Summer can be both a wonderful and frustrating time for New York City's pastry chef population. On the one hand, we've finally got a whole rainbow of beautiful fruit to work with. On the other, prime growing seasons for summer fruit can be short, and much of the City's population isn't around to enjoy the results, anyway.
'sour cherries' on Serious Eats
Sour cherries have a gloriously fleeting season, and since I can rarely afford to buy them more than once a year I splurge and make this sorbet in the peak of summer. Wonderfully tart and refreshing, it's always worth it, and homemade amaretti cookies make an absolutely lovely accompaniment for a naturally gluten-free, almost healthy treat.
From sweet cherry pies to sour cherry 'clams,' these 9 delicious recipes are worth the wait for cherry season (and the work of pitting.)
This is a simple recipe with no added flavors or fancy ingredients. Instead, it's a perfect expression of the fruit, with just a hint of sweetness and a perfect set-yet-spreadable consistency.
This is a simple jam with the perfect balance between sweet and sour. Simmering the cherries before adding the other ingredients helps to create a juicier, more spreadable jam.
The cousin of the more popular sweet Bing or Rainer cherries, these tart, almost transparent cherries make great desserts, preserves, and of course, cocktails. This cocktail is a perfect way to use any leftover cherries after making a pie or other tasty treat since it only requires a few of them.
If I was offered one kind of pie on my deathbed, this is the one I would choose—a bold statement from a cook who writes a column entitled "Pie of the Week". I promise that all the pitting will be worth it.
If I was offered one kind of pie on my deathbed, this is the one I would choose—a bold statement from a cook who writes a column entitled "Pie of the Week".
Let's talk sour cherries for a minute. They're only around for a short span of the year, and they're not the easiest to find fruit in the world, but for a dessert-maker, they're kind of magical. These puppies can take serious abuse. Unlike most summer fruit, they retain their character even when hit by sugar and heat. Cook a ripe peach with sugar even for a few minutes and you'll get something that tastes like it came from a can. Not so with sour cherries.
Go slowly with the salt and lime juice, adding just a bit at a time. You may need more or less depending on your cherries, though keep in mind that flavor intensity dials down when frozen. If you want your sorbet to taste like a 10, flavor the base up to 11. If you can't find sour cherries, you can use their sweet counterparts; just up the acidity to keep things tart and refreshing.
Since sour cherries are so fleeting, I wanted to create a simple, summery drink that showed off both their lovely color and flavor. The Caipirinha, a Brazilian cocktail made with cachaça, fresh lime, and sugar, is just right. The slightly earthy flavor of the cachaça works to enhance the flavor of the cherries, while the lime cuts through and the sugar brings just enough sweetness to balance the tartness of the cherries and lime.
My plan for today is to visit the Greenmarket and stock up on pie-worthy summer fruit for the week. Not confident of my pie-baking abilities, last week I took two beautiful pints of sour cherries and used them to make sour cherry and black pepper infused vodka. Hopefully there are still some sour cherries to be had this week to use in this recipe for simple cherry pie. Hopefully number two will turn out as well as the first one, wish me luck!
Today's Cook the Book recipe, adapted from The Sweet Melissa Baking Book, is one that Melissa Murphy says is her favorite--Sour Cherry Pie with Pistachio Crumble. Developed by her friend and one-time pasty chef at Sweet Melissa Patisserie, it's also...