Life is a bowl of cherries for summer chefs with a taste for local ingredients

By LINDA WHITMORE

For the Capital Press

There's a reason cherries have entered the English vernacular to mean the best of the best.

The plump, juicy fruit is popping with sweet flavor. It's nature's candy.

But eating them is not a guilty pleasure -- cherries have a valued place in our diet. They're loaded with nutrition, easy to pack for snacking and versatile in the menu from breakfast through dinner and dessert.

Supermarkets carry cherries fresh, frozen, dried and as juice. As they are widely produced in Western states, fresh cherries are easy to find at local farmers' markets and fruit stands.

According to the Cherry Marketing Institute, studies show tart cherries are among the fruits highest in disease-fighting antioxidants. They also contain melatonin, beta carotene, vitamin C, potassium, magnesium, iron, fiber and folate.

There are two types: sweet cherries and sour, or "pie" cherries. At this time of the year, there's nothing better than popping a succulent fresh cherry in one's mouth and enjoying the burst of flavor. But there's more to be enjoyed. One can use dried and frozen cherries throughout the year in your favorite recipes for muffins and cookies. Sprinkle them in your oatmeal and salads. Make a cherry sauce for ham or pork chops.

Here we've provided some other ideas for using cherries throughout the year. Then you can say your meal is done with "a cherry on top," signifying you've got something good, completed with a grand finishing touch.

Curried Chicken Salad

Choosecherries.com, the Cherry Marketing Institute, an organization funded by North American tart cherry growers and processors

1/2 cup non-fat plain yogurt

2 tablespoons mayonnaise

1 teaspoon curry powder

21/2 cups cubed cooked chicken breast (about 11/4 pounds)

1 cup halved green grapes

1/4 cup dried cherries, coarsely chopped

1/4 cup chopped cilantro

Salt and freshly ground black pepper to taste

1/4 cup chopped roasted cashews

In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes, cherries and cilantro and season to taste with salt and pepper. This salad will keep in an airtight container in the refrigerator for up to three days. Right before serving, stir in the cashews. Makes 4 servings.

Nutrition information per serving: 310 calories, 13 g total fat, 2.5 g saturated fat, 0 g trans fat, 16 g carbohydrate, 75 mg cholesterol, 31 g protein, 1 g fiber, 135 mg sodium.

Cherry French Toast

"California Treasure, Recipes from the Junior League of Fresno," Wimmer Bros. Books, Memphis, Tenn.

3 eggs

1/4 cup milk

1 tablespoon honey

1/2 teaspoon vanilla

8 slices bread

Beat eggs, milk, honey and vanilla until well mixed. Dip bread slices in mixture and place on a greased cookie sheet. Bake in a preheated 400-degree oven for 5 to 7 minutes on each side. Serve hot with Sweet Cherry Sauce.

Sweet Cherry Sauce:

2 cups pitted fresh sweet cherries

1/2 cup sugar

1 cup water

2 tablespoons fresh lemon juice

1/2 teaspoon ground ginger

1 tablespoon cornstarch

In a saucepan, combine cherries, sugar, water, lemon juice and ginger. Mix well and cook gently until cherries are tender. Dissolve cornstarch in small amount of water; add to cherry mixture and cook until thickened and clear. Keep warm and serve over hot French toast. Sprinkle with powdered sugar, if desired. Serves four.

Oatmeal Cherry Cookies

Choosecherries.com, the Cherry Marketing Institute, an organization funded by North American tart cherry growers and processors. This favorite cookie recipe gets a new taste with dried cherries.

1 cup butter or margarine, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

11/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 cups quick cooking oats, uncooked

11/2 cups dried tart cherries

1 cup semisweet chocolate chips

Put margarine, brown sugar and granulated sugar in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until creamy. Add eggs and vanilla; beat well. Combine flour, baking powder and salt; if desired; add to egg mixture. Stir in oats, cherries and chocolate chips; mix well.

Drop rounded tablespoonfuls onto an ungreased cookie sheet. Bake in a preheated 350-degree oven 10 to 12 minutes or until golden brown. Let cool 1 minute on cookie sheet; remove wire rack to cool completely. Store in a tightly covered container. Makes 4 dozen.

Nutrition information per cookie: 128 calories, 6 g total fat, 3 g saturated fat, 18 g carbohydrates, 19 mg cholesterol, 2 g protein, 1 g fiber, 64 mg sodium.

Dark Chocolate Cheesecake with Warm Cherry Compote

"Caprial's Bistro Style Cuisine," Ten Speed Press, Berkeley, Calif.

8 ounces bittersweet chocolate

2 pounds cream cheese, cut into cubes

11/2 cups sugar

3 whole eggs

2 eggs, separated

1/4 cup crème de cacao

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Butter the bottom of a 10-inch springform pan. Over a pan of gently simmering water, melt the chocolate.

Put the cream cheese in the bowl of a food processor and process to soften. Scrape down the sides; add sugar and process until the cream cheeses is very smooth. With the machine running, add the melted chocolate through the feeder tube. Again, scrape down the sides; add the whole eggs and 2 yolks. Process to mix. Add the crème de cacao and vanilla and process to mix.

Pour the batter into a bowl. Whip the egg whites until soft peaks form. Fold egg whites into the batter. Transfer the batter into the prepared pan and bake in the oven for 1 hour or until the cake appears set when you gently jiggle the pan. Remove the cake from the oven, let it cool for 10 minutes, then put it in the refrigerator to chill for two hours.

Cherry Compote:

2 tablespoons unsalted butter

5 cups fresh cherries, pitted

3/4 cup sugar

1/2 cup brandy

1/2 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1 cup heavy whipping cream

Heat the butter in a medium pan over high heat When the butter is bubbling, add the cherries, toss with the butter and sauté for 2 minutes. Add the sugar and sauté for 2 to 3 minutes.

Remove the pan from the heat and add the brandy. Return to the heat and add vanilla and cinnamon. Cook the cherries over high heat until they are tender, about 5 minutes.

Whip the heavy cream to soft peaks. Cut the cheesecake into slices. Spoon some of the cherry compote over each piece, garnish with whipped cream and some mint leaves, if desired. Serves 12.

MORE RECIPES IF NEEDED:

Cherry Oatmeal Muffins

Choosecherries.com, the Cherry Marketing Institute, an organization funded by North American tart cherry growers and processors

Ingredients:

1 cup old-fashioned or quick cooking oats, uncooked

1 cup all-purpose flour

1/2 cup firmly packed brown sugar

11/2 teaspoons baking powder

1/4 teaspoon ground nutmeg

3/4 cup buttermilk

1 egg, slightly beaten

1/4 cup vegetable oil

1 teaspoon almond extract

1 cup frozen tart cherries, coarsely chopped

Granulated sugar (about 2 tablespoons)

Directions:

Put oats, flour, brown sugar, baking powder and nutmeg in a large mixing bowl; mix well. Combine buttermilk, egg, oil, and almond extract in a small bowl. Pour buttermilk mixture into oats mixture; stir just to moisten ingredients. Quickly stir in cherries (it is not necessary to thaw cherries before chopping and adding to batter.) Spray muffin pan with non-stick spray. Fill muffin-cups 2/3 full. Sprinkle with granulated sugar. Bake in a preheated 400 degree oven 15 to 20 minutes, or until golden brown.

Makes 12 Muffins

Nutrition Info:

Nutrition Facts per muffin: 166 cal., 6 g total fat (1 g sat. fat), 25 g carbo., 19 mg chol., 3 g pro., 1 g fiber, 75 mg sodium. Daily RDA values: 2% vit. A, 0% vit. C, 6% calcium, 6% iron.

Cherry Nut Coffee Cake

Allrecipes.com

Topping:

1/3 cup granulated sugar

1/4 cup all-purpose flour

1/4 cup butter-flavor shortening

1/2 cup sliced almonds or other chopped nuts

Cake:

3/4 cup butter-flavor shortening

11/4 cups granulated sugar

1 teaspoon vanilla

3 medium eggs

3 cups all-purpose flour

11/2 teaspoons baking soda

1 teaspoon salt

11/2 cups dairy sour cream

1 21-ounce can cherry pie filling

Glaze:

Milk

1 cup confectioners' sugar

1/2 teaspoon almond extract

Heat oven to 350 degrees F. Spray 13-by-9-by-2-inch pan with cooking spray.

For topping, combine sugar and flour in small bowl. Mix in butter-flavor shortening until crumbly.

For cake, cream butter-flavor shortening, sugar and vanilla in large bowl. Add eggs, beating well. Combine flour, baking soda and salt in medium bowl. Add to creamed mixture alternately with sour cream.

Spread half the batter in greased pan. Cover with half the cherry pie filling, spreading as evenly as possible. Repeat layers. Sprinkle with nuts and topping mixture.

Bake at 350 degrees F for 50 minutes or until top is brown and wooden pick inserted in center comes out clean. Cool until slightly warm or to room temperature.

For glaze, add enough milk (about 1 tablespoon) to confectioners' sugar to make desired consistency. Stir in almond extract. Drizzle over cake.

Nutritional Information

Amount Per Serving Calories: 383 | Total Fat: 17.1g | Cholesterol: 44mg