot going on and everything going for it. A beautiful mix of grains, crunchy almonds and pine nuts, chewy dried cherries, silky onions, and enlivening arugula, basil and tarragon—every bite is fairly dazzling.
These easy, delicious crostini are topped with juicy balsamic-roasted cherries and tangy goat cheese.
This quinoa salad takes Middle Eastern flavors and ties them together with sumac-laced lemon vinaigrette. Fortunately, the mix of tart, dried cherries, mint, parsley, salty feta and pomegranate seeds is enough to make you forget you're eating healthy.
A classic swizzle is made with rum, lime, sugar, and mountains of crushed ice, but here, the lime is left out, in favor of a tangy syrup made from cherry and sumac (a tart spice).
Brandied cherries add a deep cherry flavor and boozy kick to this rustic French custard.
These rich blondies are flavored with honey, studded with dried cherries, and topped with salty, crunchy Marcona almonds. They'll satisfy fruit and nut lovers alike.
White chocolate, cherries, and almonds make these dessert-worthy biscotti.
A handful of rice and a whole lot of milk make magic in the oven. A whole vanilla pod flavors the pudding, and the entire thing is topped with a cherry syrup spiked with rum. It's comfort in a dish.
Originally, this chicken and rice dish, with its mix of cinnamon and almonds, reminded me of Morocco, which isn't such a bad place to be. But then I realized that the spices are just as comfortable in India. In the end, I decided that as long it tasted good I would let the dish remain a bit ambiguous.
This simple tart cherry cocktail is the perfect antidote to mid-winter gloom.
If you can barrel-age cocktails, why not barrel-age a mocktail?
These ginger cookies play up the combination of spicy candied ginger and tart dried cherries.
In this sangria, a red wine base gets a boost of cherry flavor from Cherry Heering liqueur.
This fun and easy Italian-American Ice cream dessert is flavored with chocolate, pistachio, and cherry-almond.
Now's the height of cherry season, and what's better than cherry pie? How about individual, miniature cherry pies? The perfect excuse to eat a whole pie yourself!
Sprite gives the candies a faint acidity that helps them taste like the real thing, and to that same end I've made suggestions for how to flavor each color to match the classic flavor line up. But don't hesitate to experiment! No doubt you'll think of all sorts of fun, alternative flavor pairings limited only by the extracts or freeze dried fruits you can get your hands on.
The cherries are soaked overnight in a few tablespoons of liquor. I used Jack Daniels because it's what I had on hand, but any liquor will work—try brandy or even Grand Marnier.
The concentrated sweetness of roasted cherries runs in ribbons through this ultra-creamy goat cheese ice cream.